Lecture Description
Over the past century, coffee roasting technology has transformed dramatically, moving from manually controlled, fire-powered machines to automated systems built around data, precision, and repeatability. Today, the specialty coffee industry is entering a new phase of that evolution: the transition from gas-fired roasting to fully electric roasting systems. This shift is driven not only by sustainability goals, but also by advances in roast profiling, consistency, workspace design, and regulatory pressures affecting roasteries around the world.
This lecture explores the historical evolution of roasting technology, the forces driving current changes, and what roasters of all sizes can expect in the next decade. Attendees will gain a practical, non-commercial understanding of electric roasting: how it works, where it excels, what limitations exist, and how it compares to traditional gas roasting in workflow, cup quality, maintenance, safety, and environmental impact.
This session uses practical examples and clear technical insights to help coffee professionals understand the future of roasting technology and how to adapt their businesses accordingly.
Date: Sunday, April 12, 2026
Time: 11:00 am - 11:45 am
Location: Room 25AB
Category: Sustainability
Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speakers
Zoe Gigas
Head Roaster, Bellwether Coffee
Zoe Gigas is a roaster, a consultant, an educator, and a sustainability advocate — sometimes all in the same conversation. Based in Berkeley, California, she serves as the Head Roaster at Bellwether Coffee, where she works with customers of their fully electric, ventless roaster to bridge the gap between technology and craft. With over ten years across roasting, green buying, quality assurance, and production, she has made it her mission to stay visible in an industry where roasters often work in the background. For Zoe, the work is always evolving — and that's exactly how she likes it.