(Also: Why you should be anticipating a revolution in the coffee industry.)



Coffee researcher Mark Al Shemmeri used something akin to PET-scan technology to peer into his lab Bullet and study how batch size, roast degree, and drum speed affect the movement of beans in drum roasters over the course of a roast. We (virtually) sat down with Mark to pick his brain not only about this specific research and its implications for Bullet owners, but also why more and more roasters adopting a scientific approach to specialty coffee may spark a revolution within it. You can check out the interview (and links to the original research itself) here. (Warning: This article is very geeky.)