Hello;
After what I just learned here, I decided to try an experiment.  I
cranked up the grinder to a much much more course grind.  Something so
course that it just felt completely wrong for espresso.  Then I made
espresso with it.
I believe this confirms that Allon was correct.  The bitterness is 80%
gone now.  The espresso has very little body from the large coffee
grounds, but the bitterness went away, so I think this confirms it was
a grinder problem vs a roasting issue.
We just roasted several batches of Yemen and Yellow bourb.  They all
appear to have turned out well.  The YB is very very pretty, very
consistent in it roasted appearance.
Jamie
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