Devil in the Details: The Small Stuff of Coffee Roasting | Rob Hoos

[@_ETA_E-T-A_]

Thanks!

[@cktse_jp]

Thanks a lot for sharing your experience. This session is packed with so much practical information that it could easily fill a book!

[@denislisionok8973]

Just starting out production roasting on a 20kg machine I'd like to thank you Rob for making my life just that tiny bit easier, you've confirmed a lot of my theories and introduced metrics that'll help me along the way. Striving for perfection has always been difficult, but it's because of resources like these we get to stand on the shoulders of giants.

[@pippovari3870]

at 48:24....is that a charge temp at 261 celsius? seems very high to me. is that because of the 100% airflow setting?

[@shahromtaghizadegan]

Yes!