
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.
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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

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.

Barista Hugh Kelly’s coffee top 5
The Host Milano is getting closer every day! We’re so excited about joining this exhibition. Next to the Host Milan, the 2021 Milan World Coffee

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.

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 a sample roaster?
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.

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 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

Facts about Giesen Coffee Roasters
When we start to talk about coffee, most of the time we can’t manage to stop. What can we say? At Giesen we don’t just love to build our coffee roasters, we love everything about the coffee process. Which is why we share these five facts about coffee.

Roasting coffee for cold brew – Giesen webinar #7
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.

When to use a heat soak?
Sometimes it can be convenient to use a heat soak when you’re roasting. But what does this really mean? And when exactly is this necessary?

Translating roast profiles from one roaster to another
A frequently asked question is how roast profiles can be transferred from one roaster to another. We will help you! Transfer the roast profiles from

5 facts about coffee
When we start to talk about coffee, most of the time we can’t manage to stop. What can we say? At Giesen we don’t just love to build our coffee roasters, we love everything about the coffee process. Which is why we share these five facts about coffee.

Replicating coffee blends – Giesen Webinar #6
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.

Air pressure Profiling for Unique Flavors
Willem Boot’s Roasting Essentials: Learn about air pressure profiling on Giesen machines and how this feature can be of great importance when finding that perfect roast.

The importance of coffee fermentation
A flavor-determining part of the coffee process is the fermentation of the coffee beans. In this article, we’ll explain how this process works and how it affects the final coffee.

Gas vs. Electric roaster; the main differences
We explain the main differences in specifications, use, and result between gas and electric roasters.

Drum Speed and Airflow – Giesen Webinar #5
In the monthly Giesen webinar #5, Willem Boot, David Sutfin, and Marcus Young cover topics various topics related to coffee roasting.

Using airflow when creating roast profiles
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.

Visiting the Giesen factory – Giesen Webinar #4
In Giesen webinar #4, Willem Boot, David Sutfin, and Marcus Young cover topics various topics related to coffee roasting. Also, we see Willem Boot visiting the Giesen factory in the Netherlands.

Creating profiles using drum speed
Willem Boot’s Roasting Essentials: Some of the more sophisticated features of the Giesen coffee roasting technology are the options to adjust drum speed and air pressure. We discuss this feature in this blog.

Heat soak or heat shock? – Giesen Webinar #3
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.

Using the heat soak or heat shock technique
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.

The Giesen Coffee Roaster settings explained
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.

Heat principles and airflow control – Giesen Webinar #2
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.

Temperature setpoint option
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.

Rate your roast and recognize flavors
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.

Our second-hand commercial roasters
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.

Giesen roasters and features – Giesen Webinar #1
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.

Moisture of green coffee beans
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.

Before you start roasting
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.

Coffee roast levels: the characteristics and differences
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.

Time to shift your business
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.

The coffee roasting basics; how to roast coffee beans
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?

Giesen Profiler Trial Announcement
Giesen Profiler Trial Ever wondered how the Giesen Profiler can help you find the perfect roast? Now you can find out… Today we released a

Giesen Profiler FAQ
Giesen Profiler FAQ Here you will find the Giesen Profiler FAQ: Frequently Asked Questions. If you have questions that are not listed, add them in

Azul ‘s new roastery: Rösterei am Deich
Bremen is known for its history and tradition. It has a fairytale style blended in with a cosmopolitan outlook. Sea trade has always been in

World Coffee Roasting Championship
The World Coffee Roasting Championship was held at the Taiwan International Coffee week. Giesen returned proudly as the Official Production Roaster Sponsor. Our team was

The power of being authentic
The power of being authentic – Written by Cisca October 2018: Giesen asked me to write a blog about my roasting experience with the W6A

Host Milano: Drink an espresso with us!
Host Milano: Drink an espresso with us! We’re heading to Milan! Milan, the capital of fashion and design is the home of the Host Milano.

Kronen Kaffee and their W60A
Karlsruhe – A city where diversity and uniqueness come together as one. The city has a lively cultural landscape and houses over 50 museums, theatres

Anthony Huy Nguyen: Ambitions
Anthony Huy Nguyen: Ambitions The World Coffee Roasting Championships will be held at the Taiwan International Coffee week. Giesen returns as the Official Production Roaster

‘Jeg vil kjøpe kaffe!’
‘Jeg vil kjøpe kaffe!’ Translated, this means “I want to buy coffee!”. And that’s possible because this Giesen W6A has arrived in Alta. Alta is