Graph in progress. The red line shows temperature over time for a ridiculous super dark 8 minute roast. The brown line doesn't have an axis but it's showing degree of roast over time for that same coffee. The peak in the middle (blanch point) marks the start of chemical changes significant to the finished cup. The blue line (axis also missing) shows mass over time for the same batch. 1st and 2nd cracks are highly visible if you look at the inverse of the rate of change of mass.
I've got some plane rides coming up soon. Maybe I'll see if I can hack out anything interesting then just to see if any major problems show up.
3 out of 4 links verified. https://social.typica.us/@neal
https://social.typica.us/ (Mastodon) and https://code.typica.us (Gitea) were down briefly today for routine maintenance and upgrades. Sorry for any inconvenience.
Most Americans should never use the word bitter because when they say it they don't mean the basic taste. They mean, "there's something about this that I don't like." What that "something" is can be remarkably variable and it's easier to find the right word if you're not starting from what's probably the wrong word.
Author of Typica software for coffee roasters.