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.
Inlet Temperature Sensor
We ended the year with an exciting L100 Plus sample roaster update. After some interesting and helpful conversations with Scott Rao and Luca Costanzo, we installed Inlet Temperature Sensor to our sample roasters.
“From my use of it, large changes in inlet temperature seem to result in small changes in roast progression, which makes it a relatively easy thing to use to steer the roast.“ -Luca Costanzo
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 operating the ROEST.
ROEST Web Portal
Our goal is always to make roasting easier and more fun. In the past year, we have released a brand new UI which our customers positively welcomed.
“New portal looks amazing! I am super happy! So glad I picked a Roest and so clear you all love what you do and want to make an amazing product, thank you!" - Kris Thurbin
The web portal is a place where you can store, analyze, and compare your roasting sessions. Through the web portal, you can be fully in charge of your roaster and roasting session, make adjustments based on your preferences, and ensure you get the most out of your ROEST Sample Roaster.
Between Batch Protocol
Just before 2022 ended, we finished developing a new feature that we have been working on with Scott Rao; Between Batch Protocol (BBP).
Much of our conversation has been about data, roast replication, and the role of a between batch protocol (BBP) in improving replication. I’m proud to say those conversations contributed to the addition of an inlet-temperature probe and an automated BBP feature. The results are fabulous.
- Scott Rao
BBP is a notable feature in the roasting community that helps you achieve consistency and stability on your roasts. We developed an automated Between Batch Protocol profile so that your sample roaster’s thermal energy between batches. It has become easier to get an even better result when roasting with inlet temperature or power profiles.
From 2kg to 3kg production roaster
In June, we brought P2000 down to World of Coffee in Milan, showcasing the machine publicly for the first time. In December, Sverre, our CTO and Product Developer, increased the P2000 to P3000. It’s getting bigger for sure, and we are excited to share more about this 3kg hybrid production roaster in the future.
What to expect soon
The improved exterior of L100 Plus
The most significant benefit of the Inlet Temperature Sensor is that you can roast up to 200g of coffee in one batch. And since we increased the amount of coffee, we also needed to make some adjustments to the external elements of the roaster. We are currently creating a new hopper for the sample roaster better fitted for 200g of coffee beans. We are also making the cooling tray a bit larger, with a higher back wall.
Cupping, Profile library, and Inventory
The web portal is constantly shaped by our customers, growing with more features based on the feedback we receive. We are currently working on the following;
A cupping form where you can score your coffee directly inside the web portal.
Another feature we are working on is making the profile library easier to access and clearly visible.
The third feature we are developing is Inventory, where you can register all the coffee beans you have in storage.
These updates are planned to be released in January 2023.
