Blog

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.

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.

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’!

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.

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.

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.

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.

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 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.

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!

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!

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!

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.

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.

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

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!

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!

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.

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.

The 2021 World Barista Championship featured an unprecedented array of exotic coffee types. For example the Eugenioides beans.

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!

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!

Today we have an interesting guest! Former roaster at a big coffee company and the owner of Nordkapp Coffee: Jasper Overdevest.

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

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.

Willem Boot shares his experiences on roasting coffee using Giesen Profiler software. Read all about it here!

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!

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

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

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.

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

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.

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.

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

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

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

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

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

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.

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.

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!

Espresso is a brewing style and there are some specific perimeters for roasting to consider. We’ll discuss them today!

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

Espresso is a brewing style and there are some specific perimeters for roasting to consider. We’ll discuss them today!

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

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

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!

Espresso is a brewing style and there are some specific perimeters for roasting to consider. We’ll discuss them today!

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

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

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

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

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.

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.

Espresso is a brewing style and there are some specific perimeters for roasting to consider. We’ll discuss them today!

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

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.

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.

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!

It’s important you know how to build roast profiles from scratch and how to strategize the development of your roast profile.

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.

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

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.

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

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.

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

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.

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

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.

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

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

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.

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!

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

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

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 requires a slightly different approach than roasting for ‘normal’ coffee, which we would like to tell you more about in this blog.

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?

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

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.

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.

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.

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.

We explain the main differences in specifications, use, and result between gas and electric roasters.

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

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.

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.

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.