I apologize for the multiple posts of Brazil Moreninha Formosa, but I just can’t seem to get enough of it. This roast was done at a lower average temperature and for a shorter period.
From Eric’s Thermometer, the pour was started at 200 degrees and ended at 203 degrees. The temperatures are a bit on the hot side as the pour had a slight bitterness. As a 4:1 water-espresso americano, hint of berry can be detected, and it is full bodied. 2 ounces in 25 seconds. I will try it at 198 tomorrow.