I'll post more later, but I landed a job with a local coffee company. We've known about each other for a while, and things just worked out for both of us.
A general question I have:
Is there a "go-to" or must read book/pdf/website etc. to grasp the concepts of drum roasting, or is it not much different?
I've been roasting for 4 years one pound at a time on my BM/HG setup. It has been great. Learned a lot when I started selling to family/friends and using roastlog to profile my roasts.
This company has an old Diedrich IR12. I have never roasted on a drum roaster. Had my first experience watching a roast last week. Pretty predictable I guess, but I'm going to be adding in profiling/thermocouples etc. as they are currently not doing anything with a computer. (Good ol pen and paper).
I suppose a lot of time on the roaster will help, but there is such a sea of information out there, I was hoping some of you veteran drum roasters could help out.
