Humidity

[kaffelogic]

I think you had a good point originally. The relationship between air temperature and bean surface temperature depends on the rate of heat transfer to the bean. The control system will pump in the watts required to attain the specified probe temperature, the beans will come into equilibrium with the probe temperature only over time, and the rate at which this happens must vary with air speed, density, and moisture content. Given that temperature and air speed are the only things that we are actually controlling, it would make sense to record air pressure and humidity with every roast to look for patterns. Also relative bean density could be monitored as an indicator of bean moisture content.