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Hi how are things? The key here is the difference between heat and temperature.

I can assure you it will be worth it:) P3000 can outperform significantly more expensive and larger production roasters.

Unlimited profiles and yes we will work on a profile transfer.

For purpose of the video the batch size wasnt measured. WIth this classic hopper you can use it fo up to 120g of coffee. We also have an hopper extension which allows for 200g batches (full size)

wait until you hear the price.

Hi - yes you can do that in the settings both for the roaster and the webportal.

No - we found that the design could roast 3kg so we changed from p2000 to p3000. So you can roast from around 1kg to 3kg.

@@trondsimonsen6805 Thank you for the quick reply. Is the price still estimated to start at $16,000 or a bit higher with this model? To tag a long, are there plans to ever increase capacity or will this be the max capacity machine built by Roest?

@@carlinjett8812 We will probably start from around 20kUSD. Looking into the pricing model soon. We haven't decided on the next step as of now. But you can easily roast 500kg/week without much work if you use the automatic feeder with the p3000

Thanks again for the quick response. Will there be a preorder option for the machine?

Tron, anyway I can dm? Since discovery the Roest, its all I can think about lol.@@trondsimonsen6805

Please send us a support ticket: www.roestcoffee.com/support-ticket

Thank you for the feedback, Todd! Color reading is a feature we are working on for our bigger roaster, P3000 with integrated camera. Hopefully we will succeed :)

Please update the app. We have released a new version

I understand the confusion but the different approaches come from how the energy is transferred in these systems. The bullet warms up the drum and then the beans while the ROEST warm up the air and this in turn heats the beans. I have limited info on how BBP works on the bullet, but our idea is that the drum is at its warmest at the end of the roast, and stabilizing at a lower drum temp is the easiest and most energy-efficient way of using the BBP. Heating to a higher drum temp requires a lot of energy that's not really doing anything for the roast anyway. If you want more heat at the beginning og the roast the best is to add more heat through the profile. Personally, I use a very simple BBP. I set the air temp to be maintained at 220degree celcius - this allows the drum temp to stabalize at around 160 degree after a few minutes. If I want a shorter BBP I set my target to be higher but this then requires the next batch to be charged when the buzzer goes off as the drum temp will continue to drop. We are by the way not finished with the BBP and will develop it further based on feedback. For exampel, the BBP will eventually be a part of the individual profile.

@@trondsimonsen6805 I will have to try that. I shoot for 160C before each roast with the standard inlet profile.

@@ToddJohnson15did you get any results? I have also a Bullet. The drum heat is perfectly regulated but the air temp (bean probe) will vary from batch to batch (thermal energy). And that is the most critical one to get a consistent roast.

Hi - we have produced the final prototype and are now working on making it production-ready. It's a time-consuming process so we can't for sure say when we are ready but we are working as fast as we can within our requirements for quality. We aim to send out the first roasters during first quarter 2024. We are also working on a update for the newsletter.

That depends what you want/need from the roaster and the samples. It can be used to roast samples of course, but not with the efficiency and consistency ROEST offers.

Hi - yes, you can! I'm not an expert on shelf life, but when roasting 200g it's fairly similar to larger roasters. So peak after a few days.

You'll find everything here: xwww.roestcoffee.com/quote

Hello. You can set the trigger count on the first crack as high as possible. This can easily be adjusted on the machine. Even while roasting. And for the development time, you can adjust that after you have started roasting by using the nob on the top of the machine. You can easily switch from automatic mode to manually and back if you want to do more adjustments to the profile.

@@ROESTCoffee Brilliant, it's great to see that it is all manually adjustable. Thanks for the answers...it is indeed a beautiful machine.

You could try purchasing greens from Algrano. They offer small amounts as well.

Ey! We are not Danish, but Norwegian:) And for reference, our sample roaster is built from the inside out - and is the most efficient sample roaster on the market. So for its intended purpose, it does the job better than any other. The p2000 will follow with more smart solutions - can't wait for it to be ready!

Hi - you can. Contact us on sales@roestcoffee.com or fill in the info here: www.roestcoffee.com/quote

if you have 5k, then yes.

One roaster should be enough for a medium volume shop. It will monitor the process by itself and let you know when to add new coffee. Back to back the roaster can easily roast 500kg a week if not more.

Yes.

@@sversimo that's actually really cool. I have a colleague in town who has a popular nut roasting business on the side. He might see value in one of these if I get one. Also, I tried to tag you in my top comment, but the tag didn't work

I can help with that. The basic model will start from 16.000USD and will have more features than a "traditional roaster".

Hey Neil, there's no particular reason to be honest. I believe the 60RPM seems to roast a bit faster, and I like that for the more dense coffees. Then when I have less dense coffees, more fermenty, and I need to be more gentle and careful, I don't mind the slower RPM :)

Matt has been roasting on ROEST for almost 2 years :) it's great to learn from him! here is another Matt's wisdom and his profiles for ROEST: www.roestcoffee.com/roestblog/developing-roast-profile-with-matt-winton

Yes you can see that a line shows in the screen: Firct crack: x

The probat sample roaster and all others with the same design are great and sturdy machines. But nevertheless, it was coffee professionals using these roasters on a daily basis that asked us to develop a sample roaster because they were not satisfied with the consistency. During our development of ROEST, we blind cupped against all other sample roasters regularly and did overall get the best - objectively speaking - results.

Hi, I see you have already resolved the issue with our team via chat. We wish you happy ROESTing from our team :)

Yes, thanks a lot for the help! The support team was very patient, fast at replying and easy to connect with. I’m very happy with my purchase from Roest!

@@majedaltamimi9348 thank you Majed!

@@ROESTCoffee pls help send me update