We’re excited to announce the release of Giesen Profiler 2.1 and an enhanced MyGiesen platform! These updates bring new features, a refined subscription model, and tools to improve your roasting experience.
We’re excited to announce the release of Giesen Profiler 2.1 and an enhanced MyGiesen platform! These updates bring new features, a refined subscription model, and tools to improve your roasting experience.
Even the most skilled roasters encounter challenges along the way, resulting in what are known as coffee roasting defects. Let’s explore some common coffee roasting defects, their causes, and how they can be identified and prevented.
Full control over conduction and convection revolutionizes roasting, offering unprecedented flavor exploration and customization. Learn more about the subject in this article!
We are thrilled to announce the launch of the highly anticipated Giesen Profiler 2.0. This awesome software update, which is available from January 31st, is set to revolutionize the way coffee roasters approach their craft.
Experience coffee at Finca La Cabra in Panama with Geisha coffee and innovative processing. Willem tells you all about coffee harvesting!
In the dynamic world of coffee roasting, effective storage solutions are paramount to preserving the quality and authenticity of your beans. Giesen Coffee Roasters presents
This month’s episode is all about the South Korean coffee culture, its history, and how Giesen played an important role in its development.
The WCRC 2023 hosted in Taipei brought together the world’s top roasters to showcase their skills and battle for the title.
Read all about the World Coffee Roasting / TaKao Championships featuring Giesen roasters! Both take place in Taiwan.
Willem Boot visited the Giesen stand at HOST Milano 2023! Check out this edition of Behind the Roast to see what products were on display at the Giesen stand.
Check out Willem and Valerians tips on starting your own roasting business! What are things to think about and things to avoid? Check it out!
Join Us from October 13th to 17th at Stand C57 – D58, Hall 22 The aroma of freshly roasted coffee, the state-of-the-art machinery, and the
As the demand for specialty coffee continues to rise, coffee cafés are constantly seeking ways to enhance the coffee experience for their customers. One such trend is in-house coffee roasting, where cafés like Coffee & Coconuts in Amsterdam take control of the entire coffee production process. What are the benefits and challenges of roasting coffee on-site at a café like Coffee and Coconuts.
Welcome to this captivating article where we delve into the world of coffee roasting on an industrial Giesen roaster. In this interview, we have the
Discover the revolutionary electrically heated coffee roasters by Giesen Coffee Roasters. Embrace the benefits of compliance with changing regulations, reduced emissions, and precise temperature control. Experience the cost-effectiveness and advanced roasting system that sets new standards for efficiency in the coffee industry. Join the sustainable future of coffee roasting with Giesen.
Sample roasting is a critical aspect of the coffee industry, often overlooked in its significance. This month we focus on the potential of the Giesen sample roasters; the WPG1 and WPE1.
It’s not long before it’s going to happen; the World of Coffee! The biggest coffee event of the year will take place this time in Athens. Also, this year, more than 200 exhibitors will present their latest innovations and products. The fair in Milan was a great success, and that’s why we look forward to seeing you again in 2023 in Athens! We will be at booth 3-J45 and continue reading this blog to find out what will be on display at our booth.
Welcome to this newest episode of Behind the Roast. This months subject are the growing trends we see worldwide in terms of specialty coffee. This trend has been increasing in coffee-producing countries.
If you own a coffee shop, investing in an industrial coffee roaster could be one of the best decisions you make for your business. These
Welcome to this newest episode of Behind the Roast. Willem talks about different processing methods and how they can effect the roasting and taste of coffee.
In this episode, Willem shares his personal experience of meeting Aharon Vaknin, a coffee roaster who is fascinated by the flavor of freshly prepared geisha coffee.
Meet Richard Muhl, the passionate coffee roaster and gas combustion engineer who has been roasting coffee for 16 years.
In this episode, Willem discusses the subject ‘Filter’. We are so excited to share our enthusiasm about the great profession and craft of roasting coffee. We hope you love it as much as we do.
As a coffee shop owner, you have a unique opportunity to make a positive impact on the environment and promote sustainable practices in the coffee industry. By adopting sustainable coffee roasting practices, you can reduce your environmental footprint, support farmers who use sustainable methods, and offer your customers high-quality, eco-friendly coffee.
In this episode, Willem discusses the subject ‘Giesen Profiler’. We are so excited to share our enthusiasm about the great profession and craft of roasting coffee. We hope you love it as much as we do.
This article delves further into the different ways in which you or your customers can utilize used coffee grounds. Additionally, you can download an overview of these methods for reference.
Introducing Anand Alwan, the head of business for Giesen Coffee Roasters in India! Anand recently joined the Giesen team and took the opportunity to visit our headquarters and production facilities in the Netherlands. Get to know Anand through this article or the video at the bottom of this page!
In this article, we will take a trip down memory lane and revisit the year 2022. We will look back at all of the things that we shared and the new projects that we started during this time. Whether you are a long-time reader or a newcomer to our content, we hope that this retrospective will provide you with a deeper understanding of who we are and what we do. So, sit back, relax, and let us take you on a journey through the year 2022 as we share our highlights with you. Enjoy reading!
In this episode, Willem discusses the subject ‘consistency’. We are so excited to share our enthusiasm about the great profession and craft of roasting coffee. We hope you love it as much as we do.
Maintaining your coffee roaster is crucial for maximizing its lifespan and ensuring the safety of your operation. In this blog, we focus on cleaning and
Every roastmaster has their own story. In this spotlight, Ricardo Robles, the owner of Macinare Caffe. In Guatemala, they roast coffee on their Giesen W6A. Let’s get to know him and his company.
In this blog, we’ll tell you all the secrets of coffee roasting basics! You’ll discover the basic aspects of a powerful roast, Two roasting errors and how to prevent them and tips of other roasters on great roasting sources.
In this autumn season, we want to give you some inspiration for new recipes to try out! We chose 5 recipes that bring a little bit of warmth into this chilly season. For one of these recipes we made a video with a step-by-step ‘how to’!
Every roastmaster has their own story. In this spotlight, Salvador Benítez, the owner of PASSMAR. In Del Valle, Mexico they roast coffee on their Giesen W6A. Let’s get to know them and their company.
In this episode, Willem discusses the subject ‘pressure profiling’. We are so excited to share our enthusiasm about the great profession and craft of roasting coffee. We hope you love it as much as we do.
Today, special fermented coffees are the new trend in the world of specialty coffee. Traditionally, the taste of over-fermented coffee has been considered a serious taste defect and can ruin the quality of the coffee and significantly damage the reputation of the producer.
Every roastmaster has their own story. In this spotlight, Christian Arneitz, the owner of Röstbar GmbH. In Villach, Austria, they roast coffee on their yellow Giesen W6E. Let’s get to know them and their company.
Today, special fermented coffees are the new trend in the world of specialty coffee. Traditionally, the taste of over-fermented coffee has been considered a serious taste defect and can ruin the quality of the coffee and significantly damage the reputation of the producer.
Coffee is a day-to-day product and the process of creating coffee takes various steps. In all these steps we can review our process and implement tips and tricks to become more sustainable. In this article, we discuss topics such as how to recycle used coffee grounds, milk, and cups.
Decaf coffee is often dismissed by specialty coffee roasters as an uncool coffee category. The consumption of decaffeinated coffee beans has been steady over the past 10 years. On average, decaf coffee is about 15% of overall coffee consumption and it appears that specifically, millennials have taken a growing interest in enjoying decaf coffee beverages.
Decaf coffee is often dismissed by specialty coffee roasters as an uncool coffee category. The consumption of decaffeinated coffee beans has been steady over the past 10 years. On average, decaf coffee is about 15% of overall coffee consumption and it appears that specifically, millennials have taken a growing interest in enjoying decaf coffee beverages.
The chemistry of coffee roasting has always fascinated me. We should consider the roasting process as a fundamental stage in a coffee’s journey from seed to cup. It unlocks the potential of the green coffee beans by creating hundreds of aromatic compounds. It also makes the beans brittle and porous enough to prepare the coffee for grinding and brewing.
The chemistry of coffee roasting has always fascinated me. We should consider the roasting process as a fundamental stage in a coffee’s journey from seed to cup. It unlocks the potential of the green coffee beans by creating hundreds of aromatic compounds. It also makes the beans brittle and porous enough to prepare the coffee for grinding and brewing.
Each year new types of coffee are being created and each season calls for a different approach. In the summertime, we enjoy the weather and the long evenings. Below you find some coffee trends, trend colors, and summer recipes. Enjoy part two!
Each year new types of coffee are being created and each season calls for a different approach. In the summertime, we enjoy the weather and the long evenings. Below you find some coffee trends and tips & tricks on how to implement them in the summer. Enjoy!
It’s getting hot these days and that makes sense because it’s summer, but it is also getting hotter each year because of global warming. As Giesen, we strive to become more sustainable, but we also want to inspire each other to become more sustainable. In this article, we discuss some tips & tricks. Enjoy!
Like so many coffee producers worldwide, Gesha Village has been experimenting with various controlled fermentation and special process protocols, like anaerobic fermentation and carbonic maceration. Willem Boot recently enjoyed multiple days cupping new harvest coffees produced by Gesha Village Estate at their coffee laboratory in Addis Ababa.
In this column Willem Boot talks about his plantation in Finca La Cabra. Which beans he grows and how he uses his Giesen Sample roaster.
What are you looking for in a roaster? Consistency? Automated roasting? Great design? Quality? Our NEW W6 Pro has it all! Automated roasting to getting your roasts under control with the W6 Pro.
Next week the time is finally there: World of Coffee 2022 Milan! This time in Italy, the birthplace of the espresso. This year’s show floor
This webinar, it’s all about creating coffee blends. Willem will explain the theory behind the creation of blends, and will show how blending your coffee goes in practice. Enjoy the summary!
Creating a balanced and intriguing coffee blend can be very challenging and requires ample planning, persistence, and patience. Read all about it in Willem’s column!
This webinar, it’s all about the Colombian coffee roasting culture. Willem pays a visit to Jaime Duque in Colombia. During this webinar, he shows Willem around in his coffee quality institute. Willem and Jaime talk about Colombian coffee and Jaime will also perform a roast on his Giesen W1A.
Exotic coffees are varieties that are different from what we consider the common standard varieties. During Webinar 21, Willem Boot discusses the meaning of exotic and special process coffees. Besides that, he will also discuss some of his special coffees, performer a roast and even does some cupping. We wrote a summary of this interesting webinar.
The 2021 World Barista Championship featured an unprecedented array of exotic coffee types. For example the Eugenioides beans.
In 2021, Willem also presented a new webinar every month. He again covered many important topics including Giesen Profiler, roasting for espresso and roasting safety. From all 12 webinars, we extracted the 10 best tips that you should definitely not miss. Have fun reading!
st is a fact! And if you ask us, the season was more than successful! We had the opportunity to talk with many successful and inspiring people who all shared great experiences and tips with us. In this retrospective, we share the 9 most striking and inspiring words from all nine guests. Let’s look back together!
Today we have an interesting guest! Former roaster at a big coffee company and the owner of Nordkapp Coffee: Jasper Overdevest.
The guest on the podcast was Emanuellis Ryklys, he’s an author, made his own coffee tool and is the founder of Crooked Nose & Coffee Stories
Today’s topic specifically focused on the Giesen Profiler. We will discuss some features and also go over some of the triggers and events in the software. In my opinion, it’s the very best roasting software out there.
Willem Boot shares his experiences on roasting coffee using Giesen Profiler software. Read all about it here!
We started in 2006 with the idea of making coffee roasters and luckily, we have grown a lot in all those years. New roasters have been added, larger projects have been completed and we continued to develop. Now it’s time for another exciting step: expansion!
The “Waves of Coffee” is a designation of different periods that indicate the development of coffee consumption. A total of 5 waves.
In this episode of the Roastcast, Cisca talks to Konrad Oleksak. He is the founder of SIMPLo and created a simple, yet strong brand.
Last webinar #18 focused on heat transfer. Willem talked about the benefits of cast iron and all other things you need to know about this material. Besides that, he also takes a look at other materials like steel and gives his honest opinion.
This webinar #18 is about calculating the carbon footprint of your coffee company. Whether you are a retailer, producer, exporter, or roaster. I think understanding how to go about calculating this carbon footprint is key.
Calculating your coffee company’s carbon footprint is a priority for basically all actors in the coffee value chain.
wners of Drip Roasters. In Bern, Switzerland, they roast specialty coffee on their white Giesen W6A. Let’s get to know them and heir company.
Last webinar #17 focused on how to successfully roast dark. Willem talked about the legacy of Alfred Peet, dark roast profiles, structural changes with roasting dark and more. We wrote a summary of it.
We are definitely proud of our Giesen coffee roasters. With the whole team, we do everything we can to produce the most beautiful roasters. Besides the fact that quality is important, we also give our customers the chance to customize their roaster as much as possible. How exactly do we offer this? With our custom choices!
Willem Boot shares his experiences on roasting coffee with the legendary coffee guru Alfred Peet. Read all about it here!
Webinar #16 focused on roasting trends for the future. Willem, Marc Weber, and Jaime Duque (Coffee Quality Institute) talked about it.
Coffee producers roasting their own coffee is becoming one of the hottest roasting trends in the industry. Let’s discuss more trends.
Last webinar #15 focused on troubleshooting roast profiles. They talked about things you can look at before, during, and after roasting.
Every roastmaster has its own story. They roast through great passion and keep on learning. Oskar is one of them! He is the owner of CozoCoffee, located in Sweden, and roasts on a Giesen W15A. Let’s get to know him and his company.
Summer has arrived! Time for long evenings and of course lots of coffee roasting. We share some summer trends you don’t want to miss.
One of the questions asked is how to design a roasting profile from scratch. I’d like to provide you with some practical roast tips.
Say hello to one of our clients from Oxford: Jericho Coffee Traders. They’ve got their own Giesen roaster. Let’s get to know them.
Let’s look at 10 perfect summer destinations. We may still be limited in traveling from one country to another but we can already dream!
Espresso is a brewing style and there are some specific perimeters for roasting to consider. We’ll discuss them today!
Willem Boot’s Roasting Essentials: Fires in coffee roasteries are unfortunate events. Willem shares his knowledge on how to prevent them.
Espresso is a brewing style and there are some specific perimeters for roasting to consider. We’ll discuss them today!
We like to introduce you to our clients: Julien & Nolwenn Blaudeau. They are the roasters at Le café qui fume.
Willem Boot’s Roasting Essentials: Learn about how you can roast lighter coffee on a consistent basis. Willem shares tips and his personal experiences.
Every season has its own trends. Today we share the spring trends of 2021 that you can’t miss. Combine with your roastery or Giesen roaster!
Espresso is a brewing style and there are some specific perimeters for roasting to consider. We’ll discuss them today!
Willem Boot’s Roasting Essentials: Learn about the unique features and advantages a Giesen sample roaster can give you.
We have already discussed all the Giesen coffee roasters’ transport options. Now it’s time to look at the peripheral matters as well.
Filip Åkerblom is a Giesen Scandinavia distributor. He is the roastmaster at Scandinavian Coffee Consulting and likes to get to know us.
Every roast starts with a good quality of green coffee beans. But what are the options for buying green beans? We will tell you all about it.
We like to introduce you to our Giesen Czechia Distributor. His name is Radek Kolombo, and he is a roastery manager at Nordbeans Coffee Roasters.
Espresso is a brewing style and there are some specific perimeters for roasting to consider. We’ll discuss them today!
It is time to clarify the Giesen coffee roasters transport options. That way you can use your own Giesen roaster in no time.
Willem Boot’s Roasting Essentials: Learn about how you roast coffee for espresso in particular. Willem shares his knowledge and experience for you to implement in your coffee activities.
Willem Boot’s Roasting Essentials: Learn about how you manage roasting even if you don’t have access to sophisticating software. Some milestones can help you with understanding the roast. This way, you can build a roast profile from scratch.
Get to know Darius, our Giesen Lithuania Distributor. He is the head roaster at Vero Coffee House. You can find him and his two Giesen roasters in Kaunas, Lithuania. We asked him some questions!
It’s important you know how to build roast profiles from scratch and how to strategize the development of your roast profile.
We like to introduce you to our Giesen Colombia Distributor: Jaime Duque. He is the founder of JAIME DUQUE LONDOÑO S.A.S. in Bogota.
Willem Boot’s Roasting Essentials: Learn about the most common roasting defects, and strategies how to prevent them.
You can find our Giesen distributors across the world. One of them is the Giesen Georgia Distributor Giorgi. He is the finder of Coffee LAB.
Choose the accent color of your coffee roaster. We give you the chance to customize the roaster as much as possible! Let’s dive into it!
Besides relying on your powerful roasting software, it’s very important you take a look at what kind of beans you have. This way, you can strategize the
Let’s get to know one of our clients: Ghostbird Coffee Company! They use a beautiful white Giesen W6. Like to see it? Visit their store in Kuala Lumpur. We talked with roaster Thomas Ooi.
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