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Hi everyone, we have recently weird flame issues with our roaster. the issue is next: when we start roasting coffee the beginning of the roasting process is all fine up to 4-5th minute when flame does not have enough power for further roasting. it means the heating start to get slower which...

Hi all I have written and published an article about Coffea its species and varieties. It is about 33 pages long and includes chapters about botanic and botanical history. Most of the work includes (and that´s the mane theme) lists of Coffea its species and varietals with descriptions and...

Hi I was recently working for 1 week with Diedrich IR12 coffee roster In Bolivia to help local coffee producers to profile their coffee roasting. But we had one issue with the roaster. It was scorching the beans. We measured the drum rotation speed and it was making 30 revolutions per one...

Hi Some years ago when we bought our Probat L12 and we bought 12kg destoner as well (from Probat factory). Since we have used it only couple of times and most of the time the destoner stands in the corner of our roastery and collects dust we decided to SELL IT! Equipment is clean and neat...

Hi I have a plan to buy a Kitchen Aid Coffee grinder for home use. Before doing that I want to get some answers or thoughts to my few questions. 1. Is the grinder reliable? (long lasting, strong, etc.) 2. grind particle size settings: what is the finest setting and what is coarsest (comparing...

Hi, people of coffee industry feve weeks ago I bought the book :) and started to read it. as almost every book on coffee starts with History of coffee and here at this point some doubts come into me. from different sources one can get very different dates when talking about history...

Can anyone recommend thermometers for bean temperature measuring. we need a thermometer and to install it to our roasting equipment. any recommendation (web-pages, company names) where we could find thermometers??? thanks in advance, Raimond

Hi all the Roasters! At least we are receiving soon, after 1,5 years of roasting, a sampel roaster and we can start to experiment and cup different other coffees we are not roasting on "big" roaster. But i have never roasted with sampel roaster and here is the point where i need your help...

Does any one have an experience with that grinder? we have to choose a grinder to our laboratory and we have 2 choices "EK 34" or "Guatemala Laboratory". EK 34 because it makes turkish grind too. Guat Lab becuse its specially designed for lab. use. Now we have to deside whichone of them. would...

hi coffee people, i´am working in a small café chain as barista trainer and coffee roaster. i have been offered a new job at another bigger company as barista trainer and coffee roaster. my problem or question is what about ethics in coffee industry or in indutries where everybody knows...

in our small cafe-chain we use allways freshly roasted espresso beans. the tast is fine, crema is thick and long lasting but it does not have the colour as dark reddish or brownish as good espresso crema "should have". our crema is much lighter. not too light of course but not so dark as can be...

i am looking for sampel roaster in europe. preferabely probat and double roaster. not new. i am curious what could be the price if anyone can tell. :)

my roasted espresso tastes ok but problem is crema. it has a non equal colour (on the side its dark and in the middle it is light), crema is thin, there are biger bubbles present, and crema gets lost prety fast. what is wrong with my roast, what could be the mistakes i made during roasting my...

sometimes happens that my roasted coffee beans are not evenly roasted, they are darker from inside even thou lightly. what can be the cause of this? too high temperature after 1 crack or...? and what can happen in roasting process with beans and flavour development when temperature changes are...

we have our coffee beans in not the best conditions and they have moisture procentage aproximatelly 18%. so we have to make pre-roast or drying. what is the border in pre-roasting i should not exceed? i found that color of the bean, smell and taste are related to each other. as well i have...

can anyone tell me: when during the roast sugars are in sweetest development degree and how it expresses in taste? could describe beans appearence as well. and in what roasting degree coffee tastes most naturally (i mean taste given by nautre)? i think probably it is different with different...