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Looking to get into roasting within the next 2 years. Great information, thank you Cropster!
Was the coffee cupped blind to get the tasting motes? would have loved to see this.
thanks so much, this is amazing. Just what i was looking for, but couldn't find.
How does that happen ? coffee ID 3 is the same as coffee ID 5 with different result?
Hi guys, how did you calculate the roast area index??
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
Looking to get into roasting within the next 2 years. Great information, thank you Cropster!
Was the coffee cupped blind to get the tasting motes? would have loved to see this.
thanks so much, this is amazing. Just what i was looking for, but couldn't find.
How does that happen ? coffee ID 3 is the same as coffee ID 5 with different result?
Hi guys, how did you calculate the roast area index??
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