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…

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.

Carsten Wolters de Roestbar torréfie un café guatémaltèque lavé originaire de Finca Viczaya. Dans ce second article de notre série Kaffee Panel, nous présentons Carsten Wolters de Roestbar à Münster,…

Au début de l'année, nous avons invité quatre torréfacteurs expérimentés à un webinaire pour découvrir comment ils sont arrivés dans les premières place dans la compétition Kaffee Panel. À cet effet,…

Big news! The recently launched PIII series models by our partners Probat are 100% Cropster Control & Replay assist ready from the factory for all customers. That means Cropster customers planning to…

La composition. La première tâche, et peut être la plus importante, dans la création d'un expresso délicieux respectant vos standards de qualité et que vos clients redemanderont. Il faut un ajustement…

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…