viscous and deliscous

the way a ristretto should be.

oh me oh my.

i've got the PID cranked way up to 234 and i'm having great results. I used to think anything past 228 was awful but my SC/TO roaster really likes the higher PID values -- or maybe I just underroasted these beans. The SC/TO encourages underroasting. Or maybe it's just my fear of fire ;)