This accompanies my contest entry "An Aficionado's Guide to Espresso Blending".
Espresso Home Roasting Log
[This is my log that I use for doing home roasted espresso blends. Print out directly, or cut and paste into your favorite editor to modify and format as you prefer. This log captures the important specifics of the roasting process so that you can replicate blend experiments. The tasting section allows you to capture four sets of tasting notes as the coffee ages, or you change grind, brew temp, etc]
----------------
Blend Name:
Date:
Ambient temp:
Batch 1 (bean types and percentages):
First crack time:
First crack temp:
Second crack time:
Second crack temp:
Finish time:
Finish temp:
Appearance:
Notes:
Batch 2 (bean types and percentages):
First crack time:
First crack temp:
Second crack time:
Second crack temp:
Finish time:
Finish temp:
Appearance:
Notes:
1. Tasting
Coffee age:
Brew Temp (if you have a PID or other control):
Grind setting:
Shot time:
Crema:
Aroma:
Initial taste:
Middle taste:
Finish:
Aftertaste:
2. Tasting
Coffee age:
Brew Temp (if you have a PID or other control):
Grind setting:
Shot time:
Crema:
Aroma:
Initial taste:
Middle taste:
Finish:
Aftertaste:
3. Tasting
Coffee age:
Brew Temp (if you have a PID or other control):
Grind setting:
Shot time:
Crema:
Aroma:
Initial taste:
Middle taste:
Finish:
Aftertaste:
4. Tasting
Coffee age:
Brew Temp (if you have a PID or other control):
Grind setting:
Shot time:
Crema:
Aroma:
Initial taste:
Middle taste:
Finish:
Aftertaste:
Overall comments:
What to do different next time:
