Issue link: http://read.dmtmag.com/i/763665
42 STiR coffee and tea / Issue 6, 2016 (December/January) When converting small to large batches "the roaster really needs to understand several variables including their green coffee measurements, bulk density, moisture, air temperature, air flow rate, and drum speed," said Chenny. "A lot changes when the batch size changes, the system really needs to be monitored by the minute." Close monitoring helps roasters understand how the coffee is changing and when to make the necessary adjustments after the initial cupping. Georgiou points out those variables such as roast time, end temperature, and even ex- ternal factors, all need to be considered. "In terms of replicating the profiling roast to production scale, there is no magic formula – the key is a combination of data from profile roasts and the roast master's skill and knowledge," said Georgiou. Hands-on training in creating cup profiles and experience with a variety of roasters under various conditions help provide a foundation of knowledge for converting readings from small batch profiles to larger roasts. Roasters Guild, above, learn the nuances of bench roasting from Willem Boot, at left. Willem Boot with a Giesen W1 bench roaster Touchscreen digital control panel for Giesen W1 Roaster training at Coffee Lab International, Waterbury, Vermont Hands-on evaluation The best way to decide which equipment is best for your business is to simply try it, said Boot. The Roasters Guild, which was founded in 2000 to promote and support the specialty roast- ing community, encourages roasters to practice their roasting skills on several different machines to determine which is best for their situation. While roasting retreats, sensory summits, and cupping courses, like the ones offered at Coffee Lab, will help a roaster understand the unique characteristics of a green beans and best practices for roasting, it is hands-on experience that enables roasters to make the best choice for their business or brand. The value of bench roasters, whether in large and small facilities, is evident. This equipment can elevate the quality of a company's coffee and ex- pand its reach to include highly coveted limited batches all the while exploring and coaxing the unique characteristics hidden within the bean.