Going through the roasting data for tomorrow's class and I'm really excited about the B-1 and B-2 pair. I roasted these to the same ending temperature but according to extremely different roasting plans (B-1 is a pretty extreme profile), ending up with ground degree of roast and percent mass loss measurements that are almost identical, so it's a great example to show the limits of using those numbers as a proxy for consistency. I think I need to add another slide for this pair.

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Typica Social

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