Articles

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…

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 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…

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…

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…