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Micro-Roasting Mastery: Customer Success Story ft. Baristatus Co.
Baristatus Co are coffee explorers dedicated to unlocking excellence with the ROEST sample roaster. With their non-profit model and three special categories, they curate the best coffees for enthusiasts worldwide. The ROEST empowers them to achieve precision, experiment, and fuel their growth. Join the revolution and elevate your coffee experience.
Mastering the Art of Coffee Roasting: Rate of Rise
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.
Adapting to the beans: introducing Bean/Inlet Temperature profiles
Our sample roasters perform the same way each and every time that you roast - but sometimes, the green beans have other ideas. Every batch of beans is slightly different, even if you pull them from the same bag.
The solution is a roast profile that adapts itself to how the beans respond by adjusting the amount of heat according to what stage of the roast the beans have reached. You can do this with Bean Temperature/Inlet Temperature (BT/IT) profiles, a new feature included in our latest firmware update.
Sample roasting for the World Stage
Competing in the World Coffee Championship (WCC) is no small feat. It requires meticulous preparation, including careful coffee selection and precise roasting. For Kamila Chobotova, Alexander Monsen, Mariam Erin and Martin Wolfl, the ROEST Sample Roaster played a crucial role in their journey to the world stage. This is how the ROEST helped them excel in the competition.
Customer Success Story: Unique Foods & Finca La Senda
The story of Unique Foods, a coffee importer in Switzerland, starts at the farm Finca La Senda in Acatenango, Guatemala. Maria Eugenia and her husband, Arnoldo Pérez, have grown coffee here for decades. Four years ago, Yancy, their daughter, and Pablo decided to improve the quality of their coffee and started the production of Specialty Coffee. They didn’t stop there. Their biggest challenge was delivering the same quality to the final customer.
Customer Success Story: Origin Coffee Lab
At Origin Coffee Lab (OCL), Jose Rivera and his team work tirelessly during the peak harvest season to ensure they offer the best quality coffee to their clients. However, with the vast number of coffee samples they need to analyze, sample roast, and cup - time is of the essence. That's where the ROEST sample roaster comes in to help.
Introducing new: Public Profile Library
If you are new to roasting or want to explore other roasting profiles, we have now made it easy for you to download and upload profiles directly from our web portal. We want to create a space where everyone can roast coffee, develop their skill, and share their knowledge about coffee roasting.
It’s all about evaluating the coffee
Over the last months, we have developed our own cupping form inside the ROEST web portal. You can store, analyze, and compare your sample roasts in the web portal. With the cupping form, you can log your cupping notes and connect them directly to your sample roasts.
Let’s wrap up ROEST’s 2022!
The year 2022 has been filled with so many exciting developments and updates, new team members, and of course, good coffee! We are starting 2023 with the highest hopes, but first, let’s look back at what we did the last year.
S100 Plus or L100 Plus - Finding the right Sample Roaster for you
So you’ve been eyeing the ROEST Sample Roasters for a while and find yourself wondering - should I get S100 Plus or L100 Plus? In this article, we’ll be breaking down information about both roasters and help you make a decision.
Updates on P3000 - the hybrid production roaster
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.
Between Batch Protocol - the key to consistent sample roasting
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.