RoastcraftStart Logging
01

Roast Profile Logger for Home Roasters

Batch 23 nailed it.
You can’t recreate it.

Roastcraft logs every roast—bean origin, time/temp curve, tasting notes—and surfaces the patterns hiding in your batches. Stop guessing. Start repeating great coffee.

Start Logging FreeSee how it works →
∞
Unlimited batches
8
Roast degree references
Free
During early access
Batch 54  ·  Ethiopian Yirgacheffe Kochere
● Logging… 11:23 elapsedBT 411°F
Phase
development
300°350°400°420°0:002:004:006:008:0010:0012:001C 9:04
DryingMaillardDev.
Pattern match from Batches 48–53
Dev ratio 21.8% → jasmineDrop >420° → flat finishMaillard ≥4 min → caramel

The problem with memory

Great batches are accidents. Bad ones are repeated on purpose.

You remember the good cup.

But the log you kept was: "Ethiopian, ~12 mins, tasted good." That's not a recipe. That's a memory that fades by batch 30.

Roast forums tell you to "trust your nose."

Your nose is calibrated to your kitchen at 7am on a Tuesday. It's not calibrated to bean density, moisture, or the 2°F your drum runs hot in winter.

Color is the easiest thing to measure.

Yet most home roasters don't have a reference within arm's reach when they're staring into a hot drum deciding whether to drop the batch.

The system

Three steps from chaotic roasting to deliberate craft.

01

Log the batch

Record bean origin, processing method, green weight, charge temp, first crack timing, drop time, and tasting notes. Takes under three minutes post-roast.

Ethiopian Yirgacheffe · Washed · 250g · 11:48 total · Dev 22.1% · Jasmine, stone fruit
02

Build the curve

Plot your time/temperature data point by point, or import it from a connected probe. The curve visualizes exactly where heat application changed—and where you lost control.

BT 285→421°F · FC 9:04 · RoR peak 5:20 · Maillard phase 4m 22s
03

Read the patterns

Roastcraft compares batches across bean origin, roast degree, and tasting profile to surface what actually drives your cup. Not hunches—correlations from your own data.

Dev ratio 21–23% → jasmine notes (6/7 batches) · Maillard < 4min → flat finish (5/5)

Philosophy

“The roaster who keeps notes graduates from guesser to craftsperson somewhere around batch 15. We built Roastcraft because batch 15 shouldn’t require a PhD in spreadsheets.”

Roastcraft · Founded by obsessive home roasters

Every tool a serious roaster needs

Built for the 3am forum post you shouldn’t have to write.

Roast curve builder

Visual

Plot time/temp manually or connect a probe. Visualize drying, Maillard, and development phases with automatic phase boundary detection.

Bean origin library

Data

Log country, region, farm, altitude, processing, and varietal. Filter your history by origin to isolate bean variables from technique variables.

Tasting note taxonomy

Tasting

Structured entry against the SCA flavor wheel—or free-text if you prefer 'tastes like a good Tuesday.' Both work. Roastcraft doesn't judge.

Pattern surface engine

Analysis

Automatic correlations across your logged variables. When development ratio > 22% consistently produces jasmine notes, it tells you—without a statistics degree.

Batch comparison view

Compare

Overlay two or more roast curves on the same chart. The deviation from your best batch is visible at every minute. Find where you went wrong by minute three.

Visual roast color reference

Reference

Eight calibrated roast degrees from cinnamon to French, with Agtron scores and drop temperature ranges. Accessible mid-roast on any device.

Visual roast color reference

Your eyes are the first instrument. Give them a calibration target.

Roastcraft’s color reference maps roast degree to Agtron score and drop temperature range. Keep it open on your phone at the drum. Compare the bean in your hand to the scale before you make the call.

Green
Agtron 95–100
< 300°F

Raw, grassy. No sugars developed.

Cinnamon
Agtron 75–80
356–374°F

Sour, bright. Underdeveloped.

Light City
Agtron 65–70
374–383°F

First crack complete. Floral, acidic.

City
Agtron 55–60
383–392°F

Balanced. Sweetness emerges.

City+
Agtron 50–55
392–401°F

Full development. Caramel notes.

Full City
Agtron 45–50
401–410°F

Second crack starts. Dark fruit.

Full City+
Agtron 35–40
410–418°F

Rolling second crack. Chocolate.

French
Agtron 25–30
418–437°F

Oils visible. Smoky, bitter.

Agtron scores are approximate. Actual bean color varies by origin, moisture, and screen size. Use as a relative reference, not an absolute standard.

From the log

The moment it stopped being guesswork.

“I'd roasted 60 batches and couldn't tell you why batch 22 was the best. Roastcraft showed me it was the only one where I hit 8-minute Maillard. I've nailed it four times since.”
Marcus T.
Home roaster, 3 years
Batch 61
“The roast color chart alone saved me from overcooking a $40 bag of Panama Geisha. I matched it to Full City+ and pulled right on time. That was my first bag I'd actually want to gift.”
Priya R.
Specialty coffee enthusiast
Batch 8
“I'd been blaming my grinder for six months. The pattern view showed me my development time was 14%—I was the problem. Fixed the profile, cup sorted.”
Jonathan W.
Home roaster, 18 months
Batch 37

Questions roasters actually ask

Answers worth saving to your notes app.

Early access · Free

Batch 25 is coming.
Make it count.

Join early access. Log unlimited batches, access the full color reference, and let Roastcraft show you what your roasts have been trying to tell you all along.

No credit card. No roaster required to sign up. Cancel whenever (there’s nothing to cancel).

The Roast Log

Dial in your craft, one batch at a time

Ultimate Guide

The Ultimate Guide to Logging Home Coffee Roast Profiles for Consistent Results

Inconsistent roasts are the #1 frustration for home roasters — and the fix is simpler than you think. This guide walks through exactly what to log (bean origin, time-temperature curves, first crack, tasting notes) and how to turn that data into repeatable, café-quality batches. Whether you're on a Behmor, Gene Café, or drum roaster, a structured roast log is your fastest path to consistency.

Read more →10 min read
Explainer

Light vs. Medium vs. Dark Roast: How to Actually Tell the Difference at Home

Most home roasters rely on guesswork — a quick sniff or a glance at bean color — to judge roast degree, which is exactly why batches vary so wildly. This post breaks down the visual, auditory, and temperature cues that separate a City roast from a Full City from a French, and explains how a color reference chart tied to your roast log eliminates the guesswork for good. Stop asking your friends if it's burnt and start trusting your data.

Read more →9 min read
Listicle

10 Roast Profile Mistakes Home Roasters Make (and How Tracking Data Fixes Them)

From charging temperature that's too low to crashing the rate-of-rise before first crack, small profiling errors silently ruin batch after batch. We've rounded up the 10 most common mistakes home roasters make and — crucially — show how logging even basic data like roast time and bean weight exposes each one. If you've ever gotten feedback that your coffee tastes grassy, baked, or scorched, at least one of these is the culprit.

Read more →9 min read
Comparison

Best Home Coffee Roasters for Beginners in 2025 (That Work With Roast Profile Logging)

Picking your first home roaster is overwhelming — drum vs. fluid bed, manual vs. programmable, $100 vs. $1,000. This breakdown compares the top beginner-friendly machines of 2025 on roast control, data visibility, and how well they pair with a roast profile logging workflow. Because the best roaster isn't just the one that roasts well — it's the one that helps you learn and improve batch over batch.

Read more →9 min read
Deep Dive

How Single-Origin Bean Characteristics Should Change Your Roast Profile Approach

A Kenyan AA and an Ethiopian Yirgacheffe demand very different roast curves — but most home roasters apply the same profile to every bag of green beans they buy. This post explains how altitude, processing method, and bean density directly affect how a coffee behaves in the drum, and why tracking origin data alongside your roast curves is the secret weapon serious home roasters use to unlock each bean's best flavors.

Read more →10 min read