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.
This is how the batch with the highest mass loss ended up looking. The numbers in the notes hanging off the graph are all generated directly from the underlying roasting data. Measurements in the table are mostly interpolated since it's rare to get measurements exactly on the second. They end up based on 2 measurements less than half a second on either side, so not much difference compared with taking either the previous or next measurement.
This is what I've been working on all day. #RoastingStylesExploration
What did they do to you, Miku? #AdHorrors
Author of Typica software for coffee roasters.
This is a place for Typica users to connect and chat, but toots need not be related to that program or coffee roasting.