Hi friends, I was unable to find the roast profile pack for the Lamastus Family Estates and the Hacienda La Esmeralda Auction. If anyone has the files please do share, I'd greatly appreciate it!

Hey all!

I'm Andrew, I used to be in coffee a hot minute ago before going into academics. I'm returning to an old passion, sort of my white whale, in collecting coffee roaster manuals, advertisements, and patents. There's just not alot of stuff out there when I started, and that remains true especially of older machines like 50s and 60s Probats (see some of my attached). In discussions with old coffee friends, the lack of manuals and parts manuals now includes some of the pre-sale San Franciscans and older Diedrich's. Which saddens me.

, if you're willing to share anything with me, I'd love to have it. Please DM me. That's it. For an example of what I saved (thank the roasting gods for old flash drive backups), here's a link to my public proton drive with I've recovered and a picture of one of the documents so you can see what's inside (German and English since it focuses on Probat):

https://drive.proton.me/urls/PJ29P0HGJW#5kmU3EBeJDqR

My goal is simply to collect as much as I can and distribute it for public access and archive. Call it a quasi-academic hobby, but one I feel is necessary and important as roasting continues to advance and much of the early 20th century knowledge and 2nd/3rd wave information gets harder to come by.

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Hi everyone,

I've been thinking about something recently and wanted to get some honest feedback from people with experience in the coffee industry.

My uncle owns a coffee farm in Ethiopia and has been exporting green coffee primarily to customers in the Middle East for several years. After talking with him more about the business, it got me wondering whether bringing Ethiopian coffee into the U.S. market is something worth exploring.

A little about me: I live in Raleigh, North Carolina, and work full-time as a mechanical engineer. I have no professional background in coffee, importing, or running a coffee business. That said, I'm a quick learner, genuinely enjoy learning new industries, and don't mind putting in the work if it's something with long-term potential.

I'm not looking for someone to validate the idea, I actually want to understand what I don't know.

For those of you who have experience in coffee, importing, roasting, wholesale, or retail:

\- Is this a realistic path for someone starting with no coffee industry experience?

\- What are the biggest challenges that newcomers usually underestimate?

\- If you already had access to a reliable coffee source in Ethiopia, how would you approach getting started?

\- Would you focus on importing green coffee, building a retail brand, selling wholesale to roasters, or something else?

\- What would you learn first before investing any significant time or money?

I'm fully aware that having access to coffee is only one small piece of the puzzle. Logistics, regulations, quality control, relationships, sales, and marketing are all things I'd need to learn.

I'd really appreciate any advice, whether it's encouraging or brutally honest. If you were in my position, what would your first few steps be, and what mistakes would you try to avoid?

Thanks in advance!

Hello coffee lover,

I wanted to ask if anyone knows of any roasting class that happens in India, ideally in Bangalore. I want to start my coffee journey and would love to learn about roasting. YouTube won't help me right now. Maybe after I have physically been to a class, I can give that a try. But I really want to learn roasting, and hopefully there is a class I can do that from.

If anyone has information, I would love to know more!! Would roasters take inexperienced people and learn on the job kinda? I love any help from the community, any information to find a roasting class :)

Thanks in advance!

Disclosure: I am connected with a small home coffee-roaster prototype project. It is still in prototype validation; it is not for sale, has no pricing, and is not taking preorders. I am not linking to it here.

I am trying to make a thermal repeatability test less dependent on operator habit.

The specific problem is the starting condition between repeated runs. If a compact heated-air appliance is tested several times in a row, the first run and fourth run can start from very different internal states even when the same heater and fan commands are used. The wall temperature, exhaust path, sensor body, nearby metal, and any removable collector or filter may all cool at different rates.

A fixed wait time is easy to write into a test procedure, but it may not represent the same physical state on a cold day, after a longer run, or after a cleaning step. A single measured air temperature is also convenient, but it may not describe stored heat in the structure.

The options I am considering are:

\- wait a fixed elapsed time after active cooling stops;

\- wait until one measured location is below a threshold;

\- require two or more locations to be below thresholds;

\- define cooled-down by the slope of a temperature trace rather than an absolute value;

\- run an empty reference cycle first and discard it;

\- separate cold-start tests from repeated-cycle tests instead of trying to merge them.

For engineers who validate thermal systems, which definition tends to be most defensible in practice? I am especially interested in approaches that are repeatable enough for development testing but not so slow that the test procedure becomes unrealistic.

Sampling some new beans from happy mug with my Kaleido M1 lite!

I have many jute coffee bags and i cut open for wider/other use. What is the best way to cut the stitches on the side that are thicker stitches?

TLDR: Local Micro-Roaster underweighting bags. Should I inquire with Roaster and share proof?

I'ma bit torn... We have a small batch roaster in our community that I'm happy to support, especially because I've been REALLY enjoying the roasts. Some of my favorite coffee I've had, ever. With that, given the micro-lots and small batches, these bags are priced at a high premium: $26-36 per 10oz bag. I noticed a bag felt a little light in my last shipment and was slightly underweight. I ordered another 3 bags recently and each un-opened bag weight in almost a whole 1oz less than advertised (9.15, 9.24, 9.26). This leaves me with \~1.5 less cups per bag. At this high price point and this weighting consistency, I'm feeling like this isn't accidental. How should I proceed? This roaster is a local to my community who I'm happy to support and a friend of a friend. I've only recently started purchasing from him and don't want to come off as someone who isn't a big fan, but do want to understand why I'm seeing this level of consistent underweighting (which also includes the weight of the bag itself!).

Additional Detail:

1. Bags measured across two different food and coffee scales, and calibrated with a scale weight before measurement
   
2. Bag weight is included in the weights above, which means net coffee weight is even less than the reported values.
   
3. I have a video that I can send to the owner, showing bags are unaltered and measured against two calibrated scales
   
4. Roaster is a sole proprietor - 1 person show, and contract roasts from another local roaster in the area is also very good. Small niche community here and I don't want to be "one of those" customers

Genuine coffee bean buyers, let's connect!

We started our export journey with one product and have now added coffee beans to our portfolio. Whether you want ExWork - FOB - CIF, our dedicated International Trade Team is always ready to serve you. You can visit our website: www.lopmudrainternational.com to know more.

DM or comment on the post.

I'm trying to find some good ideas for ways to thank wholesale accounts and make sure they know we appreciate them. A few ideas we've had:

- Giving them gift versions of a rare coffee
- Hand written thank you notes
- Company swag, maybe something 'bigger' every year (backpack with logo, etc)
- Higher-end gift from local artisans we like (local tea co, fancy honey, stuff like that)

Anyone have tips or other ideas for serving accounts well in this way?

Thanks!

I’m setting up a roastery north of Madrid and I’m curious to hear how other roasters in Spain navigated the regulatory landscape.

Did you wait until you got the Licencia de Actividad before you started commercial sales? Or did you start straight after submitting?

How did you deal with particle emissions, odour and noise requirements? Do they actually check the premises?

I’m not asking to circumvent any regulatory requirement, rather to take a pragmatic approach in dealing with these matters.

Figured I’d try something completely different with sidamo beans and some Costa Rica beans with the lower elevations and see what flavor I’d get on dark roast. I’ll be honest after degassing this I’m not disappointed.

Disclosure: I work with Libergeon. No product link or sales pitch here; I’m trying to tighten an origin-recording checklist.

I keep running into the same problem when reviewing coffee-origin posts: the photo is visually strong, then the caption leaps from “red or yellow cherries are visible” to a claim about ripeness, variety, flavor, or lot quality.

The image can support a narrow observation:

- colors visible

- approximate proportions

- obvious sorting steps captured in-frame

For anything beyond that, my current minimum record would be:

1. lot or batch identifier

2. collection date and location

3. whether the photo was taken before or after sorting

4. sampling method (whole delivery, top layer, hand-picked example, etc.)

5. measured moisture or density only when the method and sample are recorded

6. a later roast or cupping record kept separate from the field image

What would you add or remove?

For roasters who buy green coffee, which missing field most often turns a beautiful origin photo into something you cannot use for a real decision? Do you prefer a short standardized card, or a longer narrative record?

I'm a filmmaker, so I couldn't resist shooting some macro close-ups of my latest roast.

This is Kenya Bora, roasted over the weekend on my Skywalker V2 and Roastline Ai. I cupped it this morning and, for the first time, I felt genuinely confident about the result. It has a sweetness and clarity that my previous batches were missing, so it feels like things are finally starting to click.

I'm not really asking anything specific—just wanted to share the bean close-ups and hear what you think.

https://reddit.com/link/1uxgqj3/video/l30pq513agdh1/player

Hello friends! We're conducting a survey of US-based roasters on how you price your wholesale coffee, what your typical prices are, margin benchmarks, and goals for next year.

US-based roasters only this time.
Takes ~4 minutes to complete.

https://freshcup.com/take-the-wholesale-coffee-pricing-survey-for-roasters/

Want to contribute?

TIA

Our current operation mostly just roasts, and bags, with some onsite brewing for direct to consumer, but nothing from a canned or bottled perspective. Do any of your operations do any bulk brewing/canning of iced coffee & cold brew? Do you have to pasteurize it in any way? What equipment/machinery do you have in place? A lot of our customers have been asking for cold brew kegs, but we want to offer it the correct way.

any help, info or insight is appreciated!