Sample Roasters
Sources: Roast Rebels (website); The Coffee Roaster’s Companion by Scott Rao (2014); Aillio (website); Kaffelogic (website); Nucleus Coffee Tools (website); Behmor (website); Home Roasting Supplies (website)
A sample roaster is a small-capacity roasting machine — typically 50–200 g — used for three distinct purposes: evaluating green coffee before buying, developing roast profiles before committing a full production batch, and ongoing quality control. Their small batch size makes iteration fast and economical; their precision makes results transferable. (source: Roast Rebels (website))
Uses
1. Green Coffee Evaluation
Before purchasing a large lot, a roaster burns a small sample to assess cup potential: bean density, colour development, crack behaviour, and flavour profile. Sample roasters allow this evaluation to be done consistently and reproducibly — essential when comparing multiple origins or processing methods side by side.
2. Roast Profile Development
Developing a roast profile on a large production roaster is expensive and slow: every test batch consumes kilos of green coffee and machine time. A sample roaster allows rapid iteration in 50–100 g batches. Once a profile is dialled in at sample scale, it is translated to the production machine with adjustments for batch size, drum volume, and thermal dynamics.
Profile development involves:
- Selecting green coffee based on desired flavour targets
- Running test batches with small adjustments to temperature, time, and phase ratios
- Evaluating results via cupping and color measurement
- Documenting and repeating the winning profile
Three phases apply at sample scale as at production scale: drying (~20–130°C), Maillard (~130°C+), and development phase (post-first crack). (source: Roast Rebels (website))
3. Quality Control
A sample roaster at a dry mill or export facility allows green coffee to be cupped at origin before shipping — catching defects, checking moisture-related issues, and confirming lot identity. This is especially useful when preparing export lots for buyers who will specify roast parameters.
Key Machines
ROEST (Norway)
Norwegian convection roaster manufacturer; see ROEST for full profile. (source: Roast Rebels (website); ROEST (website))
New Generation Series (Nov 2025) — three models on a rebuilt platform, all supporting up to 200 g:
| Model | Sensors / Features | Output |
|---|---|---|
| S200 | Bean, Air, Inlet temp; no First Crack Detection | — |
| L200 Plus | + Exhaust, Drum temp; automated First Crack Detection | ~1.5 kg/h |
| L200 Ultra | + Counterflow mode; dual BT sensor; drum pressure sensor | up to 3 kg/h |
Counterflow mode (L200 Ultra exclusive): drum reverses rotation, driving beans directly into the incoming airflow. Enables either ultra-fast roasting (100 g to 2nd crack in 90 seconds; 15+ batches/hour) or low-temperature roasting (inlet <230°C; eliminates scorching and tipping; 20–30% energy reduction). Counterflow dynamics are closer to the P3000 production roaster than Classic mode, simplifying profile transfer. (source: ROEST (website))
ROEST Connect: free web platform included with all machines — manages inventory, profiles, cupping sessions, and analytics; bridges sample and production roasters in one workflow.
Legacy S100 and L100 Plus remain fully supported with parts and documentation.
P3000 Production Roaster: ROEST’s first production machine (SCA Best New Product 2025). Batch size 1–3 kg; up to 25 kg/hour; ~5 min labor/hour; 15+ sensors; microphone first crack detection; automated profile control; compact footprint. Directly relevant to Kaiserblick’s micro-roastery scale. (source: ROEST (website))
IKAWA (London)
British hot-air convection sample roaster manufacturer; see IKAWA for full profile. (source: IKAWA (website))
Product line — four models, all convection (hot-air/fan-speed controlled):
| Model | Batch | Key features |
|---|---|---|
| GO | 50 g | One-button; no app; Peli-case portable; zero wait time |
| Pro50 / Pro100 | 50 g / 100 g | Bluetooth app (iOS/Android); inlet + exhaust sensors; profile library |
| Pro50x / Pro100x | 50 g / 100 g | + humidity sensor; Auto-Detect First Crack; Target Development Mode; Moisture Release Graph |
Target Development Mode (Pro X): operator pre-sets a DTR target in seconds; the roaster detects first crack via humidity sensor and ends the roast automatically at the target — a direct implementation of DTR control without manual intervention.
Moisture Release Graph (Pro X): displays moisture release rate throughout the roast — claimed industry-first for sample roasters. Useful for comparing green lots and mapping to production scale.
IKAWA Pro App: free Bluetooth app; includes online profile library (pre-made profiles by country and processing method), community profile sharing (“Hot Air Community”), and roast log. Beta integration with Cropster CSAR for sample management.
At-origin use case: the IKAWA GO is Peli-case portable, one-button, and roast-ready in under 10 minutes — well-suited to roasting samples during harvest for visiting buyers.
Notable endorsement: Square Mile Coffee halved their number of production test batches after switching to the Pro100x. (source: IKAWA (website))
See also ROEST for a comparison of key differentiators between the two leading hot-air sample roasters.
Nucleus Coffee Tools LINK
Hot-air convection sample roaster from Australian manufacturer Nucleus Coffee Tools (founded by 2015 World Barista Champion Saša Šestić). Capacity: 50–100 g. Dimensions: 120×120×450mm; 2.4–2.6 kg roaster; military-grade travel case (8.4–8.8 kg total). Price: approximately €1,580 ex. VAT through Roast Rebels. (source: Roast Rebels (website); Nucleus Coffee Tools (website))
Distinctive thermal approach: roasting begins at room temperature — bean temperature matches ambient from the start. Unlike drum roasters that pre-heat to a charge temperature, the LINK starts cold. Claimed effects: more even roast development, lower CO₂ in the bean (earlier tasting readiness), and more honest flavor expression. (source: Nucleus Coffee Tools (website))
Fan speed calibration for altitude: operator can calibrate for elevation, ensuring the core profiling system operates correctly regardless of atmospheric conditions. Directly relevant for high-altitude origin use or roasting in El Salvador’s highlands.
Software: LINK App (iOS/Android) for mobile profiling + LINK Studio (Mac/Windows) with 1,000+ pre-loaded profiles and live tracking. LINK Studio is technically hosted on Kaffelogic’s web infrastructure, reflecting the deeper Kaffelogic–Nucleus partnership.
Competition credentials: Official Sample Roaster of the World Coffee Roasting Championship (WCRC) 2024–2027 (co-sponsored with Kaffelogic); also official roaster of multiple 2024 national roasting championships. Martin Wölfl (Austria) won the 2024 World Brewers Cup using the LINK.
Note: Nucleus also claims the 2021 WBrC win by Matt Winton (Switzerland), but the LINK was not publicly available until 2022–2023; Winton likely used a Kaffelogic Nano 7. The 2021 attribution is unverified. See Nucleus Coffee Tools for full discussion.
Kaffelogic Nano 7
Fluid-bed (fluidized air) roaster from New Zealand; see Kaffelogic for full profile. Standard capacity 120g; 50–200g in 10g increments with the BOOST Kit. Roast time <10 minutes; back-to-back roasting with no inter-batch wait. Price: **148.91 USD. (source: Kaffelogic (website))
Pre-loaded profiles cover cupping, QA, washed/natural processing, decaf, robusta, and espresso. Free Kaffelogic Studio software (Mac/Win/Linux) enables full bean-and-fan curve control with a “Levels” system for on-the-fly roast degree adjustment. Used by competition baristas for sample roasting (2 World Brewers Cup wins claimed). No Latin America distributor; direct purchase from NZ. Compact (3.6 kg, 125mm footprint) and suited for a bench at origin or roastery. (source: Kaffelogic (website); Roast Rebels (website))
Aillio Bullet R1 / R2 / R2 Pro
Technically a production-capable compact roaster (1–1.2 kg) rather than a true sample roaster, but widely used as a bridge machine — large enough for production batches, small enough for iterative development. Uses induction heating and an IBTS (Infrared Bean Temperature Sensor) for precise, reproducible profiling. The IBTS reads bean surface temperature directly (rather than air temperature), giving earlier and more accurate signals than a standard drum probe. (source: Roast Rebels (website); Aillio (website))
| Model | Capacity | Power | Price (USD) | Power stages |
|---|---|---|---|---|
| R1 | 1 kg | 1,550W | $3,599 | 9 |
| R2 | 1 kg | 1,700W | $4,099 | 10 |
| R2 Pro | 1.2 kg | 2,300W | $5,299 | 14 |
(source: Aillio (website)) — EUR prices sourced from Roast Rebels: approximately €3,017–€4,453 ex. VAT.
The R2 and R2 Pro include a barometric pressure sensor — useful for altitude compensation, relevant for roasting in El Salvador’s highlands. All models support back-to-back roasting (no cool-down between batches) with no monthly or annual volume limit. Software: RoasTime (Mac/Win/Linux) + Roast.World cloud community. See Aillio for full technical profile.
Behmor Jake — Budget / Home Tier
The Behmor Jake (up to 1 kg, minimum 100 g) is the prosumer top of American manufacturer Behmor’s home-roaster line. It is Artisan-compatible via USB and includes a bean mass thermocouple for direct temperature readings — features absent from other Behmor models. These qualities make it technically a sample roaster, but it sits well below the ROEST/IKAWA/Kaffelogic tier in thermal control precision and specialty-coffee software support. Pricing was not available from the manufacturer website. The Jake is worth noting as the lowest-cost entry point with direct-temperature measurement and profiling software compatibility; it is not a recommended path for a serious sample roasting programme. (source: Behmor (website))
Fresh Roast SR540 / SR800 — Consumer Tier
The Fresh Roast SR540 (120 g, 334) are fluid-bed home roasters made by Home Roasting Supplies in Utah (founded 1995). Both offer 9 heat levels, 9 fan levels, and a real-time temperature display — but no profiling software integration: no Artisan, no Cropster, no data logging. They are entirely manual-analog and rated for 120V North America only. The SR800 is sometimes used by home hobbyists as an inexpensive sample roaster, but it lacks the thermal precision, reproducibility, and software ecosystem required for professional use. The Fresh Roast machines are listed here only for completeness; they are not relevant to Kaiserblick’s sample roasting programme. (source: Home Roasting Supplies (website))
Profile Transfer: Sample to Production
Profiles developed at sample scale do not transfer directly to a production roaster due to differences in batch mass, drum geometry, heat source, and airflow dynamics. The mapping between sample and production parameters requires systematic testing — typically running the same green lot on both machines side by side until cup profiles converge. Key variables to align:
- Charge temperature (relative, not absolute — each machine behaves differently)
- Phase duration ratios (drying / Maillard / development)
- DTR (Development Time Ratio) target: 20–25% for filter; 18–25% for espresso
- Drop temperature / roast degree (verified via color measurement)
Relevance to Kaiserblick
Roxanne Fredericksen leads roast profile development at Kaiserblick’s roasting operation. A sample roaster would allow efficient profile development for each new micro-lot without consuming production capacity. At the scale of Kaiserblick’s current operation, a machine like the Kaffelogic Nano 7e or ROEST provides sufficient precision for systematic profile iteration, while the Aillio Bullet offers a more direct bridge to production.
A sample roaster at origin (the processing facility) would additionally allow Kaiserblick to cup lots before export — strengthening the traceability and quality narrative for European buyers.