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Sample roasting is a critical aspect of the coffee industry, often overlooked in its significance. This month we focus on the potential of the Giesen sample roasters; the WPG1 and WPE1.
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.
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.
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.
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.
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.
Espresso is one of the most popular coffee varieties. It is a brewing style and actually not a roasting style although there are certain useful tips to consider. Espresso means that in a short period of time we try to extract as much flavour from the coffee as possible.
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.
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.
The 2021 World Barista Championship featured an unprecedented array of exotic coffee types. For example the Eugenioides beans.
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!
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.
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.
Webinar #16 focused on roasting trends for the future. Willem, Marc Weber, and Jaime Duque (Coffee Quality Institute) talked about it.
Last webinar #15 focused on troubleshooting roast profiles. They talked about things you can look at before, during, and after roasting.
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: 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.
It’s important you know how to build roast profiles from scratch and how to strategize the development of your roast profile.
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
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.
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.
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.
Manipulating the Pa is basically the underpressure in the roasting system. That way, the roast master can accelerate or slow down the Rate of Rise
“Pressure Profiling” Unique features Many drum roasting machines share similar concepts in their design and function. Giesen machines come with unique features. In general, drum roasters