Mercanta: “Coffee is a core component of many developing nations’ livelihoods, and we as importers have the ability to support and sustainably improve these communities. By connecting with producers, roasting, and sampling their coffee, we hope to give them a steppingstone into premium markets. Assessing quality with the right tools, such as the ROEST, allows us to achieve these goals within each of our offices.”

Every step that coffee takes in the process from seed to cup impacts its quality. Ensuring coffee quality at every touch point has been a steep learning curve for the Long Miles Coffee team, and is something they are continuously learning to improve with every coffee harvest that comes to pass.

Each processing method has its own flavour attributes which, combined with the terroir, variety, temperature, and half a dozen other factors, creates a unique cup each time. While it can be risky for producer to create special fermentation, the demand from roasters and coffee lovers is pushing it forward. The team of Nordic Approach is sourcing more of rare coffees. Misako shared with us how to roast this type of coffee to bring the funky notes in the cup.

To operate a production roaster is not an easy job, even for a skilled roaster. The team at ROEST decided to face this challenge. To make it easy for anyone to operate a bigger scale roaster and deliver better coffee for everyone. Batch after batch. And yes – you can again do your emails while all this is done. ROEST P2000 - production hybrid 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.

Coffee geeks love to question and conquer what they already know about coffee. Some of them took the challenging path to uncover new wisdom and started coffee research. That’s where we come into the picture - the ROEST sample roaster became a popular choice of scientific equipment. To find out more, we interviewed our friends roasting on ROEST!

From the very beginning, we had a clear vision; to build a sample roaster with unmatched consistency, digital precision and without any compromises when it comes to the final result: the perfect cup. We had several tries until we achieved the results we wanted. Learning from mistakes and staying true to our values is what today makes ROEST the best sample roaster on the market. And this is our journey…

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.

For over a decade roasting technology has evolved significantly: new roasting technology, roasting techniques,… We are even able to share roasting profiles. David Stallings from Long Miles Coffee shares his roasting journey from gas roasters and spreadsheets to today’s technology that led him to “the most perfect small-scale machine yet“. Read more in the article written by David Stallings.

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?