Time flies, and it's time for an update on the P3000 - the production hybrid roaster. Yes, you read correctly, the P2000 has now become P3000 because of its upgraded capacity. Our development team is currently working, roasting, and testing on Prototype #6 in the line.

Over the last year we have been in conversation with Scott Rao on how to make ROEST a better sample roaster, and how to make it replicate batches more precisely. We know how important it is to get the end result as precise as possible, to achieve consistency in your roast. We are now upgrading our firmware with automated Between Batch Protocol profiles, so you can get the best out of your coffee and roasting sessions.

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.

Being able to store, analyze, and compare your roasting session is a good way to learn, develop as a roaster, and improve your sample roasting experience. We have developed a web platform, where you can be in full control of your roaster and roasting session, do adjustments based on your preferences, and make sure you’ll get the most out of your ROEST sample roaster.

Whether you own a coffee shop, roastery, or you are an independent distributor - collecting data is crucial to improve the quality of coffee, workflow efficiency, and increase profits. Fortunately, today’s roasting technology and specialized software make it easier for anyone to manage.

“I got into coffee roasting like many of us do. I was a barista for some time but I got bored with rosettas and swans on the cappuccino and found magic in coffee beans themselves.” - Meet Arnold Ilves, production manager at the Coffee People, a roastery based in Estonia.

May we introduce to you Rawa Amin, and his Café / Roast-salon the Bohnerie. Chris Lee, the veritable ‘Wizard’s Apprentice’ writes to tell us how together with Rawa and team - they’re building a business that brings a little bit of science together with whole lotta magic… and what ROEST means for them in this context. Join Chris Lee on a journey into Science and Magic!

There are several factors that contribute to the overall green coffee bean quality. Therefore, it’s essential to recognize each factor from the very beginning - when you’re selecting and purchasing.

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

How do they preserve the quality throughout the whole process? To find out, we got in touch with four coffee importers; Nordic Approach, Condesa Co.Lab, Sucafina and Mercanta.

What are the benefits of roasting at home with ROEST? Check them out to see if the ROESTing lifestyle is for you!