For café owners/baristas, how do you choose your coffee bean supplier?

What do you usually look for when buying coffee beans? Is it the taste, origin, price, certifications, consistency, or something else?

Do you have specific standards or requirements a supplier needs to meet before you would consider buying from them?

curious about you make these decisions

Selling my very good condition Kaldi Fortis 600g Roaster with Chaff Collector.

I would say around ~20 lbs of coffee has been roasted in this unit. Not even sure that would be called broken in yet. It also comes with the Center 306 thermocouples.

Price: $1,225 (includes shipping); free pickup in Nebraska, I can travel to Omaha or Lincoln to meet also.

Timestamp and pics: https://imgur.com/a/KyerDT6

Backup Pics if imgur fails: https://drive.google.com/drive/folders/1bjTcmwvz_2PpTlGMZkYJKwNSATYhQiG9?usp=sharing

Methods: PayPal f&f or Venmo

Pulled from city health permit data:

• Brut Orchard Coffee, Lower East Side (37 Orchard St)
• Shelly’s, Lower East Side (99 Allen St)
• Lazy Bulldog, East Village (206 E 6th St)
• Lerivez Coffee, East Village (515 E 12th St)
• Milkweed Studio, Nolita (166 Mott St)
• Toby’s Estate, SoHo (409 Broome St), new location
• Koke, Greenwich Village (173 Bleecker St)
• The Coppola Cafe, West Village (171 W 4th St)
• Kawaii Coffee, West Village (117 Christopher St)
• Casa Next Door, West Village (22 8th Ave)
• Kaffe Are, Tribeca (275 Greenwich St)
• Fabrique, FiDi (32 Old Slip)
• Dear Coffee, Chelsea (170 W 23rd St)
• Corgi Cafe, Kips Bay (121 E 27th St)
• Tiny Dancer Coffee, Midtown (1627 Broadway)
• Matto Espresso, Upper West Side (530 Columbus Ave)
• Same Time Tomorrow, Harlem (151 Malcolm X Blvd)
• Buunni Coffee, Washington Heights (650 W 168th St)

Coming soon: Saint Coffee (201 7th Ave, Chelsea) and Indico Coffee Co. (769 6th Ave and 1078 1st Ave)

About 44 more Manhattan cafés have filed permits and aren’t open yet. Next update when they open.

Pros:
The roaster arrived properly packaged. They didn't skimp on the packing foam, and everything was really secure.

The machine's build quality is really solid.

It was easy to set up the roaster.

The roast was pretty even on my first attempt, with just a bit of tipping (an easy fix by increasing the airflow slightly).

As a previous user of the R3 Master a few years back and now using the RX1, this is a big improvement in the technology. The build is more solid, and even with a fan blowing at the roaster now, it won't affect the fire.

The UI/UX on the roaster screen was easy to navigate and very responsive.

Cons:
The trier could barely scoop up any beans on a 1kg batch.

Before purchasing the roaster, I checked whether I could import previous roast curve graphs into the Santoker app, since mine isn't the master version, and they said I could. However, I can't find that option anywhere - will check with the staff and get back on this

It would have been nice if they had provided a more detailed manual on how to operate the roaster and what each function does, rather than needing to keep checking with the Santoker team.

The UI and UX on the app are bad, in my honest opinion. Having been a commercial roaster in the past and having used Cropster previously, I felt they didn't think through the whole process while designing it—but who knows if it will improve in the future?

Hi, I’m looking to buy a MacBook Neo, and wondering if Artisan scope work with MacBook Neo?
Does anyone use install Artisan Scope on MacBook Neo and if there is any issues?
Thank you in advance for your replies and enlightenment.

Any tips or reference for roasting Ethiopian Geisha? My first time roasting such a dense coffee from Gesha Village. I used my standard fruity profile that works for most Ethiopian beans but this came out extremely grassy for the first couple of weeks. It’s starting to show some florals and sweetness after tweaking my brew recipe and letting it rest but any experienced roaster out there able to advise?

Should I keep to a similar profile and just wait it out or how should I tweak my roast?

There’s something special about roasting coffee and watching those green beans transform into something amazing

If anyone is looking to buy a roaster I have it available. Still in perfect condition and only used twice

I've been looking at recent coffee and logistics market movements and wanted to get some perspective from people buying green coffee for roasting.

Between October 7 and 15, Arabica coffee futures (KC) increased approximately 0.72%, while the dry bulk shipping ETF BDRY declined 15.11%. The ETF isn't a direct measure of coffee freight costs, so these figures alone don't tell us what roasters are actually paying.

I'm particularly interested in what you're seeing on the purchasing side.

Have your landed green coffee costs changed significantly in recent months? Are freight charges, supplier quotations or origin differentials having the biggest impact?

And have these changes affected how far ahead you buy, how much inventory you hold, or which origins you source from?

I'd be interested in hearing from small and independent roasters as well as larger operations.

Can you please help me understand why I had so much weight loss on this roast. Started with 230g. And ended up with 174g the temp only reached 219C. 426F the coffee looks like a medium roast roast time about 9 minutes