Bean spreadsheet, how sad?

[simonp]

OK, I've become really sad now, I have made a spreadsheet listing all my green beans, a column for the amount I weighed at the last stocktake, another for any added, and then columns for roasts that subtract from the total.
How sad am I?

[Gouezeri]

All of my charts are for roasting... I don't want to know how little I have left of stuff as I can't bare to see it go

[simonp]

All of my charts are for roasting... I don't want to know how little I have left of stuff as I can't bare to see it go

Ah, but now I can tell when I am getting low on a bean rather than find I don't have enough when I go to roast.

[mattmills]

Oh i am very hurt.... i can not see any Kenyan there!!!!!

[tisri]

That's very sad indeed. But it's an impressive collection you've got so I'll overlook it

[phil]

If reminded Raf may recall that I performed a similar exercise over two years ago, published on the shared blog that is the immediate ancestor of TMC. So I recognise your sadness brother and rejoice in it with you!

[phil]

Oh and John - time to update your sig, mate. I believe your "Shiny new Hottop" is now around one year old.

[simonp]

Oh i am very hurt.... i can not see any Kenyan there!!!!!

Yes

In my defence, I ran out a while back. As I tend to drink mostly espresso my use for a Kenyan is small, but I am starting to get the caffetiere out again now so I should get some again. I was never sure about how to roast them so have not wished to spoil one, and hence avoided them a bit.

[mattmills]

You may be surprised on the effect the likes of the kenyan/Tanz/Zims/Zambians have in the espresso... you may only need a small amoutn but they can have a wonderfully delicate effect on the cup, really help to bring out some bright floral and fruity notes.

But yes you do need to be careful as not to fall into the trap of over roasting... plus they are quite difficult to pull in a shot...

But really worth experimenting with.

[simonp]

OK, thanks Matt, I'll see what Steve has in at the moment.

[phil]

Steve? Steve? Steve?

Did you hear what that naughty man said? :LOL: :LOL:

Good on you, Matt.

hehehehehe

[simonp]

Here's a thought, as all my current beans are in the picture, what would people recommend I roast for my next blend. Due to our smallish consumption at least some of the blend will ahve to be mix roased. 2 Hottop loads is plenty for a weeks drinking. I often roast dry processed beans ogether (eg Cach and Harar) and the wets and Indos together.
So... make me a blend!

[Beanie]

I'm either almost as sad or worse. Have a similar spreadsheet but not for inventory control purposes. I have each bean listed linked to another spreadsheet with the roasting info though I've been working on graphs for my roasting while I roast. So yeah, the laptop is now always next to the Hottop and I record the temp every 30 sec and see the graph move with each input. I just keep forgetting to put my "tasting notes" on. Oh well, guess I'll have to start tasting them all over again.

I'm curious to see the next blend. I do have 2 Kenyans (Gethumbwini and Wathenge) and Zambia Lupili and any recommendations for a blend is most welcome... pre- or post- blend is fine too

[simonp]

So yeah, the laptop is now always next to the Hottop and I record the temp every 30 sec

I can see the laptop controlling the Hottop before long

[tisri]

Oh and John - time to update your sig, mate. I believe your "Shiny new Hottop" is now around one year old.

Oops. Well spotted. Hopefully before too long it will have a nice shiny new element so it's not too far from the truth... It's still mostly shiny if that's any consolation.