Quick update now the roasted beans are 5 days old. Firstly everything seems clearer now, and mainly tastes better!
The good - I really like the Honduras and the El Salvador. Even with a novice roaster at the wheel, these are both lovely coffees
The Honduras is still zingy but less 'green' in flavour than when I tasted it on day 3, and seems more complex and at the same time more mellow . Goes well as a zesty single origin espresso. Also has the guts to more than cut through in milk. I'd rate it 7/10
The El Salvador seems to have got bigger in flavour. In the medium roast it has a butterscotch aroma in the bag, and has an opulent caramel clinginess in the mouth brewed as an espresso. With milk it has a deep chocolatey character. Also 7/10
Even better is a 50/50 blend of these two. You get structure and bite from the Honduras plus a buxom richness from the El Salavador, like a double date with Sophia Loren and Sofia Vergara. I'd rate this (the coffee, that is) as an 8/10
Overall, I am just so pleased that home-roasted coffee can taste so good, so quickly! This is going to be fun
I haven't yet tried the darker roast of the El Salvador I did on Sunday - Maybe tomorrow. Hopefully it should be a beaut
The Cuban, on the other hand, was not so much to my liking. It seems more austere and dry as an espresso. If it was a single malt whisky, then it would be something light-ish from Islay. Maybe I roasted it wrong. Based on roast 1 I'd give it no more than a 5/10. Any suggestions on how to get the best out of this one? I'm thinking a lighter roast might be more aromatic maybe