[{"data":1,"prerenderedAt":196},["ShallowReactive",2],{"guides-en-GB-roast-profiling-for-consistency":3},{"kind":4,"guide":5,"categorySlugs":188},"guide",{"key":6,"slug":6,"slugs":7,"category":14,"order":15,"schema":16,"title":17,"seoTitle":18,"description":19,"excerpt":20,"keywords":21,"published":29,"updated":29,"readingMinutes":30,"cover":31,"related":34,"body":58,"faq":110,"products":117,"sources":130,"paths":131,"slugMap":132,"categorySlug":187},"roast-profiling-for-consistency",{"de-DE":8,"fr-FR":9,"es-ES":10,"es-419":10,"pt-BR":11,"pt-PT":11,"it-IT":12,"nl-NL":13},"roestprofile-fuer-gleichbleibende-qualitaet","profils-de-torrefaction-pour-la-regularite","perfiles-de-tueste-para-la-consistencia","perfis-de-torra-para-consistencia","profili-di-tostatura-per-la-costanza","brandprofielen-voor-constante-kwaliteit","quality",70,"Article","Roast profiling basics for consistency, not just flavour","Roast Profiling Basics for Consistent Coffee","Roast profiling for consistency: the key phases and readings, reference curves, what to hold constant, tolerances and written recipes.","A profile is a recipe that anyone trained can repeat. The business value of profiling is not one perfect batch, but the same good batch every week on any shift.",{"primary":22,"secondary":23,"intent":28},"roast profiling",[24,25,26,27],"coffee roast profile basics","consistent coffee roasting","rate of rise","roast curve","informational","2026-10-09",7,{"figure":32,"kicker":33},"RoR","Profiling",[35,43,50],{"key":36,"slug":36,"category":14,"title":37,"excerpt":38,"readingMinutes":39,"updated":29,"cover":40},"development-time-and-roast-logging","Development time and roast logging: the business case","Every batch you do not log is a batch you cannot repeat, explain or improve. What to log, how development time fits in, and what good records save in money and time.",6,{"figure":41,"kicker":42},"DTR","Roast logging",{"key":44,"slug":44,"category":14,"title":45,"excerpt":46,"readingMinutes":30,"updated":29,"cover":47},"coffee-roastery-qc-programme","Building a QC programme for a roastery","Quality control is a set of small, regular checks with clear rules for what happens when one fails. A programme a small roastery can run every week.",{"figure":48,"kicker":49},"QC","Quality",{"key":51,"slug":51,"category":52,"title":53,"excerpt":54,"readingMinutes":39,"updated":29,"cover":55},"batch-scheduling-for-roasters","running","Batch scheduling: the order you roast in matters","The first batch of the day, the gap between batches and the order of coffees all change how a roast turns out. A practical approach to sequencing a roast day for consistency and throughput.",{"figure":56,"kicker":57},"Batch 1","Scheduling",[59,61,63,90,92,94,102,104,106,108],{"p":60},"Wholesale customers complain far more about inconsistency than about flavour they do not love. Profiling turns roasting from a craft that lives in one person's head into a documented process: the inputs and checkpoints that, when repeated, give the same coffee.",{"h2":62},"The phases and readings",{"table":64},{"head":65,"rows":68},[66,67],"Point or phase","What you record",[69,72,75,78,81,84,87],[70,71],"Charge","Charge temperature, batch weight, green moisture and density",[73,74],"Turning point","Time and temperature where bean probe reading bottoms out and starts rising",[76,77],"Drying","Time to the end of drying (often marked at a colour change or a set temperature)",[79,80],"Maillard and browning","Time and the rate of rise through this phase",[82,83],"First crack","Time and temperature at first crack",[85,86],"Development","Time from first crack to drop, and its share of total time",[88,89],"Drop","End temperature, total time, and roasted colour",{"p":91},"Rate of rise (RoR) is the change in bean temperature per minute. A smoothly declining RoR is a common aim in many styles; the business point is that your RoR curve should look the same batch after batch.",{"h2":93},"Hold the inputs constant",{"checklist":95,"title":101},[96,97,98,99,100],"Batch size within a narrow band for each profile","Charge temperature and between-batch protocol","Airflow and drum speed settings at each stage","Gas or power changes at the same points","Green lot, with moisture and density noted","What makes a profile repeatable",{"h2":103},"Tolerances",{"p":105},"Decide what counts as 'the same' roast: for example, first crack within a set number of seconds, drop temperature within a couple of degrees, roast colour within a set band, and development time within a range. Batches outside tolerance are cupped before release.",{"h2":107},"From profile to recipe",{"p":109},"Write each coffee's recipe as a short card: target curve, charge, settings at each stage, target first crack time, drop condition and colour. Display the reference curve on screen while roasting. A trained assistant can then roast production to the recipe, while the head roaster develops new coffees. See [development time and roast logging](guide:development-time-and-roast-logging).",[111,114],{"q":112,"a":113},"What is a roast profile?","The record of how a batch was roasted over time: temperatures, heat and airflow changes and key events. A target profile is the recipe you aim to repeat.",{"q":115,"a":116},"Do I need software to profile roasts?","You can log by hand, but software that records bean and exhaust temperatures live and overlays a reference curve makes repeating a profile much easier.",[118,122,126],{"target":119,"label":120,"note":121},"page:factory","Factory: live curves and reference profiles","Free desktop roast logging with a reference curve on screen.",{"target":123,"label":124,"note":125},"page:hardware","Connect probes and roasters","Supported hardware for live data.",{"target":127,"label":128,"note":129},"page:roasting","Recipes per coffee","Profiles, batch sizes and settings stored with each product.",[],{"en-US":6,"en-GB":6,"de-DE":8,"es-ES":10,"es-419":10,"fr-FR":9,"it-IT":12,"ja-JP":6,"pt-BR":11,"nl-NL":13,"el-GR":6,"fi-FI":6,"et-EE":6,"lv-LV":6,"lt-LT":6,"sk-SK":6,"sl-SI":6,"pt-PT":11},{"how-to-start-a-coffee-roasting-business":133,"coffee-roastery-business-plan":134,"coffee-roastery-startup-costs":135,"roastery-premises-and-planning-permission":136,"register-a-food-business-as-a-coffee-roaster":137,"haccp-plan-for-coffee-roasters":138,"insurance-for-coffee-roasters":139,"business-structure-for-a-roastery":140,"how-to-price-wholesale-coffee":141,"retail-coffee-pricing":142,"gross-margin-per-kg":143,"roastery-cash-flow":144,"staffing-a-roastery":145,"roastery-production-planning":146,"batch-scheduling-for-roasters":51,"roast-loss-and-shrinkage":147,"roastery-stock-control":148,"choosing-a-coffee-roaster":149,"gas-vs-electric-coffee-roasters":150,"new-vs-used-coffee-roaster":151,"buying-a-used-coffee-roaster-checklist":152,"importing-a-coffee-roaster":153,"afterburners-and-roaster-emissions":154,"roastery-extraction-and-ventilation":155,"commercial-coffee-grinders-for-roasteries":156,"coffee-packing-lines-and-heat-sealers":157,"coffee-roaster-maintenance-schedule":158,"leasing-vs-buying-roastery-equipment":159,"how-to-buy-green-coffee":160,"green-coffee-importers-vs-direct-trade":161,"importing-green-coffee-into-the-uk":162,"green-coffee-contracts-and-incoterms":163,"green-coffee-samples-and-sample-roasting":164,"grading-and-cupping-green-coffee":165,"green-coffee-moisture-and-density":166,"storing-green-coffee":167,"green-coffee-landed-cost":168,"selling-wholesale-coffee-to-cafes":169,"cafe-wholesale-account-terms":170,"coffee-subscription-business":171,"selling-coffee-online":172,"selling-coffee-at-markets-and-events":173,"private-label-coffee":174,"b2b-coffee-pricing-tiers":175,"coffee-labelling-uk":176,"allergens-for-coffee-roasters":177,"vat-on-coffee":178,"coffee-traceability":179,"food-safety-records-for-roasters":180,"roast-profiling-for-consistency":6,"coffee-roastery-qc-programme":44,"production-cupping-protocol":181,"development-time-and-roast-logging":36,"coffee-roasting-software-buyers-guide":182,"when-to-buy-a-second-roaster":183,"contract-roasting":184,"hiring-a-head-roaster":185,"multi-site-roastery":186},"how-to-start-a-coffee-roasting-business","coffee-roastery-business-plan","coffee-roastery-startup-costs","roastery-premises-and-planning-permission","register-a-food-business-as-a-coffee-roaster","haccp-plan-for-coffee-roasters","insurance-for-coffee-roasters","business-structure-for-a-roastery","how-to-price-wholesale-coffee","retail-coffee-pricing","gross-margin-per-kg","roastery-cash-flow","staffing-a-roastery","roastery-production-planning","roast-loss-and-shrinkage","roastery-stock-control","choosing-a-coffee-roaster","gas-vs-electric-coffee-roasters","new-vs-used-coffee-roaster","buying-a-used-coffee-roaster-checklist","importing-a-coffee-roaster","afterburners-and-roaster-emissions","roastery-extraction-and-ventilation","commercial-coffee-grinders-for-roasteries","coffee-packing-lines-and-heat-sealers","coffee-roaster-maintenance-schedule","leasing-vs-buying-roastery-equipment","how-to-buy-green-coffee","green-coffee-importers-vs-direct-trade","importing-green-coffee-into-the-uk","green-coffee-contracts-and-incoterms","green-coffee-samples-and-sample-roasting","grading-and-cupping-green-coffee","green-coffee-moisture-and-density","storing-green-coffee","green-coffee-landed-cost","selling-wholesale-coffee-to-cafes","cafe-wholesale-account-terms","coffee-subscription-business","selling-coffee-online","selling-coffee-at-markets-and-events","private-label-coffee","b2b-coffee-pricing-tiers","coffee-labelling-uk","allergens-for-coffee-roasters","vat-on-coffee","coffee-traceability","food-safety-records-for-roasters","production-cupping-protocol","coffee-roasting-software-buyers-guide","when-to-buy-a-second-roaster","contract-roasting","hiring-a-head-roaster","multi-site-roastery","roasting-quality",{"starting":189,"running":190,"equipment":191,"green-coffee":192,"selling":193,"compliance":194,"quality":187,"scaling":195},"starting-a-roastery","running-a-roastery","roasting-equipment","green-coffee-buying","selling-coffee","compliance","scaling-a-roastery",1791626954281]