After green bean evaluation and sample roasting, cupping is the final and exciting step of Quality Control process. Cupping gives you an understanding of your coffee, its aromas and flavours and provides an important feedback. It helps to track progress of the quality or backtrack potential quality issues. Read how this process is done by Quality Control Lab Manager.

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?

Blazej was returning from Berlin when the lockdown due to COVID-19 started in Poland. To make the most out of unexpected situation, being in quarantine, he decided to improve his roasting skills – creating 50g profile on ROEST.

As a roaster, green coffee buyer, and owner of a farm in Colombia, sample roasting plays a big role in Tim’s business. He has shared his routines using ROEST in every part of his job. We hope you will get inspired:

The right storage condition of green coffee makes a significant difference in the quality of the cup. It is important to preserve the freshness and keep the flavours intact. But, what is the best way to do it?