And it appears that my espresso roast, that dips 10 seconds into a rolling 2C, is a medium-medium/dark roast



And the roast I did right behind it was 50 also. So far, so good.

Now I have to take a Brazil to 35 and see what a true dark coffee is like.

And I just did my typical Ethiopia lighter roast:



RoastRite #s

63 Ground
57 Bean

Not sure what the differential means? Obviously less developed in the outer is darker than the inner.