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    PR-0299 Guji Ethiopia Killenso - Guji Ethiopia Killenso Anaerobic Process

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    Joseph Mandraque Ferrer
    This document summarizes an anaerobic coffee roast process that took place on June 30, 2020 and lasted 8 minutes and 7 seconds. The starting weight was 2.5 kg and the ending weight was 2.22 kg, resulting in an 11.4% weight loss. Key metrics included a roast area index of 76,847.4°C, an end temperature of 208°C, and a development time of 78 seconds which was 16% of the total roast time. The roast profile showed turning at 38 seconds and first crack at 6 minutes and 49 seconds.

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    PR-0299 Guji Ethiopia Killenso - Guji Ethiopia Killenso Anaerobic Process

    Uploaded by

    Joseph Mandraque Ferrer
    32 views2 pages
    This document summarizes an anaerobic coffee roast process that took place on June 30, 2020 and lasted 8 minutes and 7 seconds. The starting weight was 2.5 kg and the ending weight was 2.22 kg, resulting in an 11.4% weight loss. Key metrics included a roast area index of 76,847.4°C, an end temperature of 208°C, and a development time of 78 seconds which was 16% of the total roast time. The roast profile showed turning at 38 seconds and first crack at 6 minutes and 49 seconds.

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    PR-0299_-_Guji_Ethiopia_Killenso-M4qri

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    This document summarizes an anaerobic coffee roast process that took place on June 30, 2020 and lasted 8 minutes and 7 seconds. The starting weight was 2.5 kg and the ending weight was 2.22 kg, resulting in an 11.4% weight loss. Key metrics included a roast area index of 76,847.4°C, an end temperature of 208°C, and a development time of 78 seconds which was 16% of the total roast time. The roast profile showed turning at 38 seconds and first crack at 6 minutes and 49 seconds.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    32 views2 pages

    PR-0299 Guji Ethiopia Killenso - Guji Ethiopia Killenso Anaerobic Process

    Uploaded by

    Joseph Mandraque Ferrer
    This document summarizes an anaerobic coffee roast process that took place on June 30, 2020 and lasted 8 minutes and 7 seconds. The starting weight was 2.5 kg and the ending weight was 2.22 kg, resulting in an 11.4% weight loss. Key metrics included a roast area index of 76,847.4°C, an end temperature of 208°C, and a development time of 78 seconds which was 16% of the total roast time. The roast profile showed turning at 38 seconds and first crack at 6 minutes and 49 seconds.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
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    PR-0299 Guji Ethiopia Killenso - Guji Ethiopia Killenso

    Anaerobic Process
    Profile Guji Ethiopia Killenso Anaerobic Process
    Machine Santoker bluetooth models with USB port
    Worker Mandrake Ferrer
    Start date 2020-06-30 15:01
    Duration 08:07
    Start Weight 2.5 kg
    End Weight 2.22 kg
    Weight loss -11.4 %

    Roast Area Index 76,847.4 °C End Temperature 208 °C


    Development time 78 s Development time ratio 16 %
    Charge Temperature 184.5 °C

    Cropster Printout created on 2020-06-30 15:13 1/2


    Details
    Segments Duration RoR AVG Roast Area Index (°C)
    Start to Turning Point 00:38 -89.4 4,241.5
    Development time 01:19 3.3 16,159.8

    Time Event Note


    00:38 Turning Point
    06:49 First Crack

    Time Bean Te... RoR Bean Te... Exhaust... RoR Exhaust...


    (°C) (°C) (°C) (°C)
    00:00 184.5 655.2
    00:30 83.3 -101.2 609.5 -45.7
    01:00 87.7 2.7 640.5 29.5
    01:30 104.3 16.2 655.2 16.6
    02:00 119.5 15.5 655.2 0.0
    02:30 133.2 13.7 655.2 0.0
    03:00 145.0 11.9 655.2 0.0
    03:30 155.5 10.5 655.2 0.0
    04:00 165.5 10.1 655.2 0.0
    04:30 174.1 8.6 655.2 0.0
    05:00 181.4 7.6 655.2 0.0
    05:30 187.9 6.3 655.2 0.0
    06:00 193.2 5.5 655.2 0.0
    06:30 197.9 4.8 655.2 0.0
    07:00 201.8 3.8 655.2 0.0
    07:30 204.9 3.2 655.2 0.0
    08:00 207.5 2.6 655.2 0.0
    08:07 208.0 2.5 655.2 0.0

    Cropster Printout created on 2020-06-30 15:13 2/2

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