Allied Directory - National Coffee Association (#)
„Probat Inc., in Memphis, TN, sells, manufactures & services Probat Roasting Equipment for the North American market. Probat supplies the right roaster for each application to meet or exceed the customers' requirement. We also supply coffee processing equipment from the unloading of green coffee, cleaning, weighing, storage, roasting, destoning, grinding, degassing, and conveying of roasted etc.“
http://www.ncausa.org/public/pages/ index.cfm?pageid=90 - Cached
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„A skilled coffee roaster knows exactly what a given roast profile will do to the taste of coffee. Try to connect with some local "artisan" roasting companies. The purpose is to receive (free) training on their roasting machines in exchange for help with packaging the coffee, cleaning and/or repair work.“
http://www.freshcup.com/learning.htm
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Roasting Less Than 8 oz. In the Alpenrost: Home Coffee Roasting: Sweet
„Experienced roaster/operators can use the Alpenrost to test smaller samples of green beans by doing a "manual roast." This technique will allow the roaster to roast in smaller quantities (IE: 125gr. /4oz.) rather than the “recommended 225gr. /8oz.“
http://www.sweetmarias.com/ alpenrost.small-batch-info.html
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CoffeeKid - A Home Roasting Primer
„Hearthware, happy with the small success their Gourmet model was having, developed their first 3rd generation machine - the Hearthware Precision. The brains of that roaster featured a built in roast profile following the SCAA's recommended roast cycle, and it actively controlled the air volume and heat temperatures. No more "dumb" roasters - they were getting brains now!“
http://www.coffeekid.com/other/homeroast/ homeroastprimer
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„"Coffee roasting is an art form, is it not?" Darn straight it is! But think on this: As a coffee roaster, you are not trying to create an original piece of work with each roast. In fact, just the opposite.“
http://www.freshcup.com/apr04_roastersrealm.htm
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„Roasting also develops caramelized or "brown" flavors. The longer you roast, the more acids you break down and the more caramelization you add. The personal touch of the roaster will be balancing acids with caramelization.“
http://www.cooperativecoffees.com/about/news/ courierjournal.html
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