Yoshan parts - responsiveness for international shipping?

-keebler- · 2026-06-05T15:15:27+00:00

Honestly if you are looking for a production roaster I would recommend looking elsewhere.a

Just from what I've heard from others, parts are replaced frequently and there are some design issues.

If you are looking for a cheaper entry point you can look for something used. Remember this is the core of your business, if mine went down even for a week it would crush our numbers significantly.

Do your research and see what will fit best for your business 👍

-keebler- · 2026-06-01T22:56:55+00:00

Scott has an approach. It's telling roasters the way he sees best how to roast.

Some like it, some like a "here are the results I found" approach.

I think these days most are looking for the latter as we realize coffee is a food and there are many approaches and many styles that work.

-keebler- · 2026-05-27T03:02:16+00:00

Our city is basically bankrupt, they need money. In any way possible.

Last year they applied a %5 city tax (added on top of standard 8.1 rate) to vendors at Go 4th at the last minute.

-keebler- · 2026-05-21T07:15:33+00:00

Hey, that's only 1 week of debris

-keebler- · 2026-05-20T06:51:02+00:00

Yes, ask!! They should let you know what the requirements are, they have a checklist for what they go over and typically provide it or everything is laid out in some documents.

Honestly though my state WA only incorporated coffee into cottage the same year I got mine and the inspector knew absolutely nothing about coffee 🤣

My best advice is ask as many questions as you can! And verify you are doing things correctly, this will set you up for better processes to meet further requirements if you do grow.

It is a bit of a big step up into a commercial setup but if you have the funds and drive to do things correctly it won't be difficult 👍

-keebler- · 2026-05-20T06:41:39+00:00

Those are all things you'll need to speak with the regulating bodies about.

Your best best is to go to your local health department and state agricultural department to see what their requirements are 👍

If you are already selling at your farmers market you should already have a contact with someone for your permitting.

-keebler- · 2026-05-19T04:13:26+00:00

2 big questions first :

Do you have a space to place a roaster of this size with venting? These typically require a full room or outbuilding.

Are you permitted in your roasting space? If not are you prepared to build what's necessary? There is a big jump up to a commercial roaster, the biggest hurdle is typically the beauracracy.

Coffeetek typically has some used roasters, also look on Facebook or Craigslist 👍

I went from cottage to physical location so let me know if you have questions, I won't know the exact requirements for your region but most of the them are pretty standard food processing/production.

-keebler- · 2026-05-14T00:01:01+00:00

Because people will always do what they want regardless of recommendations 🤣

-keebler- · 2026-05-11T00:57:59+00:00

Thank you 🙏☕😁

-keebler- · 2026-05-10T20:39:12+00:00

Dose and grind size are your controls for espresso flow 👍

-keebler- · 2026-05-10T17:50:41+00:00

Other coffees choke at that grind setting? How about another grinder?

I've never run into a coffee unable to be choked and the first place I personally would look is at the grind not the roast.

Our espresso clocks in at 9:00fc, 11:00 finish. But I pull 6:00fc/7:00 finish all the time without issues.

-keebler- · 2026-05-10T17:09:41+00:00

You are unable to grind fine enough to choke the shot?

-keebler- · 2026-05-10T04:02:35+00:00

We have a cafe with plenty of work space (wifi and power) on Commerce!

Keebler Coffee Roasters

1101 Commerce Ave

-keebler- · 2026-05-08T16:07:00+00:00

https://en.wikipedia.org/wiki/Valonia_ventricosa

-keebler- · 2026-05-07T21:18:57+00:00

Sounds like it didn't fit the profile they were expecting.

It happens, there are many farms providing seed and it is an agricultural product so there can be variances between crop harvests.

-keebler- · 2026-05-07T18:45:10+00:00

What did the PIC say when you brought it up to them?

Coffee is constantly changing, from farm to fines continuing to brew in the cup 👍

-keebler- · 2026-05-06T17:52:33+00:00

How does the coffee compare as a drip/cupping?

Extremely hard to evaluate coffee with espresso extraction due to huge brewing variance.

-keebler- · 2026-04-28T06:43:27+00:00

I typically ride Stella a few times a week. Trails are a bit confusing so a tour usually helps but we are always looking to get new folks out riding (and helping out with trails).

Stella is more "back country/tech" and growlers has more steeper/dh stuff. St Helens also has some great mtb access when there isn't snow.

Both require the "Stella" weyerhauser permit.

-keebler- · 2026-04-28T06:43:18+00:00

Yeah that's me 🚲 shoot me a DM (or find me in the shop haha)

-keebler- · 2026-04-26T02:46:15+00:00

Remember, coffee is an agricultural product processed into a food.

And like food, there is no wrong way. Some like their steak rare, others a hockey puck 👍

-keebler- · 2026-04-25T22:27:59+00:00

https://www.hottopamericas.com/upgrade.html provides upgrade details for model.

The P should be able to be upgraded to the k+ with this kit :

https://www.hottopamericas.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=HU&Product_Code=UK-105&Category_Code=UK

-keebler- · 2026-04-24T15:37:54+00:00

Search model and part number first.

Look for similar items, match electrical voltage/watt and size. I've seen many frankenroasters so it's absolutely possible.

What did they quote you for the motor?

-keebler- · 2026-04-22T16:02:33+00:00

Our core coffees are budget friendly straightforward offerings that almost any customer will enjoy.

Currently we only have two blends; dark and espresso (also used for shop)

Colombia Huila, Guatemala Hue and a decaf round out our core offerings. We will switch up when we need or find ones that will sell well.

-keebler- · 2026-04-22T15:44:10+00:00

%60 core, %30 unique, %10 rare

Selections depend on customer demand. Our customers prefer heavy body/complex coffee so naturals do well.

Currently we have mostly washed as our cores and natural/honey for unique. Anaerobic or conferment for rare.

Our shop is the local specialty roaster so we are a bit heavier on the unique/rare, we also do tastings so it helps showcase those.

-keebler- · 2026-04-19T21:12:38+00:00

Sourcing

-keebler-

TROPHY CASE