This year at Expo we have 2 booths, a party, our WCC sponsors on the world stage, and more. It’s going to be an amazing […]
Coffee roasting is not simple. But Morten Münchow has built a serious case for simplicity in sample roasting.
Swiss Water join us to give insights into how to best roast decaf coffee.
Rob Hoos shares his latest recommended roast profile for his IKAWA ProV3.
How can I translate my IKAWA roast profile to my production roaster? In this post, we speak with four coffee professionals who profile on an […]
We have partnered with leading Swiss technology group Bühler to explore product development in the gap between micro- and medium-sized roasters.
No matter the business, there is an IKAWA Pro Roaster that fits. Explore which roaster is right for you. [quick read]
Introducing the all-new Pro100x, featuring the IKAWA Moisture Release Graph.
We give 5 reasons why sample roasting your coffee for evaluation is essential for any coffee roasting business.
Jessica Giacetti explains why she likes to exchange profiles with farmers and shares her standard roast for Ethiopian coffee.
In this blog, we look at how IKAWA’s WCC Champions used their Sample Roasters during the 2022 World Coffee Championships in Melbourne.
Green coffee density is a key variable that we consider when choosing a roast profile on an IKAWA and approaching a production roast. To explore […]
We give 5 reasons why sample roasting your coffee for evaluation is essential for any coffee roasting business.
Green coffee density is a key variable that we consider when choosing a roast profile on an IKAWA and approaching a production roast. To explore […]
Laura Meunier, UK & Europe Director for Ensambles Café, shares her experience sourcing speciality coffee in Mexico, and how the IKAWA has helped her and […]
Announcing our sponsorship program for competitors for World Brews Cup and World Barista Cup taking place at MICE 2022. Read on to learn more about […]
A cupping form is a very important tool, and whether you complete every field on the form, or use it as a guide to make […]
We asked a few IKAWA Pro customers to share their roast profiles and tips for evaluating Ethiopian samples. In this blog, you will see each […]
The purpose and goals behind the small-batch roasting will vary: Sample evaluation happens to help assess the quality of green coffee whereas profiling is more […]
Introducing the latest IKAWA Pro App feature: IKAWA Cup. Allowing you to roast, cup and evaluate your samples with ease.
How to guide for latest IKAWA Pro App feature: IKAWA Cup. Allowing you to cup and evaluate your samples seamlessly with ease.
Get the most out of your IKAWA this quarter by maximising your efficiency with our ‘January Quick Wins’.
2021 has marked the return of the National and International coffee competition scene – and we couldn’t be more excited to unpack how the IKAWA […]
From our shared experience and understanding of coffee evaluation, we’ve found that 50g is the perfect place to start with any green sample, known or […]
We explore the powerful benefits of IKAWA sample roasters and how your business can feel the benefit of the new IKAWA Pro Series.
Josh Tarlo, UKBC 2018, explains his approach to creating the official roast profiles for the annual Best of Panama auction.
Yimara is the Quality Control Specialist at Sustainable Harvest in Portland, Oregon. She has extensive experience in coffee, and here breaks down her approach to […]
This is a major update for our IKAWA Pro App. It introduces a new look, new features, and sets the stage for the future. Read […]
Does a sample roast affect a coffees final score? We would argue it does, and that “cupping through the roast” when evaluating coffee is a […]
With a heavy heart we have reached the decision to postpone our participation at Expo Portland in April.
Sample roasting for a crowd presents interesting challenges. We gathered 10 profiles from around the world to explore this at the 2019 Nordic Roaster Forum.
Does a sample roast affect a coffees final score? We would argue it does, and that “cupping through the roast” when evaluating coffee is a […]
How Patrik Rolf achieved the highest cup score for any coffee at the 2019 WBrC by using a roast over 11 minutes long that he […]
We’re thrilled to be in our own office in Los Angeles. We are all moved in – click through to find out more about the […]
At IKAWA we talk a lot about our mission to improve coffee from farm to cup, and with Best of Panama we had a great […]
What coffee community development and sustainability mean to a Dutch green coffee importer, a Burundian green coffee exporter, and a Melbourne-based coffee roasting collective.
Kaya Carretta shares what the most important factors a Quality and Lab Manager considers when roasting a new green sample..
At SCA Expo in Boston this year IKAWA has created a dedicated space for people to roast their samples at SCA Expo, particularly producers, exporters, […]
This blog post covers a lot, including roasting for competition on an IKAWA, the Inlet Sensor vs Exhaust Sensor, and preparing for the Brewers Cup.
Kyle Ramage recently traveled to Colombia and combined a purchasing trip with a an experiment around roasting at altitude. Read about it here, and try […]
At SCA Expo in 2018 we hosted a fantastic panel discussion who contributed both their espresso roasts and their insights.
The app is a fantastic way for us to continually improve your IKAWA experience, rolling out updates as we hear what our customers would like.
We are proud to announce the release of the IKAWA PRO V3, the next generation of IKAWA Sample Roaster.
“All the coffees I buy are roasted on the IKAWA before I do my final evaluation whether I should buy the coffee or not. I […]
We were about to move forward with a 1kg roaster when we heard about the IKAWA. Since then it has become our most valuable “employee”. […]
“In the beginning there was the idea of being able to produce a profile in the small scale and bring it to my production roaster […]
We’ve recently moved to our new office and workshop in London Fields, up the road from our previous studio and workshop. In this blog post […]
“Since we work directly with farmers and cooperatives, we wanted to be able to set profiles, share them with the coop and have them be […]
“I chose the IKAWA Sample Roaster because I could eliminate the roasting variable. Adopting quality standards was a difficult task, it was always compromising efficiency […]
How IKAWA’s Sample Roaster is complimenting Algrano’s innovative online platform for ‘coffee artisans’ allowing coffee producers and roasters to speak a common language.
Alfonso Tupaz is the founder of Hatch Crafted, a cold brew coffee company based in Canada and have been IKAWA customers since May 2015. We […]
Tumi Ferrer is Head Trainer at Te og Kaffi, who are a leading roaster in Icelandic and an IKAWA customer. He also happens to be […]
“It’s such a relief to have a sample roaster that can crank out great, consistent sample roasts at a moment’s notice. The small batch size is […]
This post by Rob Hoos sheds some light on what is actually happening inside the roast chamber, and how you can interpret the data to […]
“Everything we do as coffee professionals is about creating good taste and aroma. A huge amount of effort in all the areas of the coffee […]
Our coffee trade show season is starting in April with London Coffee Festival and SCAA in Atlanta very soon.
We’re excited to share the IKAWA Pro App 2.0 with you. This development maintains the simplicity of use, while providing more data and enabling you to record unique […]
Keith is Manager of Damarli Estate producing Gesha coffees in Panama. We met him in Taiwan. In this post he shares his insights on the […]
Record the time of First Crack as you roast. If you’re taking the coffee to Second Crack, you can add a marker for this too. […]
As well as adding the advanced features to the IKAWA Pro App 2.0, such as marking first crack, calculating development time ratio, showing rate of […]
We’re particularly excited about the value of the Roast Log as we believe it can transform the IKAWA Pro App from a device to control […]
By popular demand, we have introduced a Rate of Rise graph showing the speed that temperature increases (or decreases) during the roast at any given […]
“In the space of fifteen minutes, I met a coffee producer from Mexico, a professional coffee roaster from Steampunk Coffee, Barista Champion Charlotte Malaval and […]
“We feel that the IKAWA is perfect for experiments because of the high control it offers and the ease with which students can roast their […]
IKAWA was delighted to take part in London Food Tech Week, the world’s first week-long celebration, showcase and collaboration of food industry-leading brands, innovators, startups […]
We recently spent 3 days at Speciality Coffee Association of Europe (SCAE) in Gothenburg where we were demonstrating the IKAWA Professional Sample Roaster to the great […]
“I’ll admit it — I first approached the IKAWA Professional Sample Roaster with a more than healthy degree of scepticism. It seemed too easy to […]
Bradley caught up with Gina Reay at the Lunch Show, where they were doing Live Roasting Demonstrations with theIKAWA Pro Sample Roaster
Schluters use IKAWA Sample Roasters in their Liverpool and Switzerland offices, as well as in Ethiopia and Democratic Republic of Congo. In this short film […]
We’ve just spent 4 days at London Coffee Festival, roasted kilos of coffee and spoken to hundreds of people about the IKAWA roasters and although talked […]
The next month is shaping up to be the busiest in our fledgling company’s history! Very soon we will be launching our Home Roaster on Kickstarter […]
Our first foray into the United Stated of America with our micro roaster was a great success. Over the Easter break, Andrew and Luke made […]
Kult Kaffee is a roastery with a café, based in Heiligenhaus, in the German Ruhr Area. Owner Uwe Liebergall started the business with cafés and […]
