Commercial roasting in the coffee shop?? - Page 2

Discuss roast levels and profiles for espresso, equipment for roasting coffee.

Postby cafe102 » Feb 19, 2019, 10:37 am

Last year I attended a day long Servsafe Management course. It was taught by a retired BoH inspector that took great pride in telling stories of restaurants he had shut down. I asked about coffee roasters, his answer in a nutshell: unless the coffee coming out of the roaster is being directly consumed (ie; chocolate covered beans, ground on top of a finished desert) and the roasted coffee is prepared (pot of coffee, espresso...) using food safe methods, the actual roasting equipment wouldn't fall under the same inspection regulations as NSF equipment for finished food prep.