Shop and sample roasters for doing it in-house. Roasting your own changes two things: the margin on a kilo, and the fact that nobody else in town pours exactly the same cup.
Roasting in-house gives you control over freshness, flavour profile and a story to sell; it asks for floor space, extraction and some training in return.
Sample roasters from 500 g to 1 kg suit profile testing and micro-batches, while shop machines run 1.5 kg batches up to 20 kg an hour for café-scale output — tell us your weekly volume and we'll size it.
Yes — every commercial coffee bean roaster produces smoke and chaff and needs proper extraction; we'll note the requirements for the model you're considering.
A 3kg coffee roaster covers a single café roasting twice a week. A 5kg commercial coffee roaster supplies two or three sites. Above that it becomes an industrial coffee roaster with afterburner and destoner, and the conversation moves from a machine to a room.
