The rest has certainly changed these beans — I'm still assessing the benefits
At 3-7 days I was getting a gelatinous cocoa espresso but not a lot of flavour as such, and a very chocolately flat white. Now, there is still a cocoa-like base, but the body is a little lighter, it has slightly more acidity and some aroma has developed as an espresso, with possibly subtle hints of sultanas or dried fruit.
Through milk — surprisingly —*it is less chocolatey than it was, more milk rather than dark chocolate. We'll see how it goes the next few days.
Just a question for the connoisseurs – are these the sorts of results you'd expect? Should I be hunting for other things by roasting lighter or faster?