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COFFEE ROASTER LOG |
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ROAST SUMMARY |
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| Date___/___/___Bean Origin__________________ | ||
| Green Batch Size ____ LB____OZ | ||
| Roast Yield Batch Size_____LB____OZ | ||
| Roaster Pre-Heat Temperature______ | ||
| Roasting Inside 5 or Outside 5 | ||
| Room Temperature ______Relative Humidity _____% | ||
| 1st Crack Temperature____ Elapsed Time____ | ||
| 2nd Crack Temperature_____ Elapsed Time____ | ||
| Roaster Name ________________ | ||
| TIME 5 Minute Intervals | ROAST TEMPERATURE | |
| __ __: __ __ | ___ ___ ___ F | |
| __ __: __ __ | ___ ___ ___ F | |
| __ __: __ __ | ___ ___ ___ F | |
| __ __: __ __ | ___ ___ ___ F | |
| __ __: __ __ | ___ ___ ___ F | |
| __ __: __ __ | ___ ___ ___ F | |
| __ __: __ __ | ___ ___ ___ F | |
| __ __: __ __ | ___ ___ ___ F | |
| __ __: __ __ | ___ ___ ___ F | |
| __ __: __ __ | ___ ___ ___ F | |
| Completed Log Example | ||
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* We invite participation of TostaCaffe' and Coffee Shop Coffee Roaster owners in submission of coffee roaster logs by fax or email. We will post these results at our website for viewing. This is a voluntary program. Participants can Fax this completed form to (218) 331-0219 |
Roaster Notes: | |
