Frequently Asked Questions

About Genio

Why Genio Roasters? What makes your roaster special?

Genio is a young and vibrant based in Johannesburg, South Africa.  We have been designing and hand-building coffee high performance speciality coffee roasters for the past 10 years for the local and international market. We implement new, innovative technology that will only benefit your business.  Rather than following what so many others are already doing, we strive to break the rules and set the bar higher than what it has ever been.

What is your international footprint, and do you provide support in all the regions?

Genio has installed fully operational roasters in more than 20 countries and still growing every day. This includes most of Europe, USA, Australia as well as Saudi Arabia. An online map is available here.

Our technical team is 24/7 available for customer as well as technical support and can be contacted on support@genioroaters.co.za or via our Genio office on +27 (0)11 794 6112.

Do your roasters have a warranty?

YES! All roasters come with a 3-year warranty.

How do I choose a roaster size for my business?

The best advice that Scott Rao, world famous coffee roaster, gives to prospective roaster buyers is to buy a larger roaster that you think you need. We could not agree more. Read the full blog post here. 

The newly launched Genio 3 roaster is ideal for beginner or sample roasting. We believe that every coffee roaster is a lifelong investment and that is why the Genio 3 is ideal to acquire as a back-up roaster or for roasting specialised smaller batches.

Genio 6 drum roaster is perfect for start-up and medium capacity roasteries. Your will also have enough capacity to grow your business.

The cost difference between the smaller Genio 6 & the larger Genio15 is only 45% more but your production capacity escalates with 300% which is a very attractive investment from a business growth point of view. However, the investment in your roaster should never take away from the quality of the rest of your product offering including the quality of beans, packaging etc.

Genio 30 is ideal for serious roasting operations where speed, consistency & reliability are key. Also talk to us about our destoner and bean loaders options that will take your roastery to the next level.

The Genio Team will assist you in choosing to correct roaster size for your start-up but also long-term needs. We provide technical and operational training to equip you with all the skills you need to get the best out of your Genio roaster.

What is the delivery time on a Genio roaster?

Once you have secured a 50% deposit, you can expect your roaster to be leave our factory within the next 12 – 16 weeks. The balance of the payment is due before shipment commence. Most of our roasters are send via sea fright to countries outside the boarders of South Africa.

Asset Financing

Standard requirements for asset financing from your local bank or financing house may include the following:

  • Financing is only done through a registered company name
  • You must provide two years of business statements
  • 20% deposit is required because coffee roasters are not a common item to finance
  • Standard repayment is 60 months

Is Genio Roaster a One-Stop-Shop for starting a coffee roastery?

Genio has your business’s well-being in mind and that is why we are always willing to give advice and assistance according to our own experience. Having said that, Genio specialises in designing and manufacturing of coffee roasters and we can’t act as a middleman for other suppliers. We have a long-standing business relationship with key players in the industry and will simply point you in the right direction. Ultimately, our goal is to see your business thrive.

Genio Performance Characteristics

What is Heat Transfer and why is it important?

Heat Transfer lies at the heart of roasting coffee: energy is passed from the gas burners onto to coffee beans which “roasts” them to perfection. How this heat is transferred as well as the rate at which it transferred, will determine the result. 

At Genio, we not only focus on how much or how fast the heat is transferred; we also look at what type of heat is transferred and how this information is presented and interacted with.  We make it simple to change between convective or conductive heating and in doing so determine the outcome of your roast from the get-go.

Why do Genio coffee roasters have gas heaters?

The global standard for all industrial roasters is gas. The heat generated by gas is infinitely variable between phases and can be better controlled where electricity does not allow flexible heat control of your roaster.

Do I need a Gas Switch-Over Manifold for my gas installation?

Yes, we highly recommend it.

When you are busy roasting and your suddenly run out of gas, the chances of saving that particular batch is very slim – profit in the bin.

Unfortunately, if you want to install a Gas Switch-Over Manifold, you need an outside gas installation with a Certificate of Compliance (COC) from a qualified electrician.

What is the benefit of a double wall drum?

Most professionally manufactured coffee roasters have double wall drums and the main benefit of a double all drum is to reduce the surface temperature of the drum, which have a direct influence on your end-product. The a double wall drum you basically have the best of both worlds: you have about 70% convection air heating  which enhance florals and acidities in the coffee but on the other hand you also get about 30% conduction heating to give body development  to the coffee roast without burning the beans.

How do you measure temperature during roasting?

Our roasters all have two dual temperature sensors: One for measuring bean temperature and a second for measuring environment temperature.  The bean probe is submerged in the bean mass while the environment probe sits inside the drum but outside of the beans mass.  The environment probe measures the energy that is available while the bean probe measures how much of the available energy has been absorbed by the beans. 

Both probes have each 2 probes in the same unit, allowing for easy connection to Cropster or other roast logging systems and it also acts as a backup should you lose a probe due to mechanical failure.

How much moisture loss can I expect with roasting?

Generally, you can expect between 14 – 17.5% moisture loss on a 6kg bean roasting depending on how dark your roast is.

Can I control and change my roast parameters?

YES!  We encourage you to do so.  Our roasters are fully adjustable and controllable:

  • Burner flame size (pressure) can be controlled 100% in 1% increments
  • Motor speeds for the fans, drum and even the agitator are all fully adjustable
  • The burner position can also change in real-time.  It moves up and down, back to front underneath the roasting drum as you roast.  You have full control over its position

What is the difference between the Genio’s ProRoast App and other control operating apps?

The ProRoast App is a free downloadable application available from your app store and connects via Bluetooth to your roaster. During a roast, each parameter of the process is monitored and plotted in real-time on the 10″ Android tablet screen that comes standard with your roasters.  

The app can store around 3000 profiles, and any profile can be re-loaded as the “reference roast” in the background to compare your new roast against in real-time. The app automatically updates over Wi-Fi, ensuring that you always benefit from the latest software and features.

For more information about the ProRoast Control System and App, click here.

Why are there 2 ventilation pipes?

All our roasters come standard with an external chuff cyclone that promotes independent airflow and not shared airflow like most other roasters. The roasting pipe’s outlet from the chuff cyclone must go to the highest point of the building to avoid any smoke into your facility while roasting. On the other hand, the cooling pipe’s outlet does not have to be on the same level as the later because the smoke volumes are substantially lower.

The pipes are designed in a modular system to be adaptable to our specific installation.

Can I purchase any spare parts for my Genio Roaster?

Yes, we have launched an online Webshop where you can purchase all spare parts for all roaster models, branded merchandise, industry books and roasting equipment. Please contact our technical team if you need more assistance on any of the listed items on engineering@genioroaters.co.za or via our Genio office on +27 (0)11 794 6112.

Do you supply Roasters Training?

Yes, and we promote the Roasting Training to all new roasters. Please note that this training stands separate from the actual commissioning of your roaster and covers in-dept topics such as roasting profiling, cupping, and quality procedures.

We are very excited about our new facility that will allow us to do the Roasting Training online and, in that way, reduce unnecessary travel and accommodation expenses.

For more information on Roasting Training, please speak to our Genio Sales Team.

Operating a Roasting Business

Is roasting coffee profitable?

YES! Otherwise, we would not be in business. Roasted coffee is typically sold for a GP of between 60% and 110% depending on your market.  However, the only way to run a profitable roasting business is to sell volume.  The more you sell, the more money will go into your pocket.

 To reach a break-even, you must sell a minimum of 60Kg of coffee beans per month.

Your target market should include coffee shops, restaurants, businesses in corporate office parks, hospitals, hotels, B&B’s, large corporates and even repair centres. Anywhere where you have people waiting, traveling, working, or just socialising.

What are the typical running costs of a roastery?

Roasting coffee on a Genio Roaster has a very low running costs because your heat is generated from gas and not with electricity.  The size of the roaster will determine the input costs, so be sure to ask Genio here for more information.  Here is a basic breakdown of the costs:

  • Electricity
  • Gas
  • 10min per day for cleaning

What else do I need in my roastery?

You will need the following to run your roastery:

  • Gas installation for the roaster’s burners which heats the coffee beans during roasting – please check your local regulations with regards to gas installations
  • Ventilation installation to remove the smoke created during roasting
  • A good Packet Grinder – new or refurbished to grind big volumes at a time
  • A package sealer – typically a simple foot or conveying/band sealer is used
  • Packaging and Labelling to sell your coffee in
  • A vacuum cleaner and small toolbox to keep your roaster clean
  • A scale to weigh your roasted and green coffee
  • Blending Container to mix specific coffee blends is optional
  • Buckets and scoops to keep your coffee – roasted coffee takes up a lot of space!

How do I determine the selling price of my coffee?

Besides for GP and margins, is it also important to do research on the demographics of your target audience. Different areas will pay more or less for the same coffee. Set a benchmark for yourself and align your own price with other brands in the same category. Maybe you provide free delivery to a specific area or have another way to add value to your product, but when determining your cost, ensure that your offering includes more than just coffee. Quality and service is priceless.

Where do I purchase green beans for my roastery?

For start-ups we do not recommend importing your own beans directly. The best and easiest way to source green beans is to go directly to your local green bean supplier. They can also advise you on different demographical preferences when it comes to coffee taste and colour. They often provide green bean training programs that will benefit you in the long run.

What is the difference between single origin coffee and a blend?

A blend is simply a combination of different coffee beans, where single origin coffee is made from one kind of bean only.

To create a blend, you start with an inexpensive basis, purely to add body to the blend. Then you add layers of aromas such as fruity or floral components to give the coffee a unique taste. Typically, a blend has a very popular and safe taste, where a single origin coffee has a particular taste and normally a little more expensive in price.

Do you have any tips for packaging?

Your most important sales tool is your packaging – people buy with their eyes, that means a new customer buys your packaging and not necessarily the coffee. We recommend digital printing rather than using a sticker to ensure constancy and optimal use of the available space to communicate your message. The extra investment in a professional design as well as quality packaging will go an exceptionally long way to ensure the success of your business.

Be open to change and experiment with different design elements, colours and fonts and see what works the best for your brand. Your packaging should grow with your business and reflects where you are currently in your coffee roasting journey. 

It is standard for all artisan coffee packaging to have a valve for the simple reason to give an outlet to the carbon dioxide produced by the roasted coffee beans.

Lastly, communicate any eco-friendly or fair-trade principles clearly on you packaging. It will form part of your unique selling points and will attract the right customer to your brand.

What is the optimal shelf-life of artisan roasted coffee?

From date of roast, the shelf-life of coffee is 4 weeks. For this reason, we recommend that you rather sell smaller batches more frequently that once-off bulk orders. In this way you ensure fresh quality coffee to our customers that will keep them coming back for more. Use this opportunity to educate you customers about coffee freshness and quality.

Why is cupping important and how often should I do it?

Coffee cupping is basically a form of quality control. Cupping should happen frequently, as objective as possible, with the goal to achieve consistency between different batches -like doing spot-checks.

The most important rule of cupping is to do blind tasting, even if you know exactly how the coffee should taste like. Include another brand’s coffee as part of your cupping as a reference point but also to train your pallet.

Regular coffee cupping will enable you to identify when your coffee has reached its peak and tastes the best. In this way you can practice proper planning for deliveries to guarantee that you customers have the best available version of your coffee on hand.

Lastly, always refer to industry terminology to describe your coffee and keep a coffee tasting journal to grow your own knowledge and enrich your roasting skills.