Scaling specialty roasteries

For specialty roasteries ready to scale without losing control over quality and flow.

Growing industrial roasteries

For industrial roasteries operating at scale that need their production to function as one coherent system.

Pallet Intake

Structured reception of jute bags into production

Big Bag intake

Controlled and efficient reception of green coffee

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Knowledge articles

Why chaff handling is important

Chaff is a natural by-product of roasting, but if it accumulates it can disrupt airflow, affect roast consistency and create safety risks. Effective chaff handling is therefore essential for stable roasting operations. This article explores where chaff collects, why it matters and how simple daily practices help keep roasting systems running reliably.

How to scale your coffee roastery

As coffee demand grows, many roasteries assume the solution is a bigger roasting machine. In reality, capacity is rarely limited by the roaster itself. The real constraints appear across the production chain — from cooling and grinding to packaging and planning. Scaling successfully means optimising the entire production system.

How to design a greenfield coffee roastery

Designing a coffee roastery is about more than selecting the right equipment. Layout, workflow, and material flow determine how efficiently coffee moves through production. This article explores how thoughtful facility design helps roasteries operate safely, avoid bottlenecks, and build a production environment that can scale over time.

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Case studies

Oke Koffie

Building reliability into daily production

Charles Liégeois

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Cafés Delahaut

Growing a historic roastery while preserving craft

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News

World of Coffee Brussels 2026

World of Coffee is renowned for its dynamic atmosphere, engaging exhibits, and cutting-edge insights and our 2026 event promises to uphold this tradition, providing a platform for global collaboration and innovation.

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Charles Liégeois

Charles Liégeois

One factory. One system. One responsible partner.

Planning a new intake or upgrading an existing one? Let's discuss what fits your roastery today, and what should be prepared for tomorrow.

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