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.

来自 Roestbar 的 Carsten Wolters 烘焙的是一款来自 Finca Vizcaya 的水洗危地马拉咖啡。 在我们 Kaffee Panel 系列的第二篇文章中，我们将向您介绍来自德国明斯特 Roestbar 的 Carsten Wolters。

今年年初，我们邀请了四位经验丰富的烘焙师参加我们的网络讲座，了解他们如何在 Kaffee Panel 竞赛中取得佳绩。 为此，我们分析了他们烘焙曲线，对他们的不同方法进行了讨论。

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…

调整。 为了制作出美味的意式浓缩咖啡，达到品质标准以及留住和吸引更多客户，调整无疑是一项首要任务。 调整不过是使用您现有的设备，对冲煮参数进行理想调整，以获得最佳品质咖啡的过程。 我们知道，这说起来简单，做起来难。 我们还知道如何让这个过程变得更加简单，让您和您的同事更加轻松。 我们如何知道 Cropster Cafe 能让这个过程更加轻松简单？ 因为有这些来自客户的积极反馈：

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…