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Dialing in 08/25/22

Moksha Ethiopian Guji Natural Espresso:
Roasted on 08/15/22
18.1g in 25 seconds 24g out
Juicy, Berry, nutty, baking chocolate and sweet red grape.

Moksha Decaf  Mexico Esmeralda Espresso:
Roasted on 08/17/22
18.4g in 25 seconds 24g out
Winelike complexity, tannic acid, balanced. Some chocolate. 

Using a DiFluid pocket refractometer:
EY%= (TDS x Output) / Dose

Ethiopian = 13.6% = (10.27 x 24) / 18.1
Mexican = 14.1% = (10.89 x 24) / 18.5

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