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02/27/2021 9:50 AM
Questions are best asked in the forum. The posts will last longer, and will be seen the most by members. After a few more posts in the Shoutbox, the post you made will no longer be seen.... maybe you could also introduce yourself and share a little.

02/27/2021 9:29 AM
I'm looking to hire someone to teach/help me to find the best roast profile for the 3 types of coffee that grow on my farm in nicaragua. I live in LA, but but could go anywhere in so cal with my Behmor for a roasting lesson. Please contact me if you're in

02/17/2021 7:20 PM
When your wife thinks 30 grams for a 6 cup setting is strong, you learn to drink muddy water when you are making coffee for both of you.

02/17/2021 8:32 AM
I use a rule of thumb of 60 grams per liter. 8 cups (1 liter, 32 oz) = 60 grams, 6 cups (3/4 liter, 24 oz) = 45 grams. 10 cups = 75 grams 12 cups = 90 grams

02/17/2021 1:47 AM
OldMan41, depends what is "a pot"... usually is more accurate to specify the brew ratio, instead grams of coffee. The most usual is 1:15, thus 40 grams for 600 ml of water. If the 100 grams are for one liter pot, then we are talking about 1:10 ratio.

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Mustang967
Hey guys,

I'm relatively new at roast profiling and I would love to see some of everyones profiles. So I made a spreadsheet on google docs that we can all go and input some of our roast profiles. Feel free to add as many profiles that you use, but please add comments in the comment column to help differentiate your profiles.

https://docs.goog...sp=sharing

Lastly if you have any things that you think should be added, changed or removed from the doc just let me know.

Thanks for your time!!

Royce
Koffee Kosmo
Although a good idea
The reality is that no two roasters are exactly the same even from the same manufacturer
Even worse with different makes / brands / DIY

Beans of different seasonal years also roast differently
What I'm trying to say is that it's always in a constant state of flux

Commercial roasters have automation to help maintain a flavour profile but even they adjust as required - sometimes from batch to batch

Roast to what you like in your cup and we can both be happy

KK
I home roast and I like it. Designer of the KKTO
Roaster Build information
https://forum.hom...ad_id=1142

https://docs.goog...lide=id.i0
Blog - http://koffeekosm...gspot.com/

Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex,
(KKTO) Turbo Oven Home Roaster.
turtle
I find that the same bean roasted winter or summer, dry or rainy day, is different and the profile for the same bean varies greatly.

Throw in different parts of the world, different coffee roasters, different humidity, and you have a recipe for insanity.

.
Edited by ginny on 11/19/2016 9:20 AM
Mick - "Drinking in life one cup at a time"
"I'd rather be roasting coffee"

Roaster 1: San Franciscan SF-1
Roaster 2: Hottop B-2K+
Roaster 3: Behmor 1600 +
Grinders: Modified Super Jolly - Forte BG (x3)
Pour over: Hario - Bee House - Chemex - Kalita - Bodum
Drip: Bunn CWTF15-1 & CW15-TC (commercials)
Espresso: Pasquini Livia 90 auto
Vacuum: Cona - Bodum
Press: Frieling - Bodum Colombia
ChicagoJohn

Quote

Mustang967 wrote:

I made a spreadsheet on google docs that we can all go and input some of our roast profiles. Feel free to add as many profiles that you use, but please add comments in the comment column to help differentiate your profiles.

https://docs.goog...sp=sharing

Lastly if you have any things that you think should be added, changed or removed from the doc just let me know.

Thanks for your time!!

Royce


Notwithstanding some of the comparability issues mentioned, I think this is a great idea, and I'd like to add some profiles. One thing that I think would be helpful is to note first 1C, end of 1C (if known) and onset of 2C (if applicable) as a way of calibrating temperature values. I've found these differ quite a bit depending upon the particulars of the roasting equipment but the onset of 1C will be repeatable for a given set up. Even though direct comparison of temperatures is probably futile, I think a lot of useful information can be had by comparing times to 1C, time after 1C, RoR during 1C, and changes of RoR throughout the profile; i.e., rate of deceleration in RoR.

However, I'm a novice to this venue and if you could offer a basic tutorial in how one goes about adding data I would really appreciate it. I tried to add data and although I signed in to Google, it didn't allow me to type anything into the cells. I presume we can just copy and paste your existing graph downward? Anyway, I'm not sure how to proceed but with the above additional data, I do think it could become a useful way of sharing data. Even the differences among various processes would be of interest.
So many beans; so little time....
woodchuck
Check out https://www.artisancoffeealliance.com/ they do have an artisan databasse.
Cheers
Ian
Roasters: TJ-067, Hottop with TC4C and RAF Mods
Espresso: LaSpaziale VII/Macap M4 Grinder
Pour over: Bonmac Pro Cone
Press: Bodum
Mustang967

Quote

ChicagoJohn wrote:

Quote

Mustang967 wrote:

I made a spreadsheet on google docs that we can all go and input some of our roast profiles. Feel free to add as many profiles that you use, but please add comments in the comment column to help differentiate your profiles.

https://docs.goog...sp=sharing

Lastly if you have any things that you think should be added, changed or removed from the doc just let me know.

Thanks for your time!!

Royce


Notwithstanding some of the comparability issues mentioned, I think this is a great idea, and I'd like to add some profiles. One thing that I think would be helpful is to note first 1C, end of 1C (if known) and onset of 2C (if applicable) as a way of calibrating temperature values. I've found these differ quite a bit depending upon the particulars of the roasting equipment but the onset of 1C will be repeatable for a given set up. Even though direct comparison of temperatures is probably futile, I think a lot of useful information can be had by comparing times to 1C, time after 1C, RoR during 1C, and changes of RoR throughout the profile; i.e., rate of deceleration in RoR.

However, I'm a novice to this venue and if you could offer a basic tutorial in how one goes about adding data I would really appreciate it. I tried to add data and although I signed in to Google, it didn't allow me to type anything into the cells. I presume we can just copy and paste your existing graph downward? Anyway, I'm not sure how to proceed but with the above additional data, I do think it could become a useful way of sharing data. Even the differences among various processes would be of interest.


Hi John,

I didn't realize that the sharing feature didn't allow for people to edit and add info. I changed it and made it so you don't have to log in to edit the sheet.

I added an area to be able to make roast comments directly above the temperature rows. I also made some comment cells directing where to put info in the sheet. Let me know if it makes sense and if I should add anything else.

Thank you so much!!!

Royce
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