Home-roasted espresso

I used about 40% Brazil Cerrado (dry-processed), 30% Sumatra Mandheling, 20% Guatemala, and 10% Ethiopia Yirgacheffe to create this blend, then roasted it to full-city. I let it rest for 40 hours before pulling this shot...

The result is a pretty consistent flow with incredibly beautiful mahogany crema that stays for minutes, and does not fade away when disturbed. It's extremely smooth and without any bitterness, but could probably use some more rest.