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Planning your Roast Day

Roasting is the central phase of coffee production and is essential to developing the right taste, aroma, acidity and final flavour of the beans. Numerous factors affect the final consumer product. These varying factors create what is referred to as the roast profile.

Sometimes the logistics of running an efficient business conflict with efforts to roast the best possible coffee – almost as if there is a constant struggle to achieve this balance in coffee roasting.

Ideally, a roaster should continuously roast the same batch size and never vary from it. This will make the planning of your day much easier and will also assist in mastering the roast.

When you start your roast day – always start with switching on your roaster. Plan what you want to roast –measure and weigh all green beans out in batches. Labelled drums will help with this. It is suggested to have a rigid, consistent, consonant, warmup procedure. It is always good to bring the roaster up to Prime temperature as selected in the settings screen. Stay in Prime mode for 25-30 minutes.

Perform your between batch protocol and then “charge” the roaster with your beans.

Ideally, you want to keep using the same batch sizes for a day, as this will result in more consistent roasts. Every roaster wants to achieve repeatability with their roasts. The best way to do this is to always roast one batch size, and then roast every origin to the same profile.

This is not always practical in running a business. As you might be the roaster and the owner – in many cases.

Businesses might demand different batch sizes and degrees of roast. First try to master and repeat one roast, before embarking on a 2nd roast.

When you do need to roast a variety of coffees, batch sizes, and roast profiles, plan a roast day with the following in mind:

  • Roast the lighter batches before darker batches;
  • Start with your least important coffees for the day;
  • Roast the smaller batches before the bigger batches;
  • Organize your coffee in batch sizes;
  • Label each and every batch individually.
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