I couldn't wait any longer so I finally extracted some expresso from 
the Malabar Gold I'd roasted 24 hours ago in the FreshRoast for
8 minutes 45 seconds, cooling the roast for 15 seconds once in a 
while.
The beans were roasted just into the second crack, and their surface 
was completely dry. The result was beyond my best expectactions. The 
result espresso was luscious, smooth, sweet, without any sourcess or 
acidity. I'm never roasting any differently in the future! Ciao,
           Renaud