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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.

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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.