1) Roasting Curve File: Roast Profiles
Simo C: Whenever a new batch of green beans arrives, in order to find the best (or right) production profile, our standard approach is to have three different profile roasts first, and compare the three different profiles of the coffee. Having a powerful tool as Cropster, gives us the possibility to investigate all our previous profile database. Based on this and adding the technical information of the coffee (such as humidity, bean size, etc), and the sensoric expectations, all those factors will help us to find the right direction while profile roasting.