OLLA 1.3.5 rebuilds the share images, rewrites the Codex's processing methods from sources, adds a LAB issue on processing, and makes espresso a method on a brew record. • New share images: bean cards, brews (filter and espresso), roast curves, cuppings, roasted and green lots, assessments, A/B, roast compare and roast experiments now use one family of cards. Choose a style (Lab Sheet or Instrument), light or dark paper and a format — 4:5 or 1:1, plus 9:16 for bean cards, brews, roast curves and cuppings; your choice is remembered. Numbers match the record page, and an estimated extraction yield says so. Images never show prices, suppliers, internal or blind codes, stock quantities or evaluator names. An archived assessment with two or more samples gets a ranking image. The long archive image is gone; PDF exports are unchanged. Share images stay free; OLLA Pro adds your studio name and logo to the footer • Codex · processing methods rewritten, sources on entry pages: 66 entries in eight sections, each rewritten from sources, with who says what where they disagree; nine new entries, including co-fermentation, infused coffee and the Kenya process; duplicate and unsourced older entries are merged or retired, and unsourced flavor-impact bars and figures are removed. Entry and section pages that have sources now end with a numbered Sources list; tap a row to open the page, long-press to share or copy its address. Entry aliases can be searched; processing and roasting cards no longer show Chinese in English or Japanese • LAB 005, "Processing: Which Layer Stays": a new issue in sixteen chapters with nine illustrations; chapters 01–07, 15 and 16 are open to everyone; chapters 08–14 are part of OLLA Pro — the chapters on newer methods, a 36-row table of bag wordings and a data chapter on the Best of Panama 2026 lots — and the lot tables inside the chapters open with Pro as well • Espresso is now a method on a brew record: choose Espresso on a record and log dose, yield, shot time (5–120 s) and an optional TDS; the ratio is worked out for you and, with a TDS reading, so is the extraction yield; the verdict then reads extraction only; shots saved earlier from Espresso Lab show as espresso as before. The new-brew form remembers the method you used last; an extraction yield saved from this version on says whether it was measured, estimated or entered by hand • Process options go from 15 to 33: shared by the bean card, brew, cupping, roast, green lot and roasted lot forms, in five groups, each with a one-line description; anything not on the list can be typed in and shows as typed; earlier records read as before. Flavor and mouthfeel words can now be typed in too. Label scan reads more of the process wordings printed on bags, no longer takes tasting notes, washing-station names or marketing phrases for a process, and leaves wordings that differ between producers empty • Tools, PDFs and fixes: every tool tile has one small motion that never moves a reading; Reduce Motion leaves only the fade-in. Ratio adds iced pour-over, bypass and cold-brew concentrate, with defaults and ranges from published recipes; iced and bypass carry the water to pour into the timer, and a brew logged from there keeps water and ratio on the total, ice or added water included. Grind Guide: 26 to 91 grinders; most new settings come from a third-party chart and are starting points. Single-record PDFs — brew, cupping sheets, green lot and roasted lot — no longer add a blank or footer-only sheet; the assessment session book (OLLA Pro) is signed with the session's evaluator, named in the app language, prints scores with two decimals, breaks long records and indexes cleanly, and is much smaller with a logo; the report watermark choice survives a restart. With many pours or on a small screen, the timer's buttons no longer sit under the tab bar; an extraction yield stored on a brew record is shown as stored; Extraction Yield opens full screen from a brew record sheet

OLLA 1.3.4 rebuilds the whole set of tools, checks the numbers in them against their sources, and rebuilds the ALO dossier in LAB. • Tools as instruments: the timer tile shows your last cup with its brewer, dose, water, ratio, time and pour rhythm, and every other tile draws that tool's last reading; a tool you have not used yet shows its starting values marked Preset until a real reading replaces them; long-press to pin a tool, or arrange them from the menu; tap any number to type it, hold a stepper to keep adjusting, and adjust directly with VoiceOver • Results that go somewhere: Extraction Yield shows its result on the Gold Cup chart, adds an immersion mode, opens from a brew record and writes TDS and extraction back to it, or logs a brew; Espresso Lab adds a stopwatch and three checks on time, ratio and extraction; Ratio adds a ratio ruler, two dose ranges up to 80 g and "Will it fit?", and carries dose and ratio into the timer; a scored Cupping Score sheet can be saved as a cupping record • Water Recipe now works by two bottles: make a hardness bottle and a buffer bottle once, then get three weights for any batch from 0.25 to 5 L, or work back from a target hardness and alkalinity; recipes are rebuilt from their original sources, the estimated Third Wave Water Espresso recipe is removed, Lotus is shown by drops, Third Wave Water by sachet and SCAA 2009 as a benchmark. Grind Guide becomes one fine-to-coarse ruler drawn on the grinder's real dial, with settings from maker guides or a named chart and a converter that maps by brew method. Recipe Library adds search, filters and a pour-rhythm line, Flavor Wheel opens on its largest family, and Roast Reader and A/B Compare are tidied as well • Numbers you may see change: on old records from French press, AeroPress, Clever, Switch and cold-brew makers where the beverage was not weighed, estimated extraction rises by about 3 points; the golden-cup range is now TDS 1.15–1.35% everywhere, so records between 1.35 and 1.45% no longer carry the golden-cup mark; the CVA total in Cupping Score rounds to 0.25; espresso preset names and parameters, water recipe amounts and grinder settings are corrected to their sources • LAB · ALO dossier 2.0: rebuilt from re-verified sources in twelve chapters and fifty-six figures, and told mostly through tables and charts — the twelve stations one row each, methods by year, both auctions lot by lot, four Cup of Excellence editions, the record-price timeline and buyers by country; the station locations and the registered winner and prices of the 2021 Cup of Excellence are corrected, and claims with no recoverable source are withdrawn; free in full, charts included. The source lists of the Gesha and ALO issues now open at the end of each issue, with original and archive links; the Gesha issue and seven related entries are corrected to match • Roast to Cup dashboard (OLLA Pro): the stock and cost tabs switch between trend and numbers, remembered on this device; stock numbers show the lot that runs out first, lots under their safety line, coffee roasted within 14 days and over 30 days, and in, out and net for the selected period; cost numbers show green and roasted value, value and share by origin or lot, and ageing; the headline's green half now shows weight on hand, like roasted

OLLA 1.3.3 reorganizes origins and regions in the Codex, adds one LAB issue and rebuilds another, and makes roast inventory numbers more reliable. • More complete regions: regions in Ethiopia, Kenya, Colombia, Costa Rica and Guatemala now follow each country's official coffee authority list, Panama's regions are rebuilt as well, Yirgacheffe's sub-regions are reorganized, and 41 new region entries join the Codex; country pages gather every region into one list, and 488 estates now link straight to their region • Pick a region as you record: in bean cards, brews and cuppings, choose a country and then search for its region, or keep the country only; regions open their Codex entry, and share images, PDFs and labels now name origins the same way as the app • LAB · Gesha, rebuilt: sixteen chapters and forty-six figures on its name and lineages, where it grows, and twenty-three years of Best of Panama prices; pick a lot, adjust the dose and roast loss, and see what one cup costs. Free in full, charts included • LAB · Best of Panama 2026: a new auction dossier, free to read in full; the charts and lot-by-lot data on sales, scores and prices are part of OLLA Pro. Every LAB issue now opens with key points, one line per chapter, tap to jump to it; a small red dot on the Codex tab tells you when a new issue or a revision worth rereading is waiting • Clearer, more reliable inventory (Roast to Cup, OLLA Pro): the inventory page opens on a stock overview — green and roasted on hand with their value, days of green cover, roasted coffee in its best window, and what needs attention; stock follows your latest count, costs use a moving weighted average, and totals match across screens, reports and exports; month close exports a spreadsheet, CSV and PDF and tells you when entries change after closing; a double tap no longer records twice • The Weekly Cups card on Home keeps the same layout at any text size or display zoom, and Home no longer keeps the processor busy while it sits open, which saves battery

This update fixes two issues: • After opening the Roast tab for the first time, sample content could appear on Home and in your bean cards. Sample content now stays inside the Roast to Cup demo, and any that appeared is removed automatically after updating • With larger text set in iOS Settings, some screens could lose their layout. Screens now stay tidy at larger text sizes

OLLA 1.3.1 turns the iPad into a real roasting workstation and fixes a set of issues around roast data. • iPad workstation: Split View, Stage Manager and any window size; in landscape the live roast shows the curve on the left and event buttons on the right; with a keyboard, number keys log events, Space logs the next one, holding D drops, and common screens have shortcuts; larger default text size on iPad • More reliable roast data: full backups now include roast curves and restore completely, even after clearing all data; syncing several devices no longer stalls when the same file was imported on more than one; designs started from an imported curve keep their control steps, moisture, density and other conditions when reopened • More accurate imports: CSV-type files use one temperature unit for the whole file, shown in the preview and switchable; damper, drum speed and burner settings are no longer drawn as temperatures; CSV files exported by OLLA import back in full • Numbers you can trust: records show your local date; peak rate of rise and deviations count only from charge to drop; area under the curve follows Artisan's method; when the evidence is not enough, the design chart no longer prints projected numbers and says what is missing • Roast screens follow your temperature unit, including Fahrenheit, for display and entry • The Japanese interface now uses the system Japanese font, so kanji appear in Japanese forms; the language chosen in the app stays in step with the app language in iOS Settings

OLLA 1.3.0 introduces Pre-roast Design and adds full support for iOS 27 and Apple Intelligence. • Pre-roast Design: plan the roast before you charge. Set targets for first crack, drop and development ratio, and see the first-crack window, drop window and weight loss projected instantly, with no machine connection required. Save designs to the curve library, or export them as .alog, Artisan JSON or CSV • Professional assessment: a coffee evaluation system developed by OLLA, with blind-coded sessions, five-cup recording and a five-class verdict from L5 to L1, plus a new physical file for green coffee. Built for professionals and enthusiasts alike • Camera capture, rebuilt: bean cards, green lots, the Codex and label scanning share one entry point, every result shows where it was read from, and your corrections are remembered. A whole bean list or cafe menu can be read in one shot and sorted item by item. Roasters link directly to their shop profiles in the FIELD GUIDE • Support for iOS 27 and Apple Intelligence: on supported devices, results are completed and corrected automatically, with explanations and translation in three languages, all processed on device • The Glaze theme adopts the system glass of iOS 26 and iOS 27 for a clearer interface, with a new porcelain background • More improvements: share images, archive PDFs and labels for roasted lots; a redesigned baseline library; brew dials that move one unit per notch and accept direct input; and a fix for notifications returning to unread Roast to Cup is part of OLLA Pro. Your existing roast and inventory records remain available to view, compare and back up.

• Interface redesign: removed the top navigation bar and introduced large titles across all four main screens • Home redesigned: weekly cup count, change from last week, 7-day trend, and four key stats now visible at a glance • Label Scan: scan a coffee bag to instantly read its details together with related Codex information — without creating a bean card • Global Search: search Codex entries together with your own bean cards, brews, and cupping records in one place • Fixed cross-links between Chinese and Japanese Codex entries, repaired 31 unresponsive selection fields, and improved performance for long lists

The complete home-roasting workbench has landed — one continuous record from green bean to cup. • Roast workbench: big-button event punching while you roast (charge, yellow, first crack, drop), with the development ratio running live after first crack; field mode goes full-screen for blind punching; Live Activities put the timer on your lock screen and Dynamic Island • Nine import formats: Artisan (JSON, ALOG, CSV), Giesen, IKAWA, Loring, ROEST, Kaleido and generic CSV; play, speed-shift or scrub any curve with live bean-temp and rate-of-rise readouts • Compare roasts: overlay two batches channel by channel and choose which channel to read; when a batch lacks that channel it says so rather than drawing a false line • Roaster catalog: official spec sheets for 35 machines, one tap to set yours up • Green library and stock: charges draw down green lots, brews draw down roasted cards; finish a roast and mint its bean card in one tap, with cuppings and brews linking back to the batch — and the whole chain exports as a one-bean dossier PDF • Curve sync via iCloud (Pro): pick up your curves on another device. On by default; long-press any roast in the library to keep it local • Landscape: the curve viewer, compare and Roast to Cup all rotate to full-width • A/B brew bench: two parameter sets on the same bean side by side with differences highlighted; the brew timer is rebuilt around cumulative pour weight, with a ruler laying out every pour's target and moment • New LAB section in the dictionary: long-form dossiers in a category of their own — ALO Coffee, Gesha and the Hong Kong Layer, each a dozen chapters with data figures and commissioned plates, in Chinese, English and Japanese • Dictionary and tools recalibrated: the flavor wheel returns to SCA's official 85 descriptors; cupping intensity anchors and grinder conversions follow the official figures; the brewer and paper catalog was verified and expanded to 47 brewers and 72 papers • Export suite: curve sheet PDF, curve PNG, compare exports and a stock report, all in the cupping report's lab style. Cupping reports can carry your shop name and signature (Pro); new lock-screen widgets (Pro) • On-device AI (requires an Apple Intelligence device; not available in some regions): post-roast summaries, coffee Q&A, taste profile and a brew advisor, all running on your phone. Siri and Shortcuts supported • OLLA Pro: log as many of your own roasts as you like; importing curves is free up to three, and anything imported stays viewable and comparable forever; iCloud sync is Pro

What’s New in Version 1.1.7 This update further strengthens OLLA’s professional workflow for coffee records, reference, and brewing analysis. • Rebuilt the coffee variety database based on the World Coffee Research catalog, adding agronomic data such as yield, disease resistance, and bean characteristics, along with more coffee varieties and named Robusta lines. • Improved variety selection: commonly used specialty coffee varieties now appear in a dedicated Popular section when creating bean cards, cupping entries, or brew records, while the full catalog remains available. • Added a new brewing water formulation tool supporting two-water blending, mineral additions to distilled water, and recipes calculated from SCA water targets. A searchable database of approximately 80 bottled waters is included. • Added a flavor map and extraction balance chart to visualize water hardness and alkalinity, along with acidity, sweetness, bitterness, and temperature balance. The display also adapts to the roast level of the selected bean card. • Unified flavor recording with the new Sample Bench color band across brew records, cupping entries, forms, detail pages, share images, and cupping reports. • Fully optimized major screens for iPad with centered, width-limited layouts while preserving the existing iPhone experience. • Improved name display in the codex by prioritizing original-language or English names instead of transliterations. • Improved card expansion animations and fixed background transitions, screen jumps, link flickering, and other stability issues.

Two releases in one update: a full recording suite, and a label scanner that fills bean cards for you. • Scan a bean label: photograph a coffee bag and OLLA reads origin, variety, process, roast, date, altitude, and weight into a new bean card. Recognition runs on your device; the photo is never uploaded. Keep the bag photo as the card cover • Cupping records: an SCA-style ten-item sheet with dry and break steps, a SPECIALTY stamp at 80 points, and A4 PDF export • Coffee Journal: your records become a personal analytical report — brew rhythm, flavor DNA, origins map, golden-cup chart, bean ledger, and milestones • iCloud sync and Sign in with Apple: bean cards, brews, and cuppings follow you across your devices through your own private iCloud; deletions now propagate correctly too • Coffee Archive: beans, brews, and cuppings in one searchable record hub • Image sharing: turn any brew, bean, or cupping into a lab-sheet style image for social • Golden-cup note: brews landing in the golden range get a gold marker with measured values • Multi-variety blends, custom process entry, and multi-currency prices • A unified type system, refined buttons and spacing, and a subtle paper-grain texture • Much faster startup on older devices, plus a frosted-glass dark theme

A major upgrade to the in-app coffee dictionary (Codex) — all 8 categories are now fully visual, with more honest data and easier browsing. • All 8 categories made visual: Origins, Varieties, Processing, Roasting, Estates, Equipment, Brewing and Tasting — parameters, flavor, workflow and lineage at a glance instead of walls of text • Roasting now has a real temperature–time curve: drying / Maillard / development phases with yellowing, first-crack and second-crack markers • A 5-dimension processing fingerprint: mucilage retention / fermentation environment & time / drying / final moisture — see how washed, natural, honey and anaerobic really differ • Cards for Brewing, Equipment and Tasting: brew ratios, water temperature, pour timing, gear specs and scoring systems, clearly laid out • Variety genealogy trees: ancestors → variety → descendants, with tappable nodes • More honest flavor radars: fixed many origins and estates that were showing a maxed-out radar, re-rated to their real cup • A large Japanese-content completion, plus new origin, variety and notable-estate entries • Various fact and naming corrections, and a fix for the version-history sheet that couldn't scroll