I had an interesting discovery with Malabar Gold recently. I roasted a batch in my rotisserie on my Weber gas grill. I started this batch in a cold grill. Within 3 minutes it was up to 420 degrees on the Weber thermometer, 550 on a digital I use by positioning the thermocouple close to the point where the beans reside in the rotisserie basket. I had 1st crack at 11 minutes, 30 seconds, held the temperature at 420/550 and when 1st crack was mostly stopped, I stopped the roast. I had read somewhere that I should (contrary to my best assumption) roast this to a light roast. My notes indicate it was a nice medium roast. I immediately put this in the freezer where I held it for a couple of months. Last week I removed it from the freezer and pulled a couple of triple shots in my mini-Vivaldi for Lattes. My wife thought hers was okay. But she is a smoker after all. I thought it tasted, not surprisingly, like old wet shoes, or something similarly unappetizing. Despite the possibility of passing this stuff on my wife, I set the Malabar Gold aside and got out a bag of Romance blend by Paradise, which I had roasted to a nice medium roast and which was quite delicious. So, when the Romance was gone, I tried the Malabar Gold again and found it much improved. I wouldn't roast it again the same way. In fact, I roasted a batch 2 days ago with a preheated grill to 450. This time I got 1st crack at 10m 45s (not that much different as I think about it), I cut the gas back to low at 1st crack, waited for 1st crack to end at about 14m 30s, cranked the gas all the way to high, and finished the roast at 16m 30s - somewhere in second crack with a slight bit of oil showing. Anyhow, the discovery is consistent with many things I have read and that is that sometimes, if the espresso tastes a little funky, let it rest some more. It worked for this 1st batch of Malabar Gold. I suspect this last batch I roasted won't need quite so much rest.