Roast Log Charts
Just turning green coffee into brown coffee is easy. Roasting delicious coffee on demand is a little more challenging.
The big reason is that roasting is a process with many variables. Obviously beans are grown in different places and processed differently, but also the batch size, roast duration, temperatures over time, rate of rise, gas and air flows, fan speed, drum speed will all have an effect on what you experience in the cup.
How do you get repeatable results?
The first way is to simply roast dark. Carbon is pretty uniform. I mean, it’s an element, right? A very large and very successful and very un-named coffee company roasts just about everything to it’s constituent level. Somehow they’ve convinced people that flavored carbon is gourmet. I’m not sure if I hate their coffee nearly so much as I’m simply jealous. Why didn’t I think of that?!
The second way is to record some data, make changes, and analyze what comes out in the cup.
Recording data can be as simple as writing the temp down at regular intervals. Hank of Jacksonville Fl aka Hankua of Home-Barista fame has developed a chart format that’s about as good as it gets. He’s consented to sharing it with all of us as a step up from my trusty legal pad. Here’s the link to his site:
Remember, the whole point is to minimize the flavor lost up the chimney in favor of retaining flavor in the cup.