I probably don't need to explain this much, but I have a strong interest in the thermodynamics of coffee roasting and have been working on an algorithm to predict the outcome of a roasting profile.

Working title is CREMA: Coffee Roasting Evaluation Method by Arrhenius (the godfather of reaction kinetics for those not familiar). I do love backronyms.

Anyway, this thing takes a roast profile and distills it down to three numbers which can then be used to compare the profile to others and hopefully used to steer future roast profiles towards a desired outcome.

I need more validation data.

Ideally, you would be able to provide your roast profile in an Excel format such as a CSV file, the origin of the beans, the final roast colour in some reasonably objective unit (Agstrom would be great but anything based on colour cards would be OK) and your assessment of the flavour profile.

PM me if you are interested in helping.