Operator Training: Remote Handover, Curve Reading and Artisan Setup

Many of our customers in Southeast Asia and Africa are roasting for the first time on the machine they bought from us. A café owner in Cebu or a start-up roastery in Nairobi does not have a roasting consultant down the road. Training is not an add-on for them; it is the difference between a machine that pays for itself and one that sits in the corner. So it is part of what we deliver.

Where this step sits

Training follows installation and runs alongside the commissioning batches that season the drum. It hands the machine from us to you.

What training covers

1. Handover on video. When the machine is connected, we schedule a video call at your time. A technician walks your operator through the machine as installed: controls, gas train and gauge, emergency stop, cyclone emptying, cooling tray, trier and door — the same items your operator will touch every day.

2. First batches, together. The first commissioning batches are run with our technician watching the screen or the Artisan curve over the call. Charge temperature, gas setting, airflow, the turnaround, first crack, the drop — each is talked through on your machine, with your gas and your coffee, not on a slide.

3. Reading the curve. Bean temperature, air temperature and rate of rise: what each line means, what a stall looks like, what a crash looks like, and how gas and airflow move them. Our profile development guide is the written companion.

4. Software setup. On DY and manual SD machines, connecting Artisan by USB or Bluetooth, selecting the port, and logging a roast — see the Artisan connection guide. On YS and SD Pro machines, saving, naming and recalling profiles on the Siemens screen and exporting data.

5. Daily and weekly care. Emptying the cyclone, cleaning the tray and chute, checking the gauge, greasing bearings on schedule, what to listen for. The maintenance schedule is the reference.

6. Where to go when something is wrong. Who to message, what to send (serial number, photo or short video, what the machine was doing), and how the warranty and spare parts process works.

Formats

• Remote handover and first-batch sessions are included with every machine, scheduled in your time zone, in English; Spanish-language support is available for Latin American customers and Arabic documentation for the Gulf.
• On-site training at our plant in Shenzhen for buyers who visit before or after delivery, and for distributor technicians under the distributor programme.
• On-site commissioning and training at your roastery for industrial lines, quoted per project.
• Follow-up. 24/7 lifetime phone and online technical support is part of the warranty; a question three months after handover is answered the same way as a question in week one.

What this means for you

• Your operator roasts a saleable batch in the first week, not the first month.
• The profile you develop is understood, recorded and repeatable — on the machine or in Artisan.
• Nobody on your team is guessing at maintenance; they were shown it on their own machine.

How to verify this on any supplier

Ask what happens on the day the machine is connected. If the answer is “the manual is in the crate”, you are buying a machine, not a roastery. Ask whether the first batches can be run with a technician watching remotely, and in what language.

Frequently asked questions

Is training extra?

Remote handover and first-batch sessions are included with the machine. On-site training at your premises for industrial lines is quoted separately, as is travel for on-site work.

We have never roasted before. Is that a problem?

No — it is the situation many of our customers start from. Training is pitched at the operator in front of the machine, whatever their experience. Experienced roasters usually skip the basics and go straight to profile transfer.

Can you train more than one person?

Yes. Sessions are scheduled for your team; a recording can be kept for staff who join later.

Do you provide roast profiles for my coffee?

We provide a starting profile for the machine from its factory test roast and guidance on adapting it. Your coffee, altitude and ambient conditions are yours to dial in; the training is to make you able to do that, not dependent on us.

Final thoughts

A roaster is only as good as the person at the trier, and we would rather that person learned on a video call with us than by trial and error with your green coffee. Training closes the sequence that began with casting the drum — and it is the start of the part of the relationship that lasts longest. Return to the full build sequence.

Last updated: September 15, 2026