How do I hand over my roast profiles and recipes to a buyer?

Start by writing everything down. For every coffee, note the origin and supplier, the batch size, how the roast is charged and developed, where it ends, how it rests and how it should taste. Add the cupping notes you rely on. Profiles that live only in your head or on one machine are the first thing to rescue.

Written notes are not enough, because roasting depends on the machine, the room and the beans in that week. Roast together over several sessions. Let the buyer run batches while you watch, taste the results side by side and correct the differences. Do the same for any drinks or baked recipes.

Decide who holds what afterwards. Store dated copies of the profiles, the blend formulas and your supplier details, and agree in the sale that they pass to the buyer. Ask your lawyer whether a confidentiality promise or a short consulting period should be added to the agreement. Offer to stay reachable for questions after the first few roasts, since small problems appear once the buyer is working alone.

Key takeaways

• Document origin, batch size, profile, rest time and taste for every coffee.
• Roast and taste together until the buyer can match each product.
• Keep dated copies of formulas and supplier details for the handover.
• Agree in writing what recipes and notes pass to the buyer.