Tried out something new as espresso. I'll want to try it again tomorrow as it was only roasted about 5 hours ago, but early indications are promising.

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It's coffee from Sumatra and coffee from Colombia tossed into the roaster at the same time and roasted rather different from how they're roasted separately for the shelf. The drip roasts for those each have characteristics that are both overwhelming and unpleasant in an espresso preparation (to the point that they blend poorly), but I worked out a roast to diminish what I don't like and leave what I do, and that seems to have worked.

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