What we actually run into: buyers who cannot get a gas connection, who oversize the machine, who price the weight loss wrong. No market reports — only things you can use.
The arithmetic behind a 20 kg drum: batch size, roast time, cooling, cleaning, and why the daily figure is always lower than the nameplate.
Work backwards from weekly sales, not from the budget. A five-step method for picking a drum size, with the numbers most buyers get wrong.
Running cost, siting, batch recovery and the size ceiling where electric stops making sense. A comparison without the marketing.
Gas supply, flue, power, floor loading and clearance — the checklist to run before the machine arrives, so it can be fired the same week.
What to clean daily, weekly and quarterly, the parts that actually wear, and the two symptoms that mean stop roasting now.
Gas, extraction, floor loading, power and fire compliance. If any one fails the machine will not fire — and the freight back costs more than the machine.
Most buyers order one size too big. An oversized drum runs half-full, the curve drifts and the coffee gets harder to roast. Here is the reverse calculation.
Green beans at 50 a kilo do not cost you 50 a kilo of roasted coffee. Miss this step and your margin looks 18% better than it is.
Do not put a good coffee through a machine you have never run. Three identical batches first, then talk about flavour. This is a procedure, not a recipe.
