The main problem is that while the beans are heaviest they aren't getting much agitation. It takes a few minutes before any degree of fluidization is evident. Some of the beans at the bottom were done very quickly. Giving it a shake now and then seems to help.
Tipping it back doesn't appear to be a good idea. It seems to interfere with the fluidization. A few beans do pop out when it's level, but not as many as I'd feared.
This roast ended up slightly uneven, but I think it will be better next time. Things to try:
- no tilting
- occasional manual agitation
- five ounces
After resting for a day there was some improvement. It's darker than I usually take Moka Kadir, with a bit of char. Aroma is nice, with chocolate dominant.
Update: It's not improving. It's not producing good espresso at all, in fact. I wonder whether I just need to clean the espresso machine.
Update: Indeed. That thing was disgusting. It's now decalcified and every user-accessible component is spotless. Whisked out the grinder, too. Pulled shots pretty close to the ideal time/volume. The result is a much cleaner-tasting cup. My main objection is probably the darkness of the roast, which I think has destroyed some of the fruitiness that I've tasted in Moka Kadir in previous roasts.
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