Choco and more Tarrazu

Last night I did some more roasting.

First I did 2 back to back roasts of Costa Rican Tarrazu. Each for around 5:30. I Brewed some this afternoon and it tasted pretty good but I am not sure if its as good as what I made on the weekend. Strange right? The only difference is that on the weekend I roasted in my kitchen and last night I roasted in the basement and it is colder down there. Not sure if its cold enough to make a difference or not but that is the only difference. I'd say I am pretty pleased with this roast but not as much so as my last post.

Next I did a half cup of the Choco espresso. I was not sure how long to roast for so I did not want to overroast it. I let it go for 6:15. I heard a first crack. I thought I heard a 2nd crack but I am not 100% sure. It could be an extended first crack. there was no constant popping like I've heard before. I did smell a faint charring type smell just before I finished. I ground it and it did smell good. I brewed it in my DeLonghi espresso machine. I'm not sure about my espresso machine at this point. It seems like it is taking a longer time to brew espresso and I am not getting much crema. Regardless, I brewed it and was eager to taste the results. I first noticed that the color was very different than the President's Choice Espresso I've been drinking lately. That stuff brews almost black. This stuff came out looking kind of like hot chocolate. It smelled pretty good. It actually did taste pretty good though nowhere near strong enough. It was OK at best. I posted on the Green Beanery facebook group to see if anyone could give me some advice but so far nothing.