Got my first viewer question for the new vlog (from a viewer in Colombia) so next month I'll be talking about airflow and how hot your coffee roaster should be when you start a batch.

This is a topic that I haven't talked about much because airflow isn't something that most roasters have a lot of control over (this has been changing over the past several years) and there's stuff in Typica that makes precision in the pre-heat less important on a lot of machines.