Roastery

Back to Basics: What is a Profile?

At Cropster, we’re always looking for ways to improve your experience with our software. To make managing profiles more efficient, to simplify organizing your data, and to accommodate improvements to…

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Roastery   -   Quality Control / Cupping   -   Roast   -   Coffee Lab   -   Blog posts

The Flick updated for 2021

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…

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Roastery   -   Blog posts

Between batch protocol for coffee roasters - the whats, whys and hows from experts

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…

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Roastery   -   Blog posts

Using Rate of Rise to your Advantage in a Production Setting

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…

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Header of the Roasting Origins Brazil Edition Webinar
Roastery   -   Quality Control / Cupping   -   Roastery   -   Quality Control / Cupping   -   Blog posts

Roasting Origins: 6 roasters on how to roast a Brazilian coffee (with roast curves)

How do you roast Brazilian coffee? This was the question we at Cropster set out to ask, and who else better to help us explore this question than our friends over at Ally Coffee? We knew that to…

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Roastery   -   Blog posts

What’s the best rate of rise (RoR) for you?

We get a lot of questions about the Rate of Rise at Cropster. As technologists who love coffee, we know a lot about it. We also know that our expertise on the tech side will only help roasters get so…

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Roastery   -   Quality Control / Cupping   -   Blog posts

Technically Speaking - Demystifying Roast Analysis!

Technically Speaking is the title of a recurring column that our very own product manager Chris Hallien is writing for Roast Magazine. In these columns, he tries to shed light on some technical…

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Roastery   -   eCommerce / Selling   -   Blog posts

Supercharging your B2B wholesale coffee business in 2021

There are only a few different ways that coffee roasteries can manage their B2B wholesale businesses. All of these methods involve the same basic workflows: create your offering list, communicate it…

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Roastery   -   Roast   -   Coffee Lab   -   Blog posts

The Flick

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…

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Roastery   -   Roast   -   Blog posts

What probe type is it?

A practical guide to figure out what is installed on your machine. As a coffee roaster you can come to a point where you need to know about the type of temperature probes that are installed in your…

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