Roast Loss and Output Cost

Green Quantity and Roasted Output

Roasting calculations begin with the purchased green quantity. Roast loss is the weight lost during roasting. Estimated output equals green quantity minus estimated loss.

Example: 60 kg of green coffee at 16% loss gives 9.6 kg loss and 50.4 kg estimated roasted output. The 16% is an input to this example, not a fixed result for every coffee.

Output Unit Cost

Divide total cost by roasted output to calculate roasted unit cost. Using the green kilogram price as the roasted kilogram price omits roast loss.

Gerarco shows product amount, product VAT, optional Neroya roasting and roasting VAT as separate items. Output unit cost is calculated from their total.

Profile Selection

Light, Medium and Dark have different roast-loss references. Changing the profile updates both output and cost. Consider the intended drink, desired cup character and production conditions.

Reading a Roast Curve

The horizontal axis shows time and the vertical axis temperature. Charge, turning point, drying end, first crack and drop are events in this sequence; second crack is shown when present.

Development time runs from first crack to drop. Development percentage is this duration divided by total roast time. RoR is the rate of temperature change over time, not temperature itself.