I don't know how easy this is for Tom, but if he datalogs his roasts, it should be pretty easy. What i would like, is a data log of temperature (bean) and time for different roast level. So a temp log for a general city+ roast, one for a full city, one for a full city + and one for a vienna. Personally, i'm profile-retarded, and i can't seem to get a good one. Looking at his bean temp pictorial, he mentions to ignore the times. I'd find it very useful to see a time/temp log for a good roast (doesn't have to be varietal specific). He doesn't even need to format it. Just a text dump of his extech logger is fine for me. i'd even volunteer to format it to graphs or wahtever. What say you Tom? thanks! jason
I'd like something more. I'd like Tom to archive all his bean data. ACTUALLY, I wish he'd database it so it's all accessible forever, instead o= f evaporating once he's out of a bean. My two cents. On 2/22/06, Jason Molinari wrote: <Snip> -- Scott
he does, check in the bean archives.... --- Scott Marquardt wrote: <Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>">http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
Aaack! Darned right. Nice! Whokay, now if it was all normalized in a database . . . (some people are just hard to please ;-) On 2/22/06, Jason Molinari wrote: <Snip> -- Scott
I've actually considered writing some sort of "scraper" that would put Tom'= s inventory into XML format or something.. I've often wondered what the "top 3" scoring beans are.. I think one or two of them are Kenyas... Not that it really matters; so far the flavors have been so varied between varietals, a comparison of scores between them is hard to be very meaningful... Still, I'm a data weenie so I think about things like this. What might be nice is some more empirical bean data. It would be nice to know things like bean density, updated moisture content, and any other parameters of interest he might be able to obtain... Is anyone attending that Roasting school? For $600 it would seem like a bargain for those of you who have spent thousands on equipment.. If so, please provide the "gauge" for the rest of us on what they teach. :) Steve On 2/22/06, Scott Marquardt wrote: <Snip> ttings <Snip> -- Steven Hay hay.steve -AT- gmail.com
If you ever get ambitious, lete me know. I'm a datahead too. My ultimate would be not only a database of beans -- and not just for Tom's offerings -- but also a database of everyone's profiles for their roasts of said beans. That's tough 'cause roast methods vary and measurement reliability and consistency would wildly vary. But here's another one -- ho= w about a "network PID" of sorts -- kind of a "thin client" approach to roasting where the controller at the roasting end is merely sensors and control, and the brains and data are out on the net? The aggregation of everyone's data, when combined with cupping results and even subjective appraisals by amateurs (like me), would fund analyses leading to refined profiling options on a per-origin basis. One problem would be ensuring there's a primary key for each bean. And that gets interesting because of variation that can easily get granular to the "micro-lot". Quite a project. It'd be a fun app to have, though. Imagine a status page o= n the web for the system, showing a real-time ticker for BTUs, pounds, and so forth. Oh -- and don't forget geotagging the data so a Google Earth representation (vertical bar charts on Earth. maybe) could be provided. Goo= d grief. I just realized something. You could geotag entire profiles in chart form as lat/lon/alt and zoom in -- including having the roast graphing out in real time. Geez . . .