On Jan 25, 2008 9:18 PM, kevin creason wrote: <Snip> Speaking of shots, I had a nice shot of Northern Italy Espresso. It came out of the roaster on the 19th a little light, but it made an extra sweet shot this morning and tonight. I'm going for another, nevermind the hour. I think I have finally found "sweet" crema. On the 19th when I roasted the 8oz batch in the Behm1600, it was 49F, with 48% humidity (I roast in garage/porte cuchere because smoke detectors too sensitive). I ran half-pound profile P2/C at 14:00. After starting I maxed it out (additional :30). It gave me a lonely crack at 3:25 left, another lonely crack at 2:05, and finally a series of cracks starting at 1:00 lasting until about :10, at which time I heard a sharper 2nd crack at :07. It ran out into cool and gave a me a couple of additional cracks-- sharper 2nd sounding cracks. But I'm not really certain it had complete first crack, it was very short and shallow. It never got a good smoky aroma, just a very light aroma. The color is mottled but mostly just City, some lighter, none darker. I thought I had ruined it. But it is actually pretty good-- thinner in the body than I would have anticipated, but a very sweet shot. I should have started at 1# and gone down to 15:00 minutes... but live and learn, and as far lessons go-- I think learned more about where this blend should roasted at as well as how to use the Behm1600 better. yes... I replied to my own lame joke. You can deduct points.