Coffee cupping
Blind cupping is now supported in RoastLog! When initiating a cupping session, blind cupping is turned on by default. If your cupping session doesn’t require masking the identity of your coffees, display the names with a simple click of a button. Now you see it… Click to display Roastable names. Read more…
When RoastLog launched at the SCAA show in Anaheim in April 2010, we had a cupping module. No doubt, recording data and keeping detailed records on how you roast is important for several reasons. One of the most important is that you can produce better tasting coffee. At the time, Read more…
As most people reading this blog know, the coffee roasting community is pretty small. After working in the industry for awhile, roasters often end up making contacts with other roasters who work for different companies. Talking with industry colleagues is a great way to learn more about roasting, trade stories Read more…
Over the past weekend more than two hundred roasters descended on the Skamania Lodge in Stevenson, Washington for the tenth annual Roasters Guild Retreat. There were a variety of activities that took place including peer tasting calibrations, grind and particle size analysis and round table discussions on issues related to the Read more…
Ted’s last blog post on the future of coffee cupping was very well-timed. In the latest issue of Roast Magazine, there’s a great pair of articles which take two stances on the numeric scoring system which is found throughout the specialty coffee industry: http://bit.ly/bOUXXk The first article, by Shawn Steinman Read more…
When I’m not working on RoastLog business, I am the assistant editor at Coffee Review and a coffee consultant with Kenneth Davids Consulting. When people ask me what I do for a living I usually pause for a moment and then finally say, I’m a coffee taster. It’s a lot Read more…
Quality. It’s what makes specialty coffee special. Over the last several years, it has been really great to see an increasing number of roasters pushing the envelope of coffee quality. Sourcing great coffee through development of new relationships between farmers/millers and importers/roasters surely has had an impact, slow but steady, Read more…
Our reason for existing is to help coffee roasters do their jobs. That means increased efficiency, greater consistency in your product, greater accuracy in your adjustments to roast profiles, faster training of new employees, and greater pleasure in the act of roasting coffee. First, RoastLog is simply a set of Read more…
One of the great things about the coffee industry in general, and about coffee roasters specifically, is the type of people who are attracted to the trade. You are just as likely to see a musician or a sculptor standing next to a roaster as you are a former electrical Read more…
I’ve been thinking a lot lately about the iPad. Specifically, I’ve been thinking a lot about how the iPad could be useful for coffee folks. Again, I don’t spend my entire day working with coffee…I’m behind a computer entrenched in software and technology. These are merely ideas and I’m really Read more…