#24 - Primo Roasting Equipment

[00:00:00] Welcome to the Drop Temp Coffee Podcast. I'm Tim and I'm Carrie and we're two coffee roasters in the Pacific Northwest

[00:00:08] talking about the coffee business, the joy of being an entrepreneur, all things coffee roasting and

[00:00:15] our coffee culture and maybe coffee itself. Thanks for being here. We appreciate you listening.

[00:00:23] Hello everybody and welcome to the Drop Temp Coffee Podcast.

[00:00:27] I'm your host Tim and Carrie. We're here talking to a good friend amongst us,

[00:00:34] Christian from Primo Coffee Roasting Equipment. Christian, thank you so much for making the time to be here. We appreciate you being here. Thank you.

[00:00:42] Absolutely. Appreciate you guys having me. Good to see you.

[00:00:46] So as is good tradition, I want to say thank you to our sponsors which includes the man right in front of you,

[00:00:51] Primo Coffee Roasting Equipment, the home of the best coffee roasting equipment I've ever used.

[00:00:57] Yes, sir. We also want to say thank you to Kool-A-Coffee. Machines are coming y'all. God keep an eye on that and boy, they're going to be awesome.

[00:01:05] And we want to say a quick thank you to Seattle Coffee Automation who made the greatest bagging machine ever.

[00:01:12] Thank you very much. Anyway, Christian, thank you very much and why don't you give us a little introduction? Sir, we'd love to hear a little about you. Please.

[00:01:19] Yeah, all right. Well, what's going on guys? My name is Christian,

[00:01:23] represent Primo Roasting Equipment. We're based out of Southern California in Santa Ana, Orange County to be precise.

[00:01:31] I'm the partner and CMO here at the company. My partner, Brandon and I took over in, is it now February of 2020?

[00:01:39] So going on

[00:01:41] four and a half years of business now. Primo's been around 33 years.

[00:01:46] We were actually originally Primo users. We ended up buying and purchasing the last 30 kilo, the previous owner, Dionne ever sold.

[00:01:53] You know, the proposition came upon us and you know, he wanted out of the company and you know, so we jumped in and you know, kind of bringing this, bringing this puppy back to life.

[00:02:03] We did all the machinery, changed all the designs, threw new tech in there, got everything you all listed, doing things the right way, making everything in house right here, made in America.

[00:02:12] Part ship next day and putting out amazing roasters and meeting amazing people like yourselves. Appreciate that. I want to say a quick,

[00:02:20] a quick shout out to you guys for saving us when we needed parts

[00:02:24] and getting the Mount Twist in less than 24 hours. That's amazing. We are important. That is about

[00:02:30] 12, 1400 miles between you and us and thank you so much for really just saving my ass. Appreciate that.

[00:02:37] Yeah, absolutely. We do what we can on the parts side of things. You know, we

[00:02:41] care about some of the customer service things going on in the industry and you know, we do our best.

[00:02:46] You know, we understand if your machine goes down that you know, your business is taking a hit. If your business takes a hit, our business takes a hit

[00:02:53] and that's not good for anybody. No, no, for sure.

[00:02:56] I also wanted to add one of the things that I really love. I know that we have a slightly older

[00:03:02] model. We bought ours and at the tail end of 2020.

[00:03:06] Yes and no. Well, yeah. Yeah. I mean a lot has changed and a lot has happened in the last four and a half years

[00:03:13] since we've gotten involved. You know, the integrity of the machinery is maintained, stayed the same.

[00:03:19] You know, slight changes here and there improved on some designs obviously but

[00:03:24] the integrity of the machinery and the quality of the material is still top notch and

[00:03:29] every day I look at Oscar and think about

[00:03:33] how easy it was to actually get into one of these machines with you guys. I'm amazing. Exactly what I wanted.

[00:03:39] Couldn't be happier, really. That and the fact that the ownership group down there is

[00:03:45] super easy. One of the things that we ran into

[00:03:49] was cross training with other roasters. We actually do a lot of renting of our machine

[00:03:54] and I must say that the general design is surprisingly easy to translate to,

[00:04:04] which I appreciate. But you've done some upgrades lately. Can we hear about them? What are you doing?

[00:04:10] That's a new different and unbelievable at Primo. Yeah. So I mean, you got to give me a little bit of

[00:04:17] a refresher. I believe your machine has the VFD controls right on the airflow and the drum.

[00:04:22] No, no. Completely set. No controls at all, which is okay. We do have a set one set two.

[00:04:30] We also have a set one set two and then the bean temp probe in the same place it's been. Those are

[00:04:37] the main things but the digital readout is great. I mean that's all you need really to make some

[00:04:42] great coffee man. I mean obviously you guys know that you guys are getting amazing awards left

[00:04:47] and right it seems like and putting out some amazing coffee out of your guys' co-op down there in Oregon.

[00:04:53] Congrats to you guys, you know what you're doing and have figured out how to run a Primo the way it

[00:04:58] should be. Primo. Right. That's right. I'd say some of the biggest updates and upgrades we've had

[00:05:05] or I mean we've improved the airflow design across the board. I believe on your machine

[00:05:11] you have an exhaust coming out of your hopper making a direct 90 degree angle running alongside

[00:05:16] of the drum and then connecting to the cyclone, the chaff collector. So we changed that design

[00:05:21] now it's directly on top of the hopper going directly above the drum which is just a straight

[00:05:25] shot eliminating a 90 degree bend which has greatly improved our airflow in our chaff collection.

[00:05:31] Nice. As well we've changed the design of the actual chaff collector itself. Yours would be a

[00:05:37] bit of a triangle type piece. Now it's an octagon so it's actually a bit of a slimmer

[00:05:42] footprint and the chaff collection is actually much greater due to the internal design of the

[00:05:48] actual collector itself. How essentially the vortex kind of works and it pulls the chaff down below

[00:05:55] and due to obviously the exhaust running on top of the drum now and eliminating that 90 degree bend.

[00:06:01] Hey Kerry, I sense an upgrade. We're going to be running a great Labor Day special here soon too

[00:06:06] so I mean oh Tim you know I got you back. Yeah, yeah I appreciate that. Okay so a couple of things we

[00:06:12] are recording the week before Friday before Labor Day and looking forward to getting this episode

[00:06:19] out. Thank you Jada. These guys are very accessible and always have been. There's so much I want to

[00:06:24] ask you about the technical side of this but I've got to tell you that the thing I genuinely

[00:06:31] love these days is it fully decked out kind of entry level machine at 3 and 5k. It's got

[00:06:37] everything on it that you could possibly have. Can you go into a little bit about particularly the

[00:06:44] one on the rollers? Yes, the rollers y'all. Yeah, yeah, yeah so that's our new I'd call it almost

[00:06:51] our flagship model now. You know I think it's quickly become our most popular model due to

[00:06:56] I mean one being the price, two being the size obviously those are a combination of things but

[00:07:03] just phenomenal little machines. We've got the same standardized control panel on every size machine so

[00:07:09] you know whether you start on a Primo 3kg and go to a 30kg you're going to have the same controls

[00:07:14] across the board which is very unique in my opinion and you know makes things a lot easier

[00:07:20] on the learning curve you know the only difference then obviously is going to be your

[00:07:25] batch weight but yeah so standardized control panel the standardized controls you know include

[00:07:30] adjustable drum speed so you can do smaller batches by increasing your drum speed rotation

[00:07:35] you have adjustable airflow controls so you can really control the the flame height and you know

[00:07:41] prolong those development times and do fun things like that as well as increase your

[00:07:45] chaff collection towards the end of your roast by increasing your airspeed.

[00:07:49] We have new digital temp controllers that are phenomenal they give you the ability to

[00:07:55] manually open and close your gas valve if you purchase our roast profile automation package

[00:08:00] you know that allows you to open and close the valve digitally from a zero to 100% basis

[00:08:05] you can do that manually on the controller or plug into your software like Cropp's or

[00:08:10] Artisan or whatever you're looking to use and have a gas slider there as well

[00:08:15] and then I mean the 3-5 kilo is just phenomenal little machines just because of the size to be

[00:08:21] honest with you we've built brackets into these machines with built-in handlebars so you can

[00:08:26] actually really move these things around and maneuver them very easily with three people

[00:08:32] as well you can buy a shop cart additionally where the roasts from the Cyclone fit on perfect

[00:08:39] they bolt down to this sort of stand on wheels and then you have a very portable machine

[00:08:44] you know so we have a lot of people actually bringing these to farmers markets events things like that

[00:08:50] a lot of people roasting out of the garage and other things which is phenomenal because you

[00:08:55] know you can fly under the radar and you don't need any crazy ducting or permitting or anything

[00:08:59] like that you know it's not a fixed appliance anymore it's a mobile unit and you know you

[00:09:04] can essentially roast outside with pretty much little to no ducting which is phenomenal so they

[00:09:10] set up with propane or natural gas and they're just your standard 110 power so they plug into any

[00:09:17] you know standard home outlet or generators phenomenal machine though I'm going to replay

[00:09:23] that just for people who didn't catch it that means you can get a machine on a rolling base

[00:09:29] that you can push outside on propane so you don't have to worry about ducting and it all fits

[00:09:36] in like that's crazy yeah so we're just making it a little more accessible you know for for

[00:09:41] roasters you know I mean we understand how difficult it is to get in the industry just

[00:09:45] because the cost of goods is getting so high you know the equipment prices are I mean to be honest

[00:09:51] they're drastic you know that's why I'm trying to our best to beat the Chinese prices and

[00:09:56] produce quality uh quality equipment bring up a good point we see a lot of uh a lot of people

[00:10:00] considering Chinese roasters beforehand but honestly I was hoping for something that was

[00:10:06] American built just because I like doing that um and always have a voice preferred American made

[00:10:12] it also benefits yeah well you know also benefits us the you can color match thank you they set up a

[00:10:19] custom color for oscar for us which is why it's named oscar gary I could take over all the time

[00:10:26] give me give me something ask some questions will you you know I have to say I do remember

[00:10:33] that you wanted me to go down to primo's headquarters and actually have me test the machine

[00:10:40] and to see whether it was worth it or not um and I remember I I wasn't sure I didn't know much

[00:10:49] about primo because I knew about the other big brands like D-drek uh pro bat and the other machines

[00:10:57] I've never heard of primo um so I was you know kind of hesitant at first but I actually met Brandon

[00:11:06] Brandon Miller um and Brandon is a great great guy super nice has a lot of stories to tell

[00:11:15] and it was really fabulous to come by uh primo's headquarters I saw your shop I saw

[00:11:22] all the roasters that you guys were building and I remember Brandon would fired up a 30k primo

[00:11:28] roaster and he was showing me everything he let me do a batch of coffee and there was something

[00:11:34] about the primo that really caught my eye the thing that really impressed me was definitely

[00:11:40] the infrared burners and it was so I love seeing the sight glass christian every time I look in

[00:11:47] and I see the infrared burners it's like yeah lava I don't know there's something that is like

[00:11:53] hypnotizing about seeing that it and now the cooling tray what that I think that's one unique

[00:11:59] thing about primo is the the cooling tray and how it has a unique design with it but it has

[00:12:05] so much power from my understanding christian correct me if I'm wrong but you do have a secondary

[00:12:10] motor for the cooling tray as well as a motor for the drum is that correct yep yep so you can roast

[00:12:17] it cool simultaneously and then we oversize all of our cooler uh cooler blower motors that would

[00:12:23] be why I mean they they cool down coffee extremely quick you know we want to make sure you have

[00:12:28] enough time to cool down your batch get the entire batch out of your cooling tray and

[00:12:33] you know make sure you're ready to go to you know roast continuously I would have to say that's

[00:12:38] definitely one of the unique things about primo that really stands out is that there there's a lot

[00:12:44] of thought and a lot of um ingenuity when it comes to building a roaster and that you guys really

[00:12:51] think about the roaster in mind like the individual roasters ourselves is that you know we there's

[00:12:57] multiple patches that needed be done we need something that's going to be effective and

[00:13:01] cool down some a machine that's going to be effective with heating the drum so that way we

[00:13:07] can get our production start with that and that is definitely very thorough and those are the things

[00:13:13] that really really jumped out with me with primo and as brenda was explaining all these and

[00:13:18] especially the the two different uh temperature settings is set one and set two I thought that

[00:13:24] was really really awesome I just remember calling tim and I said tim you got to get

[00:13:29] this machine brother this is a great machine you know it has been wrong tim and I have both won

[00:13:35] roasting competition awards for goldenby north america uh I just recently uh right got third

[00:13:42] place in people's choice award at the hasina coffee sourced roasting competition thank you

[00:13:48] shout out to hasina um it was a great competition and we're really excited to

[00:13:53] get our coffee and the golden beam for 2024 this upcoming year the coffee I have to say

[00:13:59] christian has been nothing but spectacular it's definitely has changed the way that tim and I

[00:14:06] have approached our roasting because of the consistency of it and what I mean by consistency

[00:14:12] is that every time we roast a batch of coffee you don't see any scorching the coffee is always

[00:14:18] coming out evenly and it is drawing out the body and the acidity out I feel like with primo

[00:14:25] it's a machine that that's built for champions oh that's right honestly I I really feel I am serious

[00:14:31] because it there's you know like you said with that infrared burner and having that dual uh motor

[00:14:38] with the primo machines that not only can you stop the roasting process and cool it down immediately

[00:14:44] which really allows us as roasters to gauge exactly what profile that we're getting with the coffee

[00:14:51] and um to be able to stop the cooking process now the set point one and the set point two

[00:14:56] now I needed to ask you if you can give more clarity about that christian because there's not a

[00:15:02] whole lot of roasting manufacturers that do that can you explain the advantages of these different

[00:15:09] set points and set point two and how can it benefit uh roasters out there so we've actually now with the

[00:15:16] newer models we've actually gone away from the set point one set point two there's a no there's

[00:15:22] still a way on the new primo machines to uh exactly mimic and replicate what people are doing on

[00:15:27] their old primo machines you know we do we offer the roaster trading program so I've had a ton of

[00:15:32] roasters with um order primo models that have contacted us I want to get into the newer newer

[00:15:37] models the newer technology and don't want to um compromise their current profiles and things like

[00:15:43] that you know so you're able to perfectly match it but essentially what that old design was with

[00:15:48] temp temp one temp two was uh they were there were set points is what they were right so

[00:15:52] temp one is your first step point temp two is your second and it was also acted as a

[00:15:58] basically semi-automated uh controller right kind of almost eliminating certain variables from

[00:16:05] the roaster to keep the exact consistency right so all it all it actually did is a high fire and a

[00:16:12] low fire so your high fire which would be up to temperature one would um be a gas valve opened up

[00:16:18] to 100% and when you'd enter temp two it's actually a low fire mode right so you're entering low

[00:16:23] fire stage and that's 40% on the um on the gas valve so it's just eliminating the gas pressure

[00:16:29] coming into the going into the burner slowing down the roast prolonging that development time

[00:16:34] and doing it at very even even consistent rate where the roaster doesn't actually have to uh do

[00:16:41] anything it does it automatically so the old systems were essentially semi-automated you know

[00:16:46] and that's why you guys love it and so on the new system now what you can do is uh go on the

[00:16:51] controller you can access the gas valve from the controller you can see it from a zero to

[00:16:56] 100% basis and what you would do is put your set point to your current your your set point

[00:17:02] to temperature right so your final end temp and what you would do is you would open the valve

[00:17:07] up 100% and then when you get to that temp one setting you would then close down to 40% and um

[00:17:13] that's the way to I mean exactly replicate whatever anyone was doing on a wood-premium machine but

[00:17:19] yeah I mean essentially it was semi-automated machines is what what we had available um for

[00:17:25] you know years and years and years uh one of the biggest reasons why we've now kind of left

[00:17:31] that that mark of primo is you know just everyone wants the customizability their user ability to

[00:17:37] really go in and manipulate and change things and yada yada yada but you know don't uh don't fear

[00:17:44] we kept all primo users in uh in account and we can exactly mimic what you were doing before

[00:17:51] on the old machines with the new machinery it's just slightly different like I said it sounds

[00:17:56] like an upgrade's coming we changed the design on the uh 30 kilo cooler as well and it looks cooler

[00:18:02] now in my opinion so everyone loved it how it used to be there's a long like rectangle that's

[00:18:08] is the cooler cooler I gotta I gotta ask you question I I know a great deal about you and

[00:18:14] Brandon and the fact that you are both big surfers and I know that you personally have

[00:18:19] come from wahoo and spent a lot of time in Hawaii growing up being you and doing some

[00:18:25] surfing so what do you think translates between surfing and uh and building coffee roasters that's

[00:18:32] that for a question yeah uh I don't think anything man to be honest with you I mean maybe the uh

[00:18:39] the relentlessness to keep going in and to uh to not give up you know it's something the the

[00:18:46] easiest road but we're making it happen and definitely um you know on the forefront of

[00:18:50] where primo needs to be and where primo is going I mean I guess just taking beatings you know

[00:18:54] getting you getting you prepared and ready for what you're gonna endure in the in the manufacturing

[00:19:00] space you know yeah you know uh what people don't see behind the scenes you know primo where we are

[00:19:06] a small team but uh got a great group of guys and um we all put our heads together and buckle

[00:19:12] down and get what we've gotta get done yeah a lot of people don't see the behind the scenes

[00:19:17] you know and that there's you know a thousand parts and components that goes into these machines

[00:19:21] and we make everything in-house from start to finish so uh it's definitely a process and there's

[00:19:27] definitely procedures in line now but that wasn't always the case and um I'd be the only comparison

[00:19:32] I could make it's definitely uh gotten both Brandon and myself prepped for something like this potentially

[00:19:39] no you mentioned something I I admire more than I can tell you and that's creating everything

[00:19:44] on site and on demand um but I tell you I think that's really groundbreaking it's

[00:19:50] something a lot of people don't have personally I think that's amazing it kind of leads me to the

[00:19:55] question about what kind of lead time you need uh to be able to fulfill an order when people order

[00:20:01] machine from it so between uh between us I guess and I'm very how all the listeners that are

[00:20:07] going to tune in um right now we have the I would say one of the shortest lead times in the

[00:20:12] industry um right now I kind of have units pretty much in stock ready to ship um that is our

[00:20:19] end goal I'd say we're a few months from that but I'm talking machine is seasoned

[00:20:25] in a crowd ready to go um you know with you know if you're on the east coast in Florida

[00:20:31] get to you in five to six days if you're where you're at get to you in two to three

[00:20:36] you know what I mean so we're trying to have units pretty much ready to ship um

[00:20:41] at this exact time uh we'll be running a Labor Day special this upcoming week I have um

[00:20:48] every unit in stock but since I have orders to fulfill I got about a four to six week timeline

[00:20:55] and then in uh about three months time I'll have everything in stock created type of deal on

[00:21:01] and pretty much ready to ship so yeah lost change around lost change we used to have

[00:21:06] a 12 to 16 week lead time at one point you know when they first started looking at roasters

[00:21:12] everybody else was talking about four to six months in delivery time like we you couldn't get a machine

[00:21:20] I've heard right now in the industry six to 18 months wow wow six to 18 months right now is a

[00:21:27] lot of lead times from what I'm hearing we've just been turning gears over here are you able

[00:21:31] to talk about um the uh rumor about you producing your own uh controlling software uh yeah so

[00:21:38] I mean we're in the we're in the process of getting it figured out right now but uh in 2025 we plan to

[00:21:43] release fully automated machines with um our own proprietary software we're going to be able to um

[00:21:49] you know go in and follow your roast curve and and have full uh full control over the machine

[00:21:55] and all the variables that uh come into play while you're roasting nothing uh nothing too crazy

[00:22:00] yet we'll have drawings and uh images and stuff come out as soon as we have it available

[00:22:04] but we're in the works of it and we're working through some of the kinks right now and yeah

[00:22:08] fully automated machines come in 2025 for you know large production plants things like that

[00:22:14] I think that the lead times are are fantastic um it is uh it's so amazing how you have all these

[00:22:23] roasters like ready to go so one calls and says hey christian I need a roaster you're like I got

[00:22:29] you we'll ship it out um your lead times are are fabulous compared to uh what we're hearing from other

[00:22:36] manufacturers as well I'm not trying to draw comparisons but for those who are kind of on the

[00:22:43] fence of like well this primo sounds great and all but I'm looking at either a san franciscan or a

[00:22:51] loring or a d-dreck right with all the roasting manufacturers um what makes primo a really unique

[00:23:00] experience and what isn't about the primo machine that makes it so amazing and compared to major

[00:23:09] brands of coffee roasting manufacturers what what makes primo uh unique in that perspective absolutely

[00:23:18] well I I think for starters and I don't want to toot our own horn too much here but I think for

[00:23:23] starters and you know hopefully Tim can uh counts that maybe you as well carry but I think our

[00:23:28] customer service speaks for itself you know I think working with uh with us since we are a small

[00:23:33] team um is is a joy for majority of people you know it's a lot more uh relaxed and laid back

[00:23:40] and you don't feel like you know that uh piece of paper where you're signing your name is

[00:23:46] is got a some sort of grip on you or something like that you know it's very uh enjoyable experience

[00:23:51] and that's what we want it to be we want it to be an enjoyable experience we want you to know

[00:23:55] and understand that you know you're investing in a piece of machinery and investing in us and

[00:24:01] we want this piece of machinery to make you a lot of money at the end of the day that's

[00:24:04] that's our goal you know we want our customers to excel for their businesses to grow and for

[00:24:09] them to continue to make more money um so I mean that's why we do so many things like the

[00:24:14] the rooster trade-in program and and other just uh incentives and incentivizing our customers and even

[00:24:20] new customers coming into Primo just to help empower them because we know how difficult you

[00:24:25] know not only the economy is right now but just we're in difficult times you know and it's uh hard

[00:24:30] to get a loan and to put that money out on equipment so we do what we can you know as far

[00:24:34] as production timelines things like that people being worried you know looking at other other

[00:24:42] manufacturers you know uh in the past year to be honest I've gotten a lot of people

[00:24:47] from some of the other brands they've done like roasting classes and training courses with other

[00:24:52] brands and then I've talked to me and you know the number one thing I recommend which is the

[00:24:56] same thing you guys did and I always encourage it if you're on the fence you know before you

[00:25:01] put your uh put your pen to that paper fly down to Southern California come to our facility

[00:25:06] come check it out I'll spend four hours with the award roast I'll show you the machinery show you

[00:25:11] everything that we have going on the shop we literally make the machines from scratch right

[00:25:16] in front of your eyes and that's the best way to do it in my opinion you know you get a full hands-on

[00:25:20] learning experience it's not gonna cost you anything I'm not gonna charge you for it I'm gonna do

[00:25:24] it out the goodness of my heart come down if you choose us fantastic if you don't no worries

[00:25:29] I'm not worried about it you know at the end of the day I just want people to know what

[00:25:32] Primo is about and where we're going and what we're doing and you know I mean the quality machines

[00:25:37] but we don't have you know necessarily necessarily the budget or the manpower or employee power you

[00:25:44] could call it of some of these other larger manufacturers as well I mean some of these guys

[00:25:49] have been in the game over a hundred years you know we've only been around 34 I believe it is

[00:25:56] but brand and I have only been involved in this going on five years we've changed a lot

[00:26:02] made a lot happen you know so be on the lookout brand and I don't plan on going anywhere and we plan on

[00:26:08] you know making an impact in the tent in this industry you know and I believe we've we've done

[00:26:13] that so far we're gonna continue to do that and just progress and make sure everything is top

[00:26:19] notch but I think customer service laid back relaxed time you know some of the big incentives

[00:26:26] that Primo it's a phenomenal machine at the end of the day it was great product you guys can

[00:26:30] attest to that you guys win medals and things all the time seems year in and year out since you

[00:26:34] guys got the machine you guys have been killing it the integrity of the machines is fantastic

[00:26:38] just getting better our prices are better you know I mean we just got incentives all the way

[00:26:43] across the board you know if your biggest question mark is I just don't know them you

[00:26:48] know I do I've never I've never heard of them give us a call fly down to selling California

[00:26:52] make a trip out of it ride it off and I'll show you the machinery and show you what's

[00:26:57] gonna I've got to say the customer service is done parallel and we've been through you know

[00:27:03] a number of different situations in a number of different pieces of equipment that we've had at our

[00:27:08] rosetree the most dependable thing in this world is being able to contact you getting a quick

[00:27:14] response and personally professionally I appreciate that from more than I can say I think I'd like

[00:27:20] to make a statement and ask you a little bit about that I know that we have a 20k machine

[00:27:25] I know that we actually have measured 140 completed pounds coming out of the machine in an hour

[00:27:31] which is pretty remarkable well talk a little bit about that that 3k machine to talk a little bit

[00:27:38] about entry level people were thinking just getting in three and five k the the size is phenomenal

[00:27:43] great entry level machine to be honest anything below those numbers you're you're a hobbyist

[00:27:50] to be honest with you I mean I'm sure you're you're aware that just much to me but it's very hard to

[00:27:56] actually generate income and make money on those machines smaller than three kilos to be honest

[00:28:01] I don't even recommend a three kilo my personal belief you know I mean I'm here at the end of the

[00:28:07] day everyone's making a business okay fantastic you want to make great coffee that is amazing

[00:28:11] you need to do that but you also need to make money you need to support your family you need

[00:28:15] to support you know your life everything that's going on you know that's why we made the three

[00:28:19] the 3k g and the 5k g so close in price it's only a $1,500 difference you're getting double the

[00:28:25] double the production output from the three to the 5k g for $1,500 I always push everyone to go

[00:28:32] to 5k g not for the up sale but just for the fact of the matter I mean if you look at it

[00:28:38] from a practical standpoint you're roasting half the amount of time for the same amount of

[00:28:43] product you'd be doing on the three kilo which is more time you can spend on your business

[00:28:47] more time marketing more time networking more time at the farmer's market more time on your

[00:28:51] computer you know running ads or doing whatever it is that you need to do and it just makes

[00:28:56] more sense yeah I I was gonna say there is another local roaster that I that I know and

[00:29:05] unfortunately he doesn't own a primo but I'm not going to say who it is but that it was

[00:29:12] the same scenario where this individual got a it was a 5k g roaster and when they were buying

[00:29:21] the machine brand new from the manufacturer the salesperson said hey if you're planning to do

[00:29:27] X amount of batches or if you are going to grow we suggest you move up to the next size

[00:29:33] whether it's a you know at least like a 15 or 12k g roaster because if you're going to be doing

[00:29:40] this full time that's the size you're gonna you're going to need because your business is going to

[00:29:44] take off and this individual is like no no I'm going to stay with with this size I'm comfortable

[00:29:51] with it I don't want to pay the extra money sure enough six months later this person's business

[00:29:58] took off and they realized they needed to buy a bigger machine so what ended so I tell people

[00:30:07] buy say listen the coffee roasting manufacturers are not trying to upsell you they are being

[00:30:14] honest with you especially if you're going to be doing this full time whether it is from primo

[00:30:20] or whoever else that you are buying your equipment if you are planning to do this business full

[00:30:27] time you need to think about getting the next size up I can attest to that that I mean that

[00:30:34] that seriously is the honest truth five five is as small as you want to go to be honest

[00:30:40] unless you have a lab roaster yeah we made that's why we made the price so close I mean you can go

[00:30:46] bigger than a five off absolutely and make way more money but five is like the bottom bottom of

[00:30:53] the barrel if you want to actually make money and you can we spent and I started our coffee

[00:30:58] company originally when we got in this journey with the 5k g ended up upgrading into a 30k g

[00:31:04] within two years there's phenomenal but and that's why we do the trade-in program you know that no one

[00:31:10] else does and it's just another incentive for people to roast primo is you know say you uh

[00:31:17] you do go for the I mean even the 3k g and to be honest I've I've sold a handful of 3k g's

[00:31:23] and I've sold a ton of 5k g's and the reason for that is I tell everyone the same thing

[00:31:28] you know you spend $1500 more it's half the amount of time you're gonna roast the $1500 is

[00:31:34] worth it I promise so everyone's getting the 5k g for the most part but you know we have the

[00:31:39] trade-in program so you know say you want to get a 5k g and rock it for two years and then you

[00:31:44] can call me and say hey Christian my business is finally where it needs to be I'm ready to hop

[00:31:49] in that 20 kilo you know I'll practically give you what you paid for your machine let's start

[00:31:54] going to 20 kilo you know something you can afford that's not going to break the bank and put you in

[00:31:58] a pinch something you can be comfortable with and then you can start making more money and then

[00:32:02] hopefully you know the end goal you know depending on how far people want to take it is they call me

[00:32:07] back one day and they say hey Christian I need 330 kilos or I need this or I need that or I pay

[00:32:12] I want a 70 kilo you know I'm supplying Walmart now in this or you know whatever it is people

[00:32:18] understand it's a massive industry and you know once your business starts taking off in this industry

[00:32:24] it can really really take off the irony of that is I still own a fun I still own a 5k machine sitting

[00:32:30] in my garage that doesn't start in five years because I'm already past that anyway took me 18

[00:32:36] months to outgrow it yeah and that's that's what I mean year year and a half every manufacturer

[00:32:42] has a crazy price jump from the 5k g you know to be honest with you and reason for that is we all

[00:32:49] know that you're making you you're making five times the amount of money on a larger machine

[00:32:55] than you are on one of those baby machines you know the 5k was putting out 40 40 pounds of

[00:32:59] roasted coffee an hour on your machine you're putting out 145 it's a huge difference that's

[00:33:06] that's substantially a larger amount of money and less time roasting you know but and the price

[00:33:12] the price tag comes with that that's why we have the trade-in program I don't want to ever pressure

[00:33:15] someone into something they don't want to do or something they're not fully comfortable with

[00:33:19] you know or they think they can handle and 5k g machine I mean great option you know phenomenal

[00:33:24] machine and we're selling more of those than any other machine right now but you know it's

[00:33:30] in hopes that you know you get a 5 kilo and you need to upgrade and when you need to upgrade

[00:33:34] you can give us a call and we'll make sure you take care of oh test that as well for sure

[00:33:39] wait think the question you want to tell people how they can get a hold of you and

[00:33:43] and see the see the stuff give us all info about your website and email addresses please yeah so you

[00:33:51] can uh give us a call at 1-800-675-0160 um and yeah you'll be talking to talking to most likely me

[00:34:00] you know and you're talking to me in person in America no indian tech support or anything like

[00:34:04] that going on here um so you know give us a call if you have any questions or need anything if you

[00:34:09] want to answer right away uh it's monday through friday if you want to reach out to me via email

[00:34:13] obviously just my name christian christin at Prima Roasting.com check us out on instagram

[00:34:21] at roasting equipment website Prima Roasting.com but um we are running a great labor day

[00:34:27] special this upcoming week from uh september 2nd to the 6th um instant cash savings as well as

[00:34:34] amazing finance rates and uh specials going on that week so um yeah if you're in the in the market for

[00:34:40] a roaster just want to want to learn more about Prima and what we have going on definitely reach out

[00:34:44] and give me a call and uh we love the chat. I'd also like to make sure that people know that

[00:34:49] they can come and see a 20k in action yeah yeah you know at Roastery if you happen to be in

[00:34:54] pacific northwest we'd love to show you what that what oscar can do. Oscar is a great machine

[00:34:59] absolutely it's a great machine we appreciate you and i also wanted to say too that uh if you're

[00:35:07] hearing about the awesomeness of Primo uh machines and you're hearing it on the podcast

[00:35:14] please let christian know that you heard about this through the podcast um so give uh just uh

[00:35:23] give us some love here um and uh well i don't know that you heard you heard the good stuff from

[00:35:29] this episode. Appreciate you guys having me. I appreciate everything you guys are doing.

[00:35:34] We'd love to have you back on as you get going with the uh software program and love to hear

[00:35:42] new projects and updates that are going on with the machines with the uh the new bottles that

[00:35:47] coming out and maybe we can answer some um technical mechanical questions when it comes to

[00:35:53] Roasters. Yeah I think that'd be a fabulous idea for an episode maybe in the future. Absolutely

[00:35:58] definitely open to that we can make that happen. Yep we love people who subscribe please do uh

[00:36:03] say a quick thank you to uh Primo Roasting Equipment for being a sponsor. We love you guys thank

[00:36:09] you uh also say thank you to Kool-Aid Coffee uh also want to say thank you to uh Seattle

[00:36:16] Seattle Coffee Automation uh thank you very much uh and for the rest of you thank you very much

[00:36:21] for listening we appreciate your time give us a like do a subscribe uh you know where we are

[00:36:27] we'd love to hear from you. Thanks for joining us if you like our podcast or our coffee give us

[00:36:34] a five star review whenever you listen to podcasts you can order our coffee at blindcoffeeroasters.com

[00:36:40] or roastedmymom.com got a question for us go ahead and email us at hello at droptemp.coffee