Razzo
New member
I like this set up! We have a similar situation where we have a total of 500 sqft. The key is to set up your roasting process so this it flows in a logical manor. I have ours set up in a U-shaped work sell flowing from left to right. The coffee/scale is at the start of the process, roaster, grinder/packaging shelve then shipping. We have an Ambex YM-2 but when the “production line” gets going, we can pump out a lot of finished coffee in a relatively short time. This concept is called Lean Manufacturing made famous by Toyota. Any waste in the process is eliminated and production efficiency goes up. The categories of waste are transport, inventory, motion, waiting, over production and defects. If you look at your production flow and try to eliminate these, you can do a lot with not a lot of floor space. I am currently undergoing this process with my day job. When you actually look at all the waste in a process and start thinking of the money being spent on it, this concept of Lean make great business sense.