A roaster's rated batch size is only the beginning. Your real output depends on charge size, roast time, cooling time, loading and unloading, cleaning and the number of hours you plan to operate.
Start with weekly demand
Estimate your expected roasted coffee demand, then divide it across realistic production days and hours. Keep space for seasonal peaks and growth, but avoid buying a machine so large that normal batches fall below its practical operating range.
Capacity starting points
| Batch class | Typical use | Key question |
|---|---|---|
| 0.5–2 kg | Lab, café, training, startup | Will this remain a learning machine or become production equipment? |
| 3–6 kg | Small commercial roastery | Can you complete weekly demand in planned production hours? |
| 12–15 kg | Growing specialty brand | Do you need loading, destoning or profile automation? |
| 20–60 kg | Production roastery | How will green and roasted coffee move through the line? |
| 120 kg+ | Industrial plant | What are the building, emissions and automation requirements? |
Check utilities before ordering
Confirm voltage, phase, frequency, fuel type, gas pressure, ventilation path and available floor space. Electric heating requirements can change substantially by model and capacity.
Plan supporting equipment
As output grows, loading, cooling, destoning, smoke treatment and packaging can become production bottlenecks. Compare the entire workflow rather than the roaster alone.
Get a model recommendation
Provide your target kilograms per week, preferred roast schedule, country, fuel and voltage. Yoshan can compare practical model options for your operating plan.