08:02 Breaking down your roastery by operations from green coffee to managing orders/roasting room and production planning.
17:33 Understanding how to manage and evaluate various samples from multiple suppliers.
23:46 Green inventory management broken down by locations, position reports, blend components, and inventory.
44:22 How to create and manage roast profiles to achieve consistency in all roasts.
52:46 Understanding post-production tools and best-practices to manage orders and to continue quality control.