I know a lot of B&B members roast their own coffee so I thought I would start a thread to see what you record when you roast and how you keep your roast records/logs?
I have a couple different methods that are available to me with my Hottop roaster.
Fully automated roast recording:
TC4C+LCD+HTC and record directly on my laptop using the Artisan roasting software. This allows me to control the roaster and record the roast as it progresses. This is the more cumbersome of the methods I use as I need to hook up the interface, thermocouples, USB and have my laptop running. It is also the most comprehensive as it records real time / temp and fan/burner changes. I have gone away from using the computer because of the set up time involved
Manual Roasting Recording:
I can use the TC4C+LCD as a stand alone meter without the USB and computer and manually record times/temps.
Using an Amprobe TMD-56 datalogging meter along with a kitchen count up timer and manual record the time/temp at critical points. I use this the most often as set up is simple (plug in the meter and start). I can also plug the meter into the computer and record the roast with Artisan. Roaster has to be controlled manually but the roast is logged automatically as it progresses.
I manually record the roast times and temperatures either on a sheet of paper or on a record sheet. I've started using the blank paper more often as the record sheet has too many record points that I find unnecessary.
This is the part I was wondering about with other roasters on B&B
What to you record?
I have a sheet of paper divided into "cells"
I record (example 3/13 roast of some Mexican Chiapas beans):
Temp I record is BT probe temperature.
Does anyone record more than this? Less than this?
How do you keep your records?
I have a couple different methods that are available to me with my Hottop roaster.
Fully automated roast recording:
TC4C+LCD+HTC and record directly on my laptop using the Artisan roasting software. This allows me to control the roaster and record the roast as it progresses. This is the more cumbersome of the methods I use as I need to hook up the interface, thermocouples, USB and have my laptop running. It is also the most comprehensive as it records real time / temp and fan/burner changes. I have gone away from using the computer because of the set up time involved
Manual Roasting Recording:
I can use the TC4C+LCD as a stand alone meter without the USB and computer and manually record times/temps.
Using an Amprobe TMD-56 datalogging meter along with a kitchen count up timer and manual record the time/temp at critical points. I use this the most often as set up is simple (plug in the meter and start). I can also plug the meter into the computer and record the roast with Artisan. Roaster has to be controlled manually but the roast is logged automatically as it progresses.
I manually record the roast times and temperatures either on a sheet of paper or on a record sheet. I've started using the blank paper more often as the record sheet has too many record points that I find unnecessary.
This is the part I was wondering about with other roasters on B&B
What to you record?
I have a sheet of paper divided into "cells"
I record (example 3/13 roast of some Mexican Chiapas beans):
Roast date outside temp | Origin & roast weight | Drop temp | Lowest BT temp/time | Start of Dry temp/time | Return to drop temp/time | End of dry temp/time | First crack temp/time | Second crack temp/time | Roast end dump temp/time |
3/13/2015 55 F | Chiapas 225 gr 1/2 lb | 300 F start timer | 194 F :50 sec | 290 F 4:55 fan 50% | 300 F 5:27 fan 100% | 330 F 8:10 fan off | 352 F 9:40 fan 100% heat 50% | 383 F 12:36 | 390 F 12:48 |
Temp I record is BT probe temperature.
Does anyone record more than this? Less than this?
How do you keep your records?
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