Free guide
5 Steps to Becoming a Microroastery
Roasting your own coffee gives you control over quality, cost and the story behind every cup. It's more achievable than you think. This guide breaks it down into five clear steps, with advice from cafés that have already done it.
What's inside
From first menu to your own bags on the shelf.
- Step 1
Menu development
Pick the coffees your customers will come back for. Start with an espresso blend, a batch brew, a couple of single origins and a decaf.
- Step 2
Space planning
Find the right spot for your roaster. Many cafés put it out front, where it becomes part of the experience.
- Step 3
Coffee storage
Keep green and roasted coffee fresh, organized and easy to reach, so roasting fits around service.
- Step 4
Roasting production
Build a simple roast schedule around what you sell, so you always have coffee at peak freshness and nothing goes stale.
- Step 5
Distribution and beyond
Sell bags of your own coffee, add wholesale accounts, and grow your brand beyond the counter.
“We can teach someone in 20 minutes how to use the machine and roast. It really is that simple.”
