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    Profile Logs Cae 1

    Uploaded by

    Akbar Gumelar
    This document is a profile log template for recording details of a coffee roast, including the roast master, date, coffee variety, temperature readings throughout the roast process, and spaces to mark significant events during the roast like cracking and color changes. It also includes a section explaining formulas for calculating percentage differences in weight, moisture, and density between the green coffee before roasting and the finished roasted coffee.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Profile Logs Cae 1

    Uploaded by

    Akbar Gumelar
    262 views1 page
    This document is a profile log template for recording details of a coffee roast, including the roast master, date, coffee variety, temperature readings throughout the roast process, and spaces to mark significant events during the roast like cracking and color changes. It also includes a section explaining formulas for calculating percentage differences in weight, moisture, and density between the green coffee before roasting and the finished roasted coffee.

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    © © All Rights Reserved

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    This document is a profile log template for recording details of a coffee roast, including the roast master, date, coffee variety, temperature readings throughout the roast process, and spaces to mark significant events during the roast like cracking and color changes. It also includes a section explaining formulas for calculating percentage differences in weight, moisture, and density between the green coffee before roasting and the finished roasted coffee.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    262 views1 page

    Profile Logs Cae 1

    Uploaded by

    Akbar Gumelar
    This document is a profile log template for recording details of a coffee roast, including the roast master, date, coffee variety, temperature readings throughout the roast process, and spaces to mark significant events during the roast like cracking and color changes. It also includes a section explaining formulas for calculating percentage differences in weight, moisture, and density between the green coffee before roasting and the finished roasted coffee.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    PROFILE LOG

    Date / 20 Roast master: Room temp:


    Batch # Coffee: Room humidity:
    Preheat Start Adjustments during roast…
    Temp
    ROAST
    PLAN

    Flame
    Air
     
    250    
    240  
    230   MARK THESE
    220   EVENTS on graph
    210   T = Turning point
    200   Y = Yellow
    190   C = Cinnamon
    180   C = Crack
    170   E = End
    160  
    150   Time Temp
    140   T :
    130   Y :
    120   C :
    110   1.C :
    100   2.C :
    90   E :
    80  
    70  
    Time 1.crack - end?
    60  
    0   1   2   3   4   5   6   7   8   9   10   11   12   13   14   15   16   17   18   19   20   :
     
     
     
    Formula to calc difference  
    Before roasting After roasting
    Coffee 𝒀−𝑿 % difference  
    X Y
    𝑿  
     
    Weight
    Y − X
    × 100% =  
    X  
     
    −  
    Moisture × 100% =
     
     
    −  
    Density × 100% =  
     
    Roast colour  
     
     
    Please  see  this  blog  post  for  an  explanation  of    calculation  of  'percentage  difference':  www.coffee-­‐mind.com/diff  

    Developed for SCAE by Morten Münchow (please copy and share)  

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