How often should a roastery that primarily produces dark roasts clean their roaster?

The cleaning frequency for a roastery, especially one that primarily produces dark roasts, is crucial for maintaining both the quality of the coffee and the longevity of the equipment.

Regular cleaning is necessary because dark roasts tend to produce more oils and residues compared to lighter roasts. These residues can affect the flavor profile of subsequent batches if not cleaned out properly. Cleaning the roaster monthly strikes a balance between ensuring that the equipment runs efficiently and maintaining optimal flavor integrity in the coffee being produced. It allows enough time for build-up to occur while ensuring that it does not negatively impact the roasting process.

Weekly cleaning could be excessive for many operations, leading to unnecessary downtime and maintenance costs, while biannual cleaning may not remove enough residue to prevent flavor contamination. Daily cleaning is typically not feasible or required for the type of build-up dark roasts may create. The chosen monthly schedule addresses the need for cleanliness while accommodating production demands in a roastery environment.