I'll simply cut & paste my HB post from the current refriderate/freezing thread: Tried my hand at another video showing how 7 day rested then 6 week vacuum sealed frozen beans pull. Used clear glass demi rather than cut crystal, zoomed in closer and added some hi-tech lighting (19.2v Craftsman flashlight with I believe krpton bulb)http://video.google.com/videoplay?docid=-7510195106277647437Appears to be a good 90%+ crema end of shot Guinessing to ~45% 30 seconds post shot. This is my blend of 100% Arabica Caffe' Rosto 15min gentle tickling a wee bit into 2nd profile roasted to light FC, 4min drying equalization stage to 300f, level ramp to start of 1st ~9:30, 15min end of roast cooled to 125f ~2min, pre-roast equal part blend of Aged Sumatra, Brazil Cerrado DP, Brazil Cerrado WP, Harrar DP and Kona WP. Shot pulled ~202f. The proof is in the cup and it was delish! Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before.