Stanner wrote:I don't taste the baker's chocolate, but visually I would be fooled.

I just might be tasting it based on sight!
Here's the ramping I used for that roast. The next one I will stretch the post-1st crack time a bit more to see if I can coax some more sweetness out.

Stanner wrote:The quality of the crema, or rather the thickness of the crema, reminds me of espressos with robusta in the blend. I don't taste the baker's chocolate, but visually I would be fooled.

Visually, it looks a WHOLE lot like espresso to me.

I may wait for 6 days before the first pull. I usually cheat and taste at 4 days.

Rob, no worries, if tasting/opening coffee on day 4 is cheating, then consider me a serious cheater. While many coffees aren't ready yet at only 4 days, thats generally when I start with them. Some coffees Ive had, mostly single origins, are nice at 4 days, and tasting the changes from 4 to 10 days is a big difference, and fun as well. So, IMO, 4 is OK, 3 days is cheating

I don't make it to day 4. Day 3 is the longest I can wait.

Howard

I don't make it to day 4. Day 3 is the longest I can wait

I am the same way...and then I kick myself when I hear the alka seltzer sound coming from my cup. Truth is, my laziness in wating until I am running out of beans to roast again is mostly to blame.

6 days post roast of the Waw Bukan Main.
As per Tom's suggestion, I pulled the shots on the hot side of my Cremina's profile, definitely 202-ish.
This time I purposely overdosed, about 16 grams jammed into the 49mm Cremina OEM basket.

A much sweeter pull than my previous attempts. The pulls have averaged 30 seconds including 5 seconds of lever "up time."
I slightly increased the time between cracks, though I only got about 5 or so snaps of 2nd, and that was AFTER I had already initiated the cooling cycle.

A plum-like after taste, with just the slightest hint of sweet tobacco, no cocoa, but dark caramel, maybe due to the long extraction?