Choosing and Setting Up a Roastery Location
The Four Constraints That Kill Most Spaces
You can renovate almost anything except physics. Before you fall in love with a cheap warehouse unit, check the four constraints that determine whether a space can host roasting at all:
- Power — single-phase vs. three-phase, and available amperage
- Ventilation — a rated exhaust path to outside
- Drainage — for cleaning, water filtration, and (sometimes) cooling
- Zoning — is light industrial / food production permitted?
A space missing any one of these isn’t “a project” — it’s a different lease.
Power: Match the Roaster Before You Sign
Roasters are power-hungry, and electric models especially so.
- Confirm single-phase vs. three-phase service at the panel. Many production roasters require three-phase.
- Get the available amperage, not just the voltage. A 240V service at 30A won’t run a large electric drum.
- Budget for upgrade costs if the space is under-served — panel upgrades and utility drops can run into thousands.
If your preferred roaster is gas, confirm a gas line is present or permitted, plus combustion air makeup.
Ventilation: Non-Negotiable
Roasting produces heat, smoke, chaff, and (at volume) odors. Every roaster needs a rated exhaust. Production roasters often need an afterburner for emissions compliance.
- Ask the landlord for the exhaust path and whether it’s rated for appliances
- Confirm makeup air — exhausted air must be replaced or the space goes negative-pressure
- Check local rules on odor and emissions before committing
A space with no feasible exhaust route is a hard no, regardless of rent.
Drainage and Water
You need water for more than the bathroom:
- Water filtration for consistent cupping and café service (see water quality and roast flavor)
- Floor drains for cleanup
- In some setups, cooling tray or environmental controls
Confirm a slop sink / floor drain near the production area, and that water quality is treatable to your target profile.
Zoning and Permits
Light industrial or mixed-use zones usually permit roasting; retail or residential do not. Before signing:
- Confirm the zoning classification allows food production / roasting
- Check whether a hood / exhaust permit is required
- Verify fire-code compliance for gas or high-draw electric
- Ask about noise restrictions if you’ll roast early or late
Layout: Flow Beats Square Footage
A good roastery flows in one direction: green storage → roasting → cooling → grinding → packaging → finished storage. Minimize cross-traffic between dirty (chaff, green) and clean (packaging) zones.
Minimum sensible footprint by model:
| Roaster batch | Minimum space | Notes |
|---|---|---|
| 1–3 kg (kiosk) | 150–300 sq ft | Can share a café back-of-house |
| 5–12 kg | 400–800 sq ft | Dedicated room + exhaust |
| 15–30 kg | 800–1,500 sq ft | Separate production + packaging |
Touring Checklist
Bring this when you look at spaces:
- Panel rating and phase documented
- Exhaust route confirmed and feasible
- Gas line present/permitted (if gas roaster)
- Floor drain near production area
- Zoning verified for roasting
- Ceiling height clears roaster + ducting
- Landlord allows the equipment and hours
Pre-Fitout Order
- Lock power + ventilation first (they’re the expensive fixes)
- Lay out the production flow
- Install filtration and drainage
- Place the roaster, then grinder, then packaging
- Finish with café/service fitout last
Next Step
If you have a space in mind, tell us the roaster model you’re considering and we’ll sanity-check the power and venting requirements against it before you commit. Contact our team.