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Giesen Profiler 2.0 is here!

We are thrilled to announce the launch of the highly anticipated Giesen Profiler 2.0. This awesome software update, which is available from January 31st, is set to revolutionize the way coffee roasters approach their craft.

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Blog

Giesen Profiler 2.0 is here!

We are thrilled to announce the launch of the highly anticipated Giesen Profiler 2.0. This awesome software update, which is available from January 31st, is set to revolutionize the way coffee roasters approach their craft.

news

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.

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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.

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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.

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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!

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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!

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Behind The Roast

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.

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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.

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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’!

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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.

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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.

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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.

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Behind The Roast

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.

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news

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.

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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.

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Behind The Roast

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.

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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.

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Behind The Roast

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.

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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!

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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.

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Nieuwe release: W6 Pro

Waar ben je naar op zoek in een brander? Consistentie? Geautomatiseerd branden? Geweldig design? Kwaliteit? Onze NIEUWE W6 Pro heeft het allemaal! Geautomatiseerd branden om je brandproces onder controle te krijgen met de W6 Pro.

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webinar
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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!

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podcast
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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!

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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!

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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.

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Custom coffee roaster
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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!

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CozoCoffee
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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.

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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.

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Spring trends
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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!

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espresso
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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.

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Unorthodox Roasters
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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.

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