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and it didn't help the roast much to have this document by the machine; the "starbucks roast curve". I think this might be part of their "cafe practices" manual to instruct producers how to roast samples for cupping. really, it's a pretty standard 13 minute drum roast curve, from initial temp of around 330, to just over 400. those are bean temp measurements. interesting they recommend some 2nd crack, and oils (aciete) on the surface of the bean.