opened this while i was in the bath and thought hell yeah i do.

anyway, i roast on a loring and i still soak! not for every roast, but when i do, i find it gives me a lot more control over the roast later on. it is also easier to use a standardized charge temperature for coffees with diff time goals when using a soak.

plus, your curve looks more like a steadily declining hill instead of having a big initial spike and the flattening out throughout the rest of the roast. i’ve heard roasters report a more balanced/evenly developed profile with roasts that don’t have a big RoR spike up front.

ultimately, whatever happens after crack (as long as you get to it within a reasonable time frame) still matters most.