Diedrich Roasters is proud to announce a new state-of-the-art manufacturing facility in Ponderay, ID along with significantly expanded facilities design and consulting services.
“Expanding our footprint into our state-of-the-art facility represents not only Diedrich Roaster’s growth, but also our commitment to the coffee roasting community,” CEO Karl Schmidt released in a statement today. “We’re proud to be in a position to invest back into the business to secure our leadership position and help ensure future growth as the leading manufacturer of US-built roasting machines.”
Currently, Diedrich manufactures approximately 40% of the global supply of the Specialty roasting equipment and by consolidating three different locations into one streamlined, modern plant, Diedrich has taken quality manufacturing to the next level. We will continue to hand-craft exceptional roasting equipment and expand our extensive on-site Factory Acceptance Testing capabilities.
The expanded, modern facility also adds a Professional Educational Center and Roasting Lab reflecting Diedrich’s strong commitment to our customer educational & coffee training techniques. “Our comprehensive and extensive process engineering and project development capabilities incorporate the full spectrum of services including process design, equipment specification, procurement, process controls, installation, start-up and commissioning states Schmidt. “At Diedrich we realize your success is our success,” Schmidt states. “We don’t just manufacture equipment; we provide specific business planning, manufacturing analysis and facility evaluation to facilitate our customers required growth strategies. We use our expansive industry knowledge and experience to identify, analyze and evaluate the customer market needs in order to provide appropriate capacity goals. Our expert team partners with you to design the precise roasting system and business strategies for success.”
About Diedrich Roaster
Diedrich Roasters is a leader in designing and manufacturing of specialty batch roasting systems. Designed and built by craftsmen for craftsmen. Diedrich capitalizes on its industry reputation for high-quality products and services, proprietary roasting technology, and dedication to continuously improving roaster performance and build quality with the latest technology and innovations. Our future is committed to the advancement of roasting technology and original product development.
The True Cost of Electric Roasting | Part 1: What You Need to Know Before You Buy
At this year’s Roast Summit 2024, hosted at our Diedrich Education Facility just outside Chicago, industry professionals gathered for two days of hands-on learning, expert-led sessions, and community-building around the craft of coffee roasting. One of the most talked-about presentations came from our very own Karl Schmidt, President of Diedrich Roasters, who led a powerful discussion on The True Cost of Electric Roasting.
As electric roasting continues to gain attention in the specialty coffee world—especially among newer roasters and cafés aiming to align with sustainability goals—Karl’s presentation tackled the topic head-on with real-world data, practical insights, and decades of roasting experience.
We’re excited to now share Part 1 of this important talk in a new video series designed to help you make informed decisions about whether electric roasting is the right choice for your business.
In Part 1: What You Need to Know Before You Buy, Karl explores:
Why electric roasting is best suited for sample roasting, customer experience, or small-batch operations
Infrastructure realities: what it takes to install and operate an electric roaster
The hidden costs—both financial and logistical—of scaling with electric roasting
Why many electric roasters still rely on power sourced from fossil fuels
Questions to ask before you invest in any roasting system
Part 2 coming soon—subscribe to stay updated!
Why This Matters Electric roasting might seem like a simple and sustainable option—but as Karl outlines, the story is far more nuanced. From utility upgrades and permitting to the carbon intensity of your local grid, choosing electric over gas requires a detailed understanding of both your facility and your long-term production goals.
Whether you’re a new roaster exploring your first machine or a seasoned pro planning an expansion, we invite you to watch this series and reach out with questions. Our team is here to help you make the best choice for your roasting future.
About Roast Summit Roast Summit is a collaborative event hosted by Diedrich Roasters and Firedancer Coffee Consultants. Held annually at our Schaumburg, IL Education Facility, the summit brings together roasters, educators, and coffee professionals for in-depth training, thought leadership, and networking. If you missed us this year, we hope to see you in 2025.
Choosing the right roasting system means understanding the full picture. Let our team help you weigh the true cost of electricity and what it means for your business.
Come Visit Diedrich Roasters at SCA Houston — Featuring Buddy Brew Coffee
If you’re joining us at SCA in Houston, we’d love for you to stop by Booth #1101 and experience firsthand what sets Diedrich Roasters apart. From our precision-engineered Specialty and Commercial Roaster lines to our in-house controls and facility design expertise, we’re here to support your roasting journey—every step of the way.
While you’re there, be sure to check out coffee from one of our long-time customers, Buddy Brew Coffee—a Tampa-based roastery whose passion for quality, community, and purpose-driven sourcing shines through in every roast.
Meet Buddy Brew: Brew Good, Do Good
From their early days roasting on a Diedrich IR-7 through scaling up to a Diedrich 35 kilo roaster, Buddy Brew Coffee has grown into one of Tampa’s most beloved coffee brands. Rooted in their motto “Brew Good. Do Good,” they’ve built a business centered on ethically sourcing top-quality coffees and making a meaningful impact across the coffee value chain. Their loyalty to Diedrich and commitment to quality have remained constant throughout their growth—evident in every roast they craft on their Diedrich roaster.
A key part of their mission is a focus on equity and empowerment, especially for women in coffee. Through partnerships with women-led cooperatives like the Ketiara Cooperative in Sumatra and the Gihanga Coffee Project in Rwanda, Buddy Brew invests in resilience, opportunity, and sustainable change.
“At Buddy Brew Coffee, we are deeply committed to sourcing with purpose. Our continued support of women-owned coffee farms reflects not only our belief in the exceptional quality of their coffees but also in the power of equity and empowerment within the global coffee community. By championing women producers, we’re investing in stronger families, more resilient communities, and a more sustainable future for our industry. It’s more than a purchase — it’s a partnership rooted in dignity, opportunity, and the belief that when everyone has a chance to thrive, we all grow stronger.” —Dave Ward, CEO & Co-Founder, Buddy Brew Coffee
By aligning values of quality, community, and social responsibility, Buddy Brew exemplifies what it means to roast with purpose—and we’re proud to have them as part of the Diedrich family.
Buddy Brew will be offering complimentary 3 oz samples of freshly roasted beans featuring two standout coffees at the Diedrich Booth:
Sumatra Adsenia – Ketiara Cooperative Sourced from the all-female Ketiara Cooperative in the Aceh region of Sumatra, this certified organic coffee showcases the depth and complexity of Indonesian terroir. The Adsenia variety is one of the oldest cultivated in the region and delivers a cup that’s rich and full-bodied, with bold notes of dark chocolate, vanilla, and black pepper. It’s a best-seller at Buddy Brew—beloved for its layered spice and smooth finish.
Rwanda Muhari – Natural Process (Gihanga Project) A naturally processed Bourbon variety sourced from the Muhari Washing Station and produced in partnership with the Gihanga Coffee Project, this coffee is a vibrant and juicy expression of Rwanda’s exceptional coffee landscape. With tasting notes of red apple, ripe berries, maraschino cherry, rose water, and creamy vanilla, this lot is a crowd-pleaser. While not certified as a women-only lot, the Gihanga Project places strong emphasis on gender equity and support for women producers, making this coffee not only delicious—but deeply aligned with Buddy Brew’s “Brew Good, Do Good” mission.
Let’s Connect in Houston
We’re proud to feature roasters like Buddy Brew whose values align so closely with our own—quality, sustainability, and a deep investment in people.
Come explore our DR-12 control system, learn about our complete lineup of roasters, and enjoy exceptional coffees from one of our most inspiring customers. Let’s talk roasting, training, and scaling your operation with the right tools—and the right people—by your side.
If you’re heading to SCA in Houston this year April 25-27th, we’d love to see you at Booth #1101.
Come explore how Diedrich Roasters supports large-scale operations with precision-engineered systems, facility concept and plant design services, and advanced environmental controls. Whether you’re planning a new facility or scaling an existing one, our team is ready to help you optimize performance, increase energy efficiency, and reduce emissions.
Precision Control, Consistent Results Our in-house programmed Allen-Bradley control system puts precision at your fingertips. Designed for intuitive operation and repeatable profiles, Diedrich controls give you the power to fine-tune every roast with confidence and consistency, from green to ground.
Let’s talk about your next expansion, retrofit, or roasting system upgrade—and how we can support your team every step of the way.
Our in-house programmed Allen-Bradley control system puts precision at your fingertips. Designed for intuitive operation and repeatable profiles, Diedrich controls give you the power to fine-tune every roast with confidence and consistency.
Environmental Controls
Creating smarter, more sustainable coffee roasting operation that benefits your business and the environment.
Smarter Roasting Starts Here–See What’s New at Diedrich
If you’re heading to SCA in Houston this year April 25th-27th, we’d love to see you at Booth #1101.
We will have the DR3 and DR12 on display—including a live demo of the DR12’s precision Allen-Bradley control system, engineered in-house to give you total command of your roast.
Our latest innovations across the Specialty Line helps reduce maintenance time, minimizes downtime, and shortens time between batches—so you can roast more efficiently, more often.
Let’s talk roasting, training, and scaling up your business. Stop by our booth and ask us about special promotions on our Specialty Line.
—The Diedrich Team
Precision Control, Consistent Results
Our in-house programmed Allen-Bradley control system puts precision at your fingertips. Designed for intuitive operation and repeatable profiles, Diedrich controls give you the power to fine-tune every roast with confidence and consistency.
World-Class Education Facility
Hands-on training and expert instruction for every level of coffee professional. From foundational roasting skills to advanced techniques, our courses are designed to help you get the most from your equipment—and your roast.
Inside the FAT: Another DR280 Roaster Ready for Action
Last week, our team at Diedrich Roasters successfully completed a Factory Acceptance Test (FAT) on a brand-new DR280 roaster—another milestone in our commitment to delivering precision-engineered roasting systems designed for performance, efficiency, and longevity.
With an hourly capacity of up to 2,156 lbs, the DR280 is purpose-built for high-volume roasting operations. Every component is designed with the end user in mind—from our advanced, in-house programmed Allen-Bradley controls to newly improved features that streamline cleaning, reduce downtime, and enhance overall efficiency.
FAT tests at Diedrich are more than just a box to check. They are part of our rigorous quality assurance process, ensuring that each roaster we build performs to exact specifications before it ever leaves our facility. Our team meticulously verifies control functionality, airflow systems, burner response, safety systems, and mechanical alignment. Every setting is tested, fine-tuned, and optimized—because we know the demands our commercial customers face, and we believe your equipment should never be a bottleneck.
The DR-280 is a powerful example of how we combine engineering excellence with real-world insight to deliver roasting systems that scale with your business.
We’re proud to send another DR280 out into the world—fully tested, fine-tuned, and ready to roast.
Want to see what the DR Series can do for your operation? Contact our team to learn more about our commercial roasting solutions and how we support you from facility concept to commissioning—and beyond.
Diedrich Roasters is thrilled to announce our sponsorship and hosting of the 2024 Roast Summit, an event designed to empower coffee roasters with insights, knowledge, and the opportunity to connect with fellow coffee professionals. This year, we’re excited to bring the Summit to the Chicago area, with the event taking place on October 24-25, 2024, in Schaumburg, Illinois.
This in-person event will bring together coffee roasting professionals and enthusiasts for two days of immersive learning and networking. Whether you’re new to the coffee roasting industry or an experienced professional, the Roast Summit offers a unique opportunity to engage with industry leaders, explore the latest trends, and deepen your understanding of the art and science of coffee roasting.
Event Highlights:
The True Cost of Electric Roasting | Presented by Karl Schmidt
As electric roasting becomes more popular due to sustainability goals and perceived lower barriers to entry, this session will highlight the critical considerations that often go overlooked. Karl Schmidt will discuss the infrastructure needs, power challenges, and regulatory hurdles associated with electric roasting, providing a realistic perspective for roasters considering this path.
Finding Flavor Notes in Coffee | Presented by Renee Espinoza
This session will guide participants through the essentials of coffee tasting, from using the coffee flavor wheel to understanding how roast profiles and processing methods impact flavor. Attendees will participate in practical cuppings designed to sharpen their ability to identify distinct flavor notes, enhancing their sensory skills and appreciation for coffee’s complexity.
Real World Application of Sensory Science | Presented by Ian Fretheim
Explore the Coffee Rose, a groundbreaking cupping form that merges sensory science with real-world coffee evaluation. Ian Fretheim will discuss how to design effective cupping forms and integrate sensory science into high-quality coffee production, offering insights into improving tasting accuracy and efficiency.
A Discussion About Sweetness in Roasting | Presented by Mike Ebert
Dive into the chemistry behind sweetness in coffee and learn how roast profiles influence this highly sought-after characteristic. Through guided tastings and profile analysis, participants will discover techniques to enhance sweetness in their roasts, providing practical takeaways to apply in their own roasting practices.
Packaging: Styles and Sustainability | Presented by Nick Schmitt & Dani Taube
Maximize the quality of your roasted beans by choosing the right packaging. This session will explore packaging styles, sustainability options, and how to balance quality preservation with environmental responsibility. Learn about consumer trends and strategies to enhance your sustainability efforts in cost-effective ways.
Join Us for an Unforgettable Experience
Roast Summit 2024 is an invaluable opportunity for coffee professionals to deepen their knowledge, connect with like-minded individuals, and explore new ways to elevate their roasting businesses. We’re excited to host this event in the heart of the Midwest and look forward to welcoming you to an engaging and informative two days.
Register Now
For the full speaker lineup and to reserve your spot, visit RoastMagazine.com. Don’t miss this chance to connect, learn, and grow with the best in the coffee roasting industry.
We are delighted to announce the launch of the DR3-E 3 kg Electric Roaster. Crafted with meticulous attention to detail and precision engineering to compliment our comprehensive line of roasters.
The DR3-E embodies the hallmark of the Diedrich Difference – a commitment to excellence, quality craftsmanship, and reliable performance. Designed, manufactured, and supported in the USA, this roaster reflects our dedication to providing roasters with the tools they need to achieve exceptional results.
Key features of the DR3-E include:
Designed to roast 1-3 kg batches
Manual controls
External chaff cyclone with a removable chaff barrel
60 Amp Main Breaker @ 240V Single Phase
Standard datalogging
Simultaneous roast and cool function
Removable cooling bin
In addition, the DR3-E boasts a 9KW heating capacity, a 3 kg max batch capacity, and variable power capacity and drum RPM. With digital temperature display and thermal safety limits, users can enjoy precise control and peace of mind throughout the roasting process. The roaster will be on display at our booth #1802 at SCA Expo 2024. Please visit us or contact our sales team to learn more about its features.
The International Women in Coffee Association is thrilled to announce a partnership with Women in Coffee Ethiopia to host the IWCA Convention in Africa for the first time!
Join in this momentous occasion as we celebrate the 20th anniversary of the organization and contributions of women in the coffee industry. The convention will provide a platform for industry professionals to engage in meaningful discussions, share insights, and foster partnerships.
Keynote Speaker: Vanusia Nogueira
The Women in Coffee Ethiopia Chapter recently announced their esteemed keynote speaker for the upcoming Convention: Vanusia Nogueira, Executive Director of the International Coffee Organization will take the stage to share valuable insights and kick off this exciting industry gathering.
Speakers Augna Debela, PhD and H.E. Dr. Ergoglie Tesfaye will also be sharing their insights at the event.
Secure your spot before September 15th and enjoy a 20% early bird registration discount.
Equipped to help grow your business with expert advice and exceptional support.
In addition to crafting exceptional specialty and commercial roasters, Diedrich offers world-class consulting, facilities concept design, and comprehensive educational programs in all facets of the coffee industry. With decades of experience, we are able to explore and facilitate all segments of the market by incorporating innovation and new technologies to meet today’s challenging demands.
We Partner with You to Identify Your Specific Needs, Analyze Your Workspace & Workflows, and Create Appropriate Capacity Goals
With locations in Chicago and Idaho, our US-based team is easily accessible to our customers. Our core competencies and deliverables are based on designing precise roasting systems, business strategies, and complete support for your success and profitable growth.
Our Facilities & Concept Design Services Include
BUSINESS PLANNING & MANUFACTURING STEPS
Business plan development
Facility evaluation
Definition of current and future state manufacturing analysis and strategy
Production and inventory control techniques
Identifying and understanding your market
Distribution Strategy
Sales and Marketing Plans
Quality Control System Development
Employee Safety & OSHA concerns
PROCESS ENGINEERING SERVICES
Process project development
Process packaging design and engineering
Equipment specifications and procurement
Line layouts, process or packaging
Electric/controls
Equipment installation
Startup and commissioning
SERVICES
Equipment field support
Café design and training
Roaster Training
Food Safety
Regulatory Agency Changes
Permitting Services
Risk Management thru the whole chain
Equipment decisions
Contact us for More Information
Speak directly with our
Chicago Sales Office
M-F 8:30am -5:00 pm Central Time
Phone: +888 444 0630
Or fill out this form and one of our friendly team members will be in contact as soon as possible.
Batch size for the CR-280 is approximately 616 lb (280 kg) of green coffee. In addition to full batch capacity, our roasters are also designed to roast half batches.
Batch size for the CR-280 is approximately 616 lb (280 kg) of green coffee. In addition to full batch capacity, our roasters are also designed to roast half batches.
Coffee Roasting and Air Quality Management, Emissions, and Abatement
Air quality management, emissions and abatement, and coffee roasters are all interconnected in ways that are crucial for both the environment and the coffee industry. The coffee roasting process also produces a significant amount of emissions, including carbon dioxide, nitrogen oxides, and other pollutants. These emissions can have negative impacts on the environment and on public health, which is why it is important for coffee roasters to carefully manage their emissions and implement strategies to reduce them.
Quality Management: Pollution Occurs at Every Step
As coffee roasters, it is critical to be aware of the pollution that occurs at every step of the roasting process. Particulate matter, odor, smoke, nitrogen oxides (NOx), carbon monoxide (CO), and volatile organic compounds (VOCs) can be emitted and can contribute to various environmental and health issues. In order to be responsible environmental stewards and to avoid fines for violating regulations, it is important to be familiar with the regulations and guidelines set by the various agencies that impose and monitor air toxic emission levels.
Environmental Regulation Agencies
The regulating agencies relevant to you can vary depending on your location. Certain municipalities fall under local air quality management districts that function similarly to the Environmental Protection Agency (EPA) in the United States ot the European Union (EU).
In the United States, there are a number of agencies that impose air toxic emission levels around the country. Most (such as BAAQMD), impose an exposure limit based on the health effect of the given toxic (expressed in units such as ppm and mg/m3). In order to determine whether a new coffee roasting system does not exceed these exposure limits, dispersion modeling is required based on the actual toxins emitted (in the surrounding area—including neighboring companies), the prevailing winds, and the proximity of people.
Some local agencies, such as Washington Administrative Code (WAC) codifies the regulations and arranges them by subject or agency. The online version of the WAC is updated twice a month. These include Title 388 · Title 182 · Title 296 · Title 246. The Puget Sound Clean Air Agency (PSCAA) is another agency that periodically updates its regulations. Articles and Sections on the PSCAA website marked with an asterisk (*) were revised recently and are effective as of November 1, 2022. If you previously downloaded a set of regulations, you only need to download the recent updates.
These agencies and others manage the exposure limits by imposing “trigger” emission levels so a coffee roaster can determine whether their toxic emissions are trivial or sufficiently minor to avoid any dispersion modeling. Most coffee roasters currently fall within the minor toxic levels, but larger facilities can exceed the trigger levels to warrant dispersion modeling.
Depending on your location, you may also need to adhere to specific requirements set by your Iocal air quality management districts. It’s important for roasters to be aware of and comply with the regulations in your area.
The Federal agencies that provide exposure limits include:
Diedrich Roasters is proud to be a Sponsor of the 2023 Roast Summit.
On Thursday, February 16th, 2023, Roast magazine will once again hold our popular Roast Summit as an online event—completely free to attend! Join us for this live, interactive webinar. Each presentation will include a Q&A with the speaker. Sessions will be recorded and made available to registered attendees following the event. This event will be held from 9 a.m to 3 p.m. PST.
Diedrich Roasters Celebrates Ongoing Partnerships in the Coffee Community
We are excited to share with you the progress being made on one of our current end-to-end Coffee Roasting & Processing Facilities. As a solely US-Based Manufacturing Company, we are proud of our partnership activities and the capability to provide US-based solutions and state-of-the-art technology to the Coffee Roasting and Processing community.
This particular facility includes roasting and processing control technology utilizing our team’s expertise and capabilities to achieve the client’s goals from green to ground. The installation of the Green & Roast Bean Handling System is progressing well–the next phase is the roasting side, we will keep you posted …
We’re proud to sponsor Roast Summit @ Coffee Fest on Thursday, September 29th. Join us for this special one-day event at the Seattle Convention Center for compelling talks presented by coffee professionals and trainers on the latest research, knowledge, and trends in roasting.
Registration for Roast Summit is $150/person and includes access to the Coffee Fest PNW/Seattle show on September 30th & October 1st.
Check out this incredible lineup of speakers and topics!
Sample Roasting: A Philosophical & Pragmatic Approach presented by Rob Hoos, Author and Educator, Iteration.Coffee
Exploring the Roasting Curve: Part 2 presented by Nicki Amouri, Roastmaster, Caffè Amouri
Post-Roast Resting Times & the Sensory Impact presented by Joey Stazzone, President, Cafe Kreyol
Impacts of Drying Temperatures & Bean Moisture on Coffee
Quality presented by Yimara Martinez Agudelo, Post-Harvest Processing Program Manager, Coffee Quality Institute
Approaches to Roasting Decaf Coffee presented by Stacey Lynden, Cupping Lab Manager, Swiss Water Decaf
We hope you’ll join us for the annual gathering of roasters from around the world at the CRG Retreat. We are excited and honored to offer five scholarships for this year’s retreat to support specialty roasters dedicated to the craft of roasting quality coffee.
Registration is open now on the Coffee Roasters Guild website.
Like a Phoenix rising from the ashes, Luna Gourmet Coffee and Tea Company has come back bigger and stronger from the catastrophic fire that caused extensive damage to their facility in 2020. Luna Gourmet Coffee & Tea team partnered with Karl and the Diedrich Engineering Team to design and build a state-of-the-art facility to fulfill their customers’ and suppliers’ needs from farm to cup. Jason and Douglas are ready to propel Luna Gourmet to the next level in the Specialty market utilizing the expanded ”roasting power” which includes a Green and Roasted handling system and a complete packaging line to fully integrate and compete at the highest level in the market.
The DR-3 Specialty Roaster was specially designed to give the Roast Master the flexibility and versatility to operate in any small or large facility environment.
As the name implies this unique DR-3 model is designed to roast 3 different capacities, from a 1 kg sample to a mini-production roaster for a new start-up or a small café owner who wants to roast and serve freshly roasted coffee in his or her café. At an hourly capacity of 26 lbs. DR-3 provides versatility, dependable efficiency, and eye-catching ambiance.
Features:
Roasting capability – from 1 to 3 kg
Integrated side panel /table next to the monitor designed to accommodate your computer or tablet allowing for direct connection from your roaster to monitor your roasting process and profiles
Very compact – a “must-have” for your café or mini production roaster for a new start-up with an hourly capacity of approx. 26 lbs. at full capacity
Manual data logging or fully automated roaster available
Collect and save data for consistency and repeatability
Burner integration directly with Cropster and artisan for a precise roast profile
Karl will explain the conversion of green coffee precursors into flavor, color and bioactivities. In addition, how the impact of different energy transfer methodologies and their conductive & convective properties affect this process. All of this is what is happening in the bean during roasting and the chemical and physical changes that occur that affect acidity, body, and flavor perception.
About Karl
Karl is the CEO of Diedrich Roasters LLC located in Ponderay ID, Karl has been an active industry leader in the food and beverage industry for over 40 years at a General Management level. In addition to his global business outlook and perspective, he brings vast knowledge in process engineering, business and product development, customer service, and strategy development to the coffee, beverage, and cocoa Industry. He has worked for global companies such as ALFA LAVAL a Swedish multinational Group and served as President and Member of the BOD of the Probat Group of Companies including Probat Burns, Inc servicing the North American Market from 1989 to 2016.
He has a Master’s Degree in Engineering and Business Administration. Over the years Karl has demonstrated effective leadership skills in improving the bottom line of the various Companies he managed. He has a superior record of achievement in financial operations and engineering transformation with a focus and emphasis on bottom-line results. Part of his technique and strategy in achieving these goals include major acquisitions of companies to enhance the synergy for a more impactful growth in the revenue stream. Karl has an excellent understanding of the global business environment in the various disciplines related to Systems, Plant Design, Process technology, and Implementation.
He is very familiar with the North American Coffee and Confectionery Industry. As a Member of the NCA, SCAA, and RG Karl is a recognized speaker at industry events and is known for his ability and willingness to collaborate and educate by sharing his knowledge and information. Some of the topics of focus include “Roasting Technologies”, “Mitigating Environmental Emissions” from Coffee Roasting Facilities, and the impact of Thermal Dynamics during roasting including the Heat transfer in the operation and application of various roasting technologies and roaster designs. He promotes and advocates the need for sustainable solutions in today’s conflicting environment of businesses and facilities within the coffee and cocoa engineering field of operations.
Over the years Karl has been recognized as an effective leader in the market providing a full range of services and disciplines including education, and consultancy to major corporations and privately held coffee and cocoa processors supporting them in site selection, design, construction, and start-up of their facilities.
Every handcrafted roaster is designed and engineered to deliver quality and consistency to achieve superb results. Your roaster is built to fulfill your specific roasting requirements and specifications and to fit seamlessly into your workflow.
Whether you’re just getting started or ready to expand, our friendly and highly-experienced team will match you with the perfect roasting solution to achieve optimal efficiency and profitability.
As a follow-up to our successfulVirtual Coffee Roasting Forum launched from our Chicago location, Diedrich is proud to announce the expansion of our Comprehensive Coffee Center at our Chicago Schaumburg location.
This center is designed and equipped to accommodate all your educational and training needs across the Coffee Sector including hands-on training on our Specialty IR Series Roasters. Information and consultation are also provided to educate customers on our growing Commercial segment for plant design and facility concepts.
Together with the Firedancer Team, Diedrich will provide a wide range of classes and training. Our portfolio includes food safety and HACCP plans, employee safety & OSHA concerns, we cover a variety of other topics and solutions for existing and potential customers. The goal of the team is to educate by providing timely information allowing customers to keep up with the changes and challenges in our ever-changing coffee landscape.
With the growth of the Diedrich Roasters Commercial segment in the market, the Midwest Chicago base is the ideal location to centralize and support our activities and services in the North American market.
Customers who wish to visit our manufacturing facility in Ponderay to witness and participate in the testing of their new Roaster/equipment are welcomed to do so, our sales team will make sure that these requests are accommodated. You can also visit us at the Chicago site for demonstrations in roasting and maintenance on our IR series roasters.
One of the main questions we get asked consistently is, “What is the right pathway of educational course for me?” This can sometimes be overwhelming and confusing because so much of that decision-making process is based on timing, existing knowledge level, and one’s financial commitment. Over the next few months, we will explore the different paths and directions one might take to achieve these sets of goals. Perhaps you want to open a café, maybe become a green coffee trader, hone your coffee brewing skills, etc. We will explore each of these avenues and offer advice and guidance.
Let’s Start with Roasting
This month we are starting with roasting. We will focus on the small wholesale roaster or someone looking to become a roaster for an established company. The emphasis will be on roasting and addressing the educational pathway best suited to your immediate needs related to your business. We will also provide basic information/introduction regarding the SCA curriculum. What skills will you need to become a good roaster? The skills required to go beyond turning coffee from green to brown and hopefully making it taste good. It all starts with understanding how to pick up the phone and talk with an importer. Not because you cannot trust them or rely on their advice, it’s quite the opposite. If you are able to develop a strong relationship with an importer, they will become your private consultant; they will guide you and look out for your best interests. Without any essential knowledge upfront, it is challenging to know what questions to ask to get answers and information to get you started on the right track.
Building a Strong Foundation of Knowledge
Green Coffee Foundation is the perfect starting point for you. This introductory course covers fundamental concepts surrounding green coffee from growing the plant through processing, shipping, and storage prior to arrival at a roastery. This course is ideally suited for people new to the coffee industry or those looking to gain an insight into the broad subject matter of green coffee. It includes an introduction to the basics of quality checks, coffee grading, and taste/flavor differences due to processing or species: the course length, 1 day.
Understanding the Nuances of Flavor Profiles
From there, you must learn how to objectively taste coffee. Yes, we all look for things we like; there is no getting around it. However, learning to assess coffee objectively empowers you to make better choices. Sensory Skills Foundation is designed to expose and sensitize the student to the notion of specialty vs. non-specialty coffee. Students will learn to recognize the core concepts of sensory analysis and explain how and why coffee professionals use it in the coffee industry. Broad focus will be placed on identifying, describing, and discriminating aroma, taste, and body objectively in coffees. Students will be introduced to the SCA cupping protocol and methodology and reflect on this evaluation methodology’s qualitative dimension. Course length, 1 day.
The Art and Science of Roasting Coffee
Once you have the core concepts down in green coffee and sensory skills, it’s time to turn coffee brown. Roasting Foundation is designed to introduce core roasting skills and equipment to people with no previous roasting experience. This 1-day course gives the learner an understanding of the roasting process, including the physical changes that occur during the process and how to control sensory aspects of the coffee by roasting light or dark. Learners will also understand the roasting machine’s basic structure and general maintenance and fire prevention functions and features. You will get “hands-on” roasting training as well as tasting coffees of varying qualities using SCA protocols. Another important aspect of this training is the opportunity/challenge of tasting and identifying the same coffee with different roast profiles. However, most will want to dive deeper into the art and science of roasting, hence the Roasting Intermediate course. This coursework builds upon the introductory concepts of the Foundation course. It is ideal for someone who has some roasting experience and is ready to grow and enhance their knowledge to gain a deeper understanding of the roast profile. We expand on how the roast profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes and introductory thermodynamics, and heat transfer during the roast. After that, there will be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant. We offer all the above courses individually or in discounted bundles.
More than Just Roasting Coffee
In all our courses, we go beyond the core content required by the SCA. Our coursework adds a healthy dose of business, from regulatory to marketing. We also strive to destroy the dogma in the industry; things you may think are “rules” or best practices but are merely just opinions. We all have them, and we will give our ideas here and there based on our experience. However, we will make sure that our views are just that – the educational material and process we teach are factual and concrete. There is no magic sweet spot or secret to success in specialty coffee; solid education and knowledge will help secure achievement. Check out www.firedancereducators.comor www.diedrichroasters.com for more information, course dates, and to register. We offer all the classes mentioned above once a month in Schaumburg, IL, and every other month in Ponderay, ID.
Educational Series to Support the Specialty Coffee Industry with COVID-19 Safety
Brought to you by William Ristenpart head of the Coffee Centre at UC Davis and the Specialty Coffee Association. Supported by Pacific Foods® and Barista Series™.
While we were measuring the impact COVID-19 has on the Specialty Coffee industry during our recent survey project, one clear fact came through: understanding COVID-19 science and safety is key in order for coffee businesses to survive.
We are proud to present The Science of COVID-19 Safety for Coffee Businesses, the second video in our Community Impact of COVID-19 series. In this video, Professor William D. Ristenpart of the UC Davis Coffee Center walks us through the science of COVID-19 transmission in coffee spaces – and how best to minimize the risk for it.
The first three parts outline a different aspect of airborne disease transmission each with the final section offering practical tips and strategies for minimizing risk and increasing overall safety in coffee businesses.
Community Impact of COVID-19 | Introduction
Katie von der Lieth and Peter Giuliano kick off a new video series looking at the results of the latest SCA Research survey measuring the impact of COVID-19 on the specialty coffee community, with support from Pacific Foods Barista Series.
Impacto comunitario del COVID-19 | Introducción | Subtítulos en español
En esta nueva serie de videos, Peter Giuliano y Katie von der Lieth exploran los resultados de la encuesta que lanzamos en mayo / junio de 2020 sobre el impacto comunitario del COVID-19.
Part 1: Why Worry About Airborne Transmission? The Science of COVID-19 Safety for Coffee Businesses
Drinks served at a new walk-up coffee window at the recently established roastery of Red Arrow Roasters have been hitting the mark for summer-goers along the Southeastern shore of Lake Michigan.
In the unincorporated community of Harbert just north of New Buffalo, Michigan, the new coffee company has managed to survive and thrive in its first full year, despite the pandemic.
“The pop-up window was destined to happen,” Red Arrow Founder Jessica Nance recently told Daily Coffee News. “Covid has steered it in the direction of keeping it quick and simple. The pop-up started in April, just as the season, and life as we knew it before Covid, was changing. As fall approaches, the pop-up window may have to transition to a drive-through.” [Read full article…]
Plug & Play: Connecting your Diedrich Roaster to Cropster is easy.
Cropster now supports connections to Diedrich Roasters. Get everything you need to roast, profile, plan, automate and track in small and large roasteries. It helps you stay on top of samples, orders, blends, recipes and production goals. Plus, you can compare roasts in detail and link with your quality control so consistency is always in focus.
Whatever you roast on, Cropster is here to help!
Roasting and Profiling with Cropster
Record all relevant roasting information in real-time
Create, compare, analyze and design roasts to find your best profiles
Access schedule, quality, inventory and blend information from your roast machine
Set roasting goals then track and manage your objectives
Cropster Roasting Intelligence is the industry standard and leader in roast profiling. Every roast is linked to quality analysis, scheduling, inventory and the key components needed for consistency.
Cropster Offers a Free 14-Day Trial
Cropster has been connecting coffee professionals worldwide from farmers at origin to people in cafes and everyone in between in over 90 countries for more than 10 years to support better, fairer and more sustainable coffee for everyone.
Test out Cropster Roast Profiling risk-free for 14 days to see if it’s a good fit for you.
Diedrich Roasters is doing our part to support our front line and first responders in the health industry during the COVID-19 pandemic by partnering with Percussionare the market leader in patient-centered Flow Ventilators. Karl Schmidt, CEO of Diedrich says the Company is proud to be working with the Percussionare team to manufacture ventilator stands for this important lifesaving piece of equipment to keep the supply chain fulfilled.
The fact that Diedrich headquarters is also located in the Idaho Panhandle makes it very easy for both teams to work together.
For 30 years Percussionare has been dedicated to saving and improving lives by advancing the world of respiratory care. Diedrich is proud to do our part by working with our neighbor in Ponderay to facilitate this endeavor. “We are in this together.”
Minneapolis-based Peace Coffee brews a strategy to navigate difficult times
CEO Lee Wallace and Peace Coffee had acquired a new $375,000 roaster just in time to handle a surge in sales as consumers rushed to stores to stock up on beans.
Minneapolis-based Peace Coffee did something in March that few companies can match in pandemic times.
Here is some guidance for you as the country shuts down in compliance with efforts to curb the spread of COVID-19.
The national, state and local governments are shutting down businesses.
COFFEE HAS BEEN CLASSIFIED AS A “CRITICAL INFRASTRUCTURE INDUSTRY by the Cybersecurity and Infrastructure Security Agency (CISA) of the US Homeland Security Department under the Homeland Security Act of 2002. And that our workers are working in an essential industry as we are an important component of the food supply chain.
This applies to Green handlers, and sellers, warehouses, roasters, Grab & Go retailers, foodservice operators, and support businesses such as those who service and maintain coffee equipment both in plants and in the field, and it means that if you have the ability to continue to operate your businesses.
The government is counting on you to continue to keep your business open, supplying coffee, and allied products and ingredients to the food industry in the United States.
Below are documents that may help you should authorities try to shut you down.
Publish the applicable documents on your website
Tack a copy of the documents on your front door.
Have copies prepared and in file folders to hand to any authorities needing verification
Give a set to every employee to help them get from home to work and back again without getting into trouble. You are welcome to use the attached WORK PASS if it suits you. Just change the identification to be yours.
Please circulate this information to every coffee company you can think of. It is vital that we work together to preserve and protect our community.
NCA Alert Document – COVID-19 Employee Pass – CISA GUIDANCE ON ESSENTIAL CRITICAL INFRASTRUCTURE WORKERS DURING COVID-19
More Than A Roaster: Diedrich Roasters Makes a Global Impact From the Mountains of the Idaho Panhandle
Sometimes, the world’s highest quality innovations find places off the beaten path to hide. Such is the case with Diedrich Roasters, a coffee roaster manufacturer located discreetly in the Idaho Panhandle.
Despite its global influence and larger-than-life reputation, Diedrich remains headquartered in the mountains it has called home since the early 1990s. Specialty coffee roasters are utilizing the company’s machinery not only in the Inland Northwest but across the world. They’re trusting Diedrich with their beans for some very good reasons. [Visit Edible Communities to read the entire article…]
The DR-3 Specialty Roaster was specially designed to give the Roast Master the flexibility and versatility to operate in any small or large facility environment.
One of the main questions we get asked consistently is, “What is the right pathway of educational course for me?” This can sometimes be overwhelming and confusing because so much of that decision-making process is based on timing, existing knowledge level, and one’s financial commitment. Over the next few months, we will explore the different paths and directions one might take to achieve these sets of goals. Perhaps you want to open a café, maybe become a green coffee trader, hone your coffee brewing skills, etc. We will explore each of these avenues and offer advice and guidance.
Drinks served at a new walk-up coffee window at the recently established roastery of 
Diedrich Roasters is doing our part to support our front line and first responders in the health industry during the COVID-19 pandemic by partnering with 
