Rate of temperature change and inverse rate of mass change overlaid. This combination of measurements gives you a strong visual indication of blanch point, first crack, and second crack even if you have no idea how my machine calibrates compared with yours. It's also a mess.

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I should probably build a video on this slide, or at least dissect that in the next episode of Coffee and Code.

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This is a place for Typica users to connect and chat, but toots need not be related to that program or coffee roasting.