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    Profile Logs Cae 1

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    alexander wirantara
    This document is a profile log template for recording details of a coffee roast, including the roast master, date, coffee variety, preheat temperature, roast plan temperatures, and spaces to mark events during the roast like cracking and color changes. It also includes a section to record weights and properties of the coffee before and after roasting to calculate percentage differences.

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    Profile Logs Cae 1

    Uploaded by

    alexander wirantara
    44 views1 page
    This document is a profile log template for recording details of a coffee roast, including the roast master, date, coffee variety, preheat temperature, roast plan temperatures, and spaces to mark events during the roast like cracking and color changes. It also includes a section to record weights and properties of the coffee before and after roasting to calculate percentage differences.

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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, preheat temperature, roast plan temperatures, and spaces to mark events during the roast like cracking and color changes. It also includes a section to record weights and properties of the coffee before and after roasting to calculate percentage differences.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    44 views1 page

    Profile Logs Cae 1

    Uploaded by

    alexander wirantara
    This document is a profile log template for recording details of a coffee roast, including the roast master, date, coffee variety, preheat temperature, roast plan temperatures, and spaces to mark events during the roast like cracking and color changes. It also includes a section to record weights and properties of the coffee before and after roasting to calculate percentage differences.

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    © All Rights Reserved
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    of 1

    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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