Collecting some data to illustrate some more advanced coffee roasting concepts and I just did an 8 minute roast to an end temperature of 502F (about 40F hotter than my darkest production roast). 22.4% mass loss, gourmet scale 20.5. I don't recommend replicating that at home (if you want it that dark, it's probably better to spend more time and get there at a lower temperature).
This was surprisingly hard. I couldn't find a link to the delete your account page anywhere except in a help page found through an off-site search.
Finally figured out how to delete my instagram account. I haven't touched it in ages but today I got email letting me know about my 23 "new" followers (some of which I know have been following the account for over a year) which provided some fresh motivation to just eliminate that. People can look at my cat pictures here instead.
@gnomon
I don't own the ingredients right now but I'll try to remember.
80% of the coffee in the previous espresso blend is either coffee that no longer exists or coffee that I expect to run out of soon so I spent some time today working on a new blend. Espresso with a roast date of today or later will be:
40% French Roast (Brazil Sul de Minas)
30% Timor L'este (medium roast, chocolatey)
20% India Seethargundu Estate (quite dark, boosts the body)
10% El Salvador (natural process, medium roast, increases sweetness)
Author of Typica software for coffee roasters.