[{"data":1,"prerenderedAt":234},["ShallowReactive",2],{"guides-en-US-running-a-roastery":3},{"kind":4,"category":5,"categories":17,"guides":90},"category",{"key":6,"slug":7,"slugs":8},"running","running-a-roastery",{"en-US":7,"en-GB":7,"de-DE":9,"es-ES":10,"es-419":11,"fr-FR":12,"it-IT":13,"ja-JP":7,"pt-BR":14,"nl-NL":15,"el-GR":7,"fi-FI":7,"et-EE":7,"lv-LV":7,"lt-LT":7,"sk-SK":7,"sl-SI":7,"pt-PT":16},"roesterei-fuehren","gestionar-un-tostadero","gestionar-una-tostaduria","gerer-une-torrefaction","gestire-una-torrefazione","gerenciar-uma-torrefacao","branderij-runnen","gerir-uma-torrefacao",[18,5,29,40,49,58,68,78],{"key":19,"slug":20,"slugs":21},"starting","starting-a-roastery",{"en-US":20,"en-GB":20,"de-DE":22,"es-ES":23,"es-419":24,"fr-FR":25,"it-IT":26,"ja-JP":20,"pt-BR":27,"nl-NL":28,"el-GR":20,"fi-FI":20,"et-EE":20,"lv-LV":20,"lt-LT":20,"sk-SK":20,"sl-SI":20,"pt-PT":27},"roesterei-gruenden","montar-un-tostadero","abrir-una-tostaduria","creer-une-torrefaction","aprire-una-torrefazione","abrir-uma-torrefacao","branderij-starten",{"key":30,"slug":31,"slugs":32},"equipment","roasting-equipment",{"en-US":31,"en-GB":31,"de-DE":33,"es-ES":34,"es-419":34,"fr-FR":35,"it-IT":36,"ja-JP":31,"pt-BR":37,"nl-NL":38,"el-GR":31,"fi-FI":31,"et-EE":31,"lv-LV":31,"lt-LT":31,"sk-SK":31,"sl-SI":31,"pt-PT":39},"roestmaschinen-und-ausstattung","equipos-de-tostado","equipement-de-torrefaction","attrezzature-per-torrefazione","equipamentos-de-torra","brandapparatuur","equipamento-de-torrefacao",{"key":41,"slug":42,"slugs":43},"green-coffee","green-coffee-buying",{"en-US":42,"en-GB":42,"de-DE":44,"es-ES":45,"es-419":45,"fr-FR":46,"it-IT":47,"ja-JP":42,"pt-BR":45,"nl-NL":48,"el-GR":42,"fi-FI":42,"et-EE":42,"lv-LV":42,"lt-LT":42,"sk-SK":42,"sl-SI":42,"pt-PT":45},"rohkaffee-einkauf","compra-de-cafe-verde","achat-de-cafe-vert","acquisto-di-caffe-verde","groene-koffie-inkopen",{"key":50,"slug":51,"slugs":52},"selling","selling-coffee",{"en-US":51,"en-GB":51,"de-DE":53,"es-ES":54,"es-419":54,"fr-FR":55,"it-IT":56,"ja-JP":51,"pt-BR":54,"nl-NL":57,"el-GR":51,"fi-FI":51,"et-EE":51,"lv-LV":51,"lt-LT":51,"sk-SK":51,"sl-SI":51,"pt-PT":54},"kaffee-verkaufen","vender-cafe","vendre-son-cafe","vendere-caffe","koffie-verkopen",{"key":59,"slug":59,"slugs":60},"compliance",{"en-US":59,"en-GB":59,"de-DE":61,"es-ES":62,"es-419":63,"fr-FR":64,"it-IT":65,"ja-JP":59,"pt-BR":66,"nl-NL":67,"el-GR":59,"fi-FI":59,"et-EE":59,"lv-LV":59,"lt-LT":59,"sk-SK":59,"sl-SI":59,"pt-PT":66},"recht-und-vorschriften","normativa","regulacion","reglementation","normative","regulamentacao","regelgeving",{"key":69,"slug":70,"slugs":71},"quality","roasting-quality",{"en-US":70,"en-GB":70,"de-DE":72,"es-ES":73,"es-419":73,"fr-FR":74,"it-IT":75,"ja-JP":70,"pt-BR":76,"nl-NL":77,"el-GR":70,"fi-FI":70,"et-EE":70,"lv-LV":70,"lt-LT":70,"sk-SK":70,"sl-SI":70,"pt-PT":76},"roestqualitaet","calidad-de-tueste","qualite-de-torrefaction","qualita-della-tostatura","qualidade-da-torra","brandkwaliteit",{"key":79,"slug":80,"slugs":81},"scaling","scaling-a-roastery",{"en-US":80,"en-GB":80,"de-DE":82,"es-ES":83,"es-419":84,"fr-FR":85,"it-IT":86,"ja-JP":80,"pt-BR":87,"nl-NL":88,"el-GR":80,"fi-FI":80,"et-EE":80,"lv-LV":80,"lt-LT":80,"sk-SK":80,"sl-SI":80,"pt-PT":89},"roesterei-wachsen","hacer-crecer-un-tostadero","crecer-como-tostador","developper-sa-torrefaction","far-crescere-la-torrefazione","crescer-a-torrefacao","branderij-laten-groeien","fazer-crescer-a-torrefacao",[91,109,126,141,157,173,189,204,218],{"key":92,"slug":92,"category":6,"title":93,"excerpt":94,"readingMinutes":95,"updated":96,"cover":97,"slugs":100},"how-to-price-wholesale-coffee","How to price wholesale coffee from your real cost per kilo","Start from cost, not from the roaster down the road. A five-step method to build a wholesale price per kilo that survives a rise in green prices, with a worked example.",8,"2026-10-09",{"figure":98,"kicker":99},"£\u002Fkg","Pricing",{"en-US":92,"en-GB":92,"de-DE":101,"es-ES":102,"es-419":103,"fr-FR":104,"it-IT":105,"ja-JP":92,"pt-BR":106,"nl-NL":107,"el-GR":92,"fi-FI":92,"et-EE":92,"lv-LV":92,"lt-LT":92,"sk-SK":92,"sl-SI":92,"pt-PT":108},"grosshandelspreise-fuer-kaffee-kalkulieren","como-fijar-el-precio-del-cafe-al-por-mayor","como-fijar-el-precio-del-cafe-mayorista","fixer-le-prix-du-cafe-en-gros","come-fissare-il-prezzo-del-caffe-all-ingrosso","como-precificar-cafe-no-atacado","groothandelsprijs-koffie-berekenen","como-definir-o-preco-do-cafe-por-grosso",{"key":110,"slug":110,"category":6,"title":111,"excerpt":112,"readingMinutes":113,"updated":96,"cover":114,"slugs":117},"retail-coffee-pricing","Pricing retail coffee bags: pack size, postage and price points","A 250 g bag carries the same label, valve and pick-and-pack time as a 1 kg bag. Price per bag, not per kilo, and count postage and fees before you decide what you make.",6,{"figure":115,"kicker":116},"250 g","Retail pricing",{"en-US":110,"en-GB":110,"de-DE":118,"es-ES":119,"es-419":120,"fr-FR":121,"it-IT":122,"ja-JP":110,"pt-BR":123,"nl-NL":124,"el-GR":110,"fi-FI":110,"et-EE":110,"lv-LV":110,"lt-LT":110,"sk-SK":110,"sl-SI":110,"pt-PT":125},"einzelhandelspreise-fuer-kaffee","precio-del-cafe-al-por-menor","precio-de-venta-al-publico-del-cafe","prix-de-vente-du-cafe-au-detail","prezzo-al-dettaglio-del-caffe","preco-de-varejo-do-cafe","consumentenprijs-koffie-bepalen","preco-de-venda-ao-publico-do-cafe",{"key":127,"slug":127,"category":6,"title":128,"excerpt":129,"readingMinutes":130,"updated":96,"cover":131,"slugs":134},"gross-margin-per-kg","Gross margin per kilo: the number that runs a roastery","Turnover tells you how busy you are. Gross margin per kilo, by channel and by coffee, tells you which customers and products actually pay the rent.",7,{"figure":132,"kicker":133},"£ \u002F kg","Margin",{"en-US":127,"en-GB":127,"de-DE":135,"es-ES":136,"es-419":136,"fr-FR":137,"it-IT":138,"ja-JP":127,"pt-BR":139,"nl-NL":140,"el-GR":127,"fi-FI":127,"et-EE":127,"lv-LV":127,"lt-LT":127,"sk-SK":127,"sl-SI":127,"pt-PT":139},"rohertrag-pro-kilo-kaffee","margen-bruto-por-kilo-de-cafe","marge-brute-par-kilo-de-cafe","margine-lordo-per-chilo-di-caffe","margem-bruta-por-quilo-de-cafe","brutomarge-per-kilo-koffie",{"key":142,"slug":142,"category":6,"title":143,"excerpt":144,"readingMinutes":130,"updated":96,"cover":145,"slugs":148},"roastery-cash-flow","Cash flow in a roastery: green coffee, credit terms and growth","You pay for green coffee weeks or months before a cafe pays you for the roasted result. Here is where the cash goes, the forecast that shows it early, and the levers that bring it back.",{"figure":146,"kicker":147},"13 weeks","Cash flow",{"en-US":142,"en-GB":142,"de-DE":149,"es-ES":150,"es-419":151,"fr-FR":152,"it-IT":153,"ja-JP":142,"pt-BR":154,"nl-NL":155,"el-GR":142,"fi-FI":142,"et-EE":142,"lv-LV":142,"lt-LT":142,"sk-SK":142,"sl-SI":142,"pt-PT":156},"liquiditaet-in-der-kaffeeroesterei","flujo-de-caja-de-un-tostadero","flujo-de-caja-de-una-tostaduria","tresorerie-d-une-torrefaction","flusso-di-cassa-della-torrefazione","fluxo-de-caixa-da-torrefacao","cashflow-van-een-koffiebranderij","tesouraria-da-torrefacao",{"key":158,"slug":158,"category":6,"title":159,"excerpt":160,"readingMinutes":113,"updated":96,"cover":161,"slugs":164},"staffing-a-roastery","Staffing a roastery: the first hires and how to schedule them","The first hire is rarely a roaster. It is usually someone to pack, dispatch and clean so the founder can roast and sell. How to plan the roles, the hours and the legal basics.",{"figure":162,"kicker":163},"Hire #1","Staffing",{"en-US":158,"en-GB":158,"de-DE":165,"es-ES":166,"es-419":167,"fr-FR":168,"it-IT":169,"ja-JP":158,"pt-BR":170,"nl-NL":171,"el-GR":158,"fi-FI":158,"et-EE":158,"lv-LV":158,"lt-LT":158,"sk-SK":158,"sl-SI":158,"pt-PT":172},"personal-in-der-kaffeeroesterei","personal-de-un-tostadero","personal-de-una-tostaduria","recruter-dans-une-torrefaction","personale-di-una-torrefazione","equipe-de-uma-torrefacao","personeel-in-een-koffiebranderij","equipa-de-uma-torrefacao",{"key":174,"slug":174,"category":6,"title":175,"excerpt":176,"readingMinutes":130,"updated":96,"cover":177,"slugs":180},"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":178,"kicker":179},"Plan","Production",{"en-US":174,"en-GB":174,"de-DE":181,"es-ES":182,"es-419":183,"fr-FR":184,"it-IT":185,"ja-JP":174,"pt-BR":186,"nl-NL":187,"el-GR":174,"fi-FI":174,"et-EE":174,"lv-LV":174,"lt-LT":174,"sk-SK":174,"sl-SI":174,"pt-PT":188},"produktionsplanung-in-der-roesterei","planificacion-de-la-produccion-tostadero","planificacion-de-produccion-tostaduria","planification-de-production-torrefaction","pianificazione-della-produzione-torrefazione","planejamento-de-producao-torrefacao","productieplanning-koffiebranderij","planeamento-da-producao-torrefacao",{"key":190,"slug":190,"category":6,"title":191,"excerpt":192,"readingMinutes":113,"updated":96,"cover":193,"slugs":196},"batch-scheduling-for-roasters","Batch scheduling: the order you roast in matters","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.",{"figure":194,"kicker":195},"Batch 1","Scheduling",{"en-US":190,"en-GB":190,"de-DE":197,"es-ES":198,"es-419":199,"fr-FR":200,"it-IT":201,"ja-JP":190,"pt-BR":202,"nl-NL":203,"el-GR":190,"fi-FI":190,"et-EE":190,"lv-LV":190,"lt-LT":190,"sk-SK":190,"sl-SI":190,"pt-PT":202},"chargenplanung-fuer-kaffeeroester","programacion-de-tandas-de-tueste","programacion-de-lotes-de-tueste","ordonnancement-des-fournees-de-torrefaction","programmazione-delle-tostate","programacao-de-lotes-de-torra","batchplanning-voor-koffiebranders",{"key":205,"slug":205,"category":6,"title":206,"excerpt":207,"readingMinutes":113,"updated":96,"cover":208,"slugs":211},"roast-loss-and-shrinkage","Roast loss and shrinkage: where your kilos go","Every kilo of green coffee comes out of the roaster lighter. How much lighter depends on the coffee and the roast, and it changes your cost per kilo more than most price negotiations.",{"figure":209,"kicker":210},"15%","Roast loss",{"en-US":205,"en-GB":205,"de-DE":212,"es-ES":213,"es-419":213,"fr-FR":214,"it-IT":215,"ja-JP":205,"pt-BR":216,"nl-NL":217,"el-GR":205,"fi-FI":205,"et-EE":205,"lv-LV":205,"lt-LT":205,"sk-SK":205,"sl-SI":205,"pt-PT":216},"roestverlust-und-schwund","merma-de-tueste-y-perdidas","perte-a-la-torrefaction-et-freinte","calo-peso-in-tostatura-e-perdite","quebra-de-torra-e-perdas","brandverlies-en-krimp",{"key":219,"slug":219,"category":6,"title":220,"excerpt":221,"readingMinutes":130,"updated":96,"cover":222,"slugs":225},"roastery-stock-control","Stock control for green coffee, roasted coffee and packaging","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.",{"figure":223,"kicker":224},"3 clocks","Stock",{"en-US":219,"en-GB":219,"de-DE":226,"es-ES":227,"es-419":228,"fr-FR":229,"it-IT":230,"ja-JP":219,"pt-BR":231,"nl-NL":232,"el-GR":219,"fi-FI":219,"et-EE":219,"lv-LV":219,"lt-LT":219,"sk-SK":219,"sl-SI":219,"pt-PT":233},"lagerverwaltung-in-der-kaffeeroesterei","control-de-inventario-tostadero","control-de-inventario-tostaduria","gestion-des-stocks-torrefaction","gestione-del-magazzino-torrefazione","controle-de-estoque-torrefacao","voorraadbeheer-koffiebranderij","controlo-de-stock-torrefacao",1791626953867]