How to design a roastery that doubles as a café
Although efficiency is rightly the biggest priority when designing a roasting space, more and more coffee professionals are ensuring their roasteries can be customer-facing. This...
Roasting Fundamentals
Stay up to date
Want to receive the latest coffee news and educational resources? Sign up for our free newsletter!
You can unsubscribe at any time
Recent Articles
August 7, 2025Why now isn’t a good time to open a roastery as a passion project
June 11, 2025How to minimise hazards in a coffee roastery
June 2, 2025Why it's never been more important for coffee roasters to invest in quality control
March 17, 2025Why coffee equipment brands need to diversify – just like everyone else
January 28, 2025How to build your brand as a coffee roaster
October 13, 2025
How to design a roastery that doubles as a café
Although efficiency is rightly the biggest priority when designing a roasting space, more and more coffee professionals are ensuring their roasteries can be customer-facing. This can be important for several reasons: roasters may regularly bring customers in for tours, host educational events, or convert their roasters into environments that double as cafés. As consumers continue to become more educated, designing a space where they can observe the roasting process and… read more
Although efficiency is rightly the biggest priority when designing a roasting space, more and more coffee professionals are ensuring their roasteries can be customer-facing. This can be important for several reasons: roasters may regularly bring customers in for tours, host… read more
Why now isn’t a good time to open a roastery as a passion project
Many people dream of opening a coffee shop or roastery, but the romanticism quickly fades when reality sets in. The Specialty Coffee Association estimates that...
How to minimise hazards in a coffee roastery
A coffee roastery is like any other workplace, where operators have a responsibility to keep themselves and their colleagues safe from hazards. The job is...
Why it’s never been more important for coffee roasters to invest in quality control
It’s a challenging time for roasters in today’s coffee market. Green coffee prices remain high, while labour, logistics, packaging, and operational costs have all increased...
Why coffee equipment brands need to diversify – just like everyone else
If coffee companies want to build sustainable business models that survive rising inflation and market volatility, then innovation is non-negotiable. The industry has become increasingly...
How to build your brand as a coffee roaster
In the highly competitive coffee landscape, branding is everything. It’s always been a key differentiating factor for specialty coffee roasters, but against a backdrop of...
A history of the coffee roaster
Coffee roasting is a centuries-old practice dating back to the beginnings of the Ottoman Empire. As global consumption boomed throughout the 1800s and 1900s, both...
Multi-variety blends: What roasters need to know
In a market underpinned by single origins and micro lots, blends have become a standout option in specialty coffee in recent years. Often considered “better...
Cooling roasted coffee: What roasters need to know
Roasting coffee to bring out its best characteristics is a fine art, but also an exact science. There are many steps to the process, and...
What coffee roasters need to know when upgrading their facilities
For most roasters, there will come a time when they need to upgrade their facilities. Whether it’s buying a new machine or moving into a...
Blends: “Intellectual property” for coffee roasters?
Blends have certainly made a comeback in specialty coffee in recent years. Whether it’s on the competition stage or in premium coffee shops, high-quality blends...
How to roast anaerobically fermented coffee
Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only...
Darker roast profiles might mean losing terroir, but roasters need to give consumers what they want
It’s fair to say that specialty coffee roasters pride themselves on their passion for and dedication to offering high-quality, lighter roasted coffee. And for good...
Post-grind blending: An impractical or novel way to blend coffees?
We’ve seen blends become more popular in specialty coffee over the past couple of years, including at competitions. The 2021 World Barista and Brewers Cup...
Is there a universal way to approach roast profiling?
Any roaster will tell you that every coffee is different. Whether it’s different origins (or even regions), varieties, processing methods, or bean densities, there are...
A guide to roasting specialty coffee for espresso
Many specialty coffee roasters choose to develop different roast profiles for both espresso and filter. This is largely because espresso is a much more concentrated...