When I saw the title of the lecture, my immediate reaction was, "oh no, this could be such a train wreck." But then I saw who was delivering that and changed my opinion to, "okay, I'd like to hear what he has to say on that topic."
Because I'm staying at a hotel right across the street from the convention center, I can apparently connect from the little patio area where there are tables I can use to work on stuff between things I'm interested in. There's a roasting lecture from a consultant based not too far from me that I plan to check out soon.
It looks like the situation with the mis-delivered coffees is getting sorted out. It'll probably still be delivered before I'm back home, but my staff will likely not do the product development work on those so I'll have that waiting for me first thing when I get back. I'll probably also have some coffee samples from other suppliers to process.
While I'm out of town there's a coffee delivery that I was hoping to get before leaving town. Someone got confused as they tried to deliver coffee our coffee to a different roasting company, which refused to take delivery. Freight company then tried to deliver the coffee that other roasting company was expecting to us and we've also refused to take delivery of someone else's coffee. My sister can handle this and since I'm not there she'll have to.
When I left the cat at my mother's house she hid under the bed and started making sad noises. But I can't take her with me, she wouldn't enjoy the car ride to New Orleans even if I could, and she would not do well if I just left her in the house by herself while I'm out of town. Her cuddle requirements are too high to not have a person around.
For these very dark roasts, most students tend to prefer the roast that looks like an S curve (get the coffee hot enough to get your dark roast flavor characteristics fast enough that you're not overly diminishing flavors developed earlier) and I suspect that will continue to be true this time around.
The fourth flight takes the darkest coffee from the first flight and adds variations where all the batches have the same total roasting time and match up to the start of first crack, but one goes faster through first crack and slower through second crack while the other goes slower through first crack and faster through second crack. Here again there are some clear differences in flavor.
Author of Typica software for coffee roasters.