RoastID Round 1 Webinar - Roast Defects & The Essentials

[@HCmusink333]

Looking to get into roasting within the next 2 years. Great information, thank you Cropster!

[@ianfong1000]

thanks so much, this is amazing. Just what i was looking for, but couldn't find.

[@ironandfirecoffee]

Was the coffee cupped blind to get the tasting motes? would have loved to see this.

[@tloooooly6902]

How does that happen ? coffee ID 3 is the same as coffee ID 5 with different result?

[@bestshot4every1]

Hi guys, how did you calculate the roast area index??

[@Simplyfication]

impossible without a computer. It's the integral of the bean temperature curve from 0:00 to the drop time (the total surface underneath the curve). Maybe there's a command in cropster that can do it