All of these are potentially delicious, but the idea is to first understand that you (if you roast coffee) can do this sort of exploratory tasting exercise with any coffee, but also to dissect how different kinds of changes to different parts of the roasting plan impact different aspects of the flavor you get in the cup.
This is about what the plan was for the roasts performed in my latest class, though anything off R series has a bit more flexibility. The goal is to show both a light to dark progression as well as the impact of some of the different decisions you can make about how to get to the end point. R3 is technically performed at 2 different stations. The non-specification of time prior to yellow is intentional because different machines drive differently in that range and it's chemically uninteresting.
Here's the text moved a little farther to the left, yellow dashed line, orange text in the Penguin Attack font set to a larger size.
While light purple with Helvetica is maybe not the best choice, I think I like this a lot better than background coloring or point annotations.
I just had to explain to these serious human/tech researchers what Mastodon is.
"So it's like Twitter, but you have different servers so you can like block the terrible people. And everyone can make a server. Like this lady has a dragon server, and I'm on a fox server. *pause* There are a lot of furries."
Coffee samples arrived today. I didn't ask for them but sometimes importers just send me stuff. It's kind of a lot of samples, mostly Ethiopian coffees but a few other also from Africa. I'll have to find some time to run those through the lab roaster and see what I think. Would not mind switching my sample roasting over to one of these some day: https://www.ikawacoffee.com/for-professionals/
Author of Typica software for coffee roasters.