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COFFEE KNOWLEDGE

Better questions
make better plans.

A practical guide to roasting fundamentals, equipment capacity and production space.

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Home›Coffee Knowledge

START WITH THE FUNDAMENTALS

Three parts of a
well-planned roast operation.

01

The roast process

Understand the whole cycle, from green coffee and heat to discharge and cooling.

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Capacity & production

Relate batch size to your planned output, shift pattern and daily workflow.

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Factory layout

Map the space, movement and site requirements before configuring a line.

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METHENA espresso machine and coffee roaster with correctly placed blue brand plates

01 · ROAST PROCESS

Treat roasting
as one complete cycle.

A useful production discussion follows the coffee through preparation, loading, heat and airflow management, discharge and cooling. Each stage informs the next, so evaluate the full sequence around the beans and the result you want.

  • Begin with the green coffee and product goal.
  • Record the profile and operating conditions.
  • Include cooling and post-roast handling in the workflow.
Read the roasting guide ↗

02 · CAPACITY

Choose a batch size
for the way you produce.

A machine’s batch capacity is a starting point. Consider your planned volume, how often you need to roast, the time available for each step and the space you can allocate. The METHENA range includes options from 300 g to 600 kg per batch.

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03 · FACILITY LAYOUT

Plan the room
before the line.

Share the available floor area, access points, target production and adjacent process steps. For larger factory projects, those details help the engineering conversation move from a capacity target toward a workable equipment layout.

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READY TO DISCUSS YOUR SETUP?

Bring your process into the conversation.

Share your target batch, output and available floor area.

Talk with our team →