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New tutorial video is up. Here I'm taking roasting data from two batches of coffee where the data initially looks very different and I'm showing another way of looking at the data which explains how these ended up matching on the sensory spec.
It's an analysis technique that I've been successfully using for over two decades that never really caught on, I think in large part because there wasn't any software to make it easy. The latest CRUCS update changes that.
