HomeRoast Digest


Topic: 2 Bourbons (4 msgs / 320 lines)
1) From: Michael Rasmussen
Nah, I'm not going all George Thorogood on you early in the morning. 
I'm doing coffee inventory.
Such a nice problem, sacks and sack of greens.  But it's not nice not knowing
what you have on hand.
Recommendations for a coffee database welcome, in the meantime I'm rolling my
own.
In the process I find six pounds of Brazil Cachoeira da Gama Yellow Bourbon.
Two pounds are labeled:  Full City to Full City +: Classic Brazil cup from a
classic cultivar- body, balance, praline, chocolate.  And there's a little a
in the lower right hand corner of the label.
The other four are lableled:  City+ to Full City +: Classic Brazil cup from a
classic cultivar -balance, prline, jasmine hint.  And there's a little f in
the lower right hand corner of the label.
Are these from two different years?  If so which is the old one?  
I checked on the SM site, the archives only list one Brazil Cachoeira da
Gama Yellow Bourbon. 
Maybe it's time to label incoming greens with a purchase date...
-- 
      Michael Rasmussen, Portland Oregon  
    Be appropriate && Follow your curiosity
         http://www.patch.com/words/
  The fortune cookie says:
No a la donación de órganos.
		-- Yamaha.

2) From: Michael I
Michael,
DJ Garcia's Access-based roasting/inventory database is highly recommended.
I would be lost without it -- with it, I know exactly how many greens I have
on hand, how I've roasted a particular bean before, which crop year a
particular bean comes from, when I ordered them from SMs, and lots more.
He updates it pretty regularly, and is active on the list, too.  If this
were not available, I would have designed one myself, and it would have been
far less functional.  So thanks, DJ!
Here's the link:http://improbablystructuredlayers.net/CoffeeRoastingDB/CRDBHome.htm-AdkMike

3) From: Stephen Carey
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Michael,
Hi, I can't help you with the labels, which is 
what your post is mainly about, sorry.  I have 
started dating when I purchased my beans and I 
keep a running inventory on Excel of the beans 
purchased, how much of each bean I have at any 
time, how much I have roasted at any time, the dates, and the total amount.
I don't have Access and I can't justify the cost 
of it, well, maybe I could, I just an not willing 
to right now.  I do have an Excel friend who is a 
freak about it.  He is setting it up so it does 
all of the above, but on a per roast basis, 
numbering the roasts, plenty of room for the 
copious notes I take (which I find to be the most 
helpful), the crack time, total time, the outcome 
of the roast versus what I was going for.  The 
profile number from the ones I have set up on my 
IR2, the total time, then an area for new 
profiles.  This area breaks it down to how many 
cycles, temp for each cycle, and time for each cycle and room for more=
 notes.
It will be tied into my inventory program and 
when I roast a certain bean it will deduct the 
amount I roast from the amount on the inventory so I have an accurate=
 amount.
This is probably easier on Access.  But my friend 
is a wizard at Excel and took on the project to 
hone his skills even more.  When it is done I 
will let you know how it turns out.  The best 
part will be the sort capability, that I will love.
For now it is paper logs and they are 
detailed.  Again, mostly in the notes area, they 
can run half a page.  I want to have access to 
every nuance about each roast.  Since so much of 
my roasting comes for setting a profile which I 
feel is correct, but then really relying on my 
senses I always have detailed notes, including if 
my senses were way off.  I am probably going way 
overboard on this, but for me it works, so I do 
it, and it is fun going back and reading about 
the roasts and learning.  I pick up all sorts of 
things, including if I was in a hurry, my 
emotional state (this affects senses, so I need 
to include it; if I am angry my mind is somewhere 
else and I may easily miss the beginning of the 
first crack and have inaccurate records, I want 
to know all of  that - heck that sounds weird!).
Definitely start labeling the date you get the 
beans.  I am still only three months into this, 
so it shouldn't make that much difference, but in 
7 months it might.  I am working down my stash 
for I believe I let it get too big for the amount 
of roasting I do, so my beans will be here for a 
while.  Though, I am finding ways to roast more 
and more.  Fresh roasts are my hostess gifts for 
this years holidays and that will bring down my stash a great deal.
Good luck.  If you go with the Access program 
have fun, I have only heard great things about 
it.  If the Excel program doesn't work for me, I 
may spring for the money for Access, who knows.
All the best,
Stephen
At 11:43 AM 11/17/2007, you wrote:
<Snip>
 knowing
<Snip>
 my
<Snip>
 Bourbon.
<Snip>
 a
<Snip>
 a
<Snip>
 a
<Snip>
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Michael,
Hi, I can't help you with the labels, which is what your post is mainly
about, sorry.  I have started dating when I purchased my beans and I
keep a running inventory on Excel of the beans purchased, how much of
each bean I have at any time, how much I have roasted at any time, the
dates, and the total amount.
I don't have Access and I can't justify the cost of it, well, maybe I
could, I just an not willing to right now.  I do have an Excel
friend who is a freak about it.  He is setting it up so it does all
of the above, but on a per roast basis, numbering the roasts, plenty of
room for the copious notes I take (which I find to be the most helpful),
the crack time, total time, the outcome of the roast versus what I was
going for.  The profile number from the ones I have set up on my
IR2, the total time, then an area for new profiles.  This area
breaks it down to how many cycles, temp for each cycle, and time for each
cycle and room for more notes.
It will be tied into my inventory program and when I roast a certain bean
it will deduct the amount I roast from the amount on the inventory so I
have an accurate amount.
This is probably easier on Access.  But my friend is a wizard at
Excel and took on the project to hone his skills even more.  When it
is done I will let you know how it turns out.  The best part will be
the sort capability, that I will love.
For now it is paper logs and they are detailed.  Again, mostly in
the notes area, they can run half a page.  I want to have access to
every nuance about each roast.  Since so much of my roasting comes
for setting a profile which I feel is correct, but then really relying on
my senses I always have detailed notes, including if my senses were way
off.  I am probably going way overboard on this, but for me it
works, so I do it, and it is fun going back and reading about the roasts
and learning.  I pick up all sorts of things, including if I was in
a hurry, my emotional state (this affects senses, so I need to include
it; if I am angry my mind is somewhere else and I may easily miss the
beginning of the first crack and have inaccurate records, I want to know
all of  that - heck that sounds weird!).
Definitely start labeling the date you get the beans.  I am still
only three months into this, so it shouldn't make that much difference,
but in 7 months it might.  I am working down my stash for I believe
I let it get too big for the amount of roasting I do, so my beans will be
here for a while.  Though, I am finding ways to roast more and
more.  Fresh roasts are my hostess gifts for this years holidays and
that will bring down my stash a great deal.
Good luck.  If you go with the Access program have fun, I
have only heard great things about it.  If the Excel program doesn't
work for me, I may spring for the money for Access, who knows.
All the best,
Stephen
At 11:43 AM 11/17/2007, you wrote:
Nah, I'm not going all George
Thorogood on you early in the morning. 
I'm doing coffee inventory.
Such a nice problem, sacks and sack of greens.  But it's not nice
not knowing
what you have on hand.
Recommendations for a coffee database welcome, in the meantime I'm
rolling my
own.
In the process I find six pounds of Brazil Cachoeira da Gama Yellow
Bourbon.
Two pounds are labeled:  Full City to Full City +: Classic Brazil
cup from a
classic cultivar- body, balance, praline, chocolate.  And there's a
little a
in the lower right hand corner of the label.
The other four are lableled:  City+ to Full City +: Classic Brazil
cup from a
classic cultivar -balance, prline, jasmine hint.  And there's a
little f in
the lower right hand corner of the label.
Are these from two different years?  If so which is the old
one?  
I checked on the SM site, the archives only list one Brazil Cachoeira
da
Gama Yellow Bourbon. 
Maybe it's time to label incoming greens with a purchase date...
-- 
      Michael Rasmussen, Portland Oregon 
    Be appropriate && Follow your curiosity
         
http://www.patch.com/words/
  The fortune cookie says:
No a la donación de órganos.
        
        -- Yamaha.
homeroast mailing list
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4) From: Cameron Forde
Hi Michael,
I'm pretty sure that the little letters code for the month when you
purchased the coffee (a = January, etc).  Or, probably more correctly,
for the month that it was bagged by the good staff at SM.  If you
happen to have records of the orders you placed you could check and
see what you bought in January and in October.
Cameron
On Nov 17, 2007 10:44 AM, Stephen Carey  wrote:
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-- 
ceforde


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