Coffee roastery equipment from green bean to sealed bag: a shop roaster under proper extraction, grinding kept away from it, packaging that holds freshness, and the tasting bar where wholesale accounts are actually won.
A retail roastery with a tasting bar — roasting to order for a shop counter and small wholesale, rather than a production plant. The list runs the way the bean does: green store, roaster, grind, pack, sell.
Quantities assume one shop roaster and a counter, not a production line. Tell us your weekly roast volume and whether you are packing for wholesale, and we size the roaster, the sealer and the extraction against it before quoting.
The whole business in one machine. A 500 g batch is a sample-and-shop size: enough to roast to order for a retail counter and small wholesale, small enough that a bad batch costs half a kilo rather than a day.
Roasting and grinding have to sit apart — grind fines travel, and a roaster that smells of yesterday's espresso cannot cup honestly. Conical burrs hold particle size steady across the retail bag sizes.
The retail counter of a roastery sells beans, brew kit and a cup at three different tax and margin shapes. A dual-screen till keeps the customer looking at the order while you work it.
The tasting bar is where a wholesale account gets decided. A dual boiler holds brew and steam temperature independently, which is what makes a comparison between two roasts fair.
Cupping on untreated water measures your water, not your coffee. Filtration also stops scale killing the espresso machine, which is the more expensive of the two problems.
A roastery sells its bag as much as its beans — it is the only thing the customer carries into an office. Printed to your own artwork rather than blank.
A roaster puts out smoke and chaff, not just steam, and the extraction over it is a licensing question long before it is a comfort one. 6000 m³/h covers a shop roaster with room to spare.
Roasted beans go stale on oxygen, not on time. Sealing at the roastery is what lets you sell a bag two weeks out and still stand behind it.
Cupping glassware, portafilters and sample trays all wash here. Three bowls means wash, rinse and sanitise without moving between rooms.
Milk for the tasting bar and green samples that must not sit warm. Green coffee is hygroscopic — a warm store shifts moisture and the roast profile drifts with it.
Green coffee arrives in 60 kg sacks and cardboard, weekly. Baling it is the difference between a loading area and a pile.
Origin, process and roast date change every few weeks. A backlit board is re-printed for the cost of a sheet, unlike anything painted.
Roast date is the one number a speciality customer actually checks, and it has to go on the bag rather than a sticker that peels.
For wholesale cases going to offices and hotels, where a sealed outer is what survives a courier.
Banding cases for pallet dispatch, once wholesale outgrows what fits in a car.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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