I'm just starting to drink a batch I roasted in my Sonofresco Tuesday, June, 2nd. It was a full 1½ pounds (1.4 lbs is recommended), 50/50 Brazilian/Yiracheffe and I took it to 463° (darker than I usually go). With the extra volume/weight in the roast chamber the beans didn't start moving a lot until they'd reached a medium cinnamon color. Some beans must've gotten trapped against the bottom of the chamber because I saw a few obviously burned beans while the rest were still very light in color.
Other than these few black beans the rest colored evenly throughout the roasting process. I used the Sonofresco roast program #4, planning to shut the gas off at 465°, but the program shut the roast down at the correct point automatically (a first for me, normally I just roast to a level & shut the gas off and let the fan cool the beans).
This morning I pulled two doubles for my normal Americano (4 ozs espresso, 10 ozs 200° water, 2 ozs heavy cream). This was so good before I added the cream that I made another ristretto for a quick shot. I've heard folks talking about their God Shots and I've had a few myself over the years that I thought might've fallen into that category. But this ristretto? It was heavenly - sweet like premium maple syrup, thick/viscous like honey, and a flavor intensity much like one gets from a very peaty single-malt scotch. This was a truly great cup of coffee! Hopefully, when the wife gets home tonight I can repeat it for her enjoyment.
