Diedrich has launched the DR-3 Roaster with a capacity as low as 1kg up to 3kg (6.6lbs) as the name infers. It is only the second machine to carry the DR name, which seems to be the way the company is moving their branding. It’s a nice looking roaster, with the modern features you’d expect, […]
DIEDRICH LAUNCHES THE DR-3 Read More »
Melbourne coffee roastery St Ali, has come under fire online over its promotion of two free rapid antigen tests with purchases of coffee or merchandise over AUS $159.99. The offer was sent through text message to special VIP customers. In the text, it said: “We’ve been fortunate to secure a limited number of Rapid Antigen
MELBOURNE ROASTER CRITICISED OVER SELLING COVID TESTS WITH COFFEE MERCHANDISE Read More »
[00:00:23.950] – Nick Baskett Massimilliano Pogliani, welcome to the show. The CEO of Illy Caffè. We’re going to be talking to you today about B Corps certification. I am so happy that you agreed to talk to us about the subject area. I was saying to just a little bit before the show that we
ILLY CAFFÈ CEO, MASSIMILIANO POGLIANI TALKS B-CORP CERTIFICATION WITH BARTALKS Read More »
Many press releases we received are not considered for publishing, so when we were contacted by Groundwork Coffee to run a story about their mission relaunch; we looked them up. Although there are a lot of fairtrade coffee companies out there, the number of committed organic coffee companies is much smaller. The company website goes
ORGANIC GROUNDWORK COFFEE SHOP LAYS OUT UPDATED MISSION Read More »
Innsbruck, Austria, 01 September 2021 The recently launched PIII series models by our partners Probat are 100% Cropster Control & Replay assist ready from the factory for all customers. That means Cropster customers planning to buy or who already own a PIII series model can: Read all key measurements used for roast profiling with our
PROBAT PIII SERIES FULL INTEGRATION WITH CROPSTER Read More »
Cropster, the company behind a leading independent software for roasters, issued a press release announcing the launch of new features, including Bean Curve Prediction and First Crack Prediction using the companies proprietary A.I. algorithms that have had the opportunity of being refined with more than a years worth of feedback. The update is another step
CROPSTER’S NEW A.I. FEATURES – BEAN CURVE & FIRST CRACK PREDICTION Read More »
Cropster seems to be on an innovation kick this year. Not long after the last update, only two months ago, which predicted first crack, the company now has another important update. This one helps roasters get consistent results between batches by taking the guesswork out of the equation and bringing it all back to quantifiable,
CROPSTER HELPS ROASTERS WITH CROSS-BATCH CONSISTENCY Read More »
The water you use to brew your daily cup of coffee has an impact on how the coffee brews, the flavour you will experience and the overall character of the cup. If you are an espresso drinker, water will constitute around 90% of the coffee you drink, and if you prefer brewed coffee, you’ll be
THE INFLUENCE OF WATER ON ROASTING – PART II Read More »
On March 10th, Cropster released Artificial Intelligence (AI) based 1st Crack prediction. This is the second feature Cropster has released based on its ground-breaking work with machine learning, and there is more to come. Last year, Cropster introduced an industry-first – AI-based curve prediction. Cropster AI solutions work with any coffee roasting machine that connects
CROPSTER A.I. PREDICTS FIRST CRACK Read More »
Cast your minds back if you will to 2012. It was the year that the Queen celebrated 60 years on the throne, the UK basked in the reflected glory of its Olympic and Paralympic athletes and the US re-elected Barack Obama as president. In the coffee world, there was a consensus that water could influence
HOW WATER INFLUENCED OUR COFFEE ROASTING Read More »
Coffee cupping is a process by which individual coffees can be analysed. It is a process which requires minimal equipment, is easily repeatable and requires little skill to perform (although identifying the more subtle flavours and characteristics does require experience and knowledge). The coffee industry uses cupping for a number of reasons and it is
ROASTERS TABLE – DEVELOPING CUPPING SKILLS Read More »
It will soon be 10 years since Carvetii fired up their roaster for the first time. CEO Gareth Kimble, shares the lessons he learned over those years
LESSONS FROM 10 YEARS OF ROASTING Read More »
