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.

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.

Are you thinking of roasting coffee at home? Sounds like a delicious idea! You probably have a lot of questions before you buy a roaster. We asked Christian, a home roaster based in Zurich, to share some useful tips and make your start easier.

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.