[{"data":1,"prerenderedAt":198},["ShallowReactive",2],{"guides-en-US-roast-profiling-for-consistency":3},{"kind":4,"guide":5,"categorySlugs":190},"guide",{"key":6,"slug":6,"category":7,"order":8,"schema":9,"title":10,"seoTitle":11,"description":12,"excerpt":13,"keywords":14,"published":22,"updated":22,"readingMinutes":23,"cover":24,"related":27,"body":51,"faq":103,"products":110,"sources":123,"locale":124,"sourceHash":125,"translated":126,"paths":127,"slugMap":134,"categorySlug":189},"roast-profiling-for-consistency","quality",70,"Article","Roast profiling basics for consistency, not just flavor","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":15,"secondary":16,"intent":21},"roast profiling",[17,18,19,20],"coffee roast profile basics","consistent coffee roasting","rate of rise","roast curve","informational","2026-10-09",7,{"figure":25,"kicker":26},"RoR","Profiling",[28,36,43],{"key":29,"slug":29,"category":7,"title":30,"excerpt":31,"readingMinutes":32,"updated":22,"cover":33},"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":34,"kicker":35},"DTR","Roast logging",{"key":37,"slug":37,"category":7,"title":38,"excerpt":39,"readingMinutes":23,"updated":22,"cover":40},"coffee-roastery-qc-programme","Building a QC program for a roastery","Quality control is a set of small, regular checks with clear rules for what happens when one fails. A program a small roastery can run every week.",{"figure":41,"kicker":42},"QC","Quality",{"key":44,"slug":44,"category":45,"title":46,"excerpt":47,"readingMinutes":32,"updated":22,"cover":48},"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":49,"kicker":50},"Batch 1","Scheduling",[52,54,56,83,85,87,95,97,99,101],{"p":53},"Wholesale customers complain far more about inconsistency than about flavor 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":55},"The phases and readings",{"table":57},{"head":58,"rows":61},[59,60],"Point or phase","What you record",[62,65,68,71,74,77,80],[63,64],"Charge","Charge temperature, batch weight, green moisture and density",[66,67],"Turning point","Time and temperature where bean probe reading bottoms out and starts rising",[69,70],"Drying","Time to the end of drying (often marked at a color change or a set temperature)",[72,73],"Maillard and browning","Time and the rate of rise through this phase",[75,76],"First crack","Time and temperature at first crack",[78,79],"Development","Time from first crack to drop, and its share of total time",[81,82],"Drop","End temperature, total time, and roasted color",{"p":84},"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":86},"Hold the inputs constant",{"checklist":88,"title":94},[89,90,91,92,93],"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":96},"Tolerances",{"p":98},"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 color within a set band, and development time within a range. Batches outside tolerance are cupped before release.",{"h2":100},"From profile to recipe",{"p":102},"Write each coffee's recipe as a short card: target curve, charge, settings at each stage, target first crack time, drop condition and color. 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).",[104,107],{"q":105,"a":106},"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":108,"a":109},"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.",[111,115,119],{"target":112,"label":113,"note":114},"page:factory","Factory: live curves and reference profiles","Free desktop roast logging with a reference curve on screen.",{"target":116,"label":117,"note":118},"page:hardware","Connect probes and roasters","Supported hardware for live data.",{"target":120,"label":121,"note":122},"page:roasting","Recipes per coffee","Profiles, batch sizes and settings stored with each product.",[],"en-US","266b6303b0b285e0","spelling",{"en-US":6,"en-GB":6,"de-DE":128,"es-ES":129,"es-419":129,"fr-FR":130,"it-IT":131,"ja-JP":6,"pt-BR":132,"nl-NL":133,"el-GR":6,"fi-FI":6,"et-EE":6,"lv-LV":6,"lt-LT":6,"sk-SK":6,"sl-SI":6,"pt-PT":132},"roestprofile-fuer-gleichbleibende-qualitaet","perfiles-de-tueste-para-la-consistencia","profils-de-torrefaction-pour-la-regularite","profili-di-tostatura-per-la-costanza","perfis-de-torra-para-consistencia","brandprofielen-voor-constante-kwaliteit",{"how-to-start-a-coffee-roasting-business":135,"coffee-roastery-business-plan":136,"coffee-roastery-startup-costs":137,"roastery-premises-and-planning-permission":138,"register-a-food-business-as-a-coffee-roaster":139,"haccp-plan-for-coffee-roasters":140,"insurance-for-coffee-roasters":141,"business-structure-for-a-roastery":142,"how-to-price-wholesale-coffee":143,"retail-coffee-pricing":144,"gross-margin-per-kg":145,"roastery-cash-flow":146,"staffing-a-roastery":147,"roastery-production-planning":148,"batch-scheduling-for-roasters":44,"roast-loss-and-shrinkage":149,"roastery-stock-control":150,"choosing-a-coffee-roaster":151,"gas-vs-electric-coffee-roasters":152,"new-vs-used-coffee-roaster":153,"buying-a-used-coffee-roaster-checklist":154,"importing-a-coffee-roaster":155,"afterburners-and-roaster-emissions":156,"roastery-extraction-and-ventilation":157,"commercial-coffee-grinders-for-roasteries":158,"coffee-packing-lines-and-heat-sealers":159,"coffee-roaster-maintenance-schedule":160,"leasing-vs-buying-roastery-equipment":161,"how-to-buy-green-coffee":162,"green-coffee-importers-vs-direct-trade":163,"importing-green-coffee-into-the-uk":164,"green-coffee-contracts-and-incoterms":165,"green-coffee-samples-and-sample-roasting":166,"grading-and-cupping-green-coffee":167,"green-coffee-moisture-and-density":168,"storing-green-coffee":169,"green-coffee-landed-cost":170,"selling-wholesale-coffee-to-cafes":171,"cafe-wholesale-account-terms":172,"coffee-subscription-business":173,"selling-coffee-online":174,"selling-coffee-at-markets-and-events":175,"private-label-coffee":176,"b2b-coffee-pricing-tiers":177,"coffee-labelling-uk":178,"allergens-for-coffee-roasters":179,"vat-on-coffee":180,"coffee-traceability":181,"food-safety-records-for-roasters":182,"roast-profiling-for-consistency":6,"coffee-roastery-qc-programme":37,"production-cupping-protocol":183,"development-time-and-roast-logging":29,"coffee-roasting-software-buyers-guide":184,"when-to-buy-a-second-roaster":185,"contract-roasting":186,"hiring-a-head-roaster":187,"multi-site-roastery":188},"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":191,"running":192,"equipment":193,"green-coffee":194,"selling":195,"compliance":196,"quality":189,"scaling":197},"starting-a-roastery","running-a-roastery","roasting-equipment","green-coffee-buying","selling-coffee","compliance","scaling-a-roastery",1791626954050]