Roast floor log

On the roastery floor

• Batch tickets that stick

  Charge temperature, first crack, and drop time stay beside the green lot on every roast so tomorrow compares with the batch you already liked.

• Green inventory with context

  Country, farm, variety, process, and moisture live with the bags on hand when a drying phase runs long.

• Cupping that picks anchors

  Score fragrance through sweetness the way a roastery table does, then mark which roast becomes the next house reference.

• Drift before the hopper

  Each new batch is measured against the last good roast of the same green so hot drops show up early.