Uploaded September 2023 | Updated September 2026, 2 days ago
Hey coffee roasters - do you ever wonder how much coffee to put into your machine? If so, this video is for you. It's the first video in a 4-part series about batch size for coffee roasters.
I wrote an article about batch size for Roast Magazine’s September/October 2023 issue, and these interviews were research for that article.
In this first video, I interview Shelby Williamson (2019 US Roasting Champion and head roaster at Huckleberry Roasters in Denver, CO). Shelby roasts on two machines - a 15kg Giesen and a 70kg Loring roaster. I love this interview because she’s a working roaster and talks about the practicalities about batch size as it pertains to production roasting, rather than getting in the weeds about theory. Shelby gives key insights into batch size, including adjusting roast weight as a way to control roast time (aka: hitting her marks), determining batch size based on inventory management needs (ie: basing batch sizes on bag weights), and much more.
Like, comment, subscribe, and hit that notification bell for more coffee roasting content.
Other Videos in this Series:
Part 2 w/ Scott Rao of Prodigal Coffee: youtu.be/B3kxtZanANY
Part 3 w/ Cameron Heath of Counter Culture: youtu.be/QXtuAEURqFQ
Part 4 w/ Bill Kennedy of The San Franciscan Roasting Company: youtu.be/xxzw3Dls5l0
Thanks for watching!
Roaster Kat
Hey coffee roasters - do you ever wonder how much coffee to put into your machine? If so, this video is for you. It's the first video in a 4-part series about batch size for coffee roasters.
I wrote an article about batch size for Roast Magazine’s September/October 2023 issue, and these interviews were research for that article.
In this first video, I interview Shelby Williamson (2019 US Roasting Champion and head roaster at Huckleberry Roasters in Denver, CO). Shelby roasts on two machines - a 15kg Giesen and a 70kg Loring roaster. I love this interview because she’s a working roaster and talks about the practicalities about batch size as it pertains to production roasting, rather than getting in the weeds about theory. Shelby gives key insights into batch size, including adjusting roast weight as a way to control roast time (aka: hitting her marks), determining batch size based on inventory management needs (ie: basing batch sizes on bag weights), and much more.
Like, comment, subscribe, and hit that notification bell for more coffee roasting content.
Other Videos in this Series:
Part 2 w/ Scott Rao of Prodigal Coffee: youtu.be/B3kxtZanANY
Part 3 w/ Cameron Heath of Counter Culture: youtu.be/QXtuAEURqFQ
Part 4 w/ Bill Kennedy of The San Franciscan Roasting Company: youtu.be/xxzw3Dls5l0
Thanks for watching!
Roaster Kat
