Первым и, пожалуй, самым важным условием создания восхитительного эспрессо, отвечающего вашим стандартам качества и побуждающего ваших клиентов возвращаться снова и снова, является подбор параметров…

Perhaps the most difficult aspect of roasting is controlling the bean-temperature Rate Of Rise just before and during first crack. Scott Rao - coffee consultant, trainer and author of the book "The…

If you roast coffee, you know that between batch protocol is an important component of consistency and many other parts of the roasting business. As part of our work to help roasters improve their…

We at Cropster were excited to host our recent USA/Brazil roaster exchange - a 3-day panel that contained invaluable information and insight into both the US coffee consuming market and the Brazilian…

This was the question that Joe Marrocco brought to Cropster last year. Joe has been in specialty coffee for several years in nearly every capacity imaginable and has long heard the concerns of people…

Our recent webinar in Spanish with Nancy Cordoba was eye-opening and brought a lot of new ideas on creating roast profiles for Cold Brew. Nancy Cordoba conducted a study at the Universidad de la…

Peru is a thriving origin. So, it’s no secret that UK-based Falcon Coffees has set-up an entire origin operation in Peru. Simon Brown is Falcon’s country manager in Peru and is leading this initiative…

Anne Cooper recently joined us to share her expertise around “Using Rate of Rise to your Advantage in a Production Setting.” The information in this article comes from this webinar and Anne’s…