Reza, I do think that solid barista knowledge is absolutely necessary to be a competent roaster, so that's a good thing.
That being said there's "experience" and there's experience. So it does matter what you are capable of on that end to be able to ultimately diagnose and understand how your coffee and/or espresso does work and will work when brewed properly.
As mentioned in the previous answers, yours is a very broad question. The first thing I would ask is "What are you currently roasting on?"
If the answer is "I'm using a barbecue cage roaster" or "I have an ABC home roaster" or "A Quest M3" or X, Y, and Z, then a productive conversation and direction can be given. If the answer is, "No, I'm not roasting yet," then you might want to think about why that is. If you wanted to roast, you'd be roasting on whatever you can find to start with, and THEN ask about commercial roasting. If you were looking to roast as a hobby, you'd get a different answer, but once you say you want to look into commercial roasting, we can only give answers relative to the commitment you've given to the craft.
There's a lot of information out there. I would encourage you to read and make educated decisions on what you read, and what you observe and taste based on what various roasters are using. For these beginning types of questions, you should start finding answers yourself, doing so will be directly related to your self sufficiency in the future.
So learn something, and then come back with what will be a decidedly different set of questions. :coffee-bean:
