Most recipe systems currently offered (air and drum) are based on burner % or time, neither of which accurately measures the actual conditions inside the roast chamber. Our recipe system is based on IT/BT profiling: changes throughout the roast are being made to the Inlet Temp (IT) based on targets being reached by the Bean Temp (BT).

Michael Sivetz was one of the first to publicly point out the exploitation of farmers and the negative impacts brought about through coffee commoditization.