Does anyone know anything or have any experience with this machine? I got it suggested by a coffee importer and roaster I know.(He’s neither selling it nor using it, just making sure that I consider all the 1kg options out there)
It looks pretty good but there’s not much info about it on the internet. If you know anything please share.
Thanks!
Hi all, I’m new to roasting and just had my first shipment from Verden Green Coffee. Super happy with the quality of it, but I’m unsure of my setup. I ordered some Brazil and Ethiopia. Would you look at my equipment and give me some feedback on what I could improve? Thanks!
Do you believe that the country where a coffee roaster it’s based has a connection with the quality of the coffee they roast and deliver?
I think the answer is no but asking anyway...
Is there any way to manually change the data that is used in a Reference Roast Profile that I use on my roaster which is Cropster Replay enabled? I ask because on some profiles I would like to make small changes to the profile, usually within the first 0-30 seconds, near first crack, and right before drop, but because of other things I need to do at the roaster (open and close charge hopper, measure and check FC, turn on cooling tray air, drop, etc.) I want to make those edits in the data so that when it comes time to running the replay the little blips or jerky rises to peak gas are eliminated.
If not and anyone from Cropster's Product Team is lurking in here, please make this a feature request!
I'm working on a coffee concept and trying to understand real behavior changes people have made- not running a survey, just looking for founder/operator insight.
If you're open to sharing:
Did you ever reduce or stop drinking coffee because digestive discomfort?
What did you switch to (low acid, dairy free, mushroom, tea, etc)?
Did you end up paying more for alternatives?
If a coffee brand solved the stomach issue, would you switch to the brand that is easy on your stomach?
Whats the most common cup size a coffee cart should always carry by default?
Hey I’m new into coffee and I’m wondering what is an actual starting point onto roasting coffee? Anyone have a recommendation on a beginners roaster that will get me on track?
As a professional coffee roaster, I am in the market for a small capacity roaster (under 5 kgs).
I have shortlisted 2 options:
Probat 5 kg electric
Roest P3000 (3 kg)
Our major volumes are espresso-driven needs a full bodied profile (we don't go too dark with our coffees) but we are majorly expanding our single estate filter offerings in the coming year.
Would be keen to get your opinions, specially folks who have used both or switched from one to another.
I have a fresh roast at home but considering going to a coroastery to use their mini Probat for sample roasting.
Anyone have tips for doing it on the fresh roast for green selection? Might just do both to learn
I'm a hobbyist coffee roaster and was looking for a way to track green coffee listings across multiple websites. There wasn't anything like this I could find that updated daily so I made one.
You can find it here: greencoffee.world
It's currently pulling from the major websites I buy coffee from.
Let me know if there are any additional green providers that would be useful for tracking and any other feedback you might have. I'm happy to implement some additional features.
One of the things I was considering was allowing users to upload roast profiles. I also wanted to make sure smaller green providers or direct trade farmers are represented here.
The listing is currently updated each morning.
Cheers!
I've been reading quite a bit about roast modulation and consistency over the last few weeks, so before putting more coffee through the roaster this week I started comparing a few simulated roast profiles.
The funny thing is... I'm not actually sure how I should be reading them yet.
I can compare roast curves, RoR, burner changes and phase distributions, but I'm still trying to figure out which differences are actually meaningful and which ones I should ignore.
When you're comparing multiple roasts of the same coffee, what do you look at first?
I'm trying to become more systematic rather than changing one variable and hoping for the best. Any advice from more experienced roasters would be much appreciated. ☕
I run The Coffee Realm, a story-driven interview series featuring the people shaping coffee from seed to cup. Vol. 1 went up with a roastery in Singapore, Vol. 2 (NYC) goes live in July.
I've got three upcoming slots open and I'm looking for anyone in coffee willing to share their story - roasters, café owners, producers, educators, or anyone working in the industry. How you got into it, what drives your approach, what you think the industry gets right or wrong. Small/independent operations especially welcome — this isn't about chasing big names, it's about real conversations.
No sales angle, nothing to buy into. Just published interviews for a growing coffee audience.
If you're interested (or want to see the format first), drop a comment or DM and l'Il send details.
Portland area coffee roasters,
Get in touch today to book a free demo at your roastery to see if laser cleaning your parts, ducts, and equipment can save you time while cleaning.
Laser cleaning is the fast efficient way to remove built up residue, oil and other gross stuff accumulating on your machines. No scrubbing, no wet or harsh chemicals, just pure laser energy vaporizing the problem away.
Text or call today.