Which spare parts do you always keep on site now?

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Recently I have been discussing spare parts inventory for roastery operations with several coffee people and nobody gives the same answer. Some treat it as small detail, some say it changes the whole workflow. I am not looking for textbook reply. I want to know whether spare parts inventory for roastery operations gives meaningful difference once you repeat it over many cycles.

Would you keep spare parts inventory for roastery operations in your normal process, or only for specific coffees and situations?

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From my side this helped only on certain coffees, not on every lot. When the coffee is already forgiving, spare parts inventory for roastery operations does not change much. On difficult lots the effect is clearer.

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I disagree a little with people who say spare parts inventory for roastery operations is only a small detail. Small detail alone maybe yes, but several small details together can move the cup a lot.

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What helped me most was keeping short notes each time. Without notes, discussion about spare parts inventory for roastery operations becomes memory battle and not real evaluation.

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For spare parts inventory for roastery operations, I only trust conclusion after I see same pattern several times. One successful run can be accident. Repetition is what make the lesson useful.

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I think the bigger issue is not spare parts inventory for roastery operations itself but whether your baseline is stable. If baseline keeps moving, then every experiment around it gives mixed signal.

Which spare parts do you always keep on site now?

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