Can we resurrect this forum?
What's your point of view on the value of roast colour, moisture, and density analyses? Do you find it helpful and relevant to your work? I have become a big fan of moisture readings as a jumping-off place when I receive new coffee, and I've used Agtron scores as a measure of consistency in the past, but I know there are bigger places I can take this.
What tools do you use? Any equipment recommendations?