Stronghold log viewer

Open a roast profile exported from Stronghold Boost (.xlsx) and see its curves and numbers. For the S7 Pro, S7X, S8X and S9X. No account needed.

  • Free
  • No account needed
  • Nothing kept unless you save it

Drop an .xlsx file here

Or choose it from your computer.

How to get an Excel file from Stronghold Boost

  1. Open Boost

    Sign in at boost.stronghold.coffee. Your roaster uploads each finished roast there on its own.

  2. Export to Excel

    Open the roast's profile and choose Export to Excel. Boost saves an .xlsx file.

  3. Drop it above

    Drop the file on the box at the top, or click it to choose the file.

Boost names the file after the profile, like profile_Ethiopia.xlsx. That name becomes the roast's title.

What you'll see

Everything the batch page shows, before you save anything.

  • Roast curve

    Bean surface, internal, drum and hot air temperature

  • Rate of rise

    RoR through the whole roast

  • Key moments

    Turning point, dry end, first crack and drop

  • Phases

    Drying, Maillard and development, with DTR

  • Hot air and blower

    As Roastware recorded them

Questions

How do I export a roast from Stronghold?

Sign in to Boost at boost.stronghold.coffee, open the roast's profile and choose Export to Excel. You get an .xlsx file with every second of the roast: temperatures, heat settings and notes.

Which Stronghold roasters work?

Exports from the S7 Pro, S7X, S8X and S9X, whatever language Boost is set to.

Do I need an account to open a Stronghold file?

No. Drop the file and the curves and numbers appear. You only need a free account to save the roast and share it.

Is my file stored?

Not unless you save the roast.

Where does dry end come from?

Stronghold's export marks the turning point and first crack, not dry end. It's placed where the bean surface temperature reaches 150 °C, as Artisan does by default.

Why do my S7 Pro temperatures look low?

The S7 Pro has no bean surface sensor, so its curve is the internal temperature, the one Roastware shows. It reads lower than a bean probe: first crack often lands near 170 °C. Dry end isn't placed for it.

Other roasters

Aillio Bullet: RoasTime and Roast World share links open in the Roest log viewer.