HomeRoast Digest

Topic: notebook (11 msgs / 239 lines)
1) From: Joe M
I am wondering what variables people write in their notebooks as they 
experiment with the different roasts and different beans. Just starting 
out any help appreciated.

2) From:
my notebook is can I remember to write it down and what the heck was it anyway, ticks me off too.
notes get washed in pockets of shorts.

3) From: Demian Ebert
Joe and others:
I have started using a format that includes the date, variety of bean, bean
mass (grams), iRoast program (x min at 350 etc), the internal and bean prob=
temperatures at the end of each programmed stage, time remaining and
internal and probe temperature at the different cracks (1st, 2nd, and end o=
roast), target roast level (FC, V, etc), actual roast level, and total roas=
time. Then I write anything else that happens during the roast that I think
could be important. This can include the weather (rain), slow ramping rates=
or anything else. Sometimes, if a roast worked particularly well, I'll go
back and make notes regarding the taste on the actual roast notes.  I use
scrap paper instead of a formal notebook and just keep a clipboard with the
roaster. Depending on how many other notes I take, I usually get 4-5 roasts
per page.

4) From: Lynn Kerby
On 12/21/05, Demian Ebert  wrote:
That is almost exactly what I've been doing for iRoast and SC/TO
roasts.  I do add my running voltage (measured with a DVM) off the
variac for my iRoast roasts.  Someday I'm going to take the 30 some
odd pages of notes and put them into a spreadsheet and graphing
package (yeah, right!).
When I was roasting in a couple of FR+ roasters there wasn't really
anything to log except the times, batch sizes, and roast level (didn't
have the variac then).
Lynn Kerby
San Martin, CA

5) From: William Gates
When I can remember to enter something - I put the bean origin, ambient
temp, time to first crack (can be a negative) and total roast time, comment=
like "needs 5 more seconds" after tasting and resting time.  I've found the
resting time helps me find the sweetspot best.
lurk mode on
On 12/21/05, Joe M  wrote:

6) From: Joe M
Demian Ebert wrote:

7) From: Aaron
for what its worth
I log what temperature I dialed in for each step on my I roast.  the 
time I dialed them in for.
how many ounces, the coffee, the date.
I also log at what time first crack hits, what time second if I take it 
that long hits, and when I hit the cool button..
so for a kona it's something like this as an example.
Moki Farm Kona XF  6 oz,  12/22/05
365 - 3 Min
400 - 3 Min
430 - 1:45 Min
1C  5:45
2C  7:30
Finish 7:45
As i go i will also jot down notes for other things too.  how it tastes, 
grinding smell, evenness of roast etc etc as I find necessary or 
informational enough to keep.  I will also write down other stuff, ie 
produced a LOT of chaff, beans have a lot of movement, beans needed a 
shake now and then etc etc.
There's really no correct way to keep a log book, and you can put as 
much or as little information as you want in it, it all depends on what 
you want to know, and remember.

8) From: Scot Murphy
On |Dec 21, at 3:18 PM|Dec 21, Joe M wrote:
Color of the beans; changing smell of the roasts; timing of the  
cracks, how far apart they are spaced, how long they go; of course,  
fluctuations in temperature; amount of smoke; various other things,  
such as when I start my timer, errors like the oven top not seating  
properly on the expander ring, dumb things like forgetting to turn on  
the StirCrazy until I've already put the beans in, like that. Also  
the ambient temperature, how high a setting I have on the fan in the  
window (this makes a difference in circulating cold air, you see),  
and humidity (approximate). Oh, yes, of course, the mass of beans used.
Regarding mass of beans, I found myself assuming the SC/CO method to  
act similarly to the popper method, in which more beans equals a  
faster roast. Very quickly, I discovered that this is incorrect. In  
the popper, more beans trap more heat, and so they roast more  
quickly; in the SC/CO, the larger mass takes more energy to roast,  
and so takes longer than a lower mass. Just an assumption I wasn't  
even thinking about, but which corrected itself in about two or three  
Scot "hey, that Costa Rica Dota Tarrazu is a mighty fine bean" Murphy
"The sneakiest form of literary subtlety, in a corrupt society, is to  
speak the plain truth. The critics will not understand you; the  
public will not believe you; your fellow writers will shake their  
         --Edward Abbey

9) From: Larry English
Hey Joe,
  I use an Excel workbook to keep notes.  One sheet is the overall stash
(try to keep it to one page - very difficult once aware of Tom & Maria) wit=
each line one lot, with such info as when acquired, current amount, link to
Tom's online notes, level of chaff (important for fluid-bed roasters), my
own brief comments, and a link to a sheet (in the same workbook) that
contains data for each roast (date, mass (grams), profile*, total roast
time, roast level (e.g. C, FC+), and comments (including taste and whether
or not Joyce liked it).
  *Since I use a FreshRoast, the profile is manual - current standard
profile is to turn to "cool" for 10 sec each of the first three minutes and
once for 5 seconds around the 4 minute mark.  This slows down this very fas=
roaster to give some room between 1st and 2nd crack.  Each different profil=
gets a code and the codes are summarized on a separate sheet. When I finall=
get an I-Roast, this system will still work.
  I don't monitor temperatures on a regular basis, just occasionally as a
check on the process, so I'm not recording temps.
  Once a lot is gone and no longer available, I move the data to an archive
workbook so I can keep the current sheets clean but can still see history.
  I don't use a paper log because, well, I lose paper documents.  Then
again, I sometimes forget to back up my computer data ... nothin's poifect.
On 12/21/05, Joe M  wrote:

10) From: Michael Dhabolt
What bean(s),
Date/time of roast
Profile I am using (several standard profiles) - if new: time and temp
of each ramp,
Time and temp of 1st - midpoint,
Temp at, and time from 1st to, 'hint of 2nd' (first couple of outlier snaps=
Temp at End Of Roast (EOR),
Comment section to be filled out after consumming some of the roast
(probably the most important data).
Mike (just plain)

11) From: mIke mcKoffee
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Larry English
	Sent: Wednesday, December 21, 2005 7:27 PM
stash (try to >>keep it to one page - very difficult once aware of Tom &
Nah, it was simple to keep my excel spreadsheet to one page even before
going into stash reduction mode. Just kept making the font smaller...!-)
miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

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