Join us for a short conversation with Veronika Galova, the Head of Marketing at ROEST, and a proud partner of Standart Issue 23.
Would you tell us a little more about the hybrid drum technology and what this delivers to the user?
Basically, it's the best of both worlds! What do we mean by that? When developing ROEST we took the best of two roasting technologies—small hot air and conventional open drums—and combined them. This hybrid technology gives roasters a ton of advantages, ensures consistency, and provides production-ready power.
'The more information you can get from the roaster, the more you can improve your roasting skills.'
The drum itself is fixed and paddles actually agitate the coffee. Hot air passes through openings in the drum wall and moves diagonally across the roasting chamber, creating a uniform heat distribution throughout the entire length of the drum. The coffee moves almost like a constant breaking wave, falling over the heated air with each rotation, with time to absorb the applied heat.
There are two ways of controlling the machine: power and temperature. Altering the power percentage directly changes the power input to the heating elements, whereas adjusting the temperature triggers an automatic change of power input so that the correct temperature is achieved. For more details about how it works, please visit our website here.
What is the tech behind the automatic first-crack detection system?
Another of ROEST’s innovative features is its detection system which makes it the first sample roaster to automatically register the First Crack. A godsend for those looking to achieve super high consistency across individual batches and revealing the true potential of every cup.
For businesses roasting multiple batches per day, it is an enormous relief: now you can finally rely on automatic technology to help you perfect the without much attention and interaction. Coffee professionals see the value in a new information to work with and learn from, and for newbies in roasting, it is a great help on their path to roasting glory.
How it works: The sample roaster automatically detects and registers the first crack and based on a pre-set development time, roasts the coffee without any human input. Traditionally, first crack detection is registered manually, by listening closely to the roaster for sounds of the first crack. Naturally, that is not always consistent. Automatic detection keeps all your roasts consistent and in our customer’s words “You don’t have to stand and watch the coffee all the time.”
How does ROEST provide for the beginner roaster to improve their skills through connectivity?
With the ROEST sample roaster, you can measure bean or environmental temperature, exhaust temperature, adjust drum speed, power, and the fan. All with digital precision. The more information you can get from the roaster, the more you can improve your roasting skills.
The roaster connects through Wifi to a dedicated roasting web portal on your device. Here you can follow the live view of all your roasts, create and share your profiles, and store your roasting logs in the cloud.
This interview was published in partnership with ROEST.
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