At CoffeeFest Portland last week, I sat down with Rob Hoos for a half hour, and asked him if there was sense in integrating the data from making espresso shots with our machine (temperature, pressure profile, flow rate, dose in/out, resulting SCAA taste profile) with roasting data.

His suggestion was that we tap into the data from:
- Artisan https://github.com/artisan-roaster-scope/artisan
- Cropster https://www.cropster.com/en/products/roast/
- Roastlog http://roastlog.com/

Roasting is an area I know virtually nothing about, whereas I know a little bit about making espresso. That's why I'm posting this new thread.

Can you advise on whether there would be value in having a unified view of roasting & espresso-making data?

If so, how would you like it to happen, and how should it look?

Thanks!

-john