This video shows how to use the Analysis section in CRUCS to compare data from any number of batches within any number of significant temperature ranges.
Profile translation analysis is a technique that I've been using since well before I wrote Typica and it's an incredibly powerful tool for connecting roasting data with tasting notes, allowing you to basically zoom in on different parts of the roast where different kinds of tastable chemistry are occuring to better see if roasts that might initially seem very different are likely to taste the same or to better identify which parts of the roasts have significant differences.
Adding this feature to CRUCS makes the technique easier to apply than ever before.
Designing a Profile Coffee Roasting Plan in CRUCS
2024-05-27
This video demonstrates the basics of creating a new coffee roasting plan as well as some tricks for working efficiently in CRUCS.
We start with a basic plan using just our desired times to reach key roasting events which happen at known temperatures and do not attempt to model turnaround. This is the fastest kind of plan to create and can work very well. If you don't have time to watch the whole video, I'd recommend at least getting this far.
After this, additional points are added to model turnaround. This is often not strictly needed, but depending on how you think about coffee roasting it can make it easier to see if the plan is something that you'll realistically be able to follow.
Next is a section showing how you can reshape the curve by removing event points and allowing CRUCS to adjust the durations of two key ranges based on the rest of the surrounding roasting plan.
More advanced curve reshaping by adding additional points to constrain the rate of change at the boundaries between ranges is shown to achieve a final plan with exactly chosen range durations.
Printing the plan to paper or exporting the plan for use in your favorite roast logging software is shown before finishing with a demonstration of how you can specify an end time independent of the control points to obtain a progression of batches that follow the same plan either to shorter lighter roasts or longer darker ones without changing the shape of any earlier part of the plan.