This figure has more than likely increased because of the Covid-19 pandemic, too. A recent study from the Pew Research Centre found that 90% of US citizens said the internet was “essential” for them during the pandemic.

As a result, the coffee industry has also shifted online. It’s becoming increasingly important for producers, traders, and roasters to develop an online presence to effectively market and sell their coffees through ecommerce platforms.

To learn more about the rise of ecommerce in coffee, I spoke with Jolene Zehnder, Director of Sales and Operations at Mercon Specialty, Craig Russell, Managing Director and President of Mercon Specialty, and CEO of Bean Box, Matthew Berk. Read on to learn about how ecommerce has become more prominent across the sector.

You may also like our article on how digital marketing has evolved in the coffee industry.

What is ecommerce?

Ecommerce can be broadly defined as the buying and selling of goods over the internet. 

Today, almost anything can be purchased online, from cars to groceries to roasted coffee. In general, ecommerce markets can be:

• Business-to-business (B2B)
• Business-to-consumer (B2C)
• Consumer-to consumer (C2C)
• Consumer-to-business (C2B)

As automation has become more prevalent in everyday life for most people, consumers are increasingly more able to make purchases without the need to speak to another person. 

However, while it may seem like online marketplaces offer a more straightforward way to sell products, there are still challenges which businesses must contend with as far as ecommerce is concerned. 

Company websites must be user-friendly, otherwise customers may look elsewhere to purchase their goods. 

This means providing a quick and easy-to-use interface for buying products, as well as enough information on the product itself so that consumers can feel informed.

Jolene explains why ecommerce has become so popular in the coffee industry.

“Ecommerce suits the coffee industry in general,” she says. “Being able to order coffee online and arrange your delivery options means you can do everything you need to.

“You don’t need to have that face-to-face connection. Now, you can buy a car online and have it delivered to you,” she adds. “It’s the same with coffee, so I think we’re going to continue to see ecommerce evolve in the industry.”

Ecommerce in coffee

There’s no doubt that the coffee industry has grown exponentially over the past couple of decades. This includes the market for ecommerce.

According to sales figures from Amazon, coffee was the most popular food and beverage category in 2018. In that year, Amazon’s coffee sales alone totalled around US $140 million.

Considering this data was pre-pandemic, too, it’s more than likely that growth has skyrocketed since then. 

Altogether, this means that now, more than ever, coffee brands must be competitive when selling online. 

Roasters

Matthew Berk, along with his business partner, launched Bean Box around eight years ago in Seattle. Bean Box is a multi-roaster subscription service in the US.  

 “My co-founder and I had come from a software engineering background, and neither of us were coffee lovers.”

Although Matthew didn’t have much coffee knowledge at the outset, he tells me the data he received from Bean Box’s initial stages provided insights into how the demand for high-quality coffee was growing.

“The business didn’t grow in the way we wanted to, but we received a lot of data on which kinds of consumers purchase which kinds of coffees,” he tells me.

However, Matthew points out that entering the specialty coffee market can be daunting for new roasters and coffee producers.

“There are a lot of third wave coffee shops in Seattle, but I don’t have the same level of expertise as the people working in them,” he says. “I don’t know what all the trends are. 

“I still go into cafés where, unfortunately, I’m sometimes made to feel bad for knowing less about coffee,” he adds.

For roasters, selling coffee (as well as brewers and coffee equipment) online can help to educate less-informed consumers in a constructive way. Ecommerce platforms can provide all the necessary information about coffees – including tasting notes and roast profile – while still offering an efficient, streamlined user experience.

Traders & producers

Navigating ecommerce can be more difficult for those who are making commitments to purchase or sell larger amounts of coffee, such as traders or producers. These B2B marketplaces are often not as well-developed or prominent as B2C ecommerce platforms, with fewer options available in many cases.

However, Jolene says that green coffee buyers often feel more secure when sourcing through a dedicated platform, especially when it offers a high-quality service. 

To this end, she explains how Mercon provides samples to customers from its green coffee ecommerce platform.

“We send samples to them, so they get to taste the coffee before they purchase it,” she says. “This is so it’s not a blind guess of which coffees they’re purchasing. 

“We follow the same protocols when we send out green or roasted samples to customers,” she adds. “We can just remove the sales aspect if customers don’t want to talk with a salesperson.”

Jolene explains how automation is advantageous for both producers and traders.

“Ecommerce allows us to trade with smaller roasters,” she says. “If a roaster wants to buy one bag or one container, it equals the same amount of transaction time. If we can automate the process, we can actually sell coffee to more customers across the board.”

Why has ecommerce become so popular?

Coffee consumers are increasingly demanding convenience, and ecommerce is a great way for businesses to offer it.

For consumers, finding coffee that suits their taste preferences can be tough, especially when they are also looking for sustainably and ethically sourced beans. Ecommerce platforms allow consumers to purchase coffee more efficiently, while still ensuring they receive all the necessary information.

A large part of this is focused on traceability and transparency, as more and more consumers are keen to understand how and where coffee is grown.

The fact that more people are buying goods from the palm of their hand is also key. Statista estimates that by 2027, nearly 7.7 billion people around the world will have a smartphone – with the US, China, and India having the highest volume of users.

Essentially, the world is only becoming more and more digital. Selling coffee online is now a necessity for any roaster or trader, and it’s becoming increasingly important for some producers, too.

Impact of the pandemic

The Covid-19 pandemic also amplified this demand, as physical premises for many coffee businesses were forced to shutter. 

The British Coffee Association found that one in five British nationals increased their coffee intake during the pandemic. At the same time, social distancing measures forced around 92% of UK out-of-home coffee businesses to close their doors at some point in 2020. This means consumers had no other option but to turn to online coffee sales in the UK as well as in other countries.

Through ecommerce, roasters, traders, and producers now have more information about their customers’ preferences.

Matthew tells me how he was surprised to see how far Bean Box’s customer base expanded over the years, thanks to data from online sales.

“We started local in Seattle,” he says. “We then extended north up to Everett and Bellingham, then down to Olympia and eventually to Portland. 

“Now we have customers in California, Nevada, Arkansas, and all over the country,” he adds. “Within the first three months of operating, we were shipping coffees to all 50 states.”

Craig Russell explains that Mercon’s ecommerce platform has helped to “lower the barrier of entry for anybody who wants to roast and sell coffee”.  

He adds: “The business may or may not grow to the preferable size, but it can certainly get into the market and roast and sell coffee if they have a website and a place to mail coffee from.”

What does the future hold for coffee in ecommerce?

Online coffee sales are only going to grow as the world becomes increasingly digital. But how might ecommerce in coffee develop in particular?

Craig says that he thinks that Mercon’s platform will gradually adapt, and in time look to sell coffee online to roasters of any size. 

“There’s going to be a lot more development where coffee sales are going to become more self-service online, even for larger roasters,” he explains.

A full transition to online sales for large roasters can be a logistical minefield, especially when dealing with major volumes of green coffee. It can also be an extensive process, with payment plans negotiated accordingly.

Addressing challenges

“Bigger roasters may need to manage more of their needs online than previously,” Craig says. “Technology and apps allow roasters to track their shipments more closely.” 

Jolene adds: “One of the challenges I think we’ll face going forward is continued shipping delays.”

Over the course of the past two years, Covid-19 has massively disrupted shipping on a global scale. This came at a time when at-home coffee consumption was surging.

Altogether, this has meant that actors all across the entire supply chain, including roasters, traders, and producers, have all had to take greater care managing their stock levels.

“Ecommerce software needs to provide the most relevant information that we have on our coffee inventory,” Jolene adds. “If a coffee moves too quickly, the technology has to be able to adjust inventory levels before a customer buys the next batch of coffee.”

However, as these technologies become more advanced, they are likely to be far more accurate and efficient than any human. Eventually, purchasing green coffee will become easier and more flexible. 

Furthermore, coffee businesses based at origin may see the potential to improve their market access and reach more international customers. 

In an ever-growing digital marketplace, it’s essential for roasters, traders, and producers to remain competitive. Understanding how to successfully navigate the ecommerce sector will only serve to do so.

Ultimately, for the handful of coffee brands who haven’t already started moving towards ecommerce, it is soon likely to be more than an edge. In time, customers and consumers alike will come to expect it as standard.

Enjoyed this? Then read our article on ecommerce & coffee in China.

Photo credits: Mercon Specialty, Bean Box

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Although the coffee industry’s sustainability efforts tend to focus more on production and coffee shops, it’s also important that we consider other aspects of the supply chain, including roasting.

In line with this, more and more roasters are working to reduce their emissions, as well as their costs, by investing in more efficient and sustainable machines.

To find out more, I spoke with Production Engineer at roaster manufacturer IMF, Lorenzo Mosca, and Australian Sales Manager at IMF, Will Notaras. Read on to learn more about how you can reduce emissions during roasting, and why it’s so important.

You may also like our article exploring the environmental impact of coffee roasting.

Sustainability issues in coffee roasting

As with any other area of the coffee supply chain, there are a number of sustainability concerns about roasting.

Along with the production of smoke and other harmful particulates, arguably the biggest issues are carbon emissions and hazardous gases.

“During the roasting process, several gases are released into the atmosphere, including carbon dioxide, carbon monoxide, and nitrous oxide – as well as dust,” Lorenzo explains. “In larger quantities, these gases and particulates are harmful to human health and the environment.”

For coffee professionals who often work in close proximity to roasters, prolonged exposure to these gases and particulates can be dangerous. Moreover, carbon emissions are known to have a significant impact on global warming.

“Ultimately, this means machines need to include emissions reduction systems,” Lorenzo adds.

Now more than ever, roasters from across the sector have been monitoring their emissions levels, as well as looking for ways to reduce them. However, in order to do so, roasters need access to specialist equipment.

“You can test emissions from roasters using a flue gas analyser,” Will tells me.

“However, roasters should also seek the assistance of expert analysts who use specialist equipment,” Lorenzo says. “In fact, some roasters are obliged to carry out these tests based on laws in their respective countries.”

As a result of the growing need for reduce emissions during roasting, more and more roaster manufacturers are integrating efficient and sustainable technologies into their machines.

Why do roasters need to reduce their emissions?

With the effects of climate change becoming increasingly prevalent, it’s essential that roasters look for ways to reduce their carbon footprint. Research shows that global warming is having a significant impact on coffee production: experts predict that up to 50% of the world’s suitable coffee-growing land could decrease in size and suitability by 2050.

“Reducing your emissions means your carbon footprint is lower, which is much better for the environment,” Will explains. “It can also reduce your gas consumption, therefore your energy bills could decrease, too.”

As a result of the ongoing energy crisis, many coffee shops and roasters around the world are dealing with high gas and electricity prices. Ultimately, investing in more efficient and sustainable machines could help to keep these costs down.

Some newer and more modern roasters include energy-efficient technologies, such as heat recirculation systems, for instance.

“At IMF, we invest in research to develop innovative sustainable technologies,” Lorenzo says. “One example is the heat recirculation system, which recycles clean hot air using a dual function heating chamber.”

Will explains how this technology works:

“The machine uses a single burner to simultaneously incinerate emissions and create the heat source to roast the beans, resulting in lower emissions and reduced gas consumption,” he says.

“This technology is able to generate energy used in the roasting process and reduce emissions at the same time, thereby reducing energy and production costs,” Lorenzo tells me.

Furthermore, as sustainability becomes more and more important to coffee consumers, roasters need to take this into account in order to remain competitive.

“For roasters, there are several benefits to using more environmentally-friendly machines and equipment,” Lorenzo says. “For example, it shows customers that they are committed to reducing their environmental impact, which is especially important to younger generations.”

In fact, research has shown that Gen Z consumers are willing to spend up to 10% more on sustainable products – including coffee. Moreover, along with millennials, Gen Z consumers are much more likely to prioritise social and environmental factors as part of their purchasing decisions.

“Ultimately, investing in more efficient and environmentally-friendly machines means that you are adopting more sustainable business practices,” Lorenzo adds.

How can roasters reduce their emissions?

There are several ways to cut down on emissions during roasting, but one of the most notable methods is to invest in a more sustainable machine.

“More traditional and older roasters use a burner to create heat to roast the beans, and then use a separate burner (or afterburner) to incinerate the emissions,” Will tells me. “However, the afterburner releases higher levels of greenhouse gases into the atmosphere.

“This is because it uses higher volumes of gas than the machine needs to roast the beans, as well as the high temperature which is required to incinerate the emissions,” he adds. “IMF roasters only use one burner to carry out both functions, which in turn reduces gas consumption and emissions.”

Will explains that when investing in a new machine, roasters should look out for a number of key features.

“Heat recirculation technology is essential to reduce gas consumption and lower emissions,” he says. “As well as this, we use a patented vortex and equaliser system which allows for more consistent roast profiles.”

However, for smaller roasters, paying the upfront cost to purchase a new machine could be a challenge. Moreover, switching from a more traditional roaster to a newer machine could have a big impact on roast profiles – forcing roasters to significantly change how they roast their coffee.

Lorenzo explains that in these cases, roasters can instead invest in more efficient additional components for their machines

“There are options to upgrade your original machine so that you can lower its emissions,” he says. “This can include installing a number of different gas abatement systems, such as thermal or catalytic converters.”

Gas abatement systems help to change the chemical composition of gases, thereby effectively reducing or removing harmful emissions and air pollutants.

“Installing these systems means roasters can be in compliance with any emissions rules and regulations, as well as reducing their energy consumption,” Lorenzo adds.

He also explains other ways in which roasters can reduce their carbon footprint, which also includes adjusting their roast profiles.

“With more traditional machines, emission levels tend to be higher when you roast at higher temperatures or with darker roast profiles,” he says. “If you want to reduce your emissions, try reducing the roast temperature or total roast time, as well as roasting to more medium roast profiles.”

Furthermore, Lorenzo explains why ventilation systems are so important in making roasting more sustainable and efficient.

“More flexible ventilation systems make airflow management easier during the roasting process,” he tells me. “They reduce air volumes, especially in the final part of the process, which can help reduce the level of emissions released into the atmosphere.

“Roasters should also clean chimneys and ducts regularly to keep them free from oils and other particulates to reduce emissions,” he adds.

Ultimately, any roaster looking to minimise their emissions should start by reviewing their setup – and looking for any inefficient or underperforming equipment.

There’s no denying that the coffee industry’s focus on sustainability is going to become more and more prevalent in the years to come. As part of this, the need for roasters to invest in more energy-efficient machines is only going to increase.

However, alongside reducing their emissions, using more modern machines often means that roasters are also able to cut costs by improving energy efficiency – which is especially important at times like these. 

Enjoyed this? Then read our article on how coffee roasters can design an appealing and efficient roasting space.

Photo credits:  IMF

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On top of this, shipping costs for roasters have also increased – squeezing already-slim profit margins more than ever.

Ultimately, it’s important that roasters are able to keep their business costs down to remain profitable. So what are some of the ways they can do this?

To find out, I spoke to three roasting professionals. Read on for more of their insight.

You may also like our article on whether coffee roasters should add robusta to blends if arabica prices increase again.

Why are costs rising?

Over the past two years, hospitality businesses have been facing a number of significant challenges. As a result of Covid-19 lockdown measures in early 2020, many coffee shops and roasters were forced to temporarily close. 

At the time, many business owners were concerned about remaining profitable. According to a UK survey conducted in 2020, nearly 50% of coffee shop owners in the country believed that Covid-19 would significantly affect their revenue until the end of that year.

While there has been some financial recovery following the pandemic, we have seen costs (particularly for food and energy) continue to increase for coffee businesses for several reasons. 

The pandemic has undoubtedly contributed to the ongoing energy crisis as more people than ever before worked and remained at home, meaning demand for energy skyrocketed. 

On top of this, the Russian government’s invasion of Ukraine has worsened the situation – leading to record gas prices and potentially resulting in high energy and food prices for the next three years.

Perpinias Kostas is the owner of Mr. Bean Coffee Company, a roastery in Athens, Greece. 

“In the last few months, roastery operation costs have increased significantly,” he says. “Following the pandemic, the price of shipping containers increased drastically, the price of coffee increased, and the US dollar strengthened against the euro. 

“The energy crisis also increased the cost of packaging materials and fuel for transportation and shipping,” he adds. “This means costs for roasters have skyrocketed, and it’s difficult to not pass these costs onto the consumer, so profits have also been decreasing.”

Furthermore, rising energy and food costs are also impacting consumers. According to research from Deloitte published in October, some 30% of UK consumers are spending less money – up from 21% at the start of 2022. 

Ultimately, this challenging economic climate makes it more important than ever for roasters to keep their costs down.

Breaking down the costs of roasting

Before we can discuss how roasters are able to minimise their costs, we first need to break them down. There are many business costs which roasters need to consider – including equipment, rent, energy bills, shipping and transportation, and more.

Ioannis Papadopoulos is the owner and 3D Mechanical Designer at IP-CC, a roaster manufacturer in Thessaloniki, Greece.

“Purchasing equipment and machinery is often the first – and biggest – upfront cost,” he says. “Roasters, afterburners, and storage silos for both green and roasted beans are essential pieces of equipment in any roastery.”

In order to keep green coffee fresh and free from contamination, it must be stored in cool and dry conditions with as little exposure to oxygen and light as possible. Storage silos help to maintain these conditions, making them essential pieces of equipment for any roaster.

“Moreover, the majority of roasters also need to buy equipment which best suits their needs, so purchasing customised or specialist equipment can significantly increase these costs,” he adds.

Specialist equipment can include custom-branded roasters, machines which have integrated software or smart technology, or more energy-efficient roasters.

Ioannis explains other major business costs which roasters need to account for.

“There are staff wages and the costs of packaging roasted coffee, too,” he says. “You also need to factor in buying green coffee and having a large enough space for roasting and storing coffee.

“It takes around seven to ten days for freshly roasted coffee to degas, which means adequate storage space for roasted coffee is essential,” he adds.

For smaller roasters looking to expand their operations, there are also other business costs which need to be considered. 

“When a smaller roaster expands to become a medium or large-sized coffee business, the costs of training and paying more experienced and skilled staff will increase,” Ioannis explains. 

As a roaster scales its business, the volumes of roasted coffee it sells will also naturally increase – meaning the costs associated with operating machines will as well.

Cost management tips

Considering the numerous costs which roasters need to pay attention to, it can be a daunting task to know where to start reducing spending. 

One of the most significant ways in which roasters can minimise long-term costs is investing in a more efficient and sustainable roaster. 

While older gas-powered machines can roast coffee to a high standard, they can be much less efficient than modern roasters. And with natural gas prices continuing to increase around the world, making the shift towards machines which are less dependent on gas can help roasters minimise their running costs.

“IP-CC understands that investing in new roasting technology and more efficient machines can help roasters to reduce their costs,” Ioannis tells me. “It’s important for roastery owners to understand that adopting new technologies will help them to upgrade and develop their businesses in the long run.”

Having more control over heat dispersion has been an area of focus for specialty roasters for some time now, as it can help them get the best results from their coffee.

One example of an efficient automated roaster is IP-CC’s iRm series machines, which use hot air technology to roast coffee. 

Ioannis tells me the roasters create up to five times the volume of hot air than other commercial machines – as well as up to five times quicker air speed – which he says can help to cut down on a roastery’s costs by up to 50%.

Michalis Katsiavos is the 2018 Hellenic Barista Champion. He also works at Seven Steps Coffee Roasters in Ilion, Greece, where he uses a 5kg-capacity iRm roaster.

“Investing in a more efficient machine is key to helping roasters manage their costs more effectively,” he says. “Roasters that use hot air technology can save between 30% to 40% propane consumption, [which ultimately reduces your costs, too].”

Furthermore, more efficient roasters also tend to be better insulated, which means energy conservation can improve. For instance, IP-CC’s iRm machines are thermally insulated, and also include a smokeless air supply, which can help to reduce costs further.

“In addition to this, this smokeless roasting style can result in more uniform roast profiles, as well as cleaner-tasting coffee,” Michalis explains.

What are the other areas where roasters can reduce spending?

Alongside investing in a more modern and efficient machine, there are other ways in which roasters can minimise costs – such as staffing.

Traditionally, medium and large-sized roasters require a team of staff, which will include a head roaster. This is because production roasting on a large-capacity gas-powered roaster requires a professional overseeing the entire process to make sure consistency is kept high.

However, with the rise of automation and AI-technology in roasting, roasters’ job roles are changing, and they are now winning back more time to focus on other areas of the business. These can include marketing and branding, product development, and improving sustainability practices.

Many newer machines, such as the iRm series, allow roasters to connect specialist software programmes like Cropster and Artisan. In turn, this grants roasters more control over their roast profiles, helping them improve precision and giving them the ability to experiment with more parameters.

Moreover, this grants roasters more time to experiment with their roast profiles, as opposed to repeating them to get the best results.

“Roasting on an iRm allows me to control the temperature in the drum, so that I can enhance the best qualities of the coffee, such as sweetness and juiciness,” Michalis explains.

It’s more important than ever for roasters to keep a close eye on their costs, and profitability is a key question as we enter an environment of economic uncertainty.

While there are many ways for roasters to cut down on costs, investing in a more energy-efficient machine can be a great place to start. Similarly, automating production roasting can give roasters more time to focus on other aspects of the business – such as sales and marketing.

Enjoyed this? Then read our article on why blends are becoming more popular in specialty coffee.

Photo credits: IP-CC

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However, with demand for sustainable coffee continuing to increase, as well as soaring shipping and energy costs, roasters are looking for new ways to appeal to consumers and reduce their spending. One of these includes investing in electric roasters.

So how do electric machines work, and which factors do roasters need to consider when using one? To find out, I spoke to two coffee professionals who work with coffee roaster manufacturer Stronghold. Read on to find out what they had to say. 

You may also like our article on choosing a roaster for your coffee shop.

Exploring different types of coffee roasters

In previous decades, gas was the most commonly used energy source for roasting coffee – no matter which type of roaster was used. Drum and fluid bed roasters are the most common types of machines, with both capable of roasting coffee to a high standard of quality, whether using gas or electricity.

But in recent years, there has been a greater focus on electric machines, which allow roasters to have much more control over different variables.

Amir Navid is the CEO and founder of Kühne Kaffee in Hamburg, Germany – a regional distributor of Stronghold roasters.

“Comparing an electric roaster to a gas roaster is like comparing a Tesla with an old diesel car,” he says. “When roasting using gas-powered machines, roasters often have to make a lot of adjustments to their variables.

“But nowadays, roasters have to spend a lot more time on marketing their businesses,” he adds.

Traditionally, roasters would have to pay close attention to a number of different roast variables, such as temperature and total roast time. However, with the recent rise of electric machines, which often champion automation, roasters are able to spend more time away from their machines and focus on other areas of their business.

“[In some countries], you may also need to own a special licence and a certain type of insurance because of the carbon emissions produced,” Amir says. “Moreover, you also need to account for the additional costs of installing pipes and an afterburner when using a gas-powered roaster.”

Why are more roasters using electric machines?

There are a number of reasons why electric roasters are becoming more popular. One example is the ever-growing demand for more sustainable coffee.

Now more than ever, consumers expect the coffee they buy to be more sustainable. And while a large part of this is centred around more transparency and traceability in the supply chain, sustainability also extends to coffee roasting, too.

Traditional gas-powered roasters can emit several pollutants, such as nitrogen oxide, carbon monoxide, and carbon dioxide. These gases are not only harmful to the environment, but they can have serious effects on human health if inhaled in significant volumes.

Furthermore, these roasters rely on fossil fuels (mainly natural gas) to operate, which are known to contribute to global warming.

As well as this, in recent months, we have seen the price of natural gas rise sharply as a result of the conflict in Ukraine and economic sanctions placed on Russia.

Naturally, this means that the costs of operating a gas-powered roaster have also spiked – tightening many roasters’ margins and forcing them to look for ways to reduce spending.

“Roasters are looking for opportunities to minimise the uncertainty around fluctuating gas prices, as well as the possibility of supply shortages,” Amir explains.

For roasters who use gas-powered machines, the equipment is typically connected to a shared gas supply, which may also be used to heat the workspace, among other things. 

This can also have an impact on the roaster. During colder months, for example, while the central heating is used more frequently, the pressure could drop in the roaster, potentially leading to less consistent roast profiles. 

However, with electric machines, roasters can largely bypass these issues.

Alex Lee is the North America Regional Representative for Stronghold. He explains how electric roasters, such as the automated S9X smart roaster, can work more efficiently and accurately than gas-powered models.

“Rather than manually controlling gas flow, the roaster can manage all of their variables electronically throughout the entire roast,” he says.

Over the past few years, automation and AI have become more widely used in coffee roasting. In essence, these technologies allow roasters to better replicate roast profiles and to improve data analysis and application, thereby also improving coffee quality.

“In theory, a roaster should be able to perform as well as the manufacturer claims it can,” Alex tells me. “However, other variables like the roasting environment, maintenance issues, and even the coffee itself can affect performance.

“When you use gas, no matter how precise the roaster’s electronic control panels are, the energy generation is still too volatile to [have a higher level of control],” he adds. “By using electric automated roasters, we are able to mitigate potential errors as much as possible.”

Understanding how electric roasters work

For roasters to successfully transition from gas to electric roasters, they first must understand how the machines operate differently.

By far the most important factor to consider is the difference in heat transfer. In general, electric machines have more advanced heat transfer systems, which means roasters are better equipped to control a number of variables.

“Stronghold’s S9X electric roaster, for example, has a triple heat management system,” Alex explains. “This includes heat transfer through convection, radiation, and conduction, and the roaster can control all three methods independently of each other.

“This means you can develop roast profiles more purposefully, as well as having the ability to experiment more,” he adds. 

In theory, having more control over different types of heat transfer allows roasters to more precisely control a roast. This can help them get the best out of a given coffee, and maybe even unlock a new flavour profile entirely.

“However, there are a number of factors which can influence how heat transfers from the machine to the coffee, such as the size and density of the beans, as well as varying levels of sugars contained within the beans,” Alex says.

Ultimately, roasters need to account for these differences when developing their roast profiles in order to get the best results from their coffee.

Temperature stability is also important for roasters. The more stable and consistent the temperature inside the machine is, the more consistent the roast profile will be.

“Stronghold’s X-Series roasters include a ceramic band heater around the drum system,” Alex tells me. “Because of this feature, the roaster can actively and purposefully control the temperature inside of the drum, ultimately allowing for more control over heat retention and dissipation.”

Installation is also a factor to consider. With gas-powered machines, roasters need to make sure they have a gas line ready, or get a permit to fit one if they don’t.

However, with electric roasters, installation is significantly more straightforward.

“Of course, with any large piece of equipment, you need to account for the size of the space [to make sure it fits],” Alex says. “But with an electric roaster like the S9X, you don’t need to account for a gas supply – just a stable source of electricity.”

What are the other benefits of using electric roasters?

Besides having more control over heat transfer, electric roasters boast a number of other benefits. This includes a number of cutting-edge features, such as AI-powered technology and other automated systems.

For instance, Stronghold’s S9X X-Lens temperature sensor improves the consistency and accuracy of various different roast profiles by measuring and recording bean temperature, rather than air or drum temperature.

“You can roast a full 8kg batch to maximise your output with no compromise on quality,” Alex explains. “Moreover, Stronghold’s Square platform means you can manage and share roast profiles with different roasters who also use Stronghold machines.

“Because of its user-friendly interface, the S9X can be used by a range of coffee professionals,” he adds. “World Roasting Champions work with our machines, as well as less experienced roasters.”

Amir agrees, saying “The S9X’s AI technology makes it easier to operate, and the precision in making adjustments on this machine are much more accurate than with gas-powered roasters.

“You can achieve quality and consistent results with every batch,” he adds.

Ultimately, with the increasing reliance on technology when using electric machines, roasters are able to diversify and experiment with roast profiles.

“The increased flexibility with different heat transfer combinations allows roasters to be more versatile than ever before,” Alex concludes.

It’s clear to see why more and more roasters are switching to electric machines. Along with natural gas prices and a push to cut carbon emissions, more roasters are also looking to regain control over a range of different variables to get the best from their coffee.

It’s safe to say that in the years to come, we will more than likely see the uptake of electric roasters increase. Just how the technology will continue to develop, however, remains to be seen.

Enjoyed this? Then read our article on how to ensure batch-to-batch consistency when roasting coffee.

Photo credits: Stronghold, Kühne Kaffee

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For coffee roasters, software is mainly aimed at two things: automating parts of the roasting process and giving them more control over a wider range of data points. In essence, this equips them to better optimise workflow, streamline operations, and improve quality control.

But how straightforward is it for roasters to implement new software into their operations, and what are the factors they need to consider when doing so?

To find out, I spoke to two coffee professionals. Read on to learn more about what they had to say.

You may also like our article exploring AI in coffee roasting.

Automation across the board

Over the past few years, it has become increasingly common to use software and data collection systems in roasteries. 

While implementing software can help roasters automate production roasts and spend more time on other areas of their business, data collection allows them to analyse and manage a wider range of variables which they can use to manage their roast profiles. 

However, this hasn’t always been the case. Prior to this shift towards more automation, many roasters had to account for people closely managing each batch.

As far as data is concerned, we now have greater access to a wider range of variables. For example, head roasters have traditionally had to carefully evaluate the characteristics of green coffee to determine the optimal roasting parameters, such as when first crack should occur or how long the total roast time should be.

Throughout the roasting process, roasters also had to keep a close eye on a number of variables themselves. This has historically included changes to bean colour and aroma, temperature fluctuations, and listening for the audible cues of first and second crack.

These are important variables that roasters need to account for when developing roast profiles, so in order to maintain consistency in their roast profiles, they need to collect data. With limited data collection software available, roasters would often keep handwritten notebooks.

However, with automation becoming increasingly prominent, more and more coffee professionals are choosing to implement new technologies and software across their roasteries

What software should you use to manage your roastery?

Today, there are many different types of software available for roasteries, including programmes which monitor and guide roast profiles, as well as those which predict when first crack will occur.

However, deciding which specific piece of software to use will depend on a roaster’s needs. Larger roasters will have different technical requirements than smaller roasters, for instance, and specialty coffee roasters will likely require software more focused on quality control than commercial brands which are more renowned for their output.

Inventory management

Daniel Mendoza is the North American Sales Manager at Cropster, a roasting software company. 

He tells me that inventory management systems are generally the first thing he recommends to roasters.

“Some roasters record all their data on paper, which can mean that their inventories are less organised,” he says. “So one of the first steps towards using more data collection systems for these roasters is inventory software.”

Moreover, many platforms designed to manage coffee roasteries have an inventory management function for tracking green and roasted coffee stock levels. Not only does this help to preserve coffee freshness, it also allows roasters to gain a better understanding of which coffees are more or less popular with customers. 

Daniel explains that most roasting software suites collect a range of data points. These include sample roast profiles, physical analysis of green and roasted beans, and optimal roast profiles, which help roasters remain informed when tracking stock levels or looking for new green coffee.

“When a roaster buys coffee, [the software can store all the relevant data points] for as long as necessary,” he says. “So instead of relying on paperwork or emails, all the information is now stored in one place.”

Time between roasting batches of coffee

Another area where software can benefit roasters is time spent between roasts, or “Between Batch Protocol” (BBP). This refers to all of the actions which take place between the end of a batch and the beginning of a new one.

Before attempting to implement roasting software, Daniel suggests that roasters fully understand each step of their process.

Many roasters follow their own BBP procedures, but it can be difficult for them to know if they are using this time as efficiently as possible.

“A lot of roasters don’t know how their time is spent between batches,” Daniel tells me. “There is no standard protocol in the coffee industry because each roaster defines their own procedure.”

“When roasters record the length of time in BBP, they may find that they are spending five or six minutes between roasts,” he says.

“In my experience, a three minute wait between batches is too long,” he adds. “However, a two minute wait between batches is more ideal because then a roaster only has [a total of] ten minutes of BBP per hour.

“Lorings, for example, are able to have a one-and-a-half minute wait between batches, which means you can do five batches an hour when at full capacity,” he continues.

Managing roast profiles

It’s no understatement that profiling is a key part of any coffee roasting business. As such, software which can support roast profiling and guide production roasts along specific curves are indispensable for many businesses.

A roast curve is a graph which indicates how temperature changes during the roasting process. Many roasters believe the “S-curve” to be a more traditional and straightforward roast curve, which results in a medium roast profile. 

While the S-curve can be a great starting point for less experienced coffee professionals, other roasters may want to develop their own more advanced roast curves. To do so, roasters can analyse a curve and adjust specific variables (such as temperature and airflow) at specific points to slightly tweak the end result.

While this can be done without the use of technology, software can help roasters to design new roast profiles, as well as automating production roasting according to a specific profile. Moreover, software can automatically track the progress of a roast over a set period of time, as well as being able to control the roast variables according to a preset curve. 

However, Daniel emphasises that the type of roaster you use will determine how compatible it is with specific software systems

“We have a customer in Canada who has a second or third-generation roaster,” he says. “They wanted to start using profiling software, but their Probat machine isn’t compatible with Cropster’s programmes.

“They can’t afford a new machine, so they have to focus on using software for inventory and quality purposes without changing the way they roast their coffee,” he adds.

Although it is possible to use roasting software on older equipment, this can be a difficult and risky task. Implementing software on an older roaster can significantly change commonly used roast profiles. For example, it may mean that roast profiles are lighter than usual, which some roasters may not be used to.

Ultimately, these changes could impact a roastery’s branding – potentially turning some loyal clients away – so careful consideration of using software on older equipment is critical.

How can roasting software improve consistency and quality?

For many roasters, adding roasting software to their setup can help them identify any areas of inconsistency – allowing them to improve coffee quality.

John Simonian is the owner of two-time Good Food Awards winner Beanstock Coffee Roasters in Eastham, Massachusetts in the US. He tells me he started using roasting software around three years ago.

“[Before we started using roasting software], we were roasting mostly on a Probat L-12,” he explains. “On this model, the temperature is controlled using a knob on a little metal pole which you pull out and push in to control the flame.

“The pole is marked and divided into ten sections,” he adds. “At different points during the roasting process, you need to move to different sections of the pole. For example, one minute and 26 seconds into the roast, you would need to move the pole to marker number two.”

Reflecting on this process, John says the team were unable to effectively collect and store data which could help them improve their roast profiles. 

“For instance, if the ‘rate of rise’ (RoR) changed, or the exhaust temperature or environmental temperature increased, we wouldn’t know,” he tells me. “When we first implemented roasting software on our machine, we didn’t realise that our central heating line that was next to the gas line for the roasters was affecting our coffee.”

Essentially, roasting software can identify areas which roasters may not notice themselves. John says that by using software, he and his team were able to spot these issues earlier on than beforehand.

How can implementing software affect how you train your staff?

One of the biggest challenges for more established roasters is effectively and efficiently passing on their coffee skills and knowledge to newer team members.

However, thanks to the sheer amount of data points coffee roasters can now have at their fingertips, this process should theoretically be much easier.

Roasters can then develop their training programmes by leaning on their software, and use it as a tool to educate less experienced staff about the process of roasting.

“For me, the increased opportunity for training is a big advantage,” John says. “Roasting software provides us with so much more information that wasn’t available beforehand.

“You can now go back to the cupping table and review roast profiles,” he adds. “You will be able to taste the difference if you make any changes.”

Ultimately, this will not only optimise a roaster’s operations, it will also help to improve overall coffee quality.

Considering the challenges

Despite the clear advantages, roasters can still face challenges when implementing new software.

Introducing staff to new software and data systems could be complicated, as it’s just one of many things that roasters need to consider when it comes to optimising operations and increasing coffee quality.

Moreover, some roastery staff may find it difficult to understand how to operate new software – especially when using more than one new system or platform at a time.

In turn, roasters need to carefully consider which software best suits their needs.

There’s no denying that using more advanced roasting software has its advantages, whether that’s increasing consistency, winning back more time to sell coffee and handle other responsibilities, or giving you the tools to profile new coffees with more precision than ever before.

However, precisely which programmes or software suites might be suitable for a roastery will depend on a number of factors – from your batch capacity and business size to your target audience.

Enjoyed this? Then try our article exploring automation in coffee roasting.

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By taking these factors into account, roasters can design an efficient workspace that will improve their workflow and help them to remain profitable. However, in many cases, roasters want to design a roasting space that is as suitable for customer tours as it is for roasting coffee – a trend that is becoming more and more prominent nowadays.

To learn more about how roasters can do this, I spoke to one of the Sales Managers at IMF, Giorgio Mosca, and owner of Fausto Kaffeerösterei, Klaus Wildmoser. Read on for more of their insight.

You may also like our article on streamlining quality control in your coffee roastery.

What should you consider when designing a roastery?

Giorgio explains the first and most important step to take when designing your roasting space – consultation.

“When we plan to redesign an existing roasting space, or design a new roastery, we must first establish a relationship with the customer,” he says. “We arrange a consultation to meet the client and fully understand their needs and level of roasting experience.

“Once we establish their needs, IMF can find the best possible solution for their business, based on the provided information,” he adds.

Every roaster has different needs, so these must be taken into consideration when designing a roasting space. For instance, some roasters may need to host workshops or cuppings for wholesale customers, so adequate space is necessary.

The ultimate goal is for the roaster to reap as many benefits as possible from their workspace – no matter the size and style of the company.

Storage

In order for a roastery to be efficient, the design of the space must be carefully planned, with a number of factors taken into account. These include deciding where the green coffee will be delivered and stored, to where roasted coffee will be packaged and stored, for example.

“Roasters need quick and easy access to green coffee at all times,” Klaus says. “We have ten silos at our roastery [which allows the roasters to dispense green beans].”

From here, roasters need to consider how green coffee will be moved to their machine – which means ensuring they have the space to move large volumes of green beans around the roastery.

“We spent several months optimising the design of our roasting facilities, as well as considering how we operate throughout the space,” Klaus explains. “We follow a rigorous day-to-day production plan to streamline operations.”

“Our production area is well organised so that green beans can be easily transported to the roaster,” he adds. “Once the coffee is roasted, it then needs to be moved to the roasted coffee silos.”

Roasted coffee is a much less stable product than green coffee, which can stay fresh for up to 12 months when stored correctly. However, it’s important that both are stored in optimal conditions – namely cool, dry, and dark environments with minimal contact with oxygen and no contaminants. Ultimately, this makes storage a very important consideration when first designing an efficient roastery.

Size of the roaster

As well as other considerations, the size of the roaster itself needs to be accounted for. 

“When designing a new roasting facility, IMF considers the size and capacity of the roaster, as this machine is at the heart of every roastery,” Giorgio says.

While the capacity of sample and small-batch roasters can range from 2kg to 30kg, batch size for larger commercial roasters can be up to 240kg. Ultimately, the size of the roaster will also influence which type of ventilation system is needed – meaning careful design of the workspace is essential.

“After we have accounted for the footprint of the roaster, we need to design the space around it so that there is sufficient room for other operations,” Giorgio explains. “Roasters often need designated areas to package coffee, so we must factor these in, too.”

Why should roasters make their workspace visually appealing?

Although efficiency is rightly the biggest priority when designing a roasting space, more and more coffee professionals are ensuring their roasteries can be customer-facing. 

This can be important for a number of reasons; roasters may regularly bring customers in for tours or want to host educational events, for instance.

Ultimately, this means that as the specialty coffee sector has grown, creating unique spaces has become more of a requirement for many roasters and coffee shops.

Klaus tells me how creating a visually appealing roastery helped to change the atmosphere of Fausto’s space.

“As we designed our new roastery, we were conscious that Munich is a very modern city,” he says. “IMF helped us make our roastery modern and functional, as well as eye-catching for our customers.

“Our roasting space is located next to a river, [so we included] large windows in our roastery [for employees and visitors to enjoy],” he adds.

More and more roasters are incorporating café areas into their design, too, which means creating a visually appealing roasting space is important. Ultimately, striking and well designed roasteries can leave a lasting impression on customers.

Furthermore, as consumers continue to become more educated about higher-quality coffee, designing a space where customers can view the roasting process can also add significant value to your business. Many customers are likely to be interested in understanding more about how coffee is roasted, so incorporating a viewing area into your roasting space could be beneficial.

“Many of our visitors are interested in the roasting process, but they also enjoy seeing the espresso machines we have in our coffee lab area,” Klaus tells me.

However, he adds that attracting customers is about more than just a visually appealing roastery.

“The whole package is important,” he says. “A well-designed space, friendly and welcoming baristas, and the quality of your beans.”

Considering branding when you design your space

With more and more specialty coffee companies launching in many countries around the world, branding and marketing are becoming more important than ever.

Specialty roasters and coffee shops must be able to demonstrate to the consumer how their business is different from others in the industry – typically through brand authenticity. 

The design of a roaster or coffee shop is a large part of this. Business owners need to consider how the style of their roasting space ties in and complements their brand. 

One of the ways that they can do this is choosing which materials and colours to include in their roastery.

“Today, many industrial elements are incorporated into roasting spaces,” Giorgio says. “Inspired by 1950s New York, this style is a combination of materials such as wood and metal; specifically stainless steel and black metal.”

However, while this design style may suit roasters who opt for more rustic branding, it may not be suitable for all kinds of roasters. Some may prefer a more minimalist design, while others may be looking for more vibrant colours.

“It’s important that we can produce a specific design style for each client, while prioritising functionality at the same time,” Giorgio says. “For more modern coffee shops and roasters, we need to balance aesthetics and efficiency.

“The biggest challenge is finding the right balance between the materials we use and the needs of the client,” he adds. “For example, with a previous customer, we had to use stainless steel pipes instead of rubber [to coincide with their branding].

“Meanwhile for other clients, we designed particular shapes and included certain colours to be more in line with their branding,” he says. “A significant part of this is recognising that the space is shared between many people, including roasters, baristas, and consumers.”

Every roastery owner will have their own approach to designing their space, so partnering with a tailor-made roaster design solutions company like IMF will ensure that the space is both efficient and visually appealing.

Efficiency in a roastery is essential to create a profitable, successful business. While the roaster may be the heart of the company, other operations also need to run smoothly. As such, designing your space around the roaster will only serve to streamline workflow.

Ultimately, while efficiency is vital, more and more roasters are starting to focus on the visual appeal of their roasting space. By customising the colours, materials, and styles of your roastery, you have the opportunity to align the premises with your brand and communicate brand authenticity more effectively.

Enjoyed this? Then read our article on equipping your coffee roastery: where to start.

Photo credits: Fausto Kaffeerösterei 

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However, scaling a coffee brand on an international level obviously comes with a unique set of challenges. Ultimately, however, when executed properly, it can help brands to diversify and understand how successful their value proposition might be in a different market.

To learn more, I spoke with the founder of Bonanza Coffee, Kiduk Reus, and Managing Director at Coffee Island, Alexandros Zapaniotis. Read on to find out what they had to say.

You may also like our article on opening & managing multiple coffee shops effectively.

Entering new markets as a specialty coffee brand

Customer-facing specialty coffee businesses are generally differentiated from more “commercial” brands by their focus on quality. 

This arguably makes entering markets a more difficult proposition, as the first challenge is making sure you enter the right market at the right time. Furthermore, it can be tricky for specialty coffee brands to adhere to higher quality control standards as they open more locations.

Alexandros tells me that in 1999, Coffee Island operated one store in Patras, Greece.

“At that time, we only served roasted coffee,” he says. “However, in 2009, we started serving espresso-based beverages as well.”

Alexandros says that the company rebranded in 2013 and then entered its first international market in 2016 when it opened a coffee shop in the UK.

Kiduk, meanwhile, tells me that Bonanza Coffee opened in the mid-to-late 2000s in Berlin, Germany.

“We weren’t just a traditional coffee shop,” he says. “We were weighing doses for espresso and filter and pouring latte art, which many coffee shops in Europe weren’t doing at that time.”

In the years that followed, the specialty coffee market has continued to grow around the world. First popular in Nordic countries in the early 2000s, as well as Australia, New Zealand, and some countries in Southeast Asia, specialty coffee culture then started to grow in the US throughout the decade. 

Throughout the 2000s and 2010s, more and more specialty coffee shops started to open in the UK and mainland Europe – as well as in some producing countries like Brazil – before proliferating across the globe.

One of the biggest driving forces behind the global growth of specialty coffee is a rising consumer demand for more sustainable, high-quality coffee. Now more than ever, consumers want to know more information about their coffee – including origin, processing method, and roast profile.

Considering the location

As with any coffee shop or roastery, the first step when expanding overseas is choosing a new location.

Coffee Island opened its first international location in Cyprus in 2009. Alexandros explains the company chose Cyprus because of its proximity and cultural similarities. This, he says, was a key first step in establishing a presence abroad; he adds that there are now more than 50 Coffee Island locations in Cyprus alone.

Alexandros tells me that the company currently also operates coffee shops and roasters in the United Arab Emirates (UAE), Romania, Switzerland, Canada, and Egypt, with plans to expand in other international markets.

He explains that opening locations in some countries can help coffee brands understand how to then enter other nearby markets. For instance, he says that opening locations in Switzerland gave Coffee Island more of an insight into neighbouring Italy, France, and Germany.

“We opened a coffee shop in London, UK in 2016 to test out the brand in other markets,” he adds. “The results were successful, and in 2017, we opened another location in Toronto, Canada.

“The Toronto location helped us to understand a different coffee market and move closer to entering the US coffee market,” he adds. “For us, opening a location in Dubai was also a great way to understand the wider Middle Eastern coffee market and increase brand awareness.”

Understanding regional differences

While opening a new location in a different country can certainly help roasters and coffee shops to understand more about that specific market, it’s essential that they carry out market research beforehand.

First and foremost, coffee businesses should ensure their new location will experience a high enough level of foot traffic to remain profitable.

However, arguably one of the biggest challenges is language barriers. For instance, if a UK roaster was looking to open a new location in Germany, it would be important to work with someone who has expertise in the German market as far as business laws and regulations go. Generally speaking, it would be important to have someone on the team who could speak German, too – for everything from general business administration to speaking with customers.

Moreover, a general understanding of cultural differences is vital, as different markets can have widely varying taste preferences. While certain products and services may be successful in one city or country, they may not be as equally popular in others. This can include particular beverages, roast profiles, or even styles of customer service.

Notably, Starbucks saw considerably lower levels of success in the Australian market – largely because the company tried to expand too quickly in a market which generally favours specialty coffee. In 2008, the coffee chain closed 80% of its stores in Australia, with only 23 locations now operating across the country. 

Conversely, specialty coffee is significantly less popular in countries such as France and Italy (especially when compared to other European countries like Norway), as traditional coffee beverages such as café au lait and intense, dark roasted espresso shots are more prominent respectively.

Another important point is the price sensitivity of different markets. For instance, consider Italy; most consumers in the country are unwilling to pay much above the market rate of 1 euro for an espresso, so much so that price increases are actually regulated.

This became a particular issue for specialty coffee roaster Ditta Artigianale, which was fined €1,000 ($1,056) following a customer complaint about prices earlier this year.

“[It’s important that businesses] are aware of how certain markets work to make sure they provide innovative products for consumers,” Alexandros says. “We always follow a similar process when expanding our business so that we can improve our performance.

“However, in retrospect, there are certain business practices that we would avoid implementing in particular markets,” he adds. “We try to apply the best practices from one market to another.”

Even regional weather patterns are an important factor for coffee shops to take into consideration when expanding overseas. For instance, opening a new location in southern Spain or Greece means that temperatures could reach as high as mid-30°C (86°F) for more months in a year. Therefore, offering cold beverages, such as cold brew, for longer periods during the year could be a unique selling point.

Other factors to consider

Although there are obvious benefits to opening new locations in other countries, there are a number of factors that coffee shops and roasters need to consider before making any commitments.

Naturally, business owners will have to deal with legislation and bureaucracy in other countries. This can be considerably challenging, so careful planning and a thorough understanding of a specific country’s legislation are essential.

“Someone approached us who wanted to open a Bonanza location in Moscow, but we had never had any business relationship with them, which made the situation difficult,” he says. 

“They had a particular vision of our business, but after several meetings, they realised opening a franchise would be more challenging than they thought.”

Another factor to consider before entering a new international market is the level of competition that the coffee shop or roaster will have to contend with. 

Ultimately, both Alexandros and Kiduk say that coffee businesses should have a clear vision of their brands so that they can maintain quality, integrity, and values. However, they emphasise that businesses also need to remain flexible by adapting to different cultural and social differences if they want to succeed in other markets.

What about franchising?

Franchising is a popular way of expanding your brand in the coffee industry. This is when a business owner licences its operations, products, and branding to another party in exchange for a licensing fee. This provides a solid base of brand recognition, theoretically making marketing much easier.

Some believe that franchise models may not fully align with the values of specialty coffee businesses, mostly because it can be more difficult to monitor factors such as quality control and customer service. This is largely because it is challenging to maintain consistency across all locations – especially if they are located further away.

However, there are several examples of specialty coffee shops and roasters who have franchised successfully while still maintaining quality standards.

Kiduk says that he was contacted by a customer in Seoul, South Korea who wanted to open a franchise location using Bonanza Coffee’s branding and products.

“Around four or five years ago, someone asked if they could use our brand to sell coffee in a shop in Seoul,” he explains. “After I met them, we agreed that there would be no franchise fee and that they could sell our roasted coffee.

“The reason why is because the person loved Berlin and wanted to replicate the city’s culture in Seoul,” he adds. “We sold them our beans, despite the high shipping costs.”

There are now several coffee shops in South Korea which sell Bonanza Coffee products, which have seen high levels of success.

“Last year, the person managed to find an investor, so they’re now opening a 400 square metre roastery,” Kiduk says. “They will use our name and brand, and we will supply them with all of their roasting equipment.”

Alexandros tells me that Coffee Island also has its own franchise model. The company invests in research and development and training to support potential franchisees, including the Coffee Island Coffee Campus training facility. 

This is particularly important as the initial steps of opening a franchise location can be challenging, especially for franchise owners. Start-up costs and initial investment can be expensive, so support is essential.

In turn, it’s generally easier for coffee shops and roasters to scale more quickly and become more established international brands – also helped by less marketing expenditure and reaching a wider range of consumers.

There is plenty to consider when expanding your coffee shop or roaster brand into a new international market. And while many have done it successfully, there are a number of significant challenges.

Scaling internationally may not be a viable option for some coffee businesses. As such, business owners should carefully consider the associated risks and difficulties before making a decision.

Enjoyed this? Then try our article on changing your business’ strategy after Covid-19.

Image credits: Bonanza Coffee Roasters

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Historically, coffee farmers – particularly smallholders – have had a distinct lack of access to modern data collection methods. In turn, this can make it difficult to identify ways to improve their farming and business practices.

So, with a growing focus on democratising access to data at origin, how do we expect this will shape the future of coffee production? And how can access to data collection be scaled across the Bean Belt? To find out, I spoke with PRF Colombia panellists Ricardo Pereira and Nicholas Castellano. Read on for their insight.

You may also like our article on how technology has changed in the coffee industry over the last few years.

Why is data collection at origin so important?

Across the coffee supply chain, data collection is an essential part of communicating and improving coffee quality. This can range from monitoring and redeveloping roast curves to understanding how temperature stability affects espresso extraction.

But while roasters and coffee shops have generally had better access to data, producers have historically relied on more traditional means of data collection, mainly by taking notes on paper.

Thankfully, this is starting to change. Now more than ever, access to data platforms designed for coffee production is becoming more widespread – but why is this so important?

Ricardo Pereira is the COO of green coffee trader Ally Coffee. He was also a speaker on the PRF Colombia Coffee production and technology: How data improves production and business panel. 

“Data collection should be the basis of business planning,” he tells me. “Producers need to see their farms as businesses, so they need to plan farm management similarly to any other business.

“Collecting and reviewing data can help producers to make better decisions, in terms of knowing which varieties to plant, when to process their coffees, and what type of processing method to use, for example,” he adds.

For instance, data could show that certain varieties may be better suited to different plots of land on a farm, or that specific processing methods could result in higher cupping scores under specific conditions.

Ultimately, without modern data collection methods, producers may not be able to track and review these variables – meaning a potential opportunity to manage or increase coffee quality is lost.

Ricardo, however, explains that data collection for coffee farmers is about much more than this.

“It’s also about understanding and collecting data on the actual costs of managing a farm, so farmers are able to know if their business is profitable,” he says.

Furthermore, with many of the world’s smallholder coffee producers operating at subsistence level, finding ways to increase and diversify their income is needed now more than ever.

Which types of data are most relevant to producers?

There are a huge number of data points which can be collected along the coffee supply chain. But an important part of optimising data collection is understanding which information each supply chain actor needs – including coffee producers.

Nicholas Castellano is a Digital Marketer at Cropster and a co-host of the Coffee and Technology podcast. He also took part in the PRF Colombia panel.

Nicholas explains which types of data are important for farmers so they can add value to their coffees.

“For producers who process and dry their own coffee, post-harvest data – such as soil pH levels, temperature, and humidity – are essential,” he says. “When using this data, they can assess whether temperature or humidity levels are optimal enough to carry out the drying phase, for instance.”

According to the International Coffee Organisation, the optimal moisture content of green coffee should be around 11%, although there is no official standard. Generally, moisture content levels outside of a range of 10% to 12% will result in a loss of quality.

He explains that software such as Cropster’s Origin enables producers to access a range of data points in an efficient manner, helping to streamline farm management. 

“[When obtaining and recording more data], producers can make adjustments to their farming practices, as well as being able to manage and check coffee quality during harvest,” Nicholas says.

“They can assess and record coffee quality at the beginning of harvest, as well as cupping the coffees to record scores, flavour notes, and overall profiles,” he tells me. “If the quality is lower than expected, farmers still have the ability to change variables as a means of improving quality – whether that is allowing the cherries to mature for longer or trying out different techniques during fermentation and drying.”

Quality control and scalability

For farmers, a significant part of data collection is focused on assessing coffee quality.

“If you have good soil conditions and carry out farming practices to a high standard, [among other factors], you will have good quality coffee,” Nicholas says. “Recording and using data is more about maintaining that quality. 

“Having access to data helps you to maximise post-harvest quality as much as possible,” he adds.

There are endless variables to consider when growing coffee, from the amount of sunlight plants should receive to how much irrigation or rainfall water they need. The same goes for post-harvest processing techniques; farmers need to control these variables as much as possible.

“By having data to hand and analysing on a broader scale, farmers can potentially maximise their yield and carry out post-harvest processing with even more accuracy,” Nicholas explains. “This will only serve to improve coffee quality.

“Some software can include yield calculations,” he adds. “So, depending on how many plants farmers have or how much cherry they harvest, the technology can estimate how much parchment or green coffee they will have.”

Ultimately, using data to improve yields – while still maintaining quality – will help producers to increase their profit margins. What’s more, with data collection and analysis software, they may be better equipped to understand where these profits are coming from and where they can be reinvested.

However, while data collection is undoubtedly important for coffee production, it must be both accessible and scalable if farmers are to use it successfully.

That said, there are signs that accessibility will increase; one key sign in particular is the proliferation of mobile apps targeted at coffee production.

According to Statista, there are estimates that some 7.7 billion people will have access to smartphones by 2027 – which will include many of the 125 million people who rely on coffee production for their income. 

Through smartphone technology, more smallholder producers will hopefully have better access to modern data collection software.

How can data technology on coffee farms improve sustainability?

When we talk about sustainability in the coffee industry, we often discuss traceability and transparency, which largely focus on where coffee comes from and how it was produced. This places a significant amount of responsibility on producers to provide as much information as possible.

Ricardo explains how transparency and traceability in the supply chain must go both ways so that farmers also have better access to data across the supply chain. 

“Transparency is a two-way street, not just one way,” he says. “It’s mutual and it shouldn’t be something that only roasters demand. 

“Producers should also ask roasters about what happens along the supply chain,” he adds. “Ally Coffee collects data on where most of the value is retained across the supply chain, [which can be useful for farmers to know].”

Much of the value in the coffee supply chain is retained by roasters and coffee shops through the sale of roasted coffee or coffee beverages to the end consumer. As such, data on price transparency can help people throughout the industry understand where we can potentially address equity issues to improve long-term sustainability and profitability for actors throughout each stage of the chain.

“If we have transparency from the beginning to the end of the supply chain, we can encourage more constructive conversations,” Ricardo says. “We can make the coffee industry more sustainable – not just for consuming countries, but also for producing countries.

“If we don’t support people at origin and ensure there is better access to data collection technology, education, and opportunities, fewer people will be interested in coffee production,” he adds.

Democratising access to coffee production data is clearly one way in which we can support farmers to improve coffee quality and yields. However, beyond supporting producers to evaluate and analyse data on farm performance, it can also be used to understand more about their cash flow and where to invest profits.

Ultimately, however, data collection at farm level is about much more than quality, yields, and profitability figures. When we consider it as part of the bigger picture, it’s clear to see it will be an important discussion point as far as creating a more equitable coffee supply chain is concerned. 

Enjoyed this? Then read our article on how coffee producers can benefit from data.

Photo credits: Ally Coffee

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Although these modern machines certainly have their benefits, transitioning away from traditional models requires extensive planning, especially when it comes to translating or redeveloping roast curves.

In fact, some industry professionals feel that traditional roast curves are becoming outdated as the specialty coffee sector continues to grow – meaning investment in training is essential for many roasters.

To understand how roast curves are changing, I spoke with three coffee professionals. Read on to learn more about their insight.

You may also like our article on using roast curves to guide the roasting process.

Exploring traditional roast curves

Effectively, a roast curve is a graph which indicates how temperature changes during the roasting process. The first point on a roast curve is the “charge temperature”, which is the temperature of the drum before the beans are added. Once the coffee is added, the temperature sharply decreases.

From this point onwards, the temperature gradually increases – which is why it’s known as the “turning point”. The point at which this occurs, as well as the pattern of temperature increase, can be plotted on an axis of time against temperature – creating a graph which generally forms a curve.

In order for a roaster to achieve their desired roast profile, the temperature inside the drum must be carefully controlled. The measurement of the rate of temperature increase is referred to as the “rate of rise” (RoR). 

The higher the RoR, the steeper and quicker the roast curve will be. Throughout the roast process, beans lose more moisture and roast temperatures can decrease – meaning the curve becomes flatter and steadier towards the end of the roast.

The RoR is one of the most important variables in roasting, as it allows roasters to achieve their desired profile more effectively and efficiently.

David Rozali is the owner of Rozali Coffee in Berlin, Germany. He explains that as roasting technology has evolved, data has become more and more important to roasters – including first crack timing, development time ratio, end temperature, and both outer and inner bean colour.

Using this data, roasters can develop more precise profiles to produce consistent and uniform batches – leading many to invest in more modern equipment.

Most roasters believe the “S-curve” to be a more traditional and straightforward roast curve which usually results in a medium profile. It can be a great starting point for less experienced roasters and can even allow for further experimentation with different profiles.

What is a “modern” roaster?

Lisa Gringl is a former Product Manager at Cropster. She explains that while “modern roasters” can be a broad term, Cropster has its own general definition.

“Cropster defines roasting technologies launched over the past ten years as modern roasters,” she says. “This could include machines with heat transfer or automation systems, as well as equipment which uses smart technology to support the roaster.”

She adds that software integration has become a significant component of roaster design in recent years. Many newer machines include highly sensitive probes which can provide roasters with a greater range of more accurate information than older equipment.

Some manufacturers are also incorporating artificial intelligence-powered technology into their machines to predict variables such as first crack.

“It’s important to understand what data the machine can provide and how it can be shared with customers,” Lisa says. “As a result, roasters can improve the quality and consistency of their coffee.”

Alongside this, sustainability has also become a widely-discussed topic within coffee roasting, and with that, energy use. 

While more traditional roasters rely on gas to heat up, some modern machines are more energy-efficient. Some examples include either using electricity or recycling heat and exhaust fumes to reduce “startup” costs as far as energy is concerned. 

How are roast curves different on modern machines?

Given the advancements in roasting technology, roasters are now able to make more precise adjustments to profiles in a more efficient manner.

David agrees, saying that data from modern roasters is much easier to interpret, but there are differences in the roast curves used on these machines compared to more traditional equipment.

“[With a modern roaster], the roast curve and RoR will look different because of the thickness and placement of the probe, as well as how hot air circulates within the drum,” he explains. “With a Loring, for instance, the turning point tends to be sharper and occurs earlier.”

Jason Richter is the owner and Head Roaster of Path Coffee Roasters in Port Chester, New York.

“Newer roasters can roast coffee faster, which produces a very different curve,” he says. “It has a high peak and then it slopes down. 

“With a Probat roaster, you would get a much more angular curve,” he adds. “On a Loring, it’s a much higher peak, and then it drops and starts to trail.”

Understanding the differences in roast curves on traditional and modern equipment can be challenging for some roasters. Roasting software can help to bridge the gap between older and newer machines for less experienced roasting professionals.

However, despite the ability to have more control over roast profiles, David highlights that roasters still need to have a thorough understanding of how their machine works.

“A roaster is a tool,” he says. “Every roasting professional needs to understand their machine so that they can use it to get the best out of their coffee.

“If the roaster is inexperienced, they could potentially ruin the batch,” he adds.

How has software made the transition easier?

Lisa believes that automated roasting technology and software have developed to become more equipped to keep up with the ever-growing demands of roasters and their customers.

“Cropster’s First Crack and Bean Curve Prediction features can create a smooth transition from one roaster to another,” she says. “The AI features have been programmed using data from thousands of different machines.

“The company works closely with roasters to access data from their machines,” she adds.

However, adapting to a new roaster can be challenging, as David explains.

“Previously, I have used a Probat P12 and a Probat UG22, before purchasing a Loring S15 Falcon,” he says. “There isn’t much difference between the roasters, but there were a few variables I needed to pay attention to when using a Probat.”

He tells me that he had to be more observant with a more traditional roaster, especially to avoid any roasting defects, such as scorching. With a more modern machine, he says that software is often able to automatically prevent errors, as well as storing any data he might need to tweak his preferred profile.

Jason agrees that new roasting software has helped to maintain more consistent roast profiles.

“As we’re based in northeast New York, the winters are cold and dry and the summers are warm and humid,” he explains. “With traditional roasters, it was a balancing act to maintain the profile throughout the year.”

Although making data more accessible helps to increase coffee quality, some industry professionals are concerned that roasters could be overwhelmed with too much information. 

User-friendly software can certainly help with this, but for less experienced roasters, it could make it difficult to understand roast curves for more modern machines.

What are some of the benefits of modern roasters?

Generally speaking, modern roasters aim to simplify the roasting process, automate as much as possible, and democratise roasting data. 

For instance, roasters may be able to upload profiles which have been developed for a specific coffee, and then automate the batch. This allows the machine to control most of the variables rather than requiring the roaster to stand over it for the duration, tweaking heat and airflow.

David says this allows roasters to focus on other areas of their business, such as scaling green coffee sourcing.

“Automation is a great feature to have on your roaster,” he tells me. “It provides higher levels of consistency and it makes it easier to train staff when expanding the company.”

Before this became more accessible, roasters would have to manage every variable themselves, meaning there was the potential for human error. For instance, during busier periods on older machines, roasters could forget to implement temperature or airflow adjustments at the appropriate time, which could in turn negatively affect coffee quality.

“With some modern roasters, you just need to adjust your initial gas setting depending on the day,” Jason says. “Beyond that, the software will heat the roaster based on the set temperature and can roast entirely on its own.”

It is also still possible to manually control the roasting process on modern machines, meaning roasters can continue to make adjustments if necessary.

Understanding roast curves is a key part of the roasting process. Ultimately, this means industry professionals need to understand them as much as possible – whether using a traditional or more modern machine.

But with more and more roasters switching to more modern machines, making a smooth transition possible is becoming increasingly important. After all, it’s key that roasters can easily incorporate, adjust, and redevelop their roast profiles to improve and maintain coffee quality.

Enjoyed this? Then read our article on streamlining quality control in your coffee roastery.

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Maintaining freshness is an essential part of green coffee storage, but minimising environmental damage at this stage of the supply chain is also crucial – especially as the demand for more sustainable coffee grows.

So, how can green coffee buyers and traders keep their green coffee properly stored while also staying sustainable? To find out, I spoke to three coffee professionals who work with Fibtex, a company which produces and distributes coffee packaging and works in Colombia and Peru. Read on to find out what they said about minimising the environmental impact of green coffee storage.

You may also like our article on how long green coffee stays fresh for.

Understanding the environmental impact of green coffee storage

Packaging and proper storage play a key role in preserving green coffee freshness.

When green coffee is shipped, it is usually packaged in bags which are strapped to wooden pallets. This helps to create a more efficient means of transporting the coffee.

Jute & fique

Jute and fique bags (or sacks) are the most traditional forms of packaging for green coffee. In some countries, such as Colombia and Peru, fique is used; this is a similar natural fibre to jute which can be used for packaging when dried.

Bags made from these plant materials are fully biodegradable, making them an environmentally-friendly option for green coffee packaging.

María Patricia Berrío Romero is the sustainability director of Fibtex, a company that distributes high-barrier hermetic GrainPro packaging in Colombia and Peru. The company is also a trade representative for Pinhalense and Carmomaq and a manufacturer of its own 100% recyclable and reusable SUMMA “big bags”.

She tells me that even though jute and fique are technically biodegradable, this largely depends on how the material is disposed of.

“[If these bags go to landfill], it is difficult for them to biodegrade correctly,” she explains.

This is because landfill conditions generally lack optimal levels of sunlight and oxygen, which means it can be anywhere from difficult to impossible to correctly dispose of biodegradable materials.

What’s more, as these materials are permeable, they are often not the best option for maximum freshness.

“Although these bags are designed to protect coffee, the beans can quickly become contaminated if the bags are stored improperly,” she says. “The natural fibres increase the risk of contamination from odours that can negatively affect coffee’s organoleptic characteristics.”

Traditional plastic bags

To combat these issues, exporters usually include another layer of material inside jute and fique bags as an extra precaution. These can be standard plastic shipping liners or GrainPro bags, for instance.

GrainPro bags in particular are popular because they can be hermetically sealed. This effectively creates an airtight barrier which protects green coffee from external factors, like moisture and heat, as well as preventing oxidation.

Furthermore, if these bags are used in conjunction with larger sacks instead of jute or fique bags, they can hold more coffee. Standard coffee bags can hold between 60kg and 70kg of coffee, whereas large plastic bags and liners can fit anywhere between 1 tonne to 20 tonnes of green beans.

However, the increase in plastic use means more single-use waste is produced from green coffee packaging.

“Once coffee reaches its destination, the GrainPro bags are often disposed of,” María Patricia tells me. “These plastics are usually not recycled or reused, so they are incinerated or end up in landfill, which means they take years to decompose,” she adds.

Sergio Campuzano Diaz is the General Manager for Fibtex.

“Plastics are made from a mixture of different resins, so it’s difficult to [separate them] and dispose of the materials correctly – especially in places where there are less established circular economy models,” he says.

Reducing the environmental impact of green coffee storage

Now more than ever, there is a growing demand for sustainably-produced coffee.

More and more roasters are using recyclable, biodegradable, and compostable materials in their retail coffee packaging, as well as using more recyclable or reusable takeaway coffee cups. To add to this, more sustainable practices are being implemented across coffee farms, helping to reduce overall carbon emissions in the supply chain.

As a result, minimising the carbon footprint of green coffee storage – while still focusing on the preservation of freshness – is becoming a key topic.

Ultimately, this means green coffee traders and buyers are focusing on finding sustainable packaging options.

“Fibtex’s packaging is made with 100% recyclable resins,” María Patricia says. “We distribute GrainPro polyethylene packaging, as well as our own recyclable and reusable SUMMA polypropylene range, which includes big bags and bulk container packaging.

“We work closely with our allies and other stakeholders to process and recycle plastic; when polyethylene is processed separately from other types of plastic, it can be reused many times in a number of different products.”

As well as this, María Patricia explains that Fibtex practises carbon offsetting. She explains that this is part of Fibtex’s “holistic, solutions-focused approach” which is committed to preserving both quality and the environment.

To balance its carbon emissions, the company also runs an environmentally-friendly regenerative restoration initiative which plants native trees in the El Amparo nature reserve, located in the Eastern Plains region of Colombia.

The use of more reusable and recyclable packaging has become somewhat essential as part of the push for coffee companies to become certified carbon neutral.

María Patricia and Sergio tell me that Fibtex is in the process of reaching “net zero” emissions and receiving B Corp certification. B Corps are businesses which are deemed to meet high standards of social and environmental responsibility.

María Patricia also highlights that preserving the quality of coffee is vital from a sustainability perspective, as the two factors are interconnected. Therefore, using packaging that promotes a more sustainable transformation is key.

“[Fibtex’s packaging] ensures the optimal conditions to protect coffee from external factors, such as humidity, temperature, and oxygen, as well as mitigating the presence of pests and mould,” she says.

Can green coffee storage be plastic neutral?

Single-use materials have become a major topic of debate in many industries, including the coffee sector. The move away from single-use plastics is further exacerbated by a number of impending bans on these types of materials, including in the UK and Europe.

Sergio tells me about how Fibtex uses a circular economy approach throughout its manufacturing process, which helps to reduce the levels of plastic waste produced.

“We [adopt a circular economy model to reuse and recycle the plastic waste we produce],” he says. “This means fewer ‘virgin’ materials are used, as well as fewer natural resources, during the manufacture of these materials.

“Our packaging solutions are made of low-density polyethylene (LDPE) and polypropylene (PP), both of which are 100% recyclable and reusable,” Sergio adds.

Through its own dedicated programme, Fibtex collects plastic waste from companies in Colombia and Peru, which includes PP and LDPE bags and fibres. The plastic waste is then recycled into pellets, which can be used in a number of different ways. In the future, the aim is that this will be used to create plastic-neutral packaging.

Carlos Felipe Torres Triana is the Project Coordinator for Clima Soluciones, a Colombian company which measures the carbon footprint of companies which are looking to be more sustainable.

He tells me that Fibtex has been working with Clima Soluciones to measure carbon footprint through the CarbonBox app.

“The app can [show companies how to optimise] processes to improve their carbon footprints, as well as tracking their voluntary carbon offsets,” he says.

Carbon offsetting and insetting have understandably become more prevalent concepts in the coffee supply chain over the past few years. Essentially, companies can invest in either their supply chains or others’ to reduce their carbon footprint – even if it is somewhere else in the industry.

María Patricia explains that there are a number of other ways by which Fibtex manages its carbon emissions.

“In an effort to reach net zero, we make the active decision to partner where we can with carbon neutral companies,” she says. “We work with companies which have a vision that aligns with ours.

“This means, where possible, if we are going to travel, we will travel in a way which minimises environmental impact.”

One of the most common ways to do this is through environmental initiatives. Fibtex’s work at Reserva Natural El Amparo in Colombia is a great example of this, but María Patricia explains that this restoration project is inherently tied to the plastic provided by other companies.

“If one of our allies gives us plastic waste, we plant 40 trees per tonne,” she explains. “When they buy bags from us, we plant 25 trees per tonne. This helps them manage their carbon emissions, as well as balancing out ours in an effort to reach net zero.”

María Patricia concludes by explaining that Fibtex operates in accordance with three key pillars: “These are a sustainable culture, a focus on the plastics economy and responsible disposal, and a wider restoration programme.”

There’s no doubt that the demand for sustainable coffee will continue to grow in the future. This means that it is now more important than ever for coffee companies to create a strategy for lowering their emissions.

However, this doesn’t mean that quality should be sacrificed, especially when it comes to green coffee storage solutions. By opting for more sustainable high-barrier materials, traders and producers can maintain freshness while also keeping environmental impact to a minimum.

Enjoyed this? Then read our article on how you should store small quantities of green coffee.

Photo credits: Fibtex

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