Observer Protocol
The Observer Protocol defines the basic conditions under which SUNNY M Lab phenomena can be observed, documented, and compared.
This protocol does not regulate how to brew coffee correctly. It regulates how to observe coffee in a consistent manner.
Purpose
Its purposes are:
- to improve consistency across batch observations
- to improve comparability between observers
- to build long-term arc research data
- to reduce bias caused by recording-condition differences
This protocol does not seek complete consistency in results. It seeks consistency in observation conditions.
1. Temperature Stages
Cup phenomena are observed across three temperature ranges.
High-volatility state.
Primary observations: aroma projection, initial structural recognition, HCM (Hot Cup Memory), early-stage acidity position.
Some phenomena may be amplified at this stage, while others may obscure later structural developments.
Volatility decreases, and structural relationships begin to become clearer and easier to recognize.
Primary observations: AC structural transition, movement of acidity position, texture changes, sweetness integration.
The structure tends to stabilize.
Primary observations: stability of sweetness integration, acidity positioning, OP (Observation Progression), consistency of structural residue.
The parts that remain consistent between the warm cup and cool cup stages usually indicate higher structural stability.
Temperature Observation Summary
Quick reference for observation focus at each temperature stage:
| Stage | Temperature | Observation Focus |
|---|---|---|
| Hot Cup | >65°C | Aroma lift, volatile sweetness, first impression, HCM, CDV hot-stage |
| Warm Cup | 50 to 64°C | Structural transition, sweetness integration, acidity position, AC transitions |
| Cool Cup | <49°C | Stable sweetness, aftertaste, texture, CDV cool-stage, OP arc, cool-stage structural check |
| Rested Cup | Room temp | Terminal structure, collapse or persistence, sweetness memory, structural decline |
2. Temporal Observation Windows
A single observation does not constitute complete research data. Some phenomena must be observed through the post-roast temporal arc.
- Day 1 to 3 CO₂ degassing stage. Purpose: establish the initial state, record the degree of closure, observe early structural instability. Not recommended as the basis for final judgment.
- Day 4 to 14 Primary observation window. Most research phenomena are easiest to recognize during this period. Primary observations: aromatic openness, sweetness integration, acidity positioning, structural stability.
- Day 15+ Extended observation window. Primary observations: long-term progression, structural settling, perceptual changes, roast-development phenomena.
3. Effective Operating Window
Each bean variety has a confirmed bean temperature window within which cup maturity is achieved. This window functions as the operational proxy for chemical completion , the point at which caramelization and Maillard-related reactions have run their course and the cup is ready to be evaluated.
The window spans roughly a few degrees and is confirmed through cup observation across multiple batches, not through visual or acoustic roast events. A batch landing within the confirmed window is the starting condition for a valid observation. A batch outside the window , in either direction , produces a cup that may read as underdeveloped, over-caramelized, or structurally incomplete, regardless of how it looks or sounds during the roast.
The Effective Operating Window operationalizes Cup-Driven Maturity (CDM): it is not that the window defines maturity, but that landing within it is the roasting condition under which cup maturity has been consistently confirmed. The window is confirmed through cup observation. The cup remains the final instrument.
Observations should note whether the batch is confirmed within window, outside window (high), or outside window (low). This information informs both the reliability of the observation and the boundary condition record.
4. Observation Fields
Each observation may record the following:
- Temperature stage
- Days after roasting
- Aromatic state
- Sweetness integration
- Acidity position
- Texture and weight
- Structural transition
- Differences compared with the previous observation
Not every coffee needs to be fully recorded across every dimension. Maintaining high precision in active dimensions is more valuable than pursuing formal completeness across all dimensions.
5. Phenomena Tags
Observation records may be linked to the following phenomena:
- ACAlive Cup
- CDMCup-Driven Maturity
- CDVCaramelization Divergence
- HCMHot Cup Memory
- NCRNo Crack Roast
- OPObservation Progression
- PCMPre-Crack Maturity
- REARoast Event Asynchrony
- TDRTerminal Decline Roast
6. Archive Fields
Each observation record includes:
7. Boundary Conditions
A boundary condition is not a failure. It describes the condition under which a given phenomenon stops holding.
Observations in which the expected behavior does not appear should still be recorded. These data form: phenomenon boundaries, structural limitations, and grounds for revision.
If a cup does not exhibit expected behavior, document the absence. These records are part of the Phenomenon Boundary Archive. Failure observations are not exceptions outside the system. They are important data for defining the boundaries of the system.