Co Roasting Space • Sourcing • Education
LBF COLLECTIVE
A space designed for roasters, professionals, and coffee enthusiasts who want to work with coffee consciously, using high-level equipment and expertise.
LBF COLLECTIVE is an environment dedicated to coffee roasting, where users can develop their own roast profiles independently or with the support of our team, using professional equipment within a technical and structured setting. Alongside the production area, the sensory lab represents the core of quality analysis: here, every coffee is evaluated through cupping sessions, brewing extractions, and technical assessments, in order to fully understand the potential of each lot and build consistent and repeatable roast profiles.
It is not just an operational space, but a meeting point between origin and roasting, between knowledge and practical application.
COFFEE ROASTERS
At the core of the roasting area is the Dutch Master Roasters © professional roasting machine, designed to ensure precision, control, and production consistency. With a capacity of up to 15 kg per batch, it allows the development of stable and repeatable roast profiles through complete control over airflow, gas pressure, and drum speed, supported by dedicated roasting software. The system is integrated with a Green Bean Loader for fast and precise green coffee loading, and a Destoner for the automatic removal of impurities after roasting.
The machine is fully compatible with leading roasting software platforms such as Cropster © and Artisan ©, enabling real-time monitoring, profile recording, and perfect roast profile repeatability.
The Giesen © is the roasting machine we use when the focus is not volume. Ideal for working with small batches, developing new roast profiles, and deeply understanding the behavior of each individual coffee, it allows extremely precise control over every roasting variable, with the stability that characterizes electric roasting systems.
This is where curves are created.
It is a space for testing, refining, making mistakes, and building consistency. From the very first cupping session to the definition of the final roast profile, the Giesen becomes the connection point between sensory analysis and practical application.
THE LAB
The sensory lab area is designed to create a direct connection between roasting and cup results, offering a technical environment where every profile can be analyzed, developed, and refined in a structured way.
The room is equipped with high-end professional equipment, including a Dalla Corte espresso machine, Mahlkönig grinders, kettles, and all the necessary tools to perform tests across every brewing method from cupping and espresso to filter coffee. An extensive cupping table with seating capacity for up to 10 people is available for tasting sessions, discussion, and collaborative work.
The space is also available for dedicated training courses and educational sessions.
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