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 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.
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.
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.
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.
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.