Calling all who roast their own: help me out with data.

[Mark Kelly]

I probably don't need to explain this much, but I have a strong interest in the thermodynamics of coffee roasting and have been working on an algorithm to predict the outcome of a roasting profile.

Working title is CREMA: Coffee Roasting Evaluation Method by Arrhenius (the godfather of reaction kinetics for those not familiar). I do love backronyms.

Anyway, this thing takes a roast profile and distills it down to three numbers which can then be used to compare the profile to others and hopefully used to steer future roast profiles towards a desired outcome.

I need more validation data.

Ideally, you would be able to provide your roast profile in an Excel format such as a CSV file, the origin of the beans, the final roast colour in some reasonably objective unit (Agstrom would be great but anything based on colour cards would be OK) and your assessment of the flavour profile.

PM me if you are interested in helping.

[Too Tall]

Wish I could Mark because I know you get it right every time. However, I'm "that" cave-person who never modified their roaster to capture data.
Regrets.

[Octave]

What kind of roasting parameter and real-time tracking data would be needed? I'm happy to help where possible but, as the tall one, don't know whether or not my data are of the right detail for you..

[Mark Kelly]

Basically I need the bean temperature vs time, preferably at reasonably small time intervals. The roast monitor program I use records every second bet even every 10 seconds would be useable.