expat
New member
If you use logging software -- how does it really help you?
Our coffee roasting experience is that everyday can be a new day. If it is hot or cold or balmy or humid or windy or rainy or snowy or sleeting or hailing or there's a gale force wind blowing in off the ocean (the Atlantic is about 1/2 km from our front door) or all of the above, which often happens in Ireland, all those factors can change your roast. I think this is where some of that 'artisan' roasting comes in; coping with all the changes - using eyes, ears, smell, taste to produce a good roast.
So does the logger help with that or is it only for roasting in a static environment?
Oh, and the big guys I know using computer controlled roasting equipment, churning out tons of coffee a week - Java Republic, Bewley's, Costa -- their coffee often has a faint (or not so faint) burnt taste in the finish of the cup. They have a much more controlled environment to roast in, and use the software to duplicate their roasts, so what's up with that?
Our coffee roasting experience is that everyday can be a new day. If it is hot or cold or balmy or humid or windy or rainy or snowy or sleeting or hailing or there's a gale force wind blowing in off the ocean (the Atlantic is about 1/2 km from our front door) or all of the above, which often happens in Ireland, all those factors can change your roast. I think this is where some of that 'artisan' roasting comes in; coping with all the changes - using eyes, ears, smell, taste to produce a good roast.
So does the logger help with that or is it only for roasting in a static environment?
Oh, and the big guys I know using computer controlled roasting equipment, churning out tons of coffee a week - Java Republic, Bewley's, Costa -- their coffee often has a faint (or not so faint) burnt taste in the finish of the cup. They have a much more controlled environment to roast in, and use the software to duplicate their roasts, so what's up with that?
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