Sample roaster

 

This roasting machine is primarily used for roasting samples, so we call it a sample roaster.

Producers at the origin send small quantities of green bean samples to green bean importers. After roasting and cupping these samples, the importers decide whether or not to make a purchase. Since the samples sent from origins or processing stations are usually small in quantity but high in variety—typically around 50g or 100g—these compact sample roasters were specifically developed for this purpose.

The primary purpose of sample roasting is to quickly identify the quality and flavor profile of green beans, especially when evaluating a wide variety of samples.

The sample roasting protocol should be kept as simple and streamlined as possible. This involves using a fixed batch size (e.g., 100g), consistent roast times, and stable airflow.

Coffee beans reveal their primary acidity and aroma during the peak of the First Crack. Therefore, sample roasting typically targets a drop time during the "rolling" first crack, usually between 7 and 9 minutes. A common profile is to reach the start of the first crack at 7–8 minutes, then drop and cool the beans at the peak of the crack.

Cupping begins 4 hours after cooling.