QC control

Find best value-for-price beans for each purpose

Based on FT/non FT

Non Fair Trade

Fair Trade

Based on Price

Specialty

Premium

Commodity

Based on origin

Centrals

CafePacas

Brazil

Nu:Coffee

Carmo Coffees

Coopfam

Contract made

Atlantica Coffee

Proud

Capricorn Coffees

Contract made

Colombia

Indonesia

India

IndCoffee

Ethiopia

Kenya

Based on species

Arabica

Robusta

Get consistency in same-origin deliveries

Communicate with importers

Read more about the contracts we're signing

ECF - E.C.S.C.

ECF - E.D.C.C

Ask if it is possible to have contract on specific lot

Set standards for communication and buying

Buy in bulk from importers on sample basis

Hopefully not needed

Stop buying from unreliable importers

Based on statistics from Moisture and Density checks

Buy container from origin

Create estimation of one year buying plan

Specialty

One year buying, roasting and selling plan is on N:\Jan\specialty roast schedule.xlsx

Comodity

Get rid of past crops and mediocre beans

Specialty

Create list of coffees we're not able to sell

List is at N:\Jan\Specialty leftovers.xlsx

Inform sales to sell those as wholesale or/and at discount

Comodity

Fair Trade Guatemala

Costa Rica

Write descriptions and brewing recommendations for each SO

Create android app for easy tracking of consistencies in deliveries, aging and mistakes

Assess current Bailies Blends

reduce number of blends and find concrete purposes with Russell

Punch Through Milk

balanced for everything

juicy and sweet

Fair trade

Signature/specialty blend

Solve Clement's defect problem

Bring Santa Cecilia

Ordered for first week in January

Assess the blend and create low defect, not privey solution

re-design bailies current blends

redesign wholesale blends

Stephen's customers

Roast separatly

Better profiles

Silverbean

Darker, 50% Santos, 10% robusta, 40% colombia?

Coffee Angle and Art of Coffee

Create suggestion and send sample

47% Pulp Natural

23% Natural

20% Wote

10% Kieni / Kamwangi

Tell Ross to create price offer if Karl likes it

Create Christmas Blend

And try it as an irish coffee

Create Sweetshop-like blend

Brazil + Ethiopia

Billy's

Current with better roast profile

Current with Guat replaced by Nicaragua

Completely new blend?

When new beans will be available

create Bailies signature/specialty blend

improving espresso and filtered coffee extraction techniques

Train barista trainers about using Extract Mojo, advanced calculations on coffee extractions and using of Scottie Calagan dosing tools

Discuss with engineers what volumes and ratios are we looking for, so they can correctly set up machine for our standards

Research on correct grind settings for pre-ground coffees

Advise sales about information for home brewing guides.

research on water in Belfast, Dublin and other places, focusing on scale-forming and taste-changing properties

Advanced coffee measurements (at roastery and at customers)

research on most up-to-date coffee equipment available

Find/decide which brand of coffee machines we want to sell apart from LM (if any)

Victoria Arduino Black Eagle

Find best Reversed Osmosis filtration systems

Everpure

3M

Jim Hoffman's?

Bespoke Water

Find best grinders

Test the grinders Russell recommended

Santos

Test grinders we're currently supplying

K8 Fresh

Test other leading brands of grinders

Mazzer Major OD

Mythos 1 Clima pro

Roastery's grinders calibration

Brazil Santos

CTCS?

Using Brazil P/N

Robusta

Improve handling of the roasters

Preasure gauges for G60

Better control valves for UG22

Correct jets for UG22

Kyle communicating with Hansel UK

Smoke produced by G60

Send image to IMS

No interest in IMS's offer

Draw place design

Manufacture

Install

Balance Roasters

Find the right presure for correct ramping and developement on G60 without fluctuations in temperature

Find correct airflow for both roasters

Find overall roasting style

Current: Roasts ranging between 17-19 min length, baked flavors are common in some beans, no signs of scorching or tipping, all beans could stand faster ramping

Very often causting vegetable taste with low sweetness and astringency. Common for Centrals and Colombians. Under these conditions these milds are producing unpleasant soury acidity.

With slightly shorter roast times we should be able to achieve better flavor developement, better crema on espressos and cleaner taste.

Beans Improved by shorter times

FT Ethiopia

Brazil Nat

Brazlil P/N

FT Nicaragua

All specialty coffees so far

Decaf

Col Somondoco

FT Brazil

Ethiopia Limu

FT Costa Rica

FT Colombia

Tanzanian Robusta

Costa Rica

Sumatra

Beans not suitable for shorter times

Pre-blends => Stephens customers

To Be tested

Shorter roasting profiles must be designed correctly to avoid compromising body and sweetness

redesign roast profiles for every bean based on physical properties

Establish protocol of measuring screen size if possible, bulk density and moisture content.

Create Android app for easy logging

Find patterns of behavior of similar beans

Create suitable roast profiles

Advanced cleanliness check for roaster and pack. machine

Create cleaning protocol if none exists

Find critical points for reducing quality of the product

Cold roaster inconsistency

First 2-3 roasts are done on cold roaster

Analyze causes and consequences

This results in higher percentage of convective heat transfer

If same roast profile is followed, beans will be overroasted

Create solution

Install face thermometer

Install temporary face thermometer

Collect data on face temperature and compare to the issue found in taste

Create correct heat-up protocol

Install thermostat for G60

Get specifications for the correct thermostat

Simon creating connection diagram

Order Thermostat and thermocouples

Install and test

Find out correct heat-up temperature/time

Testing in progress

Roaster overheating

If more roasts are done in row, roaster starts to overheat itself

Analyze consequences

Resulting beans seems to be roasted lighter if same roast profile is followed

Create solution

Install face thermometer

Install temporary face thermometer

Order Cropster probe for face monitoring

Install Cropster probe

Collect data on face temperature and compare to the issue found in taste

Create correct "Cooling between roasts" protocol

Ambient temperature and moisture changes

Get digital thermometer and moisture meter

Find how change affects roasting

Create protocol minimizing changes in roast

Bean moisture changes

Log dailty/weekly moistures of all beans on stock

Find roasting consequences

Find how to keep changes to minimum

Stable bean storage environment

Differences in roast profiles proportional to moisture difference

Establish Roast Rangers in Cropster

Create app

Create list of statements and positions

On FairTrade

On roasting degree

On direct trade

On blending

On sourcing

On oils on surface of the beans

On specialty coffee

Quality controll

Barista Training.

Create brewing guides

For Filter

For Espresso

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