it confuses me.
is there one standard sample roast?
if there is, why isnt there a standard production roast?
(just thinking about the tiny bags they send the green samples in, it doesnt allow for much experimenting, which means you couldnt cup it all as well as it could be cupped in the end)
also, just any miscellanious knowledge you wanna throw out. important things for people to know, etc.
just cause im curious.
thanks.
You need to be a member of Barista Exchange to add comments!
Replies