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On behalf of expertvillage.com, my name is Dean Forrestwith Sedona Coffee Roasters. I
am here to tell you about roasting coffee. Every roast gets weighed as you saw and then
I log it. I keep track of everything I've done every month, week by week by week. I
know how many roasts I've done. Some months and weeks are busier than others obviously
but I track every bean I do so I will know how much I am roasting. I also log. These
tabs actually show the different beans that I roast and different kinds we have here at
Sedona Coffee Roasters but I actually log much of what happens during the roasting process.
For example here is the date that I roasted, how much I started with in green beans and
how much it weighed when I was done. I also track what temperature I drop the beans at,
the temperature of the turn and the actual running temperature. The temperature I actually
roasted the beans at the final phase. Here is the times I keep track of. I keep track
of when the first crack happened. I keep track of when the second crack happened and I also
log exactly when I drop them. These kinds of numbers help keep my roasting as consistent
as possible and if the day ever comes when I let someone else roast or shop here, they
will know exactly what they should be doing as well.