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Presets change every batch and planning field together.
Changing the unit converts the displayed value without changing the physical quantity.
The output must be positive and no greater than green input.
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Use the roastery's own repeatable target for the lot and roast degree.
%
QC reduces sellable coffee but never changes roast-loss percentage.
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Next production check

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Formula trace

loss % = (green kg - roasted kg) / green kg × 100. QC is subtracted only after cooled roast output is established; target green is target roasted / (1 - target loss / 100).

Interpretation limit

Roast loss is a batch consistency and production-planning signal, not a sensory quality score. Compare like coffee, charge, cooling, tare, and weighing procedures.

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Roasting reduces coffee mass as water and volatile material leave the beans and chemical reactions change their structure. The difference between green charge weight and cooled roasted output is commonly tracked as roast loss. Roasted yield expresses the same mass balance from the opposite direction.

A repeatable percentage helps a roastery compare a batch with its intended profile, plan how much green coffee is needed for a target output, and understand how loss affects sellable cost. It is not a cup-quality score. A roast that matches a loss target can still miss color, development, or sensory goals, while a legitimate profile change may require a different target.

MeasurementUseConsistency check
Green coffee inStarting mass for loss and green spendSubtract container tare before roasting
Cooled roasted coffee outEnding mass for loss and yieldWeigh before QC, cupping, purge, or packaging removal
QC/sample pullSeparates roasted output from sellable outputRemove it after the roasted output measurement
Target roast lossProvides a profile-specific comparison and back calculationUse the roastery's repeatable target for the coffee and process

Weighing point matters. Hot beans, beans after a different cooling interval, or coffee weighed after a sample was removed are not directly comparable. Tare errors and mixed batch identities can create a physically impossible result in which roasted output appears greater than green input.

Production planning adds a second distinction. Roast loss ends when cooled output is weighed. Sellable yield then subtracts QC samples across the selected batch count. Keeping those stages separate prevents a cupping pull from being mistaken for extra roast loss.

Loss ranges are context, not universal roast-degree standards. Green moisture, process, density, screen size, batch size, airflow, energy application, endpoint, and cooling all influence the result. Compare like with like and investigate a drift before changing the target to fit one unusual batch.

How to Use This Tool:

Use one batch's charge weight and cooled output, then add production costs or packaging only when those planning results are needed.

  1. Choose a Roast preset for a starting scenario or replace it with the current roast log.
  2. Enter Green coffee in and Roasted coffee out with their units. The roasted value must be positive and no greater than the green value.
  3. Set Target roast loss and the QC/sample pull. Keep QC at zero when no coffee is removed after the cooled output is weighed.
  4. Add landed green cost, batch overhead, and a roasted output target when cost or green-charge planning matters. Currency changes the label, not exchange rates.
  5. Use Advanced for identical repeated batches and an optional retail package size. A package size of zero leaves package planning off.
  6. Compare measured loss with target drift, then check sellable output and cost only after confirming tare, units, batch identity, and weighing point.

Interpreting Results:

Roast loss is the percentage of green mass not present in cooled roasted output. Roasted yield is the percentage that remains; the two add to 100%. Target drift is measured loss minus target loss, expressed in percentage points.

A drift within ±0.5 percentage point is On target. A drift greater than 0.5 and up to 1.5 points receives a watch cue. A difference greater than 1.5 points calls for review. These states compare the batch with the entered target; they do not determine whether the roast tastes good.

Sellable coffee subtracts the total QC pull from roasted output across all modeled batches. Cost per roasted unit uses all roasted coffee, while cost per sellable unit uses the smaller quantity after QC. The gap between them shows the cost effect of samples and other planned pulls.

Full package count is floored, so the remainder is reported separately. Confirm that the remainder has a real disposition before using cost per package for pricing; unsold remainder, packaging material, labor, and retail margin are not added automatically.

Technical Details:

All mass entries convert to kilograms before the mass balance. Unit changes preserve the physical quantity, and changing the green unit also preserves the equivalent landed cost per kilogram.

Formula Core:

Measured loss and yield come from the same two weights. Production and cost formulas then use the selected batch count and post-roast QC pull.

L=G−RG×100 Y=RG×100=100−L S=n(R−Q) Gt=Rt1−Lt100
SymbolMeaningUnit
G, RGreen charge and cooled roasted output per batchkg
L, YMeasured roast loss and roasted yield%
n, Q, SBatch count, QC pull per batch, and total sellable coffeecount, kg, kg
Rt, Lt, GtTarget roasted output, target loss, and required green charge for one target batchkg, %, kg

Total cost equals landed green cost across all modeled green coffee plus overhead for each batch. Cost per roasted kilogram divides by total roasted output; cost per sellable kilogram divides by output after QC. Target green cost uses the required target charge plus one batch's overhead.

Rule Core:

Measured lossPlanning labelBoundary rule
Below 10%Very low loss10% is excluded
10% to below 13%Light range10% included, 13% excluded
13% to 17%Medium rangeBoth boundaries included
Above 17% to 22%Darker range17% excluded, 22% included
Above 22%High loss review22% excluded

These are planning labels built into the calculator, not official roast-degree grades. Green and roasted weights must be positive, target loss must stay from 5% through 35%, QC cannot exceed roasted output, and batch count must be a whole number from 1 through 100,000. Full packages are floored after sellable mass is divided by package size.

Worked Examples:

Medium production batch

A 12 kg green charge and 10.2 kg cooled output lose 1.8 kg, so roast loss is 15% and roasted yield is 85%. A 0.2 kg QC pull leaves 10 kg sellable. With green coffee at USD 9.40/kg and USD 18 batch overhead, total cost is USD 130.80, or USD 13.08 per sellable kilogram. The batch is exactly on a 15% target.

References: