I sent this email on Sunday and it appears to have never come through the
list...sorry if you get two of these.
Hoping you can help with ideas on this one.
I'm new to roasting at home and operate with fairly crude equipment (whirley
pop, gas burner, thermocouple, colander for cooling). After incinerating my
first two batches (funny how that happens when the thermometer is off by 200
degrees) I've completed about a dozen roasts that have been by most measures
successful. I've found the benefit of roasting with this kind of setup
makes me focus on the sounds, the smell, and relative temperature more than
anything else. I just got a couple of thermocouples...so, at least the temp
will be less of a wildcard.
My goal now is to roast several types of coffee with improved quality and
solid consistency. I'd like to roast enough to sell at farmers markets next
season if I can get my act together. Yes, I'll be building something better
than the whirley pop before then :)
So, to improve my skills what I'd like to do is track my profiles for 50
roasts of 8 oz. each over the course of 50 (or so) days. For this, I'm
looking for some a form or spreadsheet to track my profiles.
Also, since my wife drinks tea (her palate for describing coffee is amazing,
but she otherwise won't drink the stuff) and I limit myself to 16 oz per
day, I'm looking for friends who will drink my sample roasts and rate them.
Of course none of them are expert cuppers, but they are my target consumers
... so I'm looking for a short form I can prepare for them to record their
preparation method, water volume, grind, body, flavors, consistency, etc.
Does anyone have a form that would help with that tracking? Sort of like a
"coffee cupping for the common man?" I'm all in favor of pros developing a
palate sufficient for distinguishing distinct florals; but, I'm committed to
meeting people where they are and ensuring they have a magnificent coffee
experience even if they can't tell lilac from lavender.
Any help or ideas on how to manage a program like this would be much
Best - Peter
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