[{"data":1,"prerenderedAt":189},["ShallowReactive",2],{"guides-en-US-roastery-stock-control":3},{"kind":4,"guide":5,"categorySlugs":182},"guide",{"key":6,"slug":6,"category":7,"order":8,"schema":9,"title":10,"seoTitle":11,"description":12,"excerpt":13,"keywords":14,"published":22,"updated":22,"readingMinutes":23,"cover":24,"related":27,"body":52,"faq":93,"products":100,"sources":113,"locale":114,"sourceHash":115,"translated":116,"paths":117,"slugMap":126,"categorySlug":181},"roastery-stock-control","running",18,"Article","Stock control for green coffee, roasted coffee and packaging","Coffee Roastery Stock Control: A Practical Guide","Stock control for coffee roasters: green coffee by lot, reorder points, roasted stock and freshness, packaging minimums, stocktakes and valuation.","A roastery holds three kinds of stock with three different clocks: green that ages over months, roasted coffee that ages over weeks, and packaging with long lead times. How to control each.",{"primary":15,"secondary":16,"intent":21},"coffee roastery stock control",[17,18,19,20],"green coffee inventory management","coffee inventory software","reorder point green coffee","coffee stocktake","informational","2026-10-09",7,{"figure":25,"kicker":26},"3 clocks","Stock",[28,37,44],{"key":29,"slug":29,"category":30,"title":31,"excerpt":32,"readingMinutes":33,"updated":22,"cover":34},"storing-green-coffee","green-coffee","Storing green coffee: temperature, humidity, bags and age","Green coffee is a dried seed that keeps trading moisture with the air. Store it cool, dry, off the floor and away from smells, and it will hold its quality for months.",6,{"figure":35,"kicker":36},"Cool, dry","Storage",{"key":38,"slug":38,"category":7,"title":39,"excerpt":40,"readingMinutes":23,"updated":22,"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.",{"figure":42,"kicker":43},"Plan","Production",{"key":45,"slug":45,"category":46,"title":47,"excerpt":48,"readingMinutes":33,"updated":22,"cover":49},"coffee-traceability","compliance","Traceability in a roastery: from green lot to customer","If a customer finds a stone in a bag, you need to know within hours which green lot it came from, which batches used it and who else received them. How to set that up.",{"figure":50,"kicker":51},"Lot to cup","Traceability",[53,55,57,59,61,63,65,67,69,71,73,75,77,85,87],{"p":54},"Stock is where a roastery's cash sits. Too little and you cannot fill orders; too much green and it fades in the sack; too much roasted and it goes stale; too much packaging and it dates when you change the design. Each needs its own rules.",{"h2":56},"Green coffee",{"p":58},"Track green by lot, not just by name: origin, producer or station, process, the supplier's lot reference, arrival date, bags and weight, and where it is stored. Two shipments of the same coffee are different lots with different cost and quality.",{"h3":60},"Reorder points",{"p":62},"Reorder point = weekly usage x supplier lead time in weeks + safety stock. A coffee you roast 40 kg of green a week, with a two-week lead time from a UK warehouse and one week of safety stock, needs reordering when 120 kg is left. Coffees bought on forward contracts or for a seasonal menu need planning months ahead instead.",{"h3":64},"Age",{"p":66},"Green coffee changes over months as moisture and aromatics fade; storage conditions matter as much as time. Use first in, first out, and note arrival dates. See [storing green coffee](guide:storing-green-coffee).",{"h2":68},"Roasted coffee",{"p":70},"Hold as little roasted stock as your delivery rhythm allows. Label every container with coffee, roast date and batch number, and set a maximum age after which roasted stock goes to staff, sampling or a reduced-price channel rather than to a wholesale customer.",{"h2":72},"Packaging",{"p":74},"Printed bags have minimum order quantities and lead times of weeks. Keep a reorder point for each bag size and label stock, and avoid printing details that change often (prices, a short-lived coffee name) directly on bags.",{"h2":76},"Stocktakes and valuation",{"checklist":78,"title":84},[79,80,81,82,83],"Count green by lot monthly, weighing open sacks","Count roasted stock and packaging at the same time","Value green at cost including freight and duty, not at today's price","Investigate differences against the system before adjusting","Year-end stocktake for the accounts, signed and dated","Stocktake routine",{"h2":86},"Signs of trouble",{"ul":88},[89,90,91,92],"Green lots more than a year old still in stock","Frequent emergency green purchases at spot prices","Roasted coffee written off each week","Bags running out before a reprint arrives",[94,97],{"q":95,"a":96},"How much green coffee should a roastery hold?","Enough to cover usage through the supplier's lead time plus a safety margin, typically a few weeks for spot coffees from UK warehouses. More ties up cash and ages the coffee.",{"q":98,"a":99},"How do I value coffee stock for my accounts?","At the lower of cost and net realizable value, with cost including the purchase price, freight and duty. Ask your accountant how to treat roasted stock and packaging.",[101,105,109],{"target":102,"label":103,"note":104},"page:green-coffee-inventory","Green coffee inventory by lot","Lots, locations, reorder points and age in one list.",{"target":106,"label":107,"note":108},"market:buy","Restock from the green market","Importer and roaster lots when a reorder point is hit.",{"target":110,"label":111,"note":112},"market:surplus","Sell surplus green","Move lots you will not roast in 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