We recently had an internal written dialogue on the reasons behind omni roasting. This led to a small exchange, which gave birth to not only roasting methodology, but also topics like quality and equipment.
If you are curious about any of these topics in coffee, the following text might be interesting for you. It also adds more nuances to the understanding of how we think about and work with coffee in Prolog.
The following is an answer to the question: Why do we do omni roasting?