That was this morning. For the afternoon I roasted some Mexican Robusta beans and blended them with some Ethiopian coffee. Normally I let coffee rest a few days, but today it went from roast to grind in only a few min. I still have some left, so I'll try it after 3 or 4 days too. This is the first time I've roasted robusta beans. It was strong with more bitterness than the others. Not a bad thing, but there. I didn't care for it black, but did like it with a tiny bit of cream/no sugar. My blend was 25/75 robusta/ethiopian I think next time I will lower that to 15% or maybe even 10% to keep the kick but not overpower the other. Except for when I try it as a SO espresso. That could be interesting.