When you are serious about extracting the best for a high quality coffee, you need to roast considering many things. The two most important senses are sight and smell. Yes there are electronic devices and timers and temperature gauges but the best roasters use those the most, and sound is an element too, since with sound you identify first crack (pop) and second crack (snap). Those are great guides to the point at which the coffee is roasted.Imagine losing one of those sensors and still roasting? Well read this and it may open your eyes.
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