its january and the weather in vermont is predictably nutty. yesterday, there was a crazy ice storm and i didn't make it into the roasting shop. today, conversely, was in the mid thirties and sort of almost sunny. i looked at our barometer and noticed what a huge difference there was from yesterday and it just got me thinking . . .

how much and at what point in the roast does the atmospheric pressure really effect things? have you other roasters noticed anything in particular? how do you combat it? any thoughts on the topic would be GREATLY appreciated.

cheers.

a