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R&D centre

Research and development

Technical testing is the first step towards using process machinery in a successful and cost-effective way. This is why PROBAT has its own research and development centre that offers unparalleled equipment and facilities. It covers the entire process chain from green coffee to grinding.

It also contains advanced laboratory and conference facilities that help develop new products, as well as the roasting and grinding technology needed to produce them. Customers and potential customers can take advantage of this globally unique research and development centre, conducting experiments on all products and machinery. All trial runs are performed and accompanied by experienced engineers. We analyse customer needs together and convert them into solutions, taking the respective conditions into account.

Our research and development centre offers the following services:

  • Roasting demonstrations and tests
  • Grinding demonstrations and tests
  • Emission measurements on roasters
  • Product development support
  • Laboratory analyses (such as venting behaviour, determining constituent substances with chromatograph, etc.)
  • Quality checks and standard experiments on coffee

Training sessions

At the PROBAT headquarters in Emmerich in north-western Germany, we conduct training sessions that convey the coffee expertise gained in research to our customers. Alongside expert operator training, our training services also transfer theoretical and practical knowledge about coffee. Our training sessions can be adjusted flexibly and individually to your needs.

Our training centre and seminar rooms

Our training centre is fitted with cutting-edge technology and offers three seminar rooms:

  • The training room features a Probatino with a capacity of 1 kg per batch that customers can use for test roasting. This helps customers understand roasting processes and implement them in their day-to-day work.
  • The laboratory focuses on quality assurance. A number of processes are used to analyse samples of green and roasted coffee.
  • The showroom is fitted with a wide range of PROBAT equipment, and lets customers roast coffee beans on a Probatone 5, 12 or 25 shop roaster under realistic conditions.


Our training programmes convey practical knowledge on a fascinating natural product.

Customised training units are available for the following modules:

Green coffee

This course covers the basics of green coffee:

  • Fundamental principles of coffee plants, producing countries and types of preparation
  • Storage and transport
  • Sensory basics
  • Trial roasts and tastings
  • Quality assurance for green coffee
  • Defects in coffee

 
Goals:
Participants will understand how origins influence coffee aroma and therefore the taste of roasted coffee. They will learn how different green coffees require different processing methods to achieve the necessary level of quality.

Roasting

  • Brief overview of green coffee
  • Factors that influence the roasting process
  • General chemical and physical changes in the roasting process
  • Factors that influence the roasted product
  • Compiling a roast log
  • Profile roasting
  • Blending before and after roasting
  • Trial roasting on the Probatino
  • Quality assurance
     

Goals:
Participants will learn how the roasting process influences the development of aroma and taste. They will learn about the various roasting principles and how they are applied to achieve the desired end product.

Operator and process training

Operating roasters is a demanding and complex job. Operators and roast masters need to develop the right feel for their machine in order to use it safely and reliably. This requires knowledge and practical experience. Our operator and process training aims to transfer precisely this knowledge, including:

  • Explanation of the process technology in a roaster
  • Correctly starting, operating and shutting down the machine
  • Safety aspects in roasting
  • Explanation of roaster control
  • Recipe development procedure


Goals:
Participants will learn how to operate their roaster safely and effectively. They will learn how to act in a way that minimises downtimes. They will understand the importance of regular machine care and maintenance.

Individual training sessions

Depending on customer wishes, we also offer individual training sessions on topics such as:

  • Product development
  • Capacity optimisation
  • Green coffee pre-warming
  • Oily beans
  • Acrylamide


Goals:
Participants can benefit from a customised training programme tailored to their needs.

Contact

Michael Damen
Head of Technology Center Training
Phone:
+49 2822 912-619
Email

 

Ilvana Bešlagić
Technology & Training
Food technology Engineer
Phone:
+49 2822 912-591
Email

 

Sandra Bongers
Technology & Training
Chemical Engineer
Phone:
+49 2822 912-617
Email

 

Marcel Knitter
Technology & Training
Food technology Engineer
Phone:
+49 2822 912-242
Email