Ok I roasted over the weekend before the cold temps came in. Did 4 roasts (1 lb each)
- Mx 145 Drop 414
- Mx 146 Drop 422
- Kenyan AB 147
- Guat Huehuetenango 148 Drop 415
I tried a couple different end points with the Mx. I cupped them all tonite 4 days off roast. My Guat was on top followed by the Kenyan, and the Mx 145, and last Mx 146
The Mx both had light sweetness but more 1 dimensional with the 146 having some astrigency. In comparison the Guat was a fruit front to back. My profiles for these roast were the outcome of
- 1 min 5 KPA
- 275 started scaling back gas so that at 370 was in the 1-2 KPA range. The Guat was similar except I bumped it up a min around 360
No chocolate but maybe that will come.
On pourover similar for 145 vs the Guat. I'm going to let the Mx sit for another 3-4 days before putting back into both pourover and espresso.