Technology and innovation

What does a sample roaster do for a coffee roasting business? Find out how it’s used, why it’s not always necessary, and see industry-approved recommendations.

Roast profiles (also known as roast graphs or curves) record everything that happens during a roast. We use these graphs to analyze why our coffee tastes a certain way and determine what changes can be made, if any, to the next roast.

Finding the right-sized commercial coffee roaster is a balancing act that every business must get right before committing to a high-priced piece of gear. In this article, we will take a more detailed look at the pros and cons of common roaster sizes.

In this episode, we discover why commodity pricing is a terrible way to price specialty coffee and what coffee companies can do to help bridge the gap.

Americans are drinking 450 million cups of coffee a day but profit margins are razor-thin. Find out how to calculate—and raise—your profit margins.

In this episode, we explore the role of technology in coffee, why coffee professionals tend to be fearful about change, and what possibilities lie ahead if we have the courage to take the leap.