Month: May 2017

Recording coffee roast data – a new analogue option

/ Pete Denison / 3 Comments

Image courtesy 33 Books Co.

Though I’ve yet to get my hands on one directly, this bite from Sprudge recently caught my eye. The folk at 33 Books Co in Portland, Oregon, have just released a coffee roasting log: 33 Roasts, which looks just about perfect for an enthusiastic home roaster. Reading about this new offering triggered a few thoughts on how I’ve recorded my home roasting data in the past, and how I might continue from here.

Recording my roasts – so far

While there are many ways to record data when roasting your own green coffee, I’ve generally found analogue systems well suited to my needs, having tried digital methods on and off over the four years I’ve been roasting at home. If I could suggest one thing to someone considering having a go at home roasting, it is to record data somehow. The exact means is not important, however as trends emerge and you look to make adjustments, having something to refer back to is fairly valuable.

So how do I do it? The most obvious means of doing so given my fondness for all things analogue, is a notebook and pen. In the absence of setting up some form of more automated temperature logging and roasting software (the probe, thermocouple and roasting software based “HeatSnob” from Coffee Snobs for example), I have always relied on taking down data points manually (time, temperature and heat settings) — irrespective of whether these end up in something digital or remain on paper. After keeping things in Evernote for a short while, I ended up simply taking the relevant notes down in a pocket-sized Field Notes notebook, and have many filled to the brim with roasting records now safely stored in a shoe box.

Meaningful scrawl in a notebook

In recent months I’ve been using an infrared thermometer gun 1 to capture temperature readings, and manually entering the data on a per minute basis into a spreadsheet template I stumbled across online via the Home Barista Forum. The advantage of course being the roasting curves produced automatically as the data is entered, however I generally don’t have a look at these until the end of the roast, simply following the rate of rise by looking at the temperature change down the column as the roast progresses (also calculated automatically as I enter the raw temperature readings).

Raw data and curves

I’ve found it easier to take note of the readings rather than look at the curve, given I cannot really see it easily working in split view on my 9.7 inch iPad Air 2, with a third of the screen displaying the timer.2

Using one-third split view on iPad for the timer

I have enjoyed using this method, as I can see a visual curve of how the roast progressed, though at times it can become a little tiresome to manually capture and log the temperature readings every minute or so. Again, with dedicated, connected temperature probes this would be a breeze, however that might be a project for another time.

Why the move back to analogue then?

Well, the obvious why not? aside – even when using a spreadsheet, my notebook is always on hand, as I find in the heat of the moment around first crack, it is easier to keep an eye on things and scrawl down the time and temperature data by hand rather than worrying about entering data onto the spreadsheet. Given things can happen fairly quickly at that point in the roast, I usually fill in the blanks on the spreadsheet once the beans are out and cooling.

There are some apparent disadvantages to an analogue system in terms of search, and viewing or manipulating data, however remember we are not talking about a professional, commercial-scale roasting operation here (very far from it actually). Most times in the past I’ve flagged the great roasts and referred back to my previous records be they digital or analogue fairly easily anyway. Having recently begun creating a digital index of my analogue archives (irony not lost), I plan to get around to my roasting logs and do the same. Of course keeping on top of things like this as I go would be a much better idea. You might be surprised how easily things are found with a decently constructed and searchable index. Then again perhaps you might not, for I guess it is common sense really isn’t it.

Finally, there is a simplistic ease in opening a notebook and recording data, without setting up my iPad, opening Numbers, selecting a spreadsheet template, creating a new file, copying some tabs and then entering some preliminary information. Sure, analogue isn’t for everyone, however after using a few different systems (both digital and analogue) over the past four years, I’ve come to know what I like, what I need, and what works best for me.

Reason enough.

33 Roasts: A Coffee Roasting Log

Analogue is well… analogue. Why the need for a pre-formatted option such as this latest offering from the 33 Books company?

For one, I think they look fantastic, and the pre-formatted pages contain just about every field you might need (particularly as a home roaster), along with a notes field for any little extras. A graph to plot those data points on a curve? There as well. Add to that a ratings field for retrospectively adding tasting notes over subsequent days or weeks is also a nice touch.

Image courtesy 33 Books Co.

Speaking of nice touches — from 33 Books Co., something unable to be captured in a pixel:

A teeny, tiny amount of real freshly-roasted coffee is added to the ink in each new edition, which is cryptically noted on the back.

At 5×7 inches — or what I’d call just the right size, the log is similar to my current general note-taker in the Baron Fig Vanguard, or the new upsized Pitch Black Field Notes offering. Incidentally, one my favourite roasting logs in the past was the Field Notes Arts & Sciences edition, which came in at this same slightly larger-than-pocket size.

Signing off

In noting down these thoughts on my coffee roasting logs, of course I’ve yet to get my hands on one of those beauties from 33 Books Co., however the fine folk at Bookbinders are on the case and will come through with the goods pretty soon – of that I’m certain.

Having just taken delivery of a new coffee roaster (another post for another time), what better time to start afresh with my data logging process – and for that, the 33 Roast Log seems pretty much spot on.

  1. Although the readings lack validity, they are reliable for comparisons of minute to minute absolute temperature, and to monitor rate of rise over the course of the roast. ↩︎
  2. Yes I could indeed use my phone or some other time, however the size of the iPad screen is ideal to have the timer visible from a distance. ↩︎

Of MICE and Melbourne

/ Pete Denison / Leave a comment

Far from a detailed travel diary or extensive review of the city’s coffee scene, after recently spending a week in Melbourne, I did have a few thoughts to share.

At its heart, the trip was all about visiting family to celebrate a milestone birthday, which coincidentally occurred over the same weekend as the Melbourne International Coffee Expo (MICE) for 2017. A brief visit to Pen City aside — as far as the usual themes of this blog are concerned — the trip was certainly more coffee than pens.

A couple of hundred photos, along with 45 Day One entries logged the journey, which was as much as I would have liked to record without feeling I was constantly fiddling with my phone.

A week-long extravaganza of family, coffee, exploration, and food — not too much to dislike about that really.

MICE 2017

Entering the expo in the Grand Pavilion at the Melbourne Showgrounds brings two words to mind: sensory overload. Add to that a fair amount of overwhelm for this first time attendee. It was certainly an experience, and took my wife and I an hour or so just to get our bearings and settle in to things.

Veneziano at MICE…
…some of their offerings…
…some for home

Perhaps of greater risk at such an event is caffeine overload, given the samples on offer from the many, many booths of specialty coffee purveyors. My initial voluntary restraint (given my uncertainty as to how these things work) was ably assisted in the latter part of the morning by the throngs of show goers pouring in the door. Pro-tip for next time: get in early and be just a little more aggressive with the tasting, for there will be a natural slow-down as lines and crowds increase over the day.

Show purchase: Pullman Chisel

Espresso-based beverages, batch and manually brewed, chai and milk alternatives. It was all there for the palate to behold, and although I didn’t sample everything I’d have liked (Five Senses Geisha Flight anyone), I came away very happy. Combine that with the many producers, roasters, brewers, custom machines, and gadgets in general — not to mention the competition stage in full swing — it was certainly an experience to behold and a must-see at some point for any coffee enthusiast.

After picking up a couple of tools for home and a kilo and a half of coffee, the icing on the cake was catching up with some industry folk who have become friends over the years, and seeing some of them in their absolute element competing. To say it was inspirational only scratches the surface.

Both my wife and I loved every minute of it.

Coffee out and about

As you can imagine over the course of the week, more than a few cafés were visited both in the CBD and suburbs. For the purpose of this post, the specifics of particular establishments are not important, being largely determined simply by proximity, perhaps a glance at Beanhunter, and occasionally by reputation.

If we assume Melbourne is the coffee capital of Australia as many perhaps suggest, then we’d expect a few points around this statement to also ring true. Namely, that the coffee is great, there is plenty of it, and it is easily found and readily available. On these criteria I’d say the city certainly ticks all of the boxes.

Does it “blow-your-mind” (for want of a better phrase) any differently to a “blow-your-mind” coffee in any other city — here in Brisbane included? No it doesn’t — and of course I wouldn’t expect it to. Outstanding coffee from the world’s quality producers, roasted by very talented people, and served to you by equally talented baristas can generally be found in most cites around the country.

The usual “oh you’re going to Melbourne? You’ll find some great coffee down there” is certainly 100% true, however on a day-to-day basis I can find equally great coffee in Brisbane as well. That of course says more about Australia’s specialty coffee scene than that of Melbourne per se — and as consumers — we are certainly far better for it.

For reference, I logged many drinks with a Launch Center Pro template on my phone which added a formatted entry straight into Day One. My system is a simple one, and uses a four star rating. The coffee ratings from the trip ran the full gamut from one star right through to a full four. Again, the particular establishments themselves are not important, however for a couple I visited more than once, I’d say the usual challenge of consistency is certainly not tied to geographical location around the country.

Probably the more relevant question in all of this is whether, upon closer and more rigorous analysis, am I more likely to find a greater number of my arbitrary “four star” establishments in Melbourne? Am I more likely to stumble upon great coffee rather than have to specifically seek it out or know where to look?

I’d say the answer to both these questions is most likely yes, however shouldn’t we expect that for a significantly larger population than somewhere like Brisbane for example? Maybe, maybe not — however I think you get what I mean.

In summary, as for Melbourne’s coffee scene in terms of quality, availability and service? Absolutely loved it. It was fantastic to explore a little, see what’s on offer, and was in most cases a joy to experience. Being back home again in Brisbane, am I now yearning for more or lamenting the options available to me? Absolutely not, and that is a great position to be in, and for that I’m certainly thankful to the hard-working and passionate Brisbane coffee industry folk.

The decaf section

The trip also contained its fair share of activities unrelated to coffee, despite what the paragraphs above would have you believe.

Eureka Tower…
…from the top

As mentioned at the outset, there were family birthday celebrations involving lawn bowls, the usual tourist spots (National Gallery of Victoria, Shrine of Remembrance, and Eureka Skydeck to name a few), many trams and a good measure of dining. Add to that some general city meanderings and some obligatory shopping and we round out a fairly… well, rounded trip.

Despite being given the short shrift here by word count, of course the largest slice of the trip pie chart was made up of these activities. It wasn’t all about me and coffee — though when those opportunities arose they were taken with both hands.

Summing up

Sharing time with family will always be the highlight of any trip like this one. Of course time being the valuable resource — there will always be more coffee.

Beyond that it would be the visit to MICE, and walking amongst some very passionate, talented and hardworking coffee industry professionals. Absorbing as much as possible in an environment which only feeds into a cup already brimming with enthusiasm — and yes — perhaps a little obsession with all things coffee.

Finally, a dip into the Melbourne coffee scene is always something I welcome periodically, and on this occasion it was as enjoyable and enlightening as ever. Far from a lone beacon of specialty coffee — it is more accurately one tower in a series of stadium lights all around the country, collectively illuminating everything Australian specialty coffee has to offer.

Thinking of MICE 2018? Yep – you’ve gotta go.