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.