
WCRC 2023 recap – Four days of intense roasting
The WCRC 2023 hosted in Taipei brought together the world’s top roasters to showcase their skills and battle for the title.
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WCRC 2023 recap – Four days of intense roasting
The WCRC 2023 hosted in Taipei brought together the world’s top roasters to showcase their skills and battle for the title.

World Coffee Roasting / TaKao Championships featuring Giesen roasters!
Read all about the World Coffee Roasting / TaKao Championships featuring Giesen roasters! Both take place in Taiwan.

Behind the Roast at HOST Milano 2023!
Willem Boot visited the Giesen stand at HOST Milano 2023! Check out this edition of Behind the Roast to see what products were on display at the Giesen stand.

Coffee talk: What is it like to roast coffee on an industrial Giesen roaster?
Welcome to this captivating article where we delve into the world of coffee roasting on an industrial Giesen roaster. In this interview, we have the

World of Coffee 2023 – Athens
It’s not long before it’s going to happen; the World of Coffee! The biggest coffee event of the year will take place this time in Athens. Also, this year, more than 200 exhibitors will present their latest innovations and products. The fair in Milan was a great success, and that’s why we look forward to seeing you again in 2023 in Athens! We will be at booth 3-J45 and continue reading this blog to find out what will be on display at our booth.

Specialty Coffee Trends In Coffee-Producing Countries
Welcome to this newest episode of Behind the Roast. This months subject are the growing trends we see worldwide in terms of specialty coffee. This trend has been increasing in coffee-producing countries.

5 Benefits of Using an Industrial Coffee Roaster for Your Business
If you own a coffee shop, investing in an industrial coffee roaster could be one of the best decisions you make for your business. These

How special processes like fermentation affect roasting
Welcome to this newest episode of Behind the Roast. Willem talks about different processing methods and how they can effect the roasting and taste of coffee.

The joy of coffee – Aharon Vaknin & Willem Boot
In this episode, Willem shares his personal experience of meeting Aharon Vaknin, a coffee roaster who is fascinated by the flavor of freshly prepared geisha coffee.

Coffee Roasting on a Large Scale: Giesen Australia and the W140A Industrial Coffee Roaster
Meet Richard Muhl, the passionate coffee roaster and gas combustion engineer who has been roasting coffee for 16 years.

Selecting and roasting coffee components for filter preparation
In this episode, Willem discusses the subject ‘Filter’. We are so excited to share our enthusiasm about the great profession and craft of roasting coffee. We hope you love it as much as we do.

Sustainable Coffee Roasting: A Guide for Coffee Shop Owners
As a coffee shop owner, you have a unique opportunity to make a positive impact on the environment and promote sustainable practices in the coffee industry. By adopting sustainable coffee roasting practices, you can reduce your environmental footprint, support farmers who use sustainable methods, and offer your customers high-quality, eco-friendly coffee.

Optimizing roasting profiles with Giesen Profiler
In this episode, Willem discusses the subject ‘Giesen Profiler’. We are so excited to share our enthusiasm about the great profession and craft of roasting coffee. We hope you love it as much as we do.

The reuse of coffee grounds
This article delves further into the different ways in which you or your customers can utilize used coffee grounds. Additionally, you can download an overview of these methods for reference.

Distributor focus Giesen India
Introducing Anand Alwan, the head of business for Giesen Coffee Roasters in India! Anand recently joined the Giesen team and took the opportunity to visit our headquarters and production facilities in the Netherlands. Get to know Anand through this article or the video at the bottom of this page!

Highlights of 2022
In this article, we will take a trip down memory lane and revisit the year 2022. We will look back at all of the things that we shared and the new projects that we started during this time. Whether you are a long-time reader or a newcomer to our content, we hope that this retrospective will provide you with a deeper understanding of who we are and what we do. So, sit back, relax, and let us take you on a journey through the year 2022 as we share our highlights with you. Enjoy reading!

The Holy Grail of consistency
In this episode, Willem discusses the subject ‘consistency’. We are so excited to share our enthusiasm about the great profession and craft of roasting coffee. We hope you love it as much as we do.

Roaster Maintenance Tips for Your Coffee Roaster
Maintaining your coffee roaster is crucial for maximizing its lifespan and ensuring the safety of your operation. In this blog, we focus on cleaning and

Client Spotlight: Macinare Caffe
Every roastmaster has their own story. In this spotlight, Ricardo Robles, the owner of Macinare Caffe. In Guatemala, they roast coffee on their Giesen W6A. Let’s get to know him and his company.

Basics of a powerful roast
In this blog, we’ll tell you all the secrets of coffee roasting basics! You’ll discover the basic aspects of a powerful roast, Two roasting errors and how to prevent them and tips of other roasters on great roasting sources.

Autumn inspiration
In this autumn season, we want to give you some inspiration for new recipes to try out! We chose 5 recipes that bring a little bit of warmth into this chilly season. For one of these recipes we made a video with a step-by-step ‘how to’!

Client Spotlight: PASSMAR
Every roastmaster has their own story. In this spotlight, Salvador Benítez, the owner of PASSMAR. In Del Valle, Mexico they roast coffee on their Giesen W6A. Let’s get to know them and their company.

Pressure profiling with Giesen roasting machines
In this episode, Willem discusses the subject ‘pressure profiling’. We are so excited to share our enthusiasm about the great profession and craft of roasting coffee. We hope you love it as much as we do.

The Tasty World Of Special Fermentation Techniques
Today, special fermented coffees are the new trend in the world of specialty coffee. Traditionally, the taste of over-fermented coffee has been considered a serious taste defect and can ruin the quality of the coffee and significantly damage the reputation of the producer.

Client Spotlight: Röstbar GmbH
Every roastmaster has their own story. In this spotlight, Christian Arneitz, the owner of Röstbar GmbH. In Villach, Austria, they roast coffee on their yellow Giesen W6E. Let’s get to know them and their company.

Roasting dialogues with Jaime Duque
Today, special fermented coffees are the new trend in the world of specialty coffee. Traditionally, the taste of over-fermented coffee has been considered a serious taste defect and can ruin the quality of the coffee and significantly damage the reputation of the producer.

Waste management: focus on sustainability
Coffee is a day-to-day product and the process of creating coffee takes various steps. In all these steps we can review our process and implement tips and tricks to become more sustainable. In this article, we discuss topics such as how to recycle used coffee grounds, milk, and cups.

Roasting decaf coffee
Decaf coffee is often dismissed by specialty coffee roasters as an uncool coffee category. The consumption of decaffeinated coffee beans has been steady over the past 10 years. On average, decaf coffee is about 15% of overall coffee consumption and it appears that specifically, millennials have taken a growing interest in enjoying decaf coffee beverages.

The buzz about decaf coffee
Decaf coffee is often dismissed by specialty coffee roasters as an uncool coffee category. The consumption of decaffeinated coffee beans has been steady over the past 10 years. On average, decaf coffee is about 15% of overall coffee consumption and it appears that specifically, millennials have taken a growing interest in enjoying decaf coffee beverages.

Roasting phases; different stages of roasting
The chemistry of coffee roasting has always fascinated me. We should consider the roasting process as a fundamental stage in a coffee’s journey from seed to cup. It unlocks the potential of the green coffee beans by creating hundreds of aromatic compounds. It also makes the beans brittle and porous enough to prepare the coffee for grinding and brewing.

Walking the curve
The chemistry of coffee roasting has always fascinated me. We should consider the roasting process as a fundamental stage in a coffee’s journey from seed to cup. It unlocks the potential of the green coffee beans by creating hundreds of aromatic compounds. It also makes the beans brittle and porous enough to prepare the coffee for grinding and brewing.

Coffee trends 2022 – Summer inspiration – Part two
Each year new types of coffee are being created and each season calls for a different approach. In the summertime, we enjoy the weather and the long evenings. Below you find some coffee trends, trend colors, and summer recipes. Enjoy part two!

Coffee trends 2022 – Summer inspiration – Part one
Each year new types of coffee are being created and each season calls for a different approach. In the summertime, we enjoy the weather and the long evenings. Below you find some coffee trends and tips & tricks on how to implement them in the summer. Enjoy!

Summer, global warming, and sustainable roasting
It’s getting hot these days and that makes sense because it’s summer, but it is also getting hotter each year because of global warming. As Giesen, we strive to become more sustainable, but we also want to inspire each other to become more sustainable. In this article, we discuss some tips & tricks. Enjoy!

The revolution of special process coffees
Like so many coffee producers worldwide, Gesha Village has been experimenting with various controlled fermentation and special process protocols, like anaerobic fermentation and carbonic maceration. Willem Boot recently enjoyed multiple days cupping new harvest coffees produced by Gesha Village Estate at their coffee laboratory in Addis Ababa.

From Finca La Cabra to my Giesen roaster
In this column Willem Boot talks about his plantation in Finca La Cabra. Which beans he grows and how he uses his Giesen Sample roaster.

New release: W6 Pro
What are you looking for in a roaster? Consistency? Automated roasting? Great design? Quality? Our NEW W6 Pro has it all! Automated roasting to getting your roasts under control with the W6 Pro.

World of Coffee 2022 Milan
Next week the time is finally there: World of Coffee 2022 Milan! This time in Italy, the birthplace of the espresso. This year’s show floor

From house blend to espresso blend – Giesen webinar #23
This webinar, it’s all about creating coffee blends. Willem will explain the theory behind the creation of blends, and will show how blending your coffee goes in practice. Enjoy the summary!

The challenge of creating great coffee blends
Creating a balanced and intriguing coffee blend can be very challenging and requires ample planning, persistence, and patience. Read all about it in Willem’s column!

Colombian roasting profiles with Jaime Duque – Giesen webinar #22
This webinar, it’s all about the Colombian coffee roasting culture. Willem pays a visit to Jaime Duque in Colombia. During this webinar, he shows Willem around in his coffee quality institute. Willem and Jaime talk about Colombian coffee and Jaime will also perform a roast on his Giesen W1A.

Roasting strategies for exotic and special process coffees – Giesen webinar #21
Exotic coffees are varieties that are different from what we consider the common standard varieties. During Webinar 21, Willem Boot discusses the meaning of exotic and special process coffees. Besides that, he will also discuss some of his special coffees, performer a roast and even does some cupping. We wrote a summary of this interesting webinar.

Roasting techniques for exotic varieties and special process coffees
The 2021 World Barista Championship featured an unprecedented array of exotic coffee types. For example the Eugenioides beans.

Top 10 Giesen Webinar tips 2021
In 2021, Willem also presented a new webinar every month. He again covered many important topics including Giesen Profiler, roasting for espresso and roasting safety. From all 12 webinars, we extracted the 10 best tips that you should definitely not miss. Have fun reading!

Top 9 Giesen Roastcast tips – Podcast
st is a fact! And if you ask us, the season was more than successful! We had the opportunity to talk with many successful and inspiring people who all shared great experiences and tips with us. In this retrospective, we share the 9 most striking and inspiring words from all nine guests. Let’s look back together!

The Giesen Roastcast summary #9 Jasper Overdevest – Big or small?
Today we have an interesting guest! Former roaster at a big coffee company and the owner of Nordkapp Coffee: Jasper Overdevest.

The Giesen Roastcast summary #8 Emanuellis Ryklys
The guest on the podcast was Emanuellis Ryklys, he’s an author, made his own coffee tool and is the founder of Crooked Nose & Coffee Stories

Giesen Profiler – Using triggers and profiles – Giesen webinar #20
Today’s topic specifically focused on the Giesen Profiler. We will discuss some features and also go over some of the triggers and events in the software. In my opinion, it’s the very best roasting software out there.

Giesen Profiler – Cutting edge software for profile roasting
Willem Boot shares his experiences on roasting coffee using Giesen Profiler software. Read all about it here!

New year, new developments: Giesen expands
We started in 2006 with the idea of making coffee roasters and luckily, we have grown a lot in all those years. New roasters have been added, larger projects have been completed and we continued to develop. Now it’s time for another exciting step: expansion!

Waves of coffee
The “Waves of Coffee” is a designation of different periods that indicate the development of coffee consumption. A total of 5 waves.

The Giesen Roastcast summary #7 Konrad Oleksak
In this episode of the Roastcast, Cisca talks to Konrad Oleksak. He is the founder of SIMPLo and created a simple, yet strong brand.

Heat transfer; cast iron vs. other materials – Giesen webinar #19
Last webinar #18 focused on heat transfer. Willem talked about the benefits of cast iron and all other things you need to know about this material. Besides that, he also takes a look at other materials like steel and gives his honest opinion.

Calculating the carbon footprint – Giesen webinar #18
This webinar #18 is about calculating the carbon footprint of your coffee company. Whether you are a retailer, producer, exporter, or roaster. I think understanding how to go about calculating this carbon footprint is key.

Calculating your coffee companies carbon footprint
Calculating your coffee company’s carbon footprint is a priority for basically all actors in the coffee value chain.

Client Spotlight: Drip Roasters
wners of Drip Roasters. In Bern, Switzerland, they roast specialty coffee on their white Giesen W6A. Let’s get to know them and heir company.

How to successfully roast dark – Giesen webinar #17
Last webinar #17 focused on how to successfully roast dark. Willem talked about the legacy of Alfred Peet, dark roast profiles, structural changes with roasting dark and more. We wrote a summary of it.

Custom coffee roaster: wooden handles
We are definitely proud of our Giesen coffee roasters. With the whole team, we do everything we can to produce the most beautiful roasters. Besides the fact that quality is important, we also give our customers the chance to customize their roaster as much as possible. How exactly do we offer this? With our custom choices!

Roasting dark coffee – with Alfred Peet
Willem Boot shares his experiences on roasting coffee with the legendary coffee guru Alfred Peet. Read all about it here!

Roasting trends for the future – Giesen webinar #16
Webinar #16 focused on roasting trends for the future. Willem, Marc Weber, and Jaime Duque (Coffee Quality Institute) talked about it.

Roasting trends for the future
Coffee producers roasting their own coffee is becoming one of the hottest roasting trends in the industry. Let’s discuss more trends.

Troubleshooting roasting profiles – Giesen webinar #15
Last webinar #15 focused on troubleshooting roast profiles. They talked about things you can look at before, during, and after roasting.

Client Spotlight: CozoCoffee
Every roastmaster has its own story. They roast through great passion and keep on learning. Oskar is one of them! He is the owner of CozoCoffee, located in Sweden, and roasts on a Giesen W15A. Let’s get to know him and his company.

Summer trends 2021
Summer has arrived! Time for long evenings and of course lots of coffee roasting. We share some summer trends you don’t want to miss.

Roast tips: Troubleshooting Roasting Profiles
One of the questions asked is how to design a roasting profile from scratch. I’d like to provide you with some practical roast tips.

Client Spotlight: Jericho Coffee Traders
Say hello to one of our clients from Oxford: Jericho Coffee Traders. They’ve got their own Giesen roaster. Let’s get to know them.

Top 10 summer destinations that own a Giesen
Let’s look at 10 perfect summer destinations. We may still be limited in traveling from one country to another but we can already dream!

Roast safety & fire prevention – Giesen webinar #14
Espresso is a brewing style and there are some specific perimeters for roasting to consider. We’ll discuss them today!

How to prevent coffee roasting fires
Willem Boot’s Roasting Essentials: Fires in coffee roasteries are unfortunate events. Willem shares his knowledge on how to prevent them.

Roasting light consistently – Giesen webinar #13
Espresso is a brewing style and there are some specific perimeters for roasting to consider. We’ll discuss them today!

Client Spotlight: Le café qui fume
We like to introduce you to our clients: Julien & Nolwenn Blaudeau. They are the roasters at Le café qui fume.

Roasting light consistently
Willem Boot’s Roasting Essentials: Learn about how you can roast lighter coffee on a consistent basis. Willem shares tips and his personal experiences.

Spring trends 2021
Every season has its own trends. Today we share the spring trends of 2021 that you can’t miss. Combine with your roastery or Giesen roaster!

Roasting with the roast profiler – Giesen webinar #12
Espresso is a brewing style and there are some specific perimeters for roasting to consider. We’ll discuss them today!

Spotlight: Giesen USA Distributor
One of the Giesen USA Distributor is Katie Cates. She is the head roaster at Mechanic Coffee. Let’s get to know her!

Why do you need Giesen sample roasters?
Willem Boot’s Roasting Essentials: Learn about the unique features and advantages a Giesen sample roaster can give you.

Giesen coffee roasters transport: peripheral matters
We have already discussed all the Giesen coffee roasters’ transport options. Now it’s time to look at the peripheral matters as well.

Spotlight: Giesen Scandinavian Distributor
Filip Åkerblom is a Giesen Scandinavia distributor. He is the roastmaster at Scandinavian Coffee Consulting and likes to get to know us.

How to: buying green coffee beans
Every roast starts with a good quality of green coffee beans. But what are the options for buying green beans? We will tell you all about it.

Spotlight: Giesen Czechia Distributor
We like to introduce you to our Giesen Czechia Distributor. His name is Radek Kolombo, and he is a roastery manager at Nordbeans Coffee Roasters.

Blending and roasting for espresso – Giesen webinar #11
Espresso is a brewing style and there are some specific perimeters for roasting to consider. We’ll discuss them today!

Giesen transport: all you need to know
It is time to clarify the Giesen coffee roasters transport options. That way you can use your own Giesen roaster in no time.

Roasting For Espresso
Willem Boot’s Roasting Essentials: Learn about how you roast coffee for espresso in particular. Willem shares his knowledge and experience for you to implement in your coffee activities.

Important milestones to understand your roast better
Willem Boot’s Roasting Essentials: Learn about how you manage roasting even if you don’t have access to sophisticating software. Some milestones can help you with understanding the roast. This way, you can build a roast profile from scratch.

Spotlight: Giesen Lithuania Distributor
Get to know Darius, our Giesen Lithuania Distributor. He is the head roaster at Vero Coffee House. You can find him and his two Giesen roasters in Kaunas, Lithuania. We asked him some questions!

How to build roast profiles from scratch – Giesen webinar #10
It’s important you know how to build roast profiles from scratch and how to strategize the development of your roast profile.

Spotlight: Giesen Colombia Distributor
We like to introduce you to our Giesen Colombia Distributor: Jaime Duque. He is the founder of JAIME DUQUE LONDOÑO S.A.S. in Bogota.

Coffee roasting defects and how to prevent them
Willem Boot’s Roasting Essentials: Learn about the most common roasting defects, and strategies how to prevent them.

Spotlight: Giesen Georgia Distributor
You can find our Giesen distributors across the world. One of them is the Giesen Georgia Distributor Giorgi. He is the finder of Coffee LAB.

Custom coffee roaster: accent color
Choose the accent color of your coffee roaster. We give you the chance to customize the roaster as much as possible! Let’s dive into it!

Reading coffee beans for profiling – Giesen webinar #9
Besides relying on your powerful roasting software, it’s very important you take a look at what kind of beans you have. This way, you can strategize the

Client Spotlight: Ghostbird Coffee Company
Let’s get to know one of our clients: Ghostbird Coffee Company! They use a beautiful white Giesen W6. Like to see it? Visit their store in Kuala Lumpur. We talked with roaster Thomas Ooi.

Spotlight: Giesen UK Distributor
We would like to introduce a new Giesen distributor to you: Tom! He lives in the UK. Let’s get to know him better.

Roasting coffee you’ve never roasted before
Willem Boot’s Roasting Essentials: Learn about the airflow setting on Giesen machines and how this feature can be of great importance when finding that perfect roast.

Miss Morrison blog: ‘What a year we had!’
Our ambassador Cisca Colijn, owner of the coffee roastery Miss Morrison, likes to share her thoughts. This time, it’s about the past year and the

Custom coffee roaster: overall color
We give you the chance to customize the roaster as much as possible! What does this mean, exactly? We’ll discuss this with you today.

Client Spotlight: Unorthodox Roasters
It’s time for a new client spotlight. This time, we asked Unorthodox Roasters to share their story with us. You can find their roastery, as well as our Giesen, in Kinross, the United Kingdom. Let’s get to know Chris Bode, one of the owners.

Roasting business planning – Giesen webinar #8
Starting up your coffee roasting business can be very tricky. Especially in the beginning, a lot of things will come over you and there are

The different types of heat transfer
We explain the different types of heat transfer you face when you’re roasting coffee.

Client Spotlight: ESTATE ROASTERY
We are proud of all the unique and inspiring places our Giesen coffee roasters get the chance to roast. In this client spotlight, we introduce some of these companies. First off: ESTATE ROASTERY. Let’s get to know Billy Susanto, the head roaster.

Introducing Giesen ambassador Cisca Colijn (Miss Morrison)
The more knowledge the better, right? Therefore, at Giesen, we’ve got some great ambassadors who know everything about the craft of roasting. One of our newest members is Cisca Colijn from Miss Morrison. Let’s get to know her!

The joy of Aharon Coffee
Introducing Aharon Coffee, a stylish, quality-minded and joyful coffee roasting café in the heart of Beverly Hills in sunny Southern California.

7 facts about coffee roasting
There is so much to tell about roasting coffee. Therefore, we share these seven facts about roasting you need to know. 1. The moisture vaporized