ROEST Webinar: Sample roasting with Scott Rao

[@mrteddobek]

21:16 very interesting. I assumed higher airflow would require more heat due to thermal energy escaping from the roast chamber quicker, and lower airflow to allow for more heat retention in roast chamber. We have the Sivetz and will be experimenting with this idea.

[@renzocasciani8584]

Hi how are things? The key here is the difference between heat and temperature.

[@Hammadonit]

Scott 🩶 and ROEST 🎉