Here are the graphs. B-1 has a 15.71% mass loss and the ground coffee measures 53.7 on the Agtron gourmet scale. B-2 has a slightly higher 15.86% mass loss and a slightly lighter 53.9 degree of roast. Those post-roast measurements are closer than some roasters get trying to follow the same plan but these are clearly very different roasts.

Sign in to participate in the conversation
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.