Roastery   -   Commerce / Selling   -   Blog

Impulse la venta al por mayor de sus cafés en 2021 con el comercio electrónico

Solo hay unos pocos métodos para gestionar el comercio electrónico de café al por mayor. En todos ellos, el flujo de trabajo es el mismo: creación del listado de productos, divulgación a los clientes,…

Leer más
Roastery   -   Commerce / Selling   -   Blog

Introduction to Stock Keeping Units (SKUs)

A Stock Keeping Unit (SKU) is a code used by wholesalers, retailers, and manufacturers to track stock and inventory. A unique SKU code is assigned to every product sold and identifies all the…

Leer más
Cafe   -   Blog

Extracting the perfect brew for each roast

Coffee extraction is the most sought-after quantifiable parameter when defining brew recipes. Grind size, density, water temperature, pressure, turbulence, water quality and chemical makeup, and brew…

Leer más
Roastery   -   Quality Control / Cupping   -   Commerce / Selling   -   Supply Chain   -   Blog

Managing Uncertainty with Cropster: Roasting Efficiently

Is your roasting room running efficiently? Lead roasters, their assistants, and other members of the production team have several tasks to accomplish throughout the day, and setting up an efficient…

Leer más
Roastery   -   Commerce / Selling   -   Supply Chain   -   Blog

Managing Uncertainty with Cropster: Tips for Efficient Production Planning

Operating an efficient production floor is more important than ever, with coffee roasters facing challenges from global logistics delays, a volatile coffee market, and uncertainties in sales forecasts…

Leer más
Roastery   -   Supply Chain   -   Blog

Managing Uncertainty with Cropster: Real-time Green Inventory

2021 has brought coffee roasters unprecedented challenges. With COVID-19 related challenges in 2020, 2021 has been a year of continued uncertainty. August’s frost in Brazil caused upheavals in the…

Leer más
Roastery   -   Quality Control / Cupping   -   Blog

Kaffee Panel Series - Part 4: Dario Stoop

Dario Stoop from Henauer Kaffee roasts an Asefa Bensa green coffee from the Daye Bensa Farm in Ethiopia. In this article of our four part coffee panel series, we introduce Dario Stoop from Henauer…

Leer más
Roastery   -   Quality Control / Cupping   -   Blog

Kaffee Panel Series - Part 3: Sebastian Kohrs

In this part of our Kaffee Panel series, we introduce Sebastian Kohrs from Elbgold in Hamburg. He roasted an anaerobic coffee produced by Faysel A. Yonis from the West Arsi region in Ethiopia.

Leer más
Roastery   -   Blog

Serie Kaffee Panel: Parte 2: Carsten Wolters

Carsten Wolters ha tostado un café guatemalteco lavado de la Finca Vizcaya. En este segundo artículo de nuestra serie Kaffee Panel, les presentamos a este tostador de la empresa Roestbar de Münster,…

Leer más

Inscríbase en nuestro boletín

y descubra más soluciones para