Does anyone have experience roasting the Moka Kadir blend for espresso? I heard some good things about it, so I got a couple pounds to play with. My first roast was something of a shot in the dark, but it came out reasonably well. This is some good stuff, and I can see it becoming our house standard. I'm about to roast the second batch, probably trying to slow it down a bit through the drying phase and maybe letting it go a little longer (I dropped it a few degrees or so early, just due to a slip). Right now, I'm targeting just the beginning of second crack. I'd appreciate some tips, guidance, experience, etc., for going forward. What do y'all know about this stuff?