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  • ROASTING - Profile Log-SV

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    Miko Darmala
    252 views1 page
    The document is a roasting profile log that records details of a coffee roast, including the date, roast master, room temperature and humidity. It contains a graph to mark events during the roast such as turning point, color changes and cracks. The log also records pre and post roast weights and volumes to calculate percentage differences and evaluates control parameters settings.

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    Roasting profile log

    Original Title

    ROASTING_Profile Log-SV

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    The document is a roasting profile log that records details of a coffee roast, including the date, roast master, room temperature and humidity. It contains a graph to mark events during the roast such as turning point, color changes and cracks. The log also records pre and post roast weights and volumes to calculate percentage differences and evaluates control parameters settings.

    Copyright:

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

    ROASTING - Profile Log-SV

    Uploaded by

    Miko Darmala
    The document is a roasting profile log that records details of a coffee roast, including the date, roast master, room temperature and humidity. It contains a graph to mark events during the roast such as turning point, color changes and cracks. The log also records pre and post roast weights and volumes to calculate percentage differences and evaluates control parameters settings.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    PROFILE LOG

    Date / 20 Roast master: Room temp:


    Batch # Coffee: Room humidity:

    Plan
    250°C MARK THESE
    240 EVENTS on graph
    230 Tp = Turning point
    220
    Ye = Yellow
    Ci = Cinnamon
    210 Cr = Crack
    200 ECr= End of Crack
    190 E = End
    180
    Time Temp
    170
    Tp :
    160 Ye :
    150 Ci :
    140 1stCr :
    130 E1stCr Dev. :
    2ndCr : �me
    120
    End :
    110

    (Flame, Airflow, Drum speed etc.)


    Evalua�on of control parameter se�ngs
    100 %
    Green(x) Roasted(y) Difference
    90
    80 Weight
    70
    60 Volume

    50
    40 % difference is calculated by ∗ 100% =
    30 full explanation: coffee-mind.com/diff/
    20
    10
    0 %
    0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
    SCA Roasting Foundation Pro�ile Log (C); July 2017 (V 1.0)

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