Hi there,
The CS member cards haven't (to my knowledge) been available since I've been purchasing greens. Can someone suggest ranges for drop temps that would equate to CS roast level numbers? Or otherwise can someone please suggest other roasting terminology equivalents, e.g. which CS number is the same as Full City?
Thanks,
Terence
The CS member cards haven't (to my knowledge) been available since I've been purchasing greens. Can someone suggest ranges for drop temps that would equate to CS roast level numbers? Or otherwise can someone please suggest other roasting terminology equivalents, e.g. which CS number is the same as Full City?
Thanks,
Terence


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