Coffee roasting,
re-engineered.
Kaldera builds specialty, commercial and industrial roasters on one obsessively engineered thermal core — so your roast is repeatable to the second, at any scale.
— The Kaldera signature
We believe a roaster is a scientific instrument that happens to make something delicious.
For thirty years we have engineered the parts you never see — the combustion chamber, the airflow path, the control loop — so that the part you taste is never left to chance. Every Kaldera is built, balanced and burned-in by hand in Oregon, then tuned to the roast you actually run.
Read more about usRoasters engineered for every scale
From a one-kilo sample drum to a 120-kilo industrial line — filter the range and find your machine.
Scroll the row or use the arrows — every card opens a full spec sheet.
SpecialtyKaldera S7
CommercialKaldera C15
IndustrialKaldera i90
SpecialtyKaldera S1
CommercialKaldera C30
AccessoriesKaldera Afterburner AB2
Three materials. One thermal platform.
Coffee, cocoa and nuts each demand different heat. Kaldera runs all three — tap a card to see how.
Trusted by roasters in 120 countries
The batch-to-batch consistency is unlike anything we ran before. Our roast curves are finally repeatable to the second.
Marta EllisonFounder · Northbeam Coffee, Portland
We scaled from one café to twelve without changing our flavour profile. The i90 simply handles it.
David OkonkwoHead Roaster · Meridian Roastery, Lagos
Kaldera's airflow engineering gave us an aroma clarity we didn't think was possible at 30 kilos.
Sofia MarchettiProduction Lead · Alta Torrefazione, Milan
Installation, calibration, support — every step felt engineered, not improvised.
James WhitfieldOperations · Harbor & Vine, Melbourne
Energy draw dropped nearly a third after we switched. Finance and flavour finally agree.
Aiko TanakaOwner · Kissa Roastworks, Kyoto
The cupping table doesn't lie. Our scores went up and stayed up.
Lucas BauerQ-Grader · Fjord Coffee, Oslo
We roast coffee, cocoa and hazelnuts on the same platform. One machine, three programs.
Elena CostaR&D · Terra Nova Foods, Lisbon
Their engineers speak roasting, not just machinery. That is the whole difference.
Marcus ReidFounder · Copperline Coffee, Austin
Five years, tens of thousands of batches, zero drama. It just runs.
Priya NairDirector · Western Ghats Coffee, Bengaluru
Notes from the roast floor
Beyond batch size: why thermal consistency is the real metric
Bigger drums don't make better coffee. We make the case for measuring energy stability instead of kilograms.
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How to start roasting for your café
Choosing your first production roaster: volume math, site power, ventilation and the questions to ask before you buy.
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Low-emission roasting with electric heat
Our electric thermal core cuts scope-one emissions without sacrificing development time. Here's the data.
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Conduction vs. convection: a roaster's field guide
The two heat-transfer modes that shape every roast curve — and how Kaldera balances them by design.
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Cupping protocols for production roasteries
Standardising QC across shifts: sample roasting, water, grind and the scoresheet that keeps everyone honest.
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Cocoa and nuts: roasting beyond coffee
One thermal platform, three raw materials. What changes — and what stays the same — when you leave coffee behind.
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