On the early sips this time there's a broad range from cups 4 (very start of 2C) to 8 (out of 10 which is a bit beyond a French Roast) where I think a roaster could credibly choose any of those, but I do need to consider my existing customer base for that coffee and I also like to use it in blends in ways that will push my decision toward the darker side.
This is a mark that I've carried for well over a decade now and it's pretty consistent in terms of what I get out of it. The way this usual works is that the light and medium roasts are fairly uninteresting, but around where shops in the 1990s would call it Vienna Roast the flavor really opens up with interesting spice notes and a bit of sweetness.
Initial exploratory roast of the new coffee from Sulawesi is done and ready to taste tomorrow. Based on the initial fragrance I'm looking at probably something still quite dark but perhaps not as dark as the previous lot. The Brazil will need to wait until I've roasted the last of the previous lot. That'll be some time within the next couple weeks.
The new SSD for my laptop that I ordered weeks ago has finally shipped and is expected to arrive tomorrow. I tried to buy it locally first, but that didn't work out. This is one of those things that I knew I was going to want eventually when I bought this computer, but figured that by not getting it at the time of purchase, by the time I really needed it the available drives would be bigger, faster, and cheaper, and that does seem to have all turned out to be true.
Author of Typica software for coffee roasters.