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…
Popular articles
As a Cafe Owner, Manager, and/or Head Barista, the headache and complications that come with task management…
Green coffee buying is an essential job at any coffee roasting company. The quality of your coffee and the…
Your customer’s coffee habits are deeply ritualized, and many coffee consumers rely on a predictable cup of…
Roastery - Blog posts
Production Consistency
Your customer’s coffee habits are deeply ritualized, and many coffee consumers rely on a predictable cup of coffee as an essential part of their day. Consistency is key for coffee roasters, and…
Roastery - Quality Control / Cupping - Blog posts
Green Grading Coffee
Green coffee buying is an essential job at any coffee roasting company. The quality of your coffee and the taste aesthetic of your company all begin with the coffees you source. In making green coffee…
Roastery - eCommerce / Selling - Blog posts
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…
Roastery - eCommerce / Selling - Supply Chain - Blog posts
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…
Roastery - Supply Chain - Blog posts
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…
Roastery - Quality Control / Cupping - Blog posts
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…
Roastery - Quality Control / Cupping - Blog posts
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.
Roastery - Blog posts
Kaffee Panel Series - Part 2: Carsten Wolters
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.
Roastery - Quality Control / Cupping - Blog posts
Kaffee Panel Series - Part 1: Philip Weller
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…
