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Coffee Roasting Explained! One batch, beginning to end

This is Coffee Roasting Explained! From the beginning of one roast to the end, I talk you through what we are doing and how that is affecting the coffee. From adjusting the heat/burner setting, to using software to read the temperature, to using sensory data (ie: look and smell) to determine when to end the roast, we're talking about the drying phase, development time, first crack, and more. Enjoy this roast-along in the Black & White Coffee Roasters roastery! Machine: 15k Loring Falcon Software: Cropster Coffee: Colombia Santiago Caro, Washed Chiroso I'm attempting different video/editing methods, so this one is "narrate-as-I-go." Apologies ahead of time for the background noise (roasteries are loud) and my "umms" and "uhhs" while trying to think in the moment. Maybe I should make another similar video and try voiceover narration - what do you think? Don't forget to like, subscribe, and comment below! What questions do you still have about roasting? What did you learn that you didn't know before? What do you want to know more about?