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 of Roestbar roasts a washed Guatemalan coffee from Finca Vizcaya. In this second article of our Kaffee Panel series, we introduce Carsten Wolters of Roestbar in Münster, Germany.

At the beginning of the year, we invited four experienced roasters to a webinar to learn about how they achieved their top placements in the Kaffee Panel competition. To do this, we analyzed their…

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…

Dialing-in. The first and arguably most important task in creating a delicious espresso, meeting your quality standards, and keeping your customers coming back for more. It takes nothing more than…

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…