User-friendly design combined with smart technology makes it easier then ever before to fully develop your coffee.

ROEST Sample Roaster reduces the workload from sample roasting, saves time, increases consistency and quality. Manual roasting with many adjustable variables enables you to improve your roasting skills and expand your knowledge about coffee .

It is our mission at ROEST to constantly seek for innovations and technical solutions to increase the quality of roasted coffee and make roasting accessible and time efficient.

ROEST WEB PORTAL
ROEST Web Portal provides live view of your roasting process. It saves your logs in the cloud for later evaluation and allows you to create & share roasting profiles.

FIRST CRACK DETECTION
Our newest feature turns your coffee roaster in to a fully automatic roaster delivering higher consistency between your roasts. It listens to the cracks!
ROEST automatically registers the first crack for you and starts the development count down. The whole roasting process is done without any assistance.

User-friendly design combined with smart technology makes it easier then ever before to fully develop your coffee.

ROEST Sample Roaster reduces the workload from sample roasting, saves time, increases consistency and quality. Manual roasting with many adjustable variables enables you to improve your roasting skills and expand your knowledge about coffee .

It is our mission at ROEST to constantly seek for innovations and technical solutions to increase the quality of roasted coffee and make roasting accessible and time efficient.

ROEST WEB PORTAL
ROEST Web Portal provides live view of your roasting process. It saves your logs in the cloud for later evaluation and allows you to create & share roasting profiles.

FIRST CRACK DETECTION
Our newest feature turns your coffee roaster in to a fully automatic roaster delivering higher consistency between your roasts. It listens to the cracks ! ROEST automatically registers the first crack for you and starts the development count down. The whole roasting process is done without any assistance.

Our newest education-based poster offers the basics, or ‘Cupping 101’. From defining aromas, to the quality of the body, to the overall scoring, The Cupping Attributes Poster offers everything you need to know about cupping coffee. The Cupping Attributes Poster – SCAA offers the basics for coffee cupping, while providing the perfect gift idea for the coffee lover. From defining aromas, to the quality of the body, to the overall scoring, The Cupping Attributes Poster offers everything you need to know about cupping coffee.
PDF Format
Open on your computer, ipad, or print out in 8.5 x 11 format

This revised SCA Water Quality Handbook, featuring the water chart and practical guide sets out to establish a solid scientific framework for a unified and transparent consensus on how we measure, aim and treat water for coffee. The fulcrum of this discussion revolves particularly around the two core parameters of alkalinity and total hardness. In particular, we will explore the suitability of different water treatments by deepening our understanding around total hardness as a crucially important parameter in the proper extraction of coffee.

Drawing on recent published research and experiments conducted by the Coffee Excellence Center at Zurich University of Applied Sciences (ZHAW), this handbook serves to promote a spirited exchange of ideas about the water we use for brewing within the specialty coffee community. An updated practical guide and Glossary of terms also offers the user a toolbox of concepts and methods with the aim of making coffee better in the domestic or commercial environment.

This handbook is ideal for field use when trying to detect defects in green coffee. Book includes the SCA standard for washed arabica specialty coffee as well as standard classification such as sample weights, table of defect equivalents, moisture content, water activity standard, bean size, defect classification, flavor characteristics, and roasted coffee quaker count standard.

Defect descriptions written and revised by: Standards Committee, Specialty Coffee Association Research Center

SCA Handbook Series: The Washed Arabica Green Coffee Defect Guide, Edition 3, 2018

SCA Handbook Series: The Coffee Biology Field Guide, Edition 2.

The Coffee Biology Glossary Handbook is an essential tool to better understanding the language of biology as it pertains to the science behind great coffee. In this 63 page handbook, author Emma Sage provides an in-depth reference guide for all coffee professionals looking to deepen their understanding of the science behind coffee through the terminology used to describe it. Newly added in edition 2: a chapter on plant biology basics as well as an in-depth section on coffee cultivars.