Never ending battle...do I stick with sensory/memory, or go full on laboratory? I use Artisan/Phidget on my Huky to get a feel and taste of the results days later, but after a few roasts of the same coffee, I switch to ole trusty sensory feedback afterwards. Rarely do I finish a supply of coffee under 'lab' conditions. But I can prolly assure you I'm not the norm, and yes...some early monitoring and tasting *can* improve your roasting, insofar as seeing how your roaster behaves to your inputs. Cheers!
