Today I finished making the last of the tweaks for my presentation aside from the sponsor slides where I'm going to wait as long as I can for logo files. The last graph that I wanted to add in this time around shows pleasantly tight data around a regression line showing how coffee mass at blanch point changes depending on how long it takes to get there (3 to 7.5ish minutes: that covers the vast majority of production roasts of specialty coffee).
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Flash roasts and slow roasts done outside on a pan over a low flame probably deviate from the linear model, but the data points that I have are all so close to the regression that variation can be explained entirely by the limits of precision that I had to work with.
