Artisanal Coffee Roasting Profile Form

1. Coffee Metadata & Batch Prep

Before the flame hits the drum, precision starts with the raw product. High-density beans require more aggressive energy at the start, while naturals or lower-altitude beans need a gentler touch to avoid scorching.


Producer / Farm:

Varietal:

Moisture Content (%):

Density (g/L):

Batch Size (kg):

Ambient Temp / Humidity:


2. Roast Milestones & Thermal Data

Tracking the heat momentum is crucial to avoiding "stalls" or "flicks" that can ruin the cup clarity.

Time (Seconds)

Bean Temperature (°C)

Exhaust Temperature (°C)

Rate of Rise (ROR)

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

3. Development & Timing Analytics

The period between First Crack and the end of the roast determines the balance between origin character and roast sweetness.


First Crack (FC) Time (e.g., 360 seconds (6:00)):

Total Roast Time (e.g., 445 seconds (7:25)):

Development Time (e.g., 85 seconds):

Development Ratio (%):


4. Airflow & Burner Control Logs

This section is designed for the roaster to log manual changes to the machine's variables. Use the table below to track how you manipulate the environment to maintain a declining Rate of Rise (ROR).


Control Settings

Time / Temperature

Gas Setting (%)

Airflow Setting (1-10)

Phase / Goal

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

5. Sensory Evaluation

This section is completed 24–48 hours after roasting to allow for degassing. Use the 1–10 scales to quantify the roast's success.


Flavour Geometry


Rate each attribute from 1 (Low / Weak) to 10 (High / Intense)

Acidity:


Body:


Sweetness:


Balance:



Aromatic & Flavour Descriptive Notes

Dry Aroma:

Wet Aroma:

Primary Flavour Notes (e.g., Jasmine, Bergamot, Lemongrass):

Aftertaste / Finish:


Roaster's Post-Cupping Analysis


This is the most important "feedback loop" for improving your next batch.

Roast Defects?

Final Verdict:

Adjustments for Next Batch:


Form Template Insights

Please remove this form template insights section before publishing.


To turn a standard log into a high-level roasting tool, your form template needs to emphasize trend analysis rather than just data collection. Here are five expert insights to optimize the layout and functionality of your form.

1. Prioritize the "Roast Delta" (ROR) Visibility

The Rate of Rise (ROR) is the "speedometer" of your roast. In your form template, the ROR column should be highlighted or placed immediately next to the Bean Temperature.

  • Insight: A roaster needs to see how much the momentum is slowing down in real-time. If the ROR drops too fast (a "stall"), the coffee will taste "baked" or bready. If it spikes (a "flick"), it will taste "ashy."

2. Implement "Phase-Based" Time Tracking

Instead of just a long list of seconds, break your milestones into the three chemical phases of roasting. This helps you understand where you spent too much or too little time.

  • Drying Phase: From Charge to Yellowing (~150°C).
  • Maillard Phase: From Yellowing to First Crack.
  • Development Phase: From First Crack to Drop.
  • Insight: Most specialty roasters aim for a Development Time Ratio (DTR) of 15%–25%. If your form calculates this automatically, you can instantly tell if your roast was too fast or too slow.

3. Add "Environmental Delta" Fields

Your current form tracks the coffee, but the machine environment is what dictates the coffee's behavior.

  • Insight: Adding a field for Inlet Temperature (the air coming into the drum) alongside Exhaust Temperature tells you how much "potential energy" you have. If the Inlet is significantly higher than the Exhaust, you are roasting with high-velocity convection, which yields higher acidity.

4. Standardize the Spider Chart Labels

To make the Sensory Evaluation (Section 5) useful for long-term data, you must standardize your definitions.

  • Insight: "Sweetness" can mean many things. On your form, include a small sub-key:
    • Low (1-3): Grassy, cereal.
    • Mid (4-6): Caramel, nutty.
    • High (7-10): Fruity, honey, chocolate.

5. The "Thermal Memory" Note Section

Roasting machines hold "residual heat." The first batch of the day always behaves differently than the fifth.

  • Insight: Add a small checkbox or field for "Batch Number in Session" and "Time Since Last Roast."
  • Why: If Batch #1 was perfect but Batch #2 scorched at the same gas settings, the form helps you realize the drum was simply too hot from the previous run. This allows you to adjust your Charge Temperature accordingly.
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