Frequently Asking Questions engl.

The advantages that our roasters will bring you can be best summarized in a complete and comprehensive quality improvement including distinctive cost benefits. Quality and cost awareness are the main criteria to measure a company’s success in today’s corporate landscape. By the quality factor, a company can distinguish itself from the competitors and, in combination with an economic attitude, ensure a long-term business existence with substantial customer relations.

This exactly is where roasting your own coffee will boost your business! Quality is observed by the customer in two ways: by objectively judging the nature, condition and price of the coffee offered, and by subjectively enjoying the flavor as well as the entire experience surrounding the coffee consumption.Our roasters offer you the option to improve these quality factors. Your customer will notice how delicious his brew is tasting, but does not yet combine this fact with the superior quality of the coffee and the procedure behind this. Only in experiencing the “live” in-store coffee roasting process and smelling the fresh coffee aroma, the consumer’s awareness is fully directed to this very special, superior coffee indulgence.The price of raw coffee, even of high quality beans, is much lower compared to the price of roasted coffee of the same type. Any company roasting their own coffee can therefore buy better coffee at a cheaper price!

These savings can be passed on to the end customer, enabling you to offer better quality coffee at moderate prices while lowering your purchasing expenses at the same time.

In addition to this favorable price-performance ratio optimization, a totally new field of business will open up for you: selling whole coffee beans! Due to the simple handling of our roasters and the option of developing and saving various different roasting recipes yourself, you can develop your own custom blends and roasts. This will pave the way for selling whole coffee beans under your own brand label – freshly roasted right before the customers’ eyes.

Everyone! In general, our roasters are operated by the existing shop employees; no additional staff or expertise is needed. As the roasting process is conducted automatically, the machine does not have to be constantly supervised. After an initial instruction, the roaster can be handled by any of your service employees.
If you wish to develop your own roasting programs in addition to the existing recipes, we are offering you a training session of approx. 3 hours. During this session we will show you in detail how you can edit and save your own formulas via the touch panel. The rest, as all our customers confirm, is a matter of experience that will grow by operating the roaster during your daily general business.

In short: Absolutely!

To describe it in detail, especially drum roasting is a craftsman shift where every roasting master follows his own rules and every single one believes his own style is the one and only – which is the right thing to do.

Compare apples to apples!

If roast masters speak of a gentle roast on their drum roasters, they often mention roasting times of minimum 12 minutes and roasting temperatures of 190 to 220 ° Celsius.

What they do not mention is the batch size, the way of heating, oil or gas, the origin of coffee or the desired result. Frequently an old drum roaster is praised as the original tool to roast coffee the classical way. So far this is true. A drum of metal and the air in it is heated by an oil or gas flame, which is burning with around 900 to 1500 ° Celsius. A batch of 5 to 65 kg of green coffee is filled in and is being roasted.
As much convection as possible should be reached, meaning the beans should move as much in the air as possible, to avoid the hot surface of the drum burning the coffee beans.

MUGMA use solely hot air to roast. All parameters like air temperature, roasting time, air volume and bean temperature could be chosen. In general the air-temperature is between 160 and 250 ° Celsius. When the beans have reached the chosen temperature, the roast is stopped automatically. The roasting profile could be saved, so the result is reproducible again and again – guaranteed!

We are looking forward to discuss all different sorts of coffee roasting, blending or any other topics concerning the perfect coffee with anyone who´s interested  – preferably drinking a cup of coffee! ; )

In general, we offer two roasters, a 1 kg unit and a 2 kg unit. The kg information is pertaining to the maximum amount of green coffee per roast.

With the 1 kg unit 300 g up to 1000 g could be roasted for any desired time, depending on origin, bean specification and desired result.

If you take an average time of scaling, filling in, roasting and cooling down of a few minute up to 20 minutes as a basis, you will have an output of up to 5 kg per hour. If you let the roaster run for 6 hours a day, 300 days a year, you will get around 9 tons of roasted coffee per year!

When constructing the shop roasters, we directed a special focus at building a machine that makes maintenance more or less obsolete.
All you have to do is regularly clean the roaster components. Levers within the roaster will release the roasting glass and the chaff glass so they can easily be taken out within seconds. They can be cleaned in a dishwasher or by hand.

A paper filter is integrated in the ventilation circuit of the roaster; this filter should be controlled after approx. 1000 roastings have been conducted. It can be removed without any special tools. There are no abradant parts or gear wheels used implemented in the entire roaster; instead, solenoids are used, so that any mechanical wearout is prevented