Kaffelogic Roast Advisor
Product bench

Advisor

Constrain recommendations with official profile logic before asking the model to reason.

Start with processing method, resting plan, cupping intent and roast depth, then cite library profiles and confirmed cases. AI explains and ranks; it does not replace real profile data.

Official profile logic

Choose the profile style first, then tune depth with level.

Kaffelogic describes a profile as a time-temperature recipe, with logs, roast phases and DTR informing the next adjustment.

Source: Kaffelogic Profiles page
DryingGreen coffee is typically around 8-12% moisture and needs drying before flavor development starts.
Colour Change / MaillardColor change marks the Maillard start, where sugars and amino acids begin shaping aroma and color.
First Crack / DevelopmentFirst crack starts development; very rapid development risks smoky flavors, very short development risks underdevelopment.
KL Classic

Default troubleshooting profile and everyday medium-to-dark starting point.

First baseline roastMedium to medium-dark roastsWhen a stable reference is needed
If the flavor direction is wrong, switch profile first; if it is only light or dark, adjust level.
KL Explorer

A modified KL Classic starting point for comparing roast styles.

Learning profile differencesTrying another roast styleSame-bean comparison
Best used as a comparison, not as the final answer for every coffee.
KL Washed / KL Natural

Processing-method specific starting points for washed and natural coffees.

Washed coffeesNatural coffeesLots where processing method strongly shapes flavor
Read the .kpro About/description first; process fit matters more than level alone.
RTD Profiles

Ready to Drink profiles for brewing immediately after roasting, typically useful for the next 2-3 days.

Running out of roasted coffeeEventsNo long rest planned
Do not judge a REST-style peak solely from immediate RTD performance.
REST Profiles

Designed for peak flavor after 3-5 days of resting in airtight containers.

Planned roastingPeak aroma expressionCupping or specialty brewing
Same-day flavor may not be the final expression; log rest days when diagnosing.
Cupping

A cupping baseline for immersion tasting, defect assessment and origin expression.

Sample evaluationDefect screeningBuilding an origin baseline
A cupping profile is not the final answer for every brew method; adjust after evaluation.
Decaf

Designed to express decaf coffees cleanly.

Decaf coffeesLots with faster apparent color change
Decaf color and heat response can differ; avoid chasing darkness by appearance alone.
Robusta

Developed for roasting robusta coffees.

RobustaHigh-body blend components
Do not evaluate robusta profiles with arabica acidity expectations.
Super Dark

For very dark, low-acidity, high-body and smoky intensity targets.

Dark espressoLow acidity and high bodySmoky intensity
Rapid development can become smoky or bitter, while too short can underdevelop.
1. Match coffee intent

Washed and natural coffees should start with KL Washed or KL Natural. Decaf, Robusta, Super Dark and Cupping should not be treated as generic profiles.

2. Decide what to adjust

If it is only light or dark, adjust level. If the flavor direction is wrong, switch profile. If tracking is abnormal, inspect bean and fan curves.

3. Close the loop with logs

Record color change, first crack, DTR, end point and tasting feedback. The next recommendation should cite confirmed cases, not only green coffee descriptors.

Core profile selection matrix
KL ClassicDefault troubleshooting profile and everyday medium-to-dark starting point.
First baseline roast
Medium to medium-dark roasts
When a stable reference is needed
KL ExplorerA modified KL Classic starting point for comparing roast styles.
Learning profile differences
Trying another roast style
Same-bean comparison
KL Washed / KL NaturalProcessing-method specific starting points for washed and natural coffees.
Washed coffees
Natural coffees
Lots where processing method strongly shapes flavor
RTD ProfilesReady to Drink profiles for brewing immediately after roasting, typically useful for the next 2-3 days.
Running out of roasted coffee
Events
No long rest planned
REST ProfilesDesigned for peak flavor after 3-5 days of resting in airtight containers.
Planned roasting
Peak aroma expression
Cupping or specialty brewing
CuppingA cupping baseline for immersion tasting, defect assessment and origin expression.
Sample evaluation
Defect screening
Building an origin baseline
DecafDesigned to express decaf coffees cleanly.
Decaf coffees
Lots with faster apparent color change
RobustaDeveloped for roasting robusta coffees.
Robusta
High-body blend components
Super DarkFor very dark, low-acidity, high-body and smoky intensity targets.
Dark espresso
Low acidity and high body
Smoky intensity