Commercial coffee roasters: sizing, buying, installing and running drum roasters from 1 kg to 300 kg.
Coffee roaster cooling and quenching: why cooling speed matters, how a cooling tray works, matching the tray to batch size, when water quenching helps or hurts, what to check.
Work out your own coffee roaster payback with four numbers — weekly kilos, roasting loss, saving per kilo, landed cost — and the three things that slow it down.
Develop a coffee roast profile on your own roaster: five reference points, three phases, rate of rise, why copied profiles fail, and a three-batch method.
Coffee roaster for Colombia and Central America: why altitude changes the burner, 110 V/220 V at 60 Hz, sizing as a producer, ports and customs, support in Spanish, prices.
Rated capacity, burner rating, electrical load, airflow, weight and control: what each line on a coffee roaster spec sheet means, and four to get in writing.
Buying a coffee roaster for India, Sri Lanka or Bangladesh: 230/415 V and stabilisers, commercial LPG banks, IEC, CHA and IGST, ports, robusta and chicory, prices.
Coffee roaster batch size guide: rated capacity is a maximum, the 40–100% usable window and 60–80% sweet spot, what breaks when you underload or overload, batch discipline.
Six gates before an imported coffee roaster runs in the UK or EU: the 13 A limit, CE/UKCA, gas sign-off, odour and planning, duty and VAT, and the right size.
Coffee roaster commissioning day by day: the week-before checklist, uncrating, levelling, phase rotation, drum seasoning, instrument checks and the week-one break-in.
Buying a coffee roaster for Australia or New Zealand: 230 V circuits, RCM and gas approval, ISPM 15 and biosecurity, freight and GST, which capacity fits, and prices.
