S100 Plus or L100 Plus - Finding the right Sample Roaster for you

So you’ve been eyeing the ROEST Sample Roasters for a while and wondered - should I get S100 Plus or L100 Plus?

Deciding on which sample roaster to purchase can definitely be a confusing task. The models have their own distinctive designs and include both similar and different features. To choose the right one, you must ask yourself what’s more important.

In this article, we’ll break down information about both roasters and help you decide. And should you have any questions, feel free to contact us or read more about ROEST here.

Similarities

We must first look at the similarities to find the right sample roaster for you.

All ROEST Sample Roasters is a combination of two technologies: hot air roasters and conventional open drums - offering the best of both worlds! They have a batch capacity of 50 - 200 grams*, allowing you to experiment with smaller samples and produce less waste. The dual fan system for separate cooling allows you to roast back-to-back with no daily limit. Hence, both sample roasters contribute to a better workflow.

Sounds good so far? Very much. Now let’s move on to the most beloved features available to both S100 Plus and L100 Plus.

*Only S100 Plus and L100 Plus.

First Crack Detection

First Crack Detection is one of our most convenient features in both S100 Plus and L100 Plus.

This feature turns ROEST into a fully automated roaster that ensures each coffee reaches its full flavor potential regardless of skill. How is this possible?

• The First Crack detector will identify individual cracks and register the First Crack event.

• After the event is recorded, the roaster starts counting down the development stage and automatically releases roasted beans.

“One of the reasons I decided to get a ROEST machine was its automatic First Crack Detection function. This is because First Crack decides not only quality but also consistency.”

- Hidenori Izaki, 2014 Barista Champion

Consistency is essential when it comes to roasting the perfect batch. By collecting FC data, you will better understand what’s happening to the coffee and gain better control over the roast and the flavor profile.

For businesses roasting multiple batches per day, it is also an enormous help to save time, reduce workload and save money - all thanks to full automation with high-quality and consistent roasts. You can rely on automated technology to help you perfect your roasts without much attention and interaction.

Air Temperature

The air temperature measures the environment inside the drum and corresponds to the convective heat energy you have available. Changes to this temperature can affect the desired qualities of a roast, so predicting its behavior can help keep the temperature in control and prevent sudden changes.

Live view example with temperature sensors available on S100 Plus. Red graph = bean temperature, blue graph = air temperature, green graph = inlet temperature.

Bean Temperature

The bean temperature sensor is placed in the center of the roasting bean mass. By monitoring this temperature, you can find out what’s happening during your roast, why it’s happening, and when. It can be used to ensure that everything is going according to the plan.

Bean- and air temperature sensors are included in every ROEST model.

Inlet Temperature

An inlet temperature sensor monitors the temperature that comes from the heating element and goes into the roasting chamber. It can significantly improve the roasting compared to power profiles due to higher precision. This type of sensor is, therefore, a good improvement, or in addition, for those who mainly use power profiles when roasting on a ROEST sample roaster.

Inlet temperature sensor is included in ROEST S100 Plus and L100 Plus.

More Data

Christian Castricone, a home roaster based in Switzerland, is the owner of a S100 Sample Roaster. The S100 has been meeting all his needs, yet after owning the roaster for quite a while, he is ready to take it to the next step. “If I were to choose again, I would go for L100 Plus due to the added sensors that allow more data.”. 

Basic or Plus model?

The difference between the Basic and Plus models (S100 vs. S100 Plus and vs. L100 Plus) is the added First Crack Detection feature. If you opt for a basic model, you will have to listen and register the First Crack event by using the touch screen. *See the table for all the differences.

Download detailed list of technical specs here.

Differences

Additional Temperature Sensors

The L100 Plus has two additional temperature sensors; drum- and exhaust temperature.

In short, the drum temperature is the internal temperature of the drum when beans are added. This temperature should be adjusted according to the green beans’ density, moisture content, processing method, variety, and batch size. Analyzing the drum temperature can help you achieve the perfect roast, as a higher temperature can scorch the beans, and a lower temperature can result in baked coffee. The drum temperature sensor is needed to get the most out of the Between Batch Protocol feature.

The exhaust temperature measures the heat energy in the airflow exiting the roasting chamber. More specifically, it is the remaining heat energy input in the roasting mass, and collecting this data will help you understand more of what’s happening with the heat transfer.

The live view on L100 Plus shows graphs of the two additional sensors - drum temperature and exhaust temperature.

The extra sensors provided in L100 Plus allow further tracking and data collection when roasting. This makes L100 Plus ideal for professional quality control or scientific research; for example, Hard Beans in Poland uses it for scientific research about green coffee storage, the Research University of Zurich for various research topics, and the COMA project is currently conducting coffee research in Mexico to enhance specialty coffee quality in their market.

Between Batch Protocol

The L100 Plus also has the full version of the BBP feature, which helps you to achieve the most consistent roasts.

Between Batch Protocol is a way to reset the thermal energy in your roaster between batches. By using this profile on your ROEST Sample Roaster, you will have the same starting conditions as you had on your previous batch. When sample roasting, your main goal is to achieve the most consistent result on every batch. Using BBP with your chosen profile makes it more likely to get that. 

Cooling Tray Warning

Thanks to the dual fan system in both models, you have the ability to roast back-to-back - meaning there are seconds in between each roast. How does it work? When the roast is finished and drops in the cooling tray, you simply charge a new batch while the previous is cooling down.

Now, this is where the Cooling tray warning comes in handy. This is a sensor that is only included in the L100 Plus model and alerts users to remove beans from the cooling tray. When operating a fully automated roaster, you might find yourself too focused on other important tasks of your job. Therefore, the sensor is beneficial as the machine will remind you to remove the coffee, in order to avoid mixing two batches.

Wood VS. Aluminum

Do you prefer the ultimate Scandinavian look with wood panels or the sleek and seductive black aluminum? 

It might be tempting to choose based on the style. However, on L100 Plus you can choose between an aluminum design and heat-resistant PTFE handles, or go for the full Scandinavian style with wooden panels. So in terms of panels, you will need to ask yourself - where will I place the Sample Roaster while roasting? And most importantly, does the wooden/aluminum model include the features I require?

What’s the Verdict?

Both sample roasters provide you with plenty of roasting data: environmental and bean temperature, rate of rise, main motor speed, airflow, power, crack rate, and more. They can both roast automatically or with an advanced manual mode and help you improve roasting skills and coffee quality.

In the end, you’ll have to look at the differences and decide if additional sensors or aluminum panels will be needed for your business. It is crucial to determine what you want from your sample roaster in order to not overspend on features you won’t use or, conversely, miss out on valuable data that could help you.

If you do not intend to use drum temperature, exhaust temperature, or cooling tray warning, then S100 Plus will be enough to satisfy your sample roasting needs. On the other hand, if you’ve been wanting to collect more data and take your roasting to another level, then L100 Plus is a better choice. With extra sensors and more data to collect, L100 Plus has quickly become a preferred sample roaster for coffee professionals and scientific researchers.

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We hope this article will help you make a final decision. If you’re still in doubt, do not hesitate to reach out to us by filling out a quotation form. We will get back to you with more information about the sample roasters and answer any questions you might have.

Wonder exactly how ROEST can help your business? Then check out these 5 reasons why.

How to select and buy green coffee beans

Despite the name, green coffee beans aren’t actually beans, but raw seeds from the coffee cherry. All of the coffee’s flavor potential is held within this green seed and is unleashed during the roast. This is when the beans change to their familiar brown color.

While green beans give you the opportunity to tweak the roast and flavor to your liking, you will not achieve a delicious roast unless these beans are carefully selected. The type and quality of the beans can easily determine whether it will be a tasty or a terrible cup.

There are several factors that contribute to the overall green coffee bean quality. Therefore, it’s essential to recognize each factor from the very beginning - when you’re selecting and purchasing.

Selecting the right green beans for you

There are numerous types of green coffee beans, and the differences between them affect both how the coffee tastes and how you should roast them. So if you’re not sure which green beans to select and want to find something to your liking - here’s what you need to consider:

Origin

Where do the green beans come from and at which farm did they grow? There are two reasons why you should know the answer to this. Firstly, each place will have different conditions, including soil, humidity and climate, which will have a big impact on the flavor and aroma of the coffee. Therefore, we suggest trying coffee from different countries and regions to compare in order to find a suitable coffee for you.

Secondly, being able to see which farm the coffee was grown at is usually a sign of a good quality batch. At times the packaging will only state the sub-region, meaning the green beans are most likely not from a single farm. We would not recommend buying these if you value unique characteristics and want the best quality.

Photo: Sucafina.

Altitude

Another key factor to consider is the altitude of where the green beans are grown. Generally, higher altitudes means lower temperatures. This leads to a slower growth - allowing the sugars to develop more. How does this affect the flavor? Well, the beans can gain more complex taste profiles, sweetness, and typically more acidity compared to those grown at warmer temperatures.

Processing

Processing refers to how the coffee seeds are removed from the fruit, and the chosen type of processing will have an incredible influence on the final taste of the coffee. So if you want to find a coffee to your liking, take a look at how the green beans were processed and choose one which produces a flavor profile that sounds good to you.

The two most popular methods are:

Natural (or dry) processing - involves drying out the entire freshly picked coffee cherry with the seed still inside, usually on raised beds in the sun. This method produces heavy-bodied, sweet, smooth and complex coffees.

Washed (or wet) processing - the seed is removed from the fruit before drying, which produces coffees that are cleaner, brighter, fruitier and more acidic.

An old tradition

Natural processing is considered a traditional method, which originated in places with limited access to clean water. Nowadays, it’s a much preferred method due to the flavor possibilities it yields.
Photo: Long Miles Coffee.

Appearance

You will need to ensure that the coffee beans are relatively uniform. The beans are normally sorted beforehand, however, if you buy coffee directly from farmers, the quality can often be quite inconsistent. You want to make sure that the green beans are similar in size and color. Why? The same color means they have been treated and ripened in similar ways - making them reach the same level of roast simultaneously. While beans of equivalent size will roast at the same speed. Therefore, selecting uniform green beans is important to achieve repeatable and consistent roasts.

Coffee importer Condesa continually check the health and quality of the green beans throughout the whole purchase process. Photo: Condesa Co.Lab.

Ethical Coffee

Despite the fast-growing coffee industry, many of the hardworking coffee farmers remain underpaid and lack the safety equipment needed. This is why it’s essential to buy ethical coffee in order to protect the rights of coffee farmers.

Hence, if you do not have the ability to buy directly from farmers, we suggest selecting importers with a reputation for sourcing beans in a way that is fair to the workers and doesn’t harm the environment. The importer should be committed to transparency and provide full traceability of the green coffee.

“Ask the hard questions - ask your importers about who else is involved in the value chain, who received what percentage of the price you pay, ask them about farming practices and conservation efforts - these things matter!”

- Katja Klein, Founder of Kontext Coffee Company

Try a range of different coffees and take notes on each one to develop an idea about which coffees you prefer. Photo: Nordic Approach.

So where can you buy green beans?

Online retailers

Purchasing green beans online is easy and provides a varied range of green beans from all over the world. Have you tried Sweet Maria’s? They have a huge selection of green beans available in an extensive array of flavors, profiles, processing methods and bean types.

Importers

Need green beans for your coffee shop or roastery? Then a common practice would be to purchase from importers, who usually have a larger network and financial means to buy various green beans in large quantities. Importers will provide information about each producer they are working with, and have all the resources to handle bulk logistics and international duties - making the process more seamless for the buyer.

Currently looking for a reliable importer offering high quality green beans? Then we have some suggestions for you. Click to read more about them, check out their offer list and try their roasting profiles:

• Nordic Approach

• Sucafina

• Condesa Co.Lab

• Mercanta

Get inspired by ROEST roasting profiles

Roasting profile 1 - Sucafina Profile Washed
Suitable for Kenya, China, Ethiopia Washed, Colombia Washed, Indonesia Wet-Hulled also Uganda Natural.

Roasting profile 2 - Condesa Brazil Natural “Low and Slow”
The profile works well for natural and more experimental processes with challenge of lower density beans with dryer moisture and water activity readings.

Direct trade

If you want to take it further with no intermediaries such as importers, then it is possible to buy directly from producers. This leads to better traceability and transparency. You can visit the farm, establish a relationship with the workers, and spend time evaluating the coffee before buying. Arnold Ilves, Production Manager at Coffee People, provided us a great advice regarding this method:

“Get some samples from a green coffee seller. If you see what you like then check where the farm is located and go visit the region for a couple of weeks. Try to make contacts there to find out where to buy more coffee. We have tried it. It works! It will make a hell of an adventure as well.”

- Arnold Ilves, production manager at Coffee People

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The next step

You got green beans, now what? It’s time to start roasting and evaluating! Learn more about how to cup HERE.

4 coffee importers on how to ensure quality

Green coffee importers play a vital role in the journey from bean to cup. As the link between the consuming and producing worlds, it is their job to discover and deliver coffees to roasters on time, and most importantly - maintain quality and consistency.

So how do they preserve the quality throughout the whole process? To find out, we got in touch with four importers; Nordic Approach, Condesa Co.Lab, Sucafina and Mercanta.

Condesa Co.Lab cup multiple times before sending the coffee to their customer.

Monitoring at every stage

Nordic Approach sells green coffee to roasters all over the world from their warehouse in Belgium. We asked what they do in order to ensure the beans are delivered at their best, and their solution is continuous monitoring at each step of the value chain;

“We evaluate and cup coffees at every stage of the coffee's journey from origin to warehouse,” says Espen Stokkan-Smith, QC Lab Manager. “We also publish the latest cupping notes in our offer list so roasters always know how recently we cupped the coffee and its current quality.”

Nordic Approach usually roast samples on ROEST every day to evaluate coffee.

The team of Condesa Co.Lab, a specialty importer in Australia, also highlights the importance of meticulous grading, roasting and cupping of each and every coffee multiple times. They do this before making purchasing decisions, but also repeatedly before it’s shipped, once it arrives and periodically during storage.

“There’s Q-graders who cup between 3 and 6 times before it is approved and ok to go
to a customer.”

- Stephen Bannister, Managing Director at Condesa Co.Lab

Eli Murray, QC Lab Manager, goes on to explain; “moisture, bean density and water activity are noted for each sample received and we look for consistency across all samples ie. type, offer, pre-shipment, shipment and arrival.”

Grading green coffee includes using specific criteria to separate the coffee into different designations.

Correct storage is crucial

Smart transport methods are important, but without correct storage - there’s no use. That said, importers will need proper conditions to store green coffee in a way that protects the beans from any external factors that can mask the unique characteristics.

“Correct processing and storage of coffee at origin is a must, and every purchase should always be checked for correct moisture and water activity. We ensure all our shipping containers are food safe, clean and ship most of our coffees in grain pro
or vac packs.”

- Eli Murray, QC Lab Manager at Condesa Co.Lab

From maintaining good warehouse conditions to proper packaging - green coffee importers always have to keep an eye on the process of transporting their product. Failing to do so can quickly damage the product’s quality.

Long Miles makes sure their samples are properly sealed and ready for transport.

More than logistics

We talked to Elisa Kelly, Green Coffee Marketing Manager at Sucafina - a multinational coffee merchant. She emphasized the importance of good communication; “First step is making sure that we are calibrated with our customers and suppliers to ensure we are all on the same page with regards to what is needed.”

Likewise, Juan Cano, Europe Account Manager at Mercanta, talks about the necessity of constant communication between their offices around the world and sharing results from their daily cuppings. “Not only does it help keep us calibrated, but it also enables us to ensure the coffees we buy globally are of the quality our customers expect.” he says. As they are supplying coffee from 20 producing countries around the world, it is essential for Mercanta to stay in constant communication.

“Quality - at its core - always comes down to good communication and a deep commitment to all of our partners and stakeholders within the supply chain.”

- Elisa Kelly, Green Coffee Marketing Manager at Sucafina

Enjoyed this? Then you might want to know more about the Importance of Global Coffee Importing.