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  1. Good day fellow roasties! Keeping a logbook of your roasts, well, for some is a necessary evil while others enjoy and excel in handwriting. Especially for beginners it might be a frightening thought to also fiddle with new hard- and software. On the other hand it can come in very handy: automating the task of accurately gathering temperature data (and more) enables the newbie to focus on roast and roaster. Enthusiasts will benefit from the archives they're building, so further self-education is at your fingertips. For a new business, achieving consistent results is one fundamental pillar to set sail, as is inventory management. There is a growing variety of tools out there. So, I've decided to collect info on different roast logging software solutions in a single thread. Please feel free to contribute by replying, I will add your comments to the first post, subsequently. Filling in the blanks might take a while, but let's at least kick it off today Disclaimer: I am not at all affiliated with any of these projects/companies/links | they don't appear in any particular order | there's no claim for the following collection to be complete... whatsoever... this is just a forum post. I. SOFTWARE AVAILABLE FOR FREE (users please donate) 1. Artisan: https://github.com/artisan-roaster-scope/artisan 2. Typica: https://typica.us/ 3. RoastLogger: http://roastlogger.co.uk/coffee/roastlogger/roastlogger.htm 4. RoasterThing: http://roasterthing.com/ II. SOFTWARE AVAILABLE FOR PURCHASE 1. Cropster: https://www.cropster.com/products/roast/ 2. RoastLog: https://roastlog.com/tour/overview/ 3. Roastmaster: https://rainfroginc.com/roastmaster-overview
  2. I would love to know how other people roasts their coffees and see how they get the best out of their coffee bean
  3. Hi, I roast in an over-gas, manual drum roaster, capacity of ~500-550 grams. Roast time to F.C. is ~10m. And..... Never mind ?
  4. Okes folks. ..., on with my journey of stepping out of the box. A bit. Over time. When I started home roasting some years ago, it didn't even feel like it was such an infectious thing. Obviously, I began for a reason, namely for the sake of decent espresso. Intrigued by all the different taste notes there were to discover, I dug deeper and deeper into the topic - reading, roasting, talking to roasters, buying greens from around the world, reading cupping notes where available, helping out in cupping sessions of Quality Management and Product Development at a coffee company (they would employ a contract roaster, so no hands-on experience there). Every time we had guests over, we received appreciation of some kind for what nice coffee we would serve them. It got me thinking. And investing Home roasting becomes a somewhat expensive hobby, once you reach a certain level (of equipment that is). And if you want to take something with you along the way, education-wise, then roasting one batch every two weeks doesn't get you that far. So I started sharing roasts with interested friends and family, accumulating a >3kg weekly average. Some asked me why I wasn't selling the stuff... one of them being a dear friend who runs a nice little restaurant around the corner. He offered to list my coffee, exclusively. Well, that got me thinking again. And calculating. A couple months back, I decided to give it a shot. And that's where it all got a bit complicated. Not in a totally bad way, but dealing with officials can be as frustrating as a power outage approaching second crack. So everything took a while, first and foremost I needed to obtain a permit to build a plant. Planning to roast in a dedicated space in our house, there was discussion around applicable designation of areas. Per se, local legislation will not distinguish between a small craft business and a fully automated industrial roasting plant with an hourly output of several tons. Nobody wants such a monstrous facility next door in a residential area, however, we were lucky to have exception handling processes in place. Gotta love my country for that! So the verdict is in: I may roast up to 1,000kg per year, up to 10hrs a week. It might sound a lot to folk like me, but I know we wouldn't be able to make a living from it alone: growing beyond these limits means moving out to an industrial quarter nearby. But hey, it could be worse! Working a side-job from home, earning local reputation, learning how to actually run such a business at minimal risk... The goal is to provide freshly roasted coffee to the region we're living in. Local roasteries are scarce, as is decent coffee. Our little business will not pivot around beardy hipsters in the first place, but rather focus on a coffee-to-the-people approach. Finding the balance between quality and pricing is key. As we don't need to stress it, marketing/sales/distribution shall stay super low-key. I'd like to rely on word of mouth and see where it gets us. Now, on paper the company is up and running. Until construction is finished, no selly selly. But I've got plenty of other things to clarify, anyways: - Business plan - roughly done. - Floor plans: done. (needed to obtain permit) - Collect building and equipment offers: done. - Apply for (subsidised) financing: WIP. - Obtain bean samples: WIP (one supplier missing) - Sample roasting, cupping, selecting: WIP (one supplier missing) - Company name: done. - Logo/CI: done. - Website: WIP. - Email address: done. - Business phone line: WIP (split business from private, what a crucial bit!) - Choose packaging: WIP (almost there) - Order branded cups* - WIP (two samples each ordered last week) - Book keeping: currently outsourced (due to lack of profound knowledge, Mrs. Hasi will learn along) * espresso, flat white/americano, cappuccino - can't enter gastronomy without around here. Please feel free to point me towards anything I could be missing or wishing to have thought of before Also, I might simply have forgotten to put it down. I'm going to post further progress as it happens, looking forward to any responses along the way!
  5. I was hoping to find a few volunteers on the forum who would be happy to give me feedback on the first iteration of a website I am putting together for my micro roastery. It's not yet publicly searchable, so could you PM me and I will send you a link. As a thank you for your feedback I would be happy to send you out a free bag of coffee. Regrettably I will need to set a cap on this of 12 volunteers. Thanks in advance - your help will be very much appreciated. And just to confirm that I have had the ok from Glenn to post this request to the forum
  6. Good evening everybody, sitting in my garage/workshop, I‘m enjoying the first roasts utilising my latest addition to the setup As you can see, I‘ve placed an elephant outside and cut a hole into an OSB in the window frame to enable him inhale the fumes. Elephants just love the smell of freshly roasted coffee, you should see his face right now! Also, I‘m not into these fumes that much, so you should as well see my face right now!!
  7. What do you think about roasting degree of this beans? Is it roasted enough?
  8. The guy in this video reckons it's hours up to 7 days after roasting Any longer and it's stale? I new fresher was better but is this the case?
  9. These are my local roasters and I find them amazing, any other lovers of North Star here?
  10. Hi all. I have an opportunity coming up to meet the GM of a local up-scale hotel with a view to them purchasing my coffee beans as they are keen to be seen to purchase locally wherever possible. This place is well known for exceptional quality in everything they do. My question is not "how much should I charge?" as I can work this out from the cost of the inputs. Rather, I was wondering what a place like this might be paying already for their coffee beans.I know I should be able to make the case for buying fresh, local, quality etc; but they are a business and will be focussed on cost control! So I dont want to suggest a price beyond their willingness to pay. I realise that my choice of bean(s) to supply will be driven by the price they might be prepared to pay ... a lower price from them will probably mean a lower value bean gets used in their blend(s) as I still need to make a margin to make it worthwhile. After selling to friends, family, and work colleagues, this has the potential to be my first wholesale customer. I realise this sort of information could be commercially sensitive, but any insights would be greatly appreciated.
  11. Really interested in peoples views on House Blends - the likes of Starbucks, Costa, Nero I owned 3 coffee shops in the 1990s which we roasted inhouse for and my muscles still remember lifting 60kg sacks of green beans. We sold them in 1998 so were kind of early in the coffee revolution Putting the roasting to one side -just interested in views from people who know about the makeup of the blends -clearly they are blended for maximum consumption I am assuming the basis of most house blends is Santos - If anyone wants to correct me or set me straight really pleased to hear
  12. Hey guys, I’m new to the forum, and wanted to ask a quick question about Monsooned Malabar beans.... They are an ‘aged’ bean variety, a little like Old Brown Java. I purchased them raw and roasted them myself, but after roasting, I noticed that many of the beans have small holes in them, which I can only describe as ‘woodworm’ like. I’m guessing these have been caused by insects during the aging process. I was just wondering if anyone else had any experience with this variety of bean, and if I should be concerned? I purchased them from the Coffee Bean Shop, and I’ve roasted many of their Java before, but never noticed anything like this in those beans. I’ve attached a picture to show you exactly what I’m referring to. Thanks for taking a look, and for any advice.. I just wasn’t sure whether I should use them or not ? Russ
  13. I found this, might be useful https://library.sweetmarias.com/category/roast/ For example I find this article quite helpful: https://library.sweetmarias.com/using-sight-to-determine-degree-of-roast/
  14. Vieux Clou

    Maragogype

    Got a kilo of Maragogype the other week out of curiosity. First roast (Gene CBR-101, pre-heat 250°C, 194° at start, FC @ 250° at 9 min, reduced to 220° for 5 min more) was a bit acid despite being fairly dark. I'm wondering how others handle the stuff. Any suggestions?
  15. Hey every, hope you're all well. I was just wondering if anyone knows of anywhere that hires out their roasting facilities? I'm sure i've seen one or two before, but I stupidly didn't save the page and am struggling to find where it was. I have a small roaster (250g) at home, but wanted to use a machine to roast a couple of batches between 1-5kg? I'm from Surrey, but willing to travel within reason. Thanks in advance for any suggestions.
  16. Hello chaps, I've ordered 3 x 1kg packs of greens which I haven't roasted before. Brazil yellow catuai (natural) Guatemala Antigua Ethiopian yirgacheffe G2 I would appreciate some tips on how to get the best out of them in the gene cafe (with power mod) Usually id buy bigger quantities as it's more cost effective but I wanted to try each of these out before committing to a 10kg batch.
  17. building my roaster and looking at adding one of these for monitoring my temps (also has pc logging and works (apparently) with artisan) anyone had any experiences with one, are they any good?, do they respond quick enough? and any other questions you think i should be asking. MASTECH MS6514 Dual Channel Digital Thermometer Temperature Logger http://www.ebay.co.uk/itm/201730624535?_trksid=p2060353.m1438.l2649&ssPageName=STRK%3AMEBIDX%3AIT
  18. I've had the Quest for a while but not really done much in terms of roasting to date. I like to try to learn from people that have experience before setting off on my own, so was hoping somebody might have an interest in meeting up to do some roasting. Especially good for me if you have some experience with a Quest or roasting in general. I'm based in Bramley just outside Basingstoke, in case you wanted to visit me, or I'm happy to travel up to about an hour if we could work out a time (likely easiest by PM.) If visiting me I have coffee machines and grinders that I'll be happy to try and make tasty beverages with - whilst we roast :-). Let me know if this might be of interest. Thanks for reading.
  19. h1udd

    1st roast

    Yay my first roast ... Panicked at 13:30 and hit cool about a minute into 1st crack 234deg (set to 236 but never got there) ... A tad lighter than I wanted, and a few of the beans MM are a lot lighter ... Is this normal for MM .. I was roast mind 230g MM in a gene 101
  20. Hi guys im a new roaster and have ordered my 3kg toper for my new roastery set up. Can any experienced roasters shed some examples and ideas of what i could start with for a really diverse but universally loved blend for roasting? I am currently sampling Brazil,Sumatra & indonesia which is ok . Any ideas out there?
  21. Don't see that anyone's mentioned it, but coffee author and educator Scott Rao has recently started his own blog spot, Where is Scott Rao?
  22. Hi, just a quick question here - does the roast of a coffee affect how it will grind? By this i mean if some coffee beans have been dark roasted do they behave differently in a grinder than a lightly roasted bean would be? Or is it a case of every bean should grind the same in the same grinder on the same setting? thanks in advance!
  23. Hello I'm re-setting up my x2 1kg roasters in my shed and wanted to know other peoples setups. I believe I have x2 options. 1. Directly link the roasters to an inline fan (heat resistant) with a variable control. I would need a pre-filiter to protect the fan, any ideas? 2. Construct a hood and then connect a fan to this (or buy x2 oven hoods) Use the hood grease filters to pre-clean the smoke. Anybody done anything similar & where you got the bits etc. Appreciate any ideas, links. Cheers
  24. eusty

    Ehiopian Guji

    Has anyone had an experience roasting these on a Gene Cafe? I roasted using BB's gentle rise/finish profile. 220c @ 10:44 then hold 60s 230c @13:10 then hold 60s 240c till 1c which I 'thought was @16:40 hold @ 17:40 235 @ 18:30 17% reduction. The problem was being my first roast ever determining the 1c wasn't easy and I think I over roasted as it smelt 'burnt' after I finished! That said the profile was 'up to 19 minutes', I haven't tasted yet though. EDIT: I don't think it was the beans which burnt as they smell OK (although my sense of smell isn't great). I've ordered some ducting so I can put it out of the kitchen window.
  25. First test roast on my new rig. Colombian Excelso from http://www.yorkcoffeeemporium.co.uk Roasted at 235 (target) Removed from heat just after second crack (9 minutes) 18.3% weight reduction Accidentally deleted the temperature graph sorry Any advice/comments would be welcome
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