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!

We met up with Tim Wendelboe for a ROEST Workshop and covered a couple of basic variables on the Sample Roaster. He shared 5 great ROESTing tips on different factors that can affect the taste of your coffee.

Matt Winton earned the title of 2021 World Brewers Cup Champion with his exceptional blend of Catucai and Eugenioides. We spoke to Matt about his competition coffee: how it was prepared, the roasting process and blending, use of Eugenioides and the importance of water.

Why exactly did Matt Winton choose to roast on ROEST for the World Stage? In this blog post, we will share his 6 reasons why and how ROEST can be of assistance in these competitions.

Adrian Berg, coffee roaster and two-time Norwegian Barista Champion, got the exciting opportunity to participate in the World Barista Championship 2021 (WBC). He was determined to roast his own competition coffee, and luckily for us, decided to use ROEST Sample Roaster on his WBC journey! We caught up with Adrian to find out how he prepared and built his final WBC-espresso profile with the help of ROEST.

In mid-2019, specialty coffee importer Condesa Co.Lab celebrated its seventh birthday. Managing Director Stephen Bannister says that after those seven years of growth, the team felt established and successful. He said that even then, the team was optimistic about the future – however, he also acknowledges that they weren’t entirely prepared for what it would bring.

It’s been a few years since we started development of the ROEST P2000 – Production Hybrid Roaster. In June 2021 we announced the first information and early bird technical specification - now it’s time for an update! We are currently roasting and testing on prototype #5 in the line, while at the same time finalizing the details of prototype #6 (P06).

When buying coffee, it’s vital that your trader understand your needs. The Quality Control labs are constantly working to maintain calibration across locations and teams. It’s challenging, for sure. But a good combination of the right equipment and attitude makes it possible.