Unsere Ladenröster haben eine Kapazität von 50 Gramm bis zu 15 Kilogramm pro Charge. Sie sind leicht zu installieren: einfach einstecken und loslegen! Sie sind die perfekte Wahl für die Röstung kleiner Chargen hochwertiger Kaffeespezialitäten.
Interessiert an einem automatisiertes Röstverfahren maximale Effizienz gewährleisten? Werfen Sie einen Blick auf unsere Industrieröster. Sie beginnen mit einer Kapazität von 15 Kilogramm pro Charge und bis zu 140 Kilogramm pro Charge.
Jede Maschine wird von Fachleuten in Handarbeit gebaut und einzeln getestet. Eine hohe Prozesssicherheit ist gewährleistet.
Wir bieten Ihnen eine Vielzahl von Gestaltungsmöglichkeiten, damit Sie den Kaffeeröster Ihrer Träume gestalten können.
Wenn Sie einen Giesen Kaffeeröster kaufen, können Sie sicher sein, dass Sie von Anfang bis Ende die beste Unterstützung und den besten Service erhalten.
Durch die Verwendung von hochwertigem europäischen Stahl, Gusseisen und Materialien haben wir zuverlässige Kaffeeröster mit einer langen Lebensdauer gebaut.
Handgefertigte Kaffeeröster, die einfach zu bedienen und zuverlässig sind und Ihnen die Technologie bieten, Bohnen mit mehr Kontrolle zu rösten als jeder andere Röster auf dem Markt.
Beginnen Sie jetzt mit nachhaltigem Rösten! Reduzieren Sie die Emissionen mit unseren elektrischen Röstern oder umweltfreundlichen Lösungen.
The podcast where all questions are asked, and the answers can never be too crazy. Real roasting topics, with real stories. We present to you: The Giesen Roastcast.
In every episode, we discuss important roast topics with well-known names from the roasting industry. With every time a different guest and different topic.
In this final episode of season 2 of the Giesen Roastcast, our host Filip will talk with Rubens Gardelli on how to become a good roaster. Rubens will take you through his learning process and what he thinks are essential steps to becoming a good roaster. Enjoy!
In this weeks podcast Filip invited Joanna Alm to talk about the subject ‘Women in roasting’. Joanna is the Managing Director of Drop Coffee Roasters, and on the Board of Directors of the Specialty Coffee Association. Enjoy!
What to do when a fire breaks out? How do you keep everyone in your roastery calm and collected during panic? Do you have an evacuation plan that still is relevant? Budha knows what to do.
Lisa Lawson has her own roastery in Glasgow, but the origin of finding her roastery goes abroad. To Australia. From there on out she rolled in the world of coffee and conquers the world of Omni roasting. But what exactly is Omni roasting
From our Giesen headquarters, Ashwin Wilke joined Filip in this episode to talk about the technical stuff of roasting. Maintenance, errors, and more! Ashwin is part of the Giesen support team and loves solving problems.
Filip is interviewing Jesper Alstrup. Jesper is fairly young, but don’t underestimate the knowledge he possesses. He is a student who’s been studying roasting defects, so if there is someone who knows what a roasting defect is, he is the man for you.
Filip invited Trish Rothgeb to the show and ask some questions regarding roasting on competition level. Trish is a licensed Q-Grader and credentialed Q Trainer by the Coffee Quality Institute.
Why sample roast if you can just get samples? Well, Filip Bartelak will explain why it is so important to roast your samples yourself. Filip Bartelak is a certified Q grader for Arabica and Robusta and SCAA Certified Lead Instructor.
Alexandru Niculae grew from being anti-coffee to the world’s best roasting champion! Filip invited Alexandru over to answer some questions regarding single-origin coffee. Enjoy!
Today’s episode is a special one! Our host and ambassador, Filip is taking a break this week and at Giesen Coffee Roasters we had a long-time friend joining the podcast. His name is Willem Boot! We talk about experiences, (future) goals, and brewing methods.
Today is the subject: color. With color, we can perceive a lot of information about the coffee we drink. But how do we read those colors and what machine or way of measuring is good or even the best?
In today’s episode, we are talking all about the sweet spot with Morten Münchow, a coffee-tech engineer at CoffeeMind. The sweet spot is where you get the exact flavour and taste out of your coffee that you think it’s best.
Dr. Smrke is a research scientist with passion for coffee. He will tell you how to keep your coffee as fresh as possible. From packaging after roasting to discussing how to store fresh green coffee, we discuss it all.
Today we have an interesting guest! Former roaster at a big coffee company and the owner of Nordkapp Coffee: Jasper Overdevest.
Today’s guest on the podcast is Emanuellis Ryklys, he’s an author, made his own coffee tool and is the founder of Crooked Nose roastery based in Latvia. With years of experience, Emanuellis gets a take on coffee trends and coffee culture. In this podcast, he shares his ideology of coffee and his way to success.
In this episode of the Roastcast, Cisca talks to Konrad Oleksak. He is the founder of SIMPLo and created a simple, yet strong brand.
The Giesen Roastcast where we talk about everything that has to do with coffee roasting. In this episode, Cisca talks to Daniel Humphries.
In this episode of the Roastcast, Cisca entered into conversation with Filip Åkerblom. He is the owner of the Scandinavian Coffee Consultant.
In this episode of the Roastcast, Huhg Kelly, triple winner of the Australian Barista Championships, talked about what it’s like to win and how you achieve such a high level.
In this episode of the Roastcast, Cisca Colijn and Sonja Björk Grant talked about being a woman in the coffee roasting industry. Some people say it’s a man’s world. But is this really true? Cisca and Sonja will tell you all about it.
In this episode of the Roastcast, Cisca Colijn and Sonja Björk Grant talked about being a woman in the coffee roasting industry. Some people say it’s a man’s world. But is this really true? Cisca and Sonja will tell you all about it.
The first episode, Cisca Colijn is joined by Tom Osborne. Together they talk about when it’s time to scale up. In terms of the coffee roaster, but also business-wise. When do you invest in a larger roaster? And when do you hire staff?
Bevor wir fortfahren können, benötigen wir weitere Informationen über Sie und Ihr Unternehmen. Das Formular Das Ausfüllen dauert nur wenige Minuten und hilft uns, ein individuelles Angebot für Sie zu erstellen.
Sobald Sie das Formular abgeschickt haben, werden wir Sie so schnell wie möglich kontaktieren.
Verfügbar von 07:00 - 17:00 Uhr (CET)
Bleiben Sie auf dem Laufenden und tragen Sie sich in unsere Mailingliste ein:
German 
English 
Dutch 
Spanish 
French 
Italian