Roasting coffee for cold brew requires a slightly different approach than roasting for ‘normal’ coffee, which we would like to tell you more about in this blog.
Sometimes it can be convenient to use a heat soak when you’re roasting. But what does this really mean? And
A frequently asked question is how roast profiles can be transferred from one roaster to another. We will help you!
In the monthly Giesen webinar #6, Willem Boot, and Marcus Young cover topics various topics related to coffee roasting. In this webinar, Willem and Marcus explain how you can dissect and analyze a certain coffee blend and which steps you can take to reach the same coffee blend.
This unique monthly Giesen webinar #3 hosted by Willem Boot cover topics like the perfect profile and how to achieve this. Together with live roasting sessions and exploring the features and functionalities of our coffee roasters and related equipment.
Willem Boot’s Roasting Essentials: One of the more interesting experiments you can do when roasting coffee is applying the Heat Soak and Heat Shock technique. In this blog, we talk about the procedure you can follow to implement this technique in your roast, and which advantages it may give you.
Buying a new roaster can be a bit much in the beginning, and the question of where to start may rise. In this blog, we will explain all the settings you can change on a Giesen Coffee Roaster. This way, you will learn what each variable means, and which effect a variable change will have on your roast.
This unique monthly Giesen webinar #2 hosted by Willem Boot cover topics like the perfect profile and how to achieve this. Together with live roasting sessions and exploring the features and functionalities of our coffee roasters and related equipment.
Willem Boot’s Roasting Essentials: With all Giesen machines, there are four options for profiling: Set-temperature, Burner-controller, Air-pressure, and Drumspeed. In this blog, we discuss the first basic option; the Temperature Setpoint option, which allows you to manage the air temperature of the roasting machine.
More information on how to rate specific flavors and learn what variables have a destinctive effect on coffee flavor? In this blog, we would like to elaborate on the different variables you can use to rate your roast, recognize flavors, and rule out pitfalls as early as possible.
We understand that entering the coffee roasting business will require some big investments. Most of all; the commercial roaster itself. To accommodate the people who are looking for a more affordable commercial roaster but don’t want to compromise on quality, we started up our second-hand coffee roasters division. In this article, we would like to tell you all about our range.
This unique monthly webinar hosted by Willem Boot covers topics like the perfect profile and how to achieve this. Together with live roasting sessions and exploring the features and functionalities of our coffee roasters and related equipment.
One of the factors that plays a critical role in the roasting process is the moisture of green coffee beans. In this blog, we will focus on this factor and explain its effect. We will cover the different phases the coffee beans go through, and the characteristics of these phases.
Controlling the entire process in coffee means you have to start at the beginning; the green bean. In this article we would like to elaborate on the things you need to consider before you start roasting, the different variations in coffee beans there are, and how you as a roaster can differentiate your specialty roast from your competition.
All coffee based drinks have their own unique characteristics and taste. And that’s a good thing because otherwise, we might as well all drink the same. Luckily that isn’t the case and in many coffee places, there is a huge assortment of beverages to choose from, as well as there are differences in coffee roast levels to choose from.
In this blog we would like to share some ideas you could implement in your company that could help you to shift your business and overcome these difficult times. We understand that the options we mention most likely are things you as an entrepreneur have been thinking about yourself. But maybe we give you new insights to implement in your business that you haven’t thought of yet. Our goal with this blog is to inspire you.
In this article, we share the basics behind the process of roasting coffee beans. What steps does the green bean go through to eventually become that delicious roasted coffee bean we all know and love, and what’s the science behind it?
Manipulating the Pa is basically the underpressure in the roasting system. That way, the roast master can accelerate or slow down the Rate of
„Pressure Profiling“ Unique features Many drum roasting machines share similar concepts in their design and function. Giesen machines come with unique features. In general, drum roasters
Tran Que Han June 13 to 15 Giesen Coffee Roasters will exhibit at World of Coffee 2017 in Budapest. We hope many of you will
Three weeks ago we featured Alexandru Niculae, World Coffee Roasting Champion of 2016, in our blog. We covered his journey towards the championship, but his
CafeBoutique in Ukraine is a small coffee roastery. They roast and sell their own specialty and premium coffee, as well as equipment and accessoires. This
Alexandru works as a specialty coffee consultant and trainer in Romania. With a few partners he plans to open up a coffee shop and roastery.
Last month we exhibited Down Under: Melbourne International Coffee Expo in Australia. MICE is the largest specialty coffee event in the entire Asia-Pacific Region.
Last month we exhibited Down Under: Melbourne International Coffee Expo in Australia. MICE is the largest specialty coffee event in the entire Asia-Pacific Region. ‘Where
In the German town of Regensburg lives Maria Gabler. Maria, a 62 year old retiree, decided to follow her passion for coffee roasting. Therefore, she
„If you love coffee, you will be amazed by Café del Volcán,“ reads the quote by an ICS news anchor about Café del Volcán in Shanghai, China. The
Last Monday and Tuesday, 6 and 7 February 2017, about 120 persons attented the annual members assembly of the German Roasters Guild carried out at
Having started his business in December 2016, KAFFEEMANUM can rightfully be called a new player on the coffee roasting market. Volker Behrendt, the entrepreneur behind
Last week the Giesen Coffee Roasters team kicked off the new year; after enjoying a week off we are up and running again! Although the
Most of our customers run a commercial business like a coffee roastery, coffee bar or shop. All of them are passionate about coffee. Some of