[{"data":1,"prerenderedAt":208},["ShallowReactive",2],{"guides-en-GB-batch-scheduling-for-roasters":3},{"kind":4,"guide":5,"categorySlugs":200},"guide",{"key":6,"slug":6,"slugs":7,"category":15,"order":16,"schema":17,"title":18,"seoTitle":19,"description":20,"excerpt":21,"keywords":22,"published":30,"updated":30,"readingMinutes":31,"cover":32,"related":35,"body":59,"faq":126,"products":133,"sources":142,"paths":143,"slugMap":144,"categorySlug":199},"batch-scheduling-for-roasters",{"de-DE":8,"fr-FR":9,"es-ES":10,"es-419":11,"pt-BR":12,"pt-PT":12,"it-IT":13,"nl-NL":14},"chargenplanung-fuer-kaffeeroester","ordonnancement-des-fournees-de-torrefaction","programacion-de-tandas-de-tueste","programacion-de-lotes-de-tueste","programacao-de-lotes-de-torra","programmazione-delle-tostate","batchplanning-voor-koffiebranders","running",16,"Article","Batch scheduling: the order you roast in matters","Batch Scheduling for Coffee Roasters","How to schedule roasting batches: warm-up, between-batch protocol, light to dark sequencing, decaf and flavoured runs, batch size and throughput per hour.","The first batch of the day, the gap between batches and the order of coffees all change how a roast turns out. A practical approach to sequencing a roast day for consistency and throughput.",{"primary":23,"secondary":24,"intent":29},"coffee roasting batch scheduling",[25,26,27,28],"roast day schedule","between batch protocol","first batch of the day roasting","roaster throughput per hour","informational","2026-10-09",6,{"figure":33,"kicker":34},"Batch 1","Scheduling",[36,44,52],{"key":37,"slug":37,"category":15,"title":38,"excerpt":39,"readingMinutes":40,"updated":30,"cover":41},"roastery-production-planning","Production planning: from orders to a roast list","A roast plan answers four questions: what is ordered, what is already roasted, how much green that needs after roast loss, and how many batches fit the week. The method, step by step.",7,{"figure":42,"kicker":43},"Plan","Production",{"key":45,"slug":45,"category":46,"title":47,"excerpt":48,"readingMinutes":40,"updated":30,"cover":49},"roast-profiling-for-consistency","quality","Roast profiling basics for consistency, not just flavour","A profile is a recipe that anyone trained can repeat. The business value of profiling is not one perfect batch, but the same good batch every week on any shift.",{"figure":50,"kicker":51},"RoR","Profiling",{"key":53,"slug":53,"category":46,"title":54,"excerpt":55,"readingMinutes":31,"updated":30,"cover":56},"development-time-and-roast-logging","Development time and roast logging: the business case","Every batch you do not log is a batch you cannot repeat, explain or improve. What to log, how development time fits in, and what good records save in money and time.",{"figure":57,"kicker":58},"DTR","Roast logging",[60,62,64,66,68,70,72,93,95,97,117,119],{"p":61},"A drum roaster stores heat in its drum, its air path and its body. The first batch of a cold morning behaves differently from the fifth batch, and a roaster that has been running dark roasts all morning gives a light roast a different start. Scheduling keeps those differences small and predictable.",{"h2":63},"Warm-up and the first batch",{"p":65},"Warm the roaster for long enough that the drum and body reach a stable temperature, then often run a sacrificial or seasoning batch, or put a forgiving coffee first. Record the warm-up in the batch log so the first real batch can be compared with others.",{"h2":67},"A between-batch protocol",{"p":69},"Consistency across a day comes from returning the roaster to the same state before each charge: the same charge temperature, the same idle time and the same airflow setting. Write it down and follow it. Many roasters use a fixed number of minutes at a set temperature between batches.",{"h2":71},"Sequencing a roast day",{"table":73},{"head":74,"rows":77},[75,76],"Principle","Why",[78,81,84,87,90],[79,80],"Group by coffee","Fewer changeovers and comparable batches back to back.",[82,83],"Light before dark","Dark roasts leave more oils and smoke in the system; lighter coffees after them pick up less.",[85,86],"Decaf at a set point","Decaf behaves differently and should not be mixed in a cooling tray with regular coffee; clean before and after.",[88,89],"Flavoured coffee last, if at all","Flavourings can carry over; use separate equipment and clean thoroughly.",[91,92],"Sample roasts at the end","They need a different setup and should not disturb production rhythm.",{"h2":94},"Batch size and throughput",{"p":96},"Roasters perform best within a range of their rated capacity. Very small charges in a large drum are hard to control; overfilling slows the roast and cooling. Many roasters work at roughly 50% to 90% of nameplate capacity. A batch cycle of roughly 12 to 16 minutes including charge and drop is common, so three to four batches an hour is a practical planning figure. Measure your own.",{"chart":98},{"type":99,"title":100,"suffix":101,"decimals":102,"items":103,"note":116},"bars","Roasted output per hour at four batches, by charge size"," kg",1,[104,107,110,113],{"label":105,"value":106},"5 kg roaster at 4 kg charge",13.6,{"label":108,"value":109},"12 kg roaster at 10 kg charge",34,{"label":111,"value":112},"15 kg roaster at 12 kg charge",40.8,{"label":114,"value":115},"30 kg roaster at 25 kg charge",85,"Arithmetic example assuming four batches an hour and 15% roast loss. Real throughput depends on your machine, coffee and profile.",{"h2":118},"End of the day",{"checklist":120,"title":125},[121,122,123,124],"Empty and clean the chaff collector","Record the last batch and any faults","Cool the roaster down following the maker's procedure before switching off fans","Check the plan for tomorrow and green weighed out where possible","Close-down",[127,130],{"q":128,"a":129},"Why is my first batch of the day different?","The roaster has not reached thermal equilibrium. Warm up longer, use a consistent between-batch protocol and consider a seasoning batch.",{"q":131,"a":132},"How many batches can I roast per hour?","Typically three to four on a conventional drum roaster, depending on profile length and cooling. Measure your own cycle time.",[134,138],{"target":135,"label":136,"note":137},"page:roasting","Ordered roast lists","The day's batches in sequence, with charge weights.",{"target":139,"label":140,"note":141},"page:factory","Batch logs with charge and drop temps","Compare batch one to batch eight on screen.",[],{"en-US":6,"en-GB":6,"de-DE":8,"es-ES":10,"es-419":11,"fr-FR":9,"it-IT":13,"ja-JP":6,"pt-BR":12,"nl-NL":14,"el-GR":6,"fi-FI":6,"et-EE":6,"lv-LV":6,"lt-LT":6,"sk-SK":6,"sl-SI":6,"pt-PT":12},{"how-to-start-a-coffee-roasting-business":145,"coffee-roastery-business-plan":146,"coffee-roastery-startup-costs":147,"roastery-premises-and-planning-permission":148,"register-a-food-business-as-a-coffee-roaster":149,"haccp-plan-for-coffee-roasters":150,"insurance-for-coffee-roasters":151,"business-structure-for-a-roastery":152,"how-to-price-wholesale-coffee":153,"retail-coffee-pricing":154,"gross-margin-per-kg":155,"roastery-cash-flow":156,"staffing-a-roastery":157,"roastery-production-planning":37,"batch-scheduling-for-roasters":6,"roast-loss-and-shrinkage":158,"roastery-stock-control":159,"choosing-a-coffee-roaster":160,"gas-vs-electric-coffee-roasters":161,"new-vs-used-coffee-roaster":162,"buying-a-used-coffee-roaster-checklist":163,"importing-a-coffee-roaster":164,"afterburners-and-roaster-emissions":165,"roastery-extraction-and-ventilation":166,"commercial-coffee-grinders-for-roasteries":167,"coffee-packing-lines-and-heat-sealers":168,"coffee-roaster-maintenance-schedule":169,"leasing-vs-buying-roastery-equipment":170,"how-to-buy-green-coffee":171,"green-coffee-importers-vs-direct-trade":172,"importing-green-coffee-into-the-uk":173,"green-coffee-contracts-and-incoterms":174,"green-coffee-samples-and-sample-roasting":175,"grading-and-cupping-green-coffee":176,"green-coffee-moisture-and-density":177,"storing-green-coffee":178,"green-coffee-landed-cost":179,"selling-wholesale-coffee-to-cafes":180,"cafe-wholesale-account-terms":181,"coffee-subscription-business":182,"selling-coffee-online":183,"selling-coffee-at-markets-and-events":184,"private-label-coffee":185,"b2b-coffee-pricing-tiers":186,"coffee-labelling-uk":187,"allergens-for-coffee-roasters":188,"vat-on-coffee":189,"coffee-traceability":190,"food-safety-records-for-roasters":191,"roast-profiling-for-consistency":45,"coffee-roastery-qc-programme":192,"production-cupping-protocol":193,"development-time-and-roast-logging":53,"coffee-roasting-software-buyers-guide":194,"when-to-buy-a-second-roaster":195,"contract-roasting":196,"hiring-a-head-roaster":197,"multi-site-roastery":198},"how-to-start-a-coffee-roasting-business","coffee-roastery-business-plan","coffee-roastery-startup-costs","roastery-premises-and-planning-permission","register-a-food-business-as-a-coffee-roaster","haccp-plan-for-coffee-roasters","insurance-for-coffee-roasters","business-structure-for-a-roastery","how-to-price-wholesale-coffee","retail-coffee-pricing","gross-margin-per-kg","roastery-cash-flow","staffing-a-roastery","roast-loss-and-shrinkage","roastery-stock-control","choosing-a-coffee-roaster","gas-vs-electric-coffee-roasters","new-vs-used-coffee-roaster","buying-a-used-coffee-roaster-checklist","importing-a-coffee-roaster","afterburners-and-roaster-emissions","roastery-extraction-and-ventilation","commercial-coffee-grinders-for-roasteries","coffee-packing-lines-and-heat-sealers","coffee-roaster-maintenance-schedule","leasing-vs-buying-roastery-equipment","how-to-buy-green-coffee","green-coffee-importers-vs-direct-trade","importing-green-coffee-into-the-uk","green-coffee-contracts-and-incoterms","green-coffee-samples-and-sample-roasting","grading-and-cupping-green-coffee","green-coffee-moisture-and-density","storing-green-coffee","green-coffee-landed-cost","selling-wholesale-coffee-to-cafes","cafe-wholesale-account-terms","coffee-subscription-business","selling-coffee-online","selling-coffee-at-markets-and-events","private-label-coffee","b2b-coffee-pricing-tiers","coffee-labelling-uk","allergens-for-coffee-roasters","vat-on-coffee","coffee-traceability","food-safety-records-for-roasters","coffee-roastery-qc-programme","production-cupping-protocol","coffee-roasting-software-buyers-guide","when-to-buy-a-second-roaster","contract-roasting","hiring-a-head-roaster","multi-site-roastery","running-a-roastery",{"starting":201,"running":199,"equipment":202,"green-coffee":203,"selling":204,"compliance":205,"quality":206,"scaling":207},"starting-a-roastery","roasting-equipment","green-coffee-buying","selling-coffee","compliance","roasting-quality","scaling-a-roastery",1791626954185]