My last roast, 5 ounces of Panama Boquete - Lerida Estate Peaberry at City + - has been by far my best roast. The flavors are there, I love it. I don't mean to brag at all, just showing some growth. Now on my previous roast I was going for City + and ended up with Full City, which was pointed out to me when I mentioned the oily patches I found. The coffee, Nicaragua Placeras Estate Miel still turned out fine, but I was really disappointed. At least I hadn't ruined it. So, I made the necessary adjustments to the controls on my machine and promise to use my senses more. On the Panama coffee I did it, I got the City +. The color was right on. There is just one thing bothering me. Something tells me it could have taken another 15 to 20 seconds of the last cycle to be right on. I don't know why I feel this way. There is something in the taste that tells me that. Can that be? I mean, the flavors are there. I can taste a hint of vanilla, almost like a light extract, it finishes with a "malt" flavor, as if I were to lick a malt ball, but not eat it, just get the flavor. But, something isn't there and I don't know what it is. Is this what is meant by dialing it in? I try it and go the extra 15 seconds and do a comparison, see if I can taste what is missing. My guess would be some kind of citrus flavor to lighten it up, but I am not trained well enough to know. Does it make sense to risk the coffee beans on a hunch? Next question: When I missed on the Nicaragua Placeras and went to Full City I got kind of gun shy. I know the temps and times of each cycle so I should hit it again, but now I am afraid of trying too hard and burning it. Have any of you gone through this gun shy thing? I don't mean to sound like a dweeb, but these things are the kind of things my mind thinks up, it has to be the meds! Any suggestions for doing the Panama Boquete - Lerida Estate Peaberry and figuring out what, if anything is missing. I know it must sound odd that I can't tell you what is missing, but it is something subtle that IS there that should NOT be there, if that makes sense. Maybe a rawness to it, but it is very light, almost undetectable as its own flavor, but I feel it affects the entire roast. Thank you for any suggestions.