Ah very nice, yeah that's about the depth where I usually pulled the majority of my roasts too, came out about a medium. Only the last little while have been experimental.. *puts on mad scientist lab coat*You definitely aren’t alone. I feel like a bit of an outlier.
I like them a little darker. I tend to drop somewhere between 205C and 215C, which is in between first and second crack. I see between 15 and 16% loss.
I definitely like the PNG bean I roasted recently more as a pour over. It was way to fruity for me as espresso.