YENRA HOME ROAST AND TASTING RECORD
Guide: https://yenra.com/coffee-roaster/
Updated October 1, 2026. Editable plain text; copy one block for each batch.
This record organizes observations. Use the exact machine manual for permitted
loads, setup, supervision, operation, cooling and cleaning. Never leave a running
roaster unattended. Complete notes afterward if writing would distract you.

Date and batch ID:
Machine model / configuration / manual revision:
Green-coffee supplier / lot / origin / process:
Green load (g), within manual limits:
Starting profile and settings:
Ambient conditions (use the manual's permitted environment):
Start time / observed milestones / setting changes and times:
Cooling completion:
Roasted mass after cooling (g):
Handling loss or other measurement issue:
Mass loss (%) = (green mass - roasted mass) / green mass x 100
Yield (%) = roasted mass / green mass x 100
Example only: 200 g green -> 170 g cooled = 15% loss; 85% yield.
These example figures are not operating settings or roast-quality targets.
Manual-required cleaning completed / maintenance due:

TASTING
Date / days since roast / storage:
Brew method / coffee dose (g) / water amount (mL or g, specify):
Grinder / setting / other brew details:
Aroma / flavor / body / aftertaste:
Comparison batch and differences:
One planned change for next trial (within manufacturer instructions):

QUANTITY PLANNING
Daily roasted-coffee use (g) x days = roasted-coffee requirement (g).
Green requirement (g) = roasted requirement / observed fractional yield.
Example: 30 g/day x 7 = 210 g; 210 / 0.85 = about 247 g green.
Plan permitted batches; this calculation does not change machine load limits.