COFFEE  ROASTER  LOG

TostaCaffe' Project*

ROAST  SUMMARY
Date 07/12/06  Bean Origin:  Sulawasi Torajaland
Green Batch Size   2 LB    ____OZ 
Roast Yield Batch Size   1   LB     12  OZ
Roaster Pre-Heat Temperature  350 F 
Roasting Inside 5 or Outside 5
Room Temperature  75 F Relative Humidity  35%
1st Crack Temperature 420F   Elapsed Time: 10 Minutes
2nd Crack Temperature 435 F  Elapsed Time 12 Minutes
Roaster Name (Micro/Mini/Aero) Micro TostaCaffe

Home
TIME         5 Minute Intervals ROAST TEMPERATURE 
__ 2: 30  350 F
__ 2: 35 375 F
__ 2: 40 395F
__ 2: 45 415F
__ 2: 50 435F
__ __: __ __ ___  ___  ___ F
__ __: __ __ ___  ___  ___ F
__ __: __ __ ___  ___  ___ F
__ __: __ __ ___  ___  ___ F
__ __: __ __ ___  ___  ___ F
     
     

* We invite participation of TostaCaffe' and AeroRost 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.  For TostaCaffe' owners wishing to participate, place the exhaust valve in closed position for the entire roast cycle - this will provide the most aggressive roast cycle and provide the most consistent roast cycle for comparison to other participating roasters.  Continue to use the exhaust blower but sparingly to ventilate the roast cabinet.

Participants can Fax this completed form to (218) 331-0219

 Roaster Notes:

Beans Covered Probe During Entire Roast Cycle

Results:  Very Dark Roast