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I have found myself at this point in thought process many times over the past 10+ years of roasting. If we roast to achieve the best out of the bean, then surely there is only a small window in which we can be true to the bean. However, if we take into account how the bean will be extracted, then the grind and pressure should be taken into account during the roasting process. Before I can even begin to guide anyone through the thought trail that answers this question, let’s look at a few (modern) historical points. We are currently...