Behind every exceptional cup of coffee lies a meticulous process of roasting. Paying attention to details during the roasting process is paramount. One crucial parameter to control and achieve optimal results is the Rate of Rise (RoR). In this article, we will explore the concept of RoR, its significance in coffee roasting, how to calculate it, and its relevance at different stages of the process.

After interesting discussions with Scott Rao and Luca Costanzo, we revisited the idea of implementing an Inlet temperature sensor based on the new inlet temperature sensors we have developed for p2000. The inlet temperature sensor is a prominent feature in the roasting community and several roasters worldwide use it. It is a great addition and improvement to the way you operate the ROEST.

This week we had a chat with our fellow ROEST friend, Katja Klein, the founder and head roaster of Kontext Coffee Company.

Sustainability is one of the most important values for our coffee community. As we are growing, we feel a responsibility to focus more attention on what sustainability means to us and how we can contribute as a manufacturer. At ROEST, we are focused on creating a sustainable product for our customers, while building a sustainable business for our team.

Are you thinking about getting into the coffee roasting business? Or maybe you have already started, and you keep browsing the right equipment for your roastery? If you are not sure whether a sample roaster is an important asset to purchase, keep reading.

David Stallings from Long Miles Coffee shares the full and detailed report on developing profile for Long Miles Burundi samples. Interesting explanation of the transformation from Air Temperature profile into Power profile. Profiles for your ROEST are included.

Green coffee industry is improving and developing new techniques in order to bring to our customers new flavor experiences. Is your coffee roasting improving along? Roasters are constantly facing new challenges with a trend of experimental approach to processing. Have you ever tried roasting coffee sample that was soaked in whiskey oak barrels?

Introducing a new feature: FIRST CRACK DETECTION. It turns your coffee roaster in to fully automatic roaster delivering higher consistency between your roasts. It registers the first crack for you and finishes the roast without any assistance.

The Nordic roasting style can simply be described as a lighter roast. Specialty coffee is roasted light by default in comparison with commercial grade coffee.

Does this mean the Nordic style is lighter than others? What’s this trend actually about?