Roaster · Science Brewing, Halmstad
How Science Brewing Roaster works
In short: fill the hopper, scan the QR code on the green coffee in the app, and walk away. The machine picks the profile, roasts, cools and cleans the smoke itself. What you do day to day is top up the water and empty the chaff.
A roast, step by step
1. Fill the hopper
Pour the green coffee into the hopper. About ten seconds.
2. Scan the QR code
Every bag of green coffee has a QR code. Scan it in the app and the profile for that coffee is loaded. The same coffee again needs no profile step.
3. Start
At the machine or remotely from the app. The machine has an ON/OFF button and nothing else — no screen, no keypad, no controls that can be set wrong.
4. Walk away
Nobody needs to stand by the machine while it roasts, and nobody needs to be a trained roaster. When the roast is done the beans are cooled, and in batch mode the cooling tray empties itself into a container under the machine.
Batch mode: several batches in a row
Three batches can be at different stages at the same time: one in the hopper, one in the drum, one in the cooler. The cooling tray empties automatically, so the next batch can follow straight away. All it takes is topping up the hopper between batches.
How much that adds up to per hour and per day is set out on the installation page.
The smoke: four steps, no chimney
The cleaning is built into the machine. The cyclone takes the coarse particles. The water wash cools the exhaust and captures particles and oils. The HEPA filter takes the fine ones. The activated carbon binds odours.
There is no afterburner, and that is why the machine manages on a dedicated 10 A circuit — burning smoke requires high temperature, and high temperature costs electricity. The price is paid in maintenance instead: water, filter and carbon.
What you see coming out of the machine is mostly water vapour from the beans themselves.
What you do day to day
| What | How often | What you do |
|---|---|---|
| Fill the hopper | Per batch | Pour in green coffee, about ten seconds |
| Water in the tank | When the machine and the app tell you | Top up, about 3 litres |
| Change the water | About every tenth roast | Pour out, rinse, refill |
| Empty the chaff | Every 5–10 kg of green coffee, depending on the bean | Empty the container |
The app and the network
The machine is controlled through the app and everything runs over the network. That gives remote start, the profile from the QR code and logs per batch: temperature, IR, first crack, barometer, colour measurement and power.
Wi-Fi is required. Without internet no new roast starts — a batch already running finishes, and the machine reconnects by itself when the network is back.
If you want to roast to your own profiles there is a manual mode with stepless power on both heating systems, and profiles can be imported from other roasting software. The manual mode is an option.
From delivery to the first batch
The machine weighs about 30 kg and one person carries it in. It needs no installation and no building work.
- A dedicated 10 A circuit with nothing else large running at the same time
- 70 × 30 cm of counter space that carries the machine and the beans
- Wi-Fi that reaches the spot
- A food-grade container for the roasted beans
- Registration with your local food authority — a food safety plan template for coffee roasteries is included, in Swedish
Then: plug in, connect the machine to the network, water in the tank, beans in the hopper, scan the QR code.
Where it goes
Seeing and smelling coffee being roasted on site is an experience. The machine works in front of guests — just bear in mind that it makes noise and gives off aroma at times. An alternative is to give it its own accessible spot where it really stands out: in the kitchen, at the counter or in a room next to the serving area.
Frequently asked questions
Do you need to know how to roast coffee?
No. The profile is chosen by scanning the QR code on the green coffee, and the machine does the rest. Anyone who wants to roast to their own profiles can use the manual mode, which is an option.
Does someone need to stand by the machine?
No. It is built to roast without anyone standing by it. Still ask your insurer about unattended operation, whichever machine you choose.
Does it smell?
The smoke is cleaned in four steps: cyclone, water wash, HEPA and activated carbon. What you see coming out of the machine is mostly water vapour from the beans.
What happens if the internet goes down?
A batch that is already running finishes. No new one starts until the connection is back, and the machine reconnects by itself.
Questions about how it would work for you?
Tell us what you run and where the machine would stand, and we will tell you what it takes.
Who we are
Science Brewing exists to end bad coffee. We sell green coffee and build Science Brewing Roaster and Science Brewing Grinder. We roast our own production on the machine, in Halmstad, Sweden.