We're thrilled to bring you the latest news on the P3000, our next leap in coffee roasting technology. We know that many of you have been waiting for an update on the development of our P3000, and we appreciate your patience. It’s been a year of constant improvements, and today, we are happy to share our latest update, including an estimated timeline for production start, shipments, and scaling of production. About the P3000 The P3000 is a 3kg user-friendly coffee roaster designed for simplicity and precision. It offers full automation, easy maintenance, and consistent results. It’s a robust ..read more

From April 12-14, 2024 we’re heading to Chicago, IL, USA for Specialty Coffee Expo 2024. Stop by Booth 1142 for a demonstration of the sample roasters and meet the P3000 pre-production model! We have a special lineup of guests at the brew bar this year, check out the full program below. Brew Bar Program Friday, April 12, 2024 11:00 - Brewing Demonstrations with Scott Rao and Prodigal Coffee 13:00 - Brewing Demonstrations with Christopher Feran and Aviary Coffee 15:00 - India Arabia Cupping and Meet the Producer with Pranoy Thipaiah and Osito Coffee Saturday, April 13, 2024 11:00 - Samuel Demi ..read more

If you have room for one more New Year’s resolution, we have a suggestion to add to your list: perhaps it’s time to give your Roest a bit of love. Like any coffee roaster, the Roest needs a bit of maintenance from time to time to keep it in top condition. So, if your Roest has worked hard for you all year, why not give it a spa day in return? Aryan, head of coffee at Zest Coffee in Melbourne, deep cleaning the chaff separator in his Roest. Photo courtesy of Aryan Aqajani (@bioaryan) Cleaning and maintenance may not be the most glamorous part of being a coffee roaster, but the good news is tha ..read more

Earlier this year, we announced a new way to control your ROEST: the Bean/Inlet Temperature (BT/IT) profile. If you’ve been wondering how to get the most out of this new feature, then help is at hand! We are releasing three brand-new resources today to help you get started with the new profile type. Over on our YouTube channel you’ll find an in-depth video all about BT/IT profiles from coffee-roasting expert Christopher Feran. On our support portal, we’ve published a step-by-step guide to designing and troubleshooting your profile. And finally, in this post, we’ll share some tips on optimising ..read more

Baristatus Co, led by founder Hasim Solmaz, is not your ordinary coffee company. They see themselves as explorers, embarking on a relentless pursuit of the best award-winning coffee beans, top-notch roasters, and experimental micro-lots. Their endless journey brings forth the most precious and authentic coffee experiences tailored to coffee enthusiasts everywhere.   A Unique Business Concept and Vision Baristatus stands out from the crowd with its non-profit business model, focused on making the best coffees available to their fellow coffee lovers. They curate their offerings in three spe ..read more

Our ambition at Roest is to make consistent and repeatable roasting as easy as possible. We know you can rely on our sample roasters to perform the same way each and every time that you roast - but sometimes, the green beans have other ideas. Every batch of beans is slightly different, even if you pull them from the same bag. And the results can be even less predictable if you’re roasting a boxful of different samples back to back. Green beans come in all shapes and sizes. Our BT/IT profiles can help you adapt. The solution is a roast profile that adapts itself to how the beans respond by adj ..read more

Competing in the World Coffee Championship (WCC) is no small feat. It requires meticulous preparation, including careful coffee selection and precise roasting. For Kamila Chobotova (CZ), Alexander Monsen (NO), Mariam Erin (UAE) and Martin Wolfl (AU), the ROEST Sample Roaster played a crucial role in their journey to the world stage. Let's explore how the ROEST helped them excel in the competition. Exploring flavor potential, roasting mastery, and aspiring for consistency Photo credit: Kamila Chobotova, Doubleshot (CZ) Kamila Chobotova, a talented barista, and competitor, who made it this year ..read more

Behind every exceptional cup of coffee lies a meticulous process of roasting. Paying attention to details during the roasting process is paramount. One crucial parameter to control and achieve optimal results is the Rate of Rise (RoR). In this article, we will explore the concept of RoR, its significance in coffee roasting, how to calculate it, and its relevance at different stages of the process. Understanding and harnessing the power of RoR can elevate your coffee roasting skills and help you consistently create exquisite flavors. ROEST sample roaster and the web portal, where you can monit ..read more

The story of Unique Foods, a coffee importer in Switzerland, starts at the farm Finca La Senda in Acatenango, Guatemala. Maria Eugenia and her husband, Arnoldo Pérez, have grown coffee here for decades. Four years ago, Yancy, their daughter, and Pablo decided to improve the quality of their coffee and started the production of Specialty Coffee. They didn’t stop there. Their biggest challenge was delivering the same quality to the final customer.  Innovation, customer experience, and efficiency in the family business Entering new markets, they realized they had little control over how ..read more

Cupping is one of the essential steps in evaluating your coffee and is maybe the most exciting step for every coffee roaster. Writing down and storing your coffee notes is very helpful when cupping coffee. This will help you decide which coffee to buy, or just as an evaluation and quality control of your roast.  Over the last months, we have developed our own cupping form inside the ROEST web portal. You can store, analyze, and compare your sample roasts in the web portal. With the cupping form, you can log your cupping notes and connect them directly to your sample roasts.  Many ro ..read more