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+<html>
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+ <head>
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+ <title>Typica - Data for Coffee Roasters</title>
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+ <link rel="stylesheet" type="text/css" href="../style.css">
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+ </head>
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+ <body>
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+ <div id="page">
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+ <div id="topmatter">
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+ <div id="topbanner">
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+ <img src="../logo96.png" height="96px" width="96px" alt="Typica logo" />
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+ <h1>Typica</h1>
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+ <h2>Data for Coffee Roasters</h2>
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+ </div>
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+ <div id="menu">
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+ <a class="tab" href="../index.html">Project Home</a>
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+ <a class="tab" href="../downloads.html" >Downloads</a>
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+ <a class="tab active" href="../documentation.html" >Documentation</a>
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+ <a class="tab" href="../screenshots.html" >Screenshots and Videos</a>
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+ <a class="tab" href="../involvement.html" >Get Involved</a>
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+ <a href="http://appliedcoffeetechnology.tumblr.com/tagged/Typica" class="tab">Blog</a>
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+ </div>
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+ </div>
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+ <div id="maintext">
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+ <ul>
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+ <li><a href="#green">Green Coffee Purchases</a></li>
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+ <li><a href="#roasted">Roasted Coffee Items</a></li>
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+ <li><a href="#inventory">An Initial Inventory</a></li>
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+ <li><a href="#profiles">Saving and Using Target Roast Profiles</a></li>
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+ </ul>
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+
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+ <h1>Initial Data Entry</h1>
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+
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+ <p>Much of the benefit of using Typica comes from its ability
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+ to track coffee inventories and roast profiles. When using the
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+ software regularly, data entry is a quick and easy part of the
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+ relevant workflows, but when setting up the software initially
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+ there may be a large amount of data to enter.</p>
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+
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+ <p>When requesting information from Typica, the quality of the
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+ information presented can only be as good as the quality of the
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+ data it is given to work with. It is generally recommended to
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+ start with only as much data entry as is needed for Typica to
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+ present the current state of inventory and to simply be aware
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+ of the limitations in obtaining historical information. It may
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+ be tempting to enter older records, but the benefits of doing
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+ that rarely outweigh the cost of time to enter these older
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+ records accurately.<p>
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+
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+ <p>Before entering this data into Typica, you should take an
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+ inventory of your current green coffee supply, locate the
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+ invoices for coffees you currently have in inventory, and have
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+ a list of the roasted coffee items that you produce.</p>
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+
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+ <a name="green" />
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+ <h2>Green Coffee Purchases</h2>
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+
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+ <img src="images/navpurchase.png" />
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+
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+ <p>As you purchase coffee, data will need to be entered in
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+ Typica to track green coffee inventory. This is done by
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+ pressing the Purchase Green Coffee button.</p>
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+
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+ <img src="images/coffeepurchase.png" />
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+
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+ <p>At the top of this window you will find information that
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+ applies to every item on an invoice. Take an invoice that
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+ contains coffee presently in inventory and enter the invoice
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+ date in the Date field, the company that sold you the coffee in
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+ the Vendor field, and the invoice number in the Invoice field.
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+ Typica only requires the Date field, but having the other
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+ information may make it easier to find records if they are
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+ needed later such as for certification reporting.</p>
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+
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+ <p>This top area also has a Add Item button. This window starts
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+ with a set of fields for entering the details of one coffee
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+ item. To enter details on more coffees, click the Add Item
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+ button until there are enough spaces to enter the details of
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+ all of the coffees on the invoice you are entering.</p>
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+
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+ <p>Next there is an area where information about the coffee is
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+ entered. There are several fields to note.</p>
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+
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+ <h3>Item</h3>
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+ <p>This is the name of the green coffee. When you adjust the
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+ inventory of this coffee or specify its use in roasting, this
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+ is the text that will appear to identify the coffee.
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+ <strong>This field is required.</strong></p>
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+
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+ <h3>Reference</h3>
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+ <p>This is intended to be the ICO number of the coffee or, in
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+ the case of coffees that do not have that, some other set of
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+ markings that uniquely identifies the coffee.</p>
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+
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+ <h3>Quantity</h3>
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+ <p>This is the amount of coffee purchased. It can be in either
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+ pounds or kilograms. <strong>This field is
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+ required.</strong></p>
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+
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+ <h3>Unit</h3>
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+ <p>This field allows you to select if the quantity is expressed
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+ in pounds or kilograms. Which is selected has no influence on
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+ how that data can be retrieved later, but it is important that
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+ the quantity is correct in terms of the unit specified. It is
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+ easiest to use whatever unit is used on your invoice.</p>
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+
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+ <h3>Cost</h3>
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+ <p>The cost of the green coffee can be entered in terms of the
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+ cost per unit or the total cost of the coffee purchased. Which
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+ is specified in the box next to the cost field. <strong>This
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+ field is required.</strong></p>
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+
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+ <h3>Origin</h3>
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+ <p>This field is used by some reports to aggregate information
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+ based on where the coffee comes from. This is generally the
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+ name of the country that the coffee was grown in, but you may
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+ find it useful in some cases to deviate from this. For example,
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+ some find it useful in the case of coffees from Indonesia to
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+ specify the name of the island the coffee was grown on rather
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+ than the country. Whichever you decide, you should enter
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+ purchase information consistently over time. <strong>This field
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+ is required.</strong></p>
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+
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+ <h3>Region</h3>
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+ <p>This field can specify a distinct producing region.</p>
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+
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+ <h3>Producer</h3>
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+ <p>This field can specify the producer of the coffee.</p>
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+
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+ <h3>Grade</h3>
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+ <p>This field can specify the grade of the green coffee.</p>
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+
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+ <h3>Milling</h3>
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+ <p>This field can specify how the coffee was milled.</p>
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+
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+ <h3>Drying</h3>
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+ <p>This field can specify how the coffee was dried.</p>
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+
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+ <h3>Bags</h3>
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+ <p>This field specifies the number of bags the green coffee
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+ comes in. In some facilities you may empty bags of coffee as
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+ they are roasted. If this is the case, the inventory of that
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+ coffee can be adjusted to correct the current inventory for
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+ measurement errors. <strong>This field is
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+ required.</strong></p>
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+
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+ <h3>Decaffeinated</h3>
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+ <p>If the coffee is decaffeinated, this check box should be
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+ checked. <strong>The decaffeination method is a required field
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+ if the check box is checked.</strong></p>
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+
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+ <h3>Certifications</h3>
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+ <p>If there are any certifications on the coffee that should be
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+ tracked, enter these one at a time in the field to the right of
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+ the Add Certification button. After typing the name of one
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+ certification, press the button. This will add that
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+ certification to a list to the left of the button.</p>
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+
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+ <h3>Fees</h3>
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+ <p>This section describes any fees that apply to the invoice.
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+ If you have warehousing, palletizing, shipping, or other fees
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+ associated with this invoice, you can enter the fee description
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+ and amount in this area. Additional lines in this table will be
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+ created as you enter data in this area.</p>
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+
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+ <p>Review the information that you've entered, ensuring that it
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+ is accurate and that all required fields have been filled. Once
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+ this is done, click the Submit button to save this information
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+ to the database.</p>
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+
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+ <p>Repeat the steps in this section until you have entered all
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+ of the invoices required for your current inventory. These same
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+ steps should be followed as more green coffee is purchased in
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+ the future.</p>
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+
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+ <a name="roasted" />
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+ <h2>Roasted Coffee Items</h2>
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+
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+ <img src="images/navroasted.png" />
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+
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+ <p>The coffee roasting process transforms a quantity of one or
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+ more green coffees into a quantity of a roasted coffee. Roasted
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+ coffee items are associated with target roast profiles and
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+ these also maintain an association with the most recent set of
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+ green coffees used to produce that roasted coffee. Roasted
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+ coffee items are managed by clicking the Manage Roasted Coffee
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+ Items button.</p>
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+
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+ <img src="images/manageroasted.png" />
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+
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+ <p>When entering an initial set of roasted coffee items, only
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+ the top part of this window is needed. Enter the name of the
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+ roasted coffee item in the New Roasted Coffee field and then
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+ click the Add New Coffee button. Note that if you produce
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+ items with different roast profiles, these should be different
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+ roasted coffee items even if they are produced from the same
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+ green coffee. Items that are produced through additional
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+ processing after roasting such as flavored coffees or blends
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+ that are assembled from multiple roasted coffees need not be
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+ entered, but the component roasted coffees should be
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+ entered. As you enter these roasted coffee items they will be
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+ added to a list under Current Items.</p>
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+
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+ <p>As you roast coffees, you may find that you no longer
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+ produce a particular roasted coffee. It is generally a good
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+ idea to remove this item from the current set of roasted coffee
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+ items so that you cannot accidentally specify that you are
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+ producing something that you do not presently roast. To do
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+ this, select the item from the Current Items list and then
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+ click the Remove Item button. The item will no longer appear
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+ as an option when entering the details of a batch to roast and
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+ it will be moved to the Discontinued Items list.</p>
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+
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+ <p>If you later resume the production of a previously
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+ discontinued roasted coffee item, you can restore the existing
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+ item rather than create a new one. To do this, select the item
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+ from the Discontinued Items list and click the Restore Item
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+ button. This will remove the item from the Discontinued Items
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+ list and add it to the Current Items list. This will make that
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+ roasted coffee available to select when roasting coffee.</p>
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+
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+ <p>When you are finished altering the set of roasted coffee
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+ items, close the window.</p>
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+
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+ <a name="inventory" />
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+ <h2>An Initial Inventory</h2>
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+
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+ <img src="images/adjustinventory.png" />
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+
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+ <p>You may periodically wish to take an inventory of your green
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+ coffee supply and update the information in Typica to reflect
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+ reality. This should at least be done after using the last of a
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+ green coffee to set the inventory to 0, but if it is possible,
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+ this can be done after emptying any bag of coffee.</p>
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+
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+ <p>Click the Update Inventory button to bring up the window
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+ seen above. At the top you will see a list of green coffees
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+ with an inventory that is not 0. Selecting an item will change
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+ the text area at the bottom to indicate the name of the green
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+ coffee item and the current inventory in both pounds and bags
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+ of coffee.</p>
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+
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+ <p>To adjust the inventory of the currently selected item,
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+ enter either the number of bags or the number of pounds of
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+ coffee remaining in inventory, select either bag or lb from the
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+ box next to this field, and click the Update button. The text
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+ area at the bottom will change to reflect the change you have
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+ just made in the inventory.</p>
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+
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+ <p><strong>Note that inventory adjustments take effect
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+ immediately. Ensure that data on any roasting batches has been
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+ sent to the database before making inventory adjustments on
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+ these coffees.</strong></p>
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+
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+ <a name="profiles" />
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+ <h2>Saving and Using Target Roast Profiles</h2>
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+
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+ <p>Each roasted coffee keeps track of the most recent target
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+ roast profile if one has been specified for this item. For the
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+ initial data entry you will not have any target roast profiles
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+ as these have not yet been entered. The easiest way to enter a
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+ target roast profile is to roast a batch of coffee to that
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+ profile and let Typica record that data for you.</p>
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+
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+ <p>For this step you must have already configured Typica for
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+ your roasting equipment. If you have not done this, please do
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+ so now.</p>
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+
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+ <p>Select the coffee roaster you will be using and click the
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+ Roast Coffee button. This will bring up a window showing the
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+ temperature measurement channels that you have set up for that
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+ roaster, a timer indicating the duration of the current roast,
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+ buttons for marking the start and end of the batch, a table
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+ capable of showing both the target roast profile and your
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+ current batch data at various levels of detail, and a graph
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+ that can show the same measurement data. Other things may
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+ appear as well depending on how you have configured Typica for
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+ this machine.</p>
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+
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+ <img src="images/newbatchwindow.png" />
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+
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+ <p>From the Batch menu, select New Batch. This will bring up a
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+ window where you can enter the details for a batch of roasted
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+ coffee. At the top you will see the name of the coffee roaster
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+ you are using and you can select the unit that will be applied
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+ to all weight measurements. You can select grams, kilograms,
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+ ounces, or pounds.</p>
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+
|
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+ <p>Next you can select the roasted coffee you will be
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+ producing. This is the list of current roasted coffee items
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+ that you created previously. <strong>This field is
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+ required.</strong></p>
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+
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+ <p>If you have roasted this coffee previously and the green
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294
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+ coffees that were used are all still available to roast, the
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295
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+ coffees will automatically be selected in the Green Coffee
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296
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+ section. The first time a coffee is roasted, that information
|
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297
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+ is not available to Typica so you will need to select that
|
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298
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+ information manually. Cells in the first column of this table
|
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299
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+ will bring up a list showing the currently available green
|
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300
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+ coffees. The weight should be entered in the uit specified at
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301
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+ the top of the window. As you enter information, additional
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302
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+ rows will be added to accomodate coffees that are blended prior
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303
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+ to roasting. <strong>Both the green coffee used and the weight
|
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304
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+ of each green coffee are required fields.</strong></p>
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+
|
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|
306
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+ <p>When you have finished entering information on the green
|
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+ coffee, the Green Weight field will be calculated
|
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|
308
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+ automatically. <strong>This field must not be 0 when the
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309
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+ batch is submitted to the database. Roasting a batch of no
|
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310
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+ coffee makes no sense and entering nonsense will adversely
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311
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+ affect the quality of data you can get out of
|
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|
312
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+ Typica.</strong></p>
|
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|
313
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+
|
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|
314
|
+ <p>If you had a previously saved target roast profile for the
|
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|
315
|
+ selected roasted coffee item the Load Profile button will be
|
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316
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+ available. If a target roast profile is not available, if you
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317
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+ would prefer to roast without a target roast profile, or if you
|
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|
318
|
+ would prefer to obtain target roast profile data from a
|
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|
319
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+ different source, you will want to click the No Profile button.
|
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|
320
|
+ This brings the previous window up and associates the roasting
|
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|
321
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+ data with the batch you have just entered details for. You can
|
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|
322
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+ enter the details of as many batches as you like before
|
|
|
323
|
+ roasting, but you must press either the Load Profile or No
|
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|
324
|
+ Profile button in the window with information about the batch
|
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|
325
|
+ you will roast prior to starting each batch.</p>
|
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|
326
|
+
|
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|
327
|
+ <p>If you have information from a previous roast displayed,
|
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|
328
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+ start by selecting Clear Log from the Log menu. Once you are
|
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|
329
|
+ ready, click the Start Batch button while simultaneously
|
|
|
330
|
+ starting the roasting process. Typica will record the details
|
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|
331
|
+ of your batch. When you have finished roasting the coffee,
|
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|
332
|
+ click the Stop Batch button while simultaneously halting the
|
|
|
333
|
+ roasting process.</p>
|
|
|
334
|
+
|
|
|
335
|
+ <p>When you click the Stop Batch button, the New Batch window
|
|
|
336
|
+ will return. You should see that it has entered information in
|
|
|
337
|
+ the Time and Duration fields for you.</p>
|
|
|
338
|
+
|
|
|
339
|
+ <p>You may select New Batch from the Batch menu if you would
|
|
|
340
|
+ like to start roasting another batch of coffee immediately.
|
|
|
341
|
+ Once the batch is cooled, weigh the coffee and enter the
|
|
|
342
|
+ roasted weight. A percent weight loss will automatically be
|
|
|
343
|
+ calculated.</p>
|
|
|
344
|
+
|
|
|
345
|
+ <p>Assuming you have roasted this coffee to your desired roast
|
|
|
346
|
+ profile, click the check box next to Approved and the check box
|
|
|
347
|
+ next to Save log as target profile. The former box should be
|
|
|
348
|
+ checked for every batch that was roasted correctly, but once a
|
|
|
349
|
+ target roast profile has been saved, there is no need to check
|
|
|
350
|
+ the latter on subsequent batches unless there is a desire to
|
|
|
351
|
+ alter the target roast profile.</p>
|
|
|
352
|
+
|
|
|
353
|
+ <p>If you would like to make a note of any information not in
|
|
|
354
|
+ the recorded roasting data or elsewhere in the New Batch
|
|
|
355
|
+ window, that information can be entered in the Annotation
|
|
|
356
|
+ field.</p>
|
|
|
357
|
+
|
|
|
358
|
+ <p>Review the content of the window and ensure that all of the
|
|
|
359
|
+ data has been entered appropriately before clicking the Submit
|
|
|
360
|
+ button.</p>
|
|
|
361
|
+
|
|
|
362
|
+ <p>Congratulations! You have just saved a target roast profile
|
|
|
363
|
+ for a roasted coffee item. The next time you roast that coffee
|
|
|
364
|
+ you will be able to see the data from this batch next to the
|
|
|
365
|
+ data from the current batch. Repeat this process for all of
|
|
|
366
|
+ your roasted coffee items to conclude this initial data
|
|
|
367
|
+ entry.</p>
|
|
|
368
|
+
|
|
|
369
|
+ </div>
|
|
|
370
|
+ </div>
|
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|
371
|
+ </body>
|
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372
|
+</html>
|
Neal Wilson
12 years ago
