We've been trying to do this for several years and it hasn't been easy. Buying coffee from producers in Latin American countries often seems like child's play ...

It was back in 2014 or 2015 when I first consciously tasted coffee from Santa Barbara, Honduras. Regrettably I don’t remember the producer behind that washed ...

Why even do that? Simply put, large amounts of CO2 are created during roasting. When the coffee’s very fresh, fleeing CO2 may interfere with even ...

Last time we talked about having a fixed charge temperature. Let’s elaborate a bit more on that. Many roasters are afraid of faults like tipping or scorching ...

There are a lot of misconceptions and myths about the charge temperature and many roasters link it directly with the final taste of the coffee. It’s really ...

While profiling new coffees, don't worry too much about your total roast time, assuming it's not extremely short or long for your given machinery and ...

A lifehack when you're to slow or to fast comparing to your reference? If something caused you being out of track, make sure you catch up / slow down your ...

The need for fresh coffee to degas is reasonable and from our (totally anecdotal!) experiences, many coffees indeed taste way more transparent and silky one ...

We have a lot more knowledge and tools when it comes to roasting, compared to the days before the trend for single origin coffees. Till this day there are some ...

This is one of the most frequently asked questions on roasting forums. Well, it cannot be done, to be honest. It’s more and more common to utilize modern ...