the inventory of green bean and roast are the manage. How is that true?

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i just realized stock management at the Roastery is still a mess. green bean sometimes indirectly noted, roast being out recorded manually in the expel. The results are often out of sync between physical and notes.

concrete question:
- On the FIFO system? Or is there another approach more suitable for green bean specialty?
- Roasted bean ideal. How long can it be saved before sending it to customer?
- What tools are effective for inventory tracking on a small medium scale?

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FIFO is mandatory for green bean. SCA itself recommends Zgreen bean consumed in 6-12 months from the harvest date to maintain quality. The batch that goes in first has to go out first.

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roasted bean was ideally sent in 3-14 days after roast. degassing takes at least 24-72 hours, after that optimal window before the taste starts flat. Depending on packaging too, nitrogen flush could extend to 3-6 months.

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okay, that's two weeks on the shelf. That's too long. must change SOP packaging.

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for tracking on a small scale, the Google Sheets' structured spreadsheet is enough if it's consistent. important: lot number, date in, weight, date roast, date out. If you want to level up, you can use the chlorofile that was designed for this.

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Clorofile can track inventory too? Supposedly for roast profile logging only.

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the main issue of inventory is not usually the system, but the consistency. any system won't work if the team isn't disciplined input data realtime.

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deal. i had an implement system but failed because of the lazy input team. finally back to a simpler and consistent whiteboard.

the inventory of green bean and roast are the manage. How is that true?

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