[Homeroast] graphs from roasting

michael brown disracer at msn.com
Thu Dec 23 23:21:46 CST 2010


If you could get an accurate bean temperature, it would be beneficial.  I think it's awesome that your keeping records, it will certainly help will you compare cupping notes.
Michael B

> From: ckevinj at gmail.com
> Date: Thu, 23 Dec 2010 20:48:39 -0600
> To: homeroast at lists.sweetmariascoffee.com
> Subject: [Homeroast] graphs from roasting
> 
> I graph my roasts from time to time. It helps to see them in
> perspective. I eventually want to be using Typica to log it and graph
> it better, and integrate cupping/tasting notes... but I need to get
> the right data reader for my computer.
> In the meantime, I take my notes and readings from the cheapo Chinese
> data reader and graph them. Occasionally. I need to do it more often
> because it really does help.
> 
> For instance, I've been struggling lately, but I think tonight's
> Panama Carmen estate (1900m) will come out very nice after rest. I
> heard a few second snaps, but barely any at all. The temps were fairly
> well controlled with a gentle rise approaching MM's 20F/min (:)) bump
> as best as I can with a two-burner grill in the open air of the car
> port. I ran about a minute behind my target, though.
> 
> If you are interested, here are my google doc coffee roasting
> spreadsheets, free to browse... There's a doc that explains my
> multipler on the burner numbers (to get them to graph with the grill
> temps).
> https://docs.google.com/leaf?id=0B4wweV16olu8NDYxOGZmNTctMzI2My00OTk2LWFkODctMTliYzhmMDdjNGY4&hl=en
> feed back welcome, but flames will return to your chaff collector....
> 
> -Kevin
> /*“ I am looking for a lot of men who have an infinite capacity to not
> know what can't be done. ” -- Henry Ford  */
> 
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