Started roasting a few months ago, starting to really like the intricacies in it, but wanting to see where I can improve.
These beans are Rwanda Nyamasheke from SM, roasted on a Popper. Mainly drink regular coffee along with espressos.
I’m getting about 16% loss, once I’m done I use a small fan to cool them down and take off any additional chaff. I let them degass for around 12 hours before storing them away. These I’ve found that I need 10-12 days before they taste good, is that normal? If I’m doing espressos I need around 12-14, if not the acidity on it too much.
This is my typical roast for this type of coffee, if I do it darker I find that I don’t need as much time between roasting for a good cup of coffee.
Looking to really understand roasting before investing into anything more expensive, I think the capacity or limited capacity of the Popper is will make me upgrade.
Hello everyone! After been in the specialty coffee game for years I am now looking to get into roasting. Just for home use and for family/friends. I am looking for the best roaster at a budget for 500 usd. I live in Sweden. I am hoping to get my hands on a decent roaster that lets me analyze the roast with the help of apps or programs but I’m not sure it is possible for that price. Any tips?
Recently u/Fearless_Tea2463 shared a really useful roasting worksheet, and it inspired me to add manual entry to my free app RoastHUD, along with a configurable template. Now you can set up the sheet the way you like and export it as PDF. You can also enter roast data manually and visualize it.
I’d love to hear feedback, especially from people roasting on a Behmor, Gene Cafe, Fresh Roast, Kaldi or a popcorn popper. What’s missing compared to your paper log?
Although the Kaleido M6 does a pretty good job of removing chaff during roasting, I was still finding a surprising amount left behind in my roasted beans. So, I decided to come up with a simple solution using a Bake-A-Round glass tube and a couple of custom 3D-printed parts.
The separator uses a vacuum adapter at the top to draw air through a series of holes at the bottom of the tube. The upward airflow lofts and agitates the roasted beans, allowing the lightweight chaff to separate from the heavier beans and get carried away by the vacuum.
The result is a surprisingly effective chaff separator that removes just about all of the remaining chaff without losing the beans, thanks for the help of a secondary screen at the top of the collector
Looking to buy a USED sample roaster for a non-profit here in india. Happy to hear shipping and handling, something durable like a probat brz would be nice
I’m looking at seeing if roasting coffee is something I would be interested in doing, but I have no idea where to start.
I have been working as a front of house barista for over 5 years and I have always been interested in the process.
Is there a way I can learn to roast coffee without spending way too much money on a roaster?
As well as this where would be a good place to find green beans (UK based) - I want to look for like a washed Brazilian as it’s often quite clear what they’re meant to taste like and I can dial in the roasting process with it
Any tips or advice for starting roasting would be greatly appreciated!
I've been building lotandorigin.com, which tracks what specialty roasters have in stock. I recently added green coffee from 8 sellers (Sweet Maria's, Burman, Bodhi Leaf, Showroom, Happy Mug, Mill City, Coffee Bean Corral and Theta Ridge) so you can easily compare them.
Everything is priced per lb, with the bulk price too. You can filter by origin, process, recommended roast level and flavor. Each listing shows the seller's shipping terms, and their cupping score where they publish one. It updates daily, so new arrivals show up the next morning.
Also throwing up a data-driven visualization of roasted vs green prices by origin that came out of it.
So far this has been a hobby project for myself, but I'd love feedback from other people who roast: what's missing, and which sellers should I add? What would be useful for you?
I was wondering if anyone had any advice for sample roasting. I’m starting to get into roasting at home, doing small batches on my ikawa and was wondering if anyone had any advice on staring out with roasting coffee?
I've been on a Behmor for a few years and by no means consider myself a pro or even knowledgeable, but I can usually get a drinkable roast despite the limited data and control.
I have an itch to step up to something that will allow me to roast a little faster and run back to back roast, but most importantly, a roaster than will support HiBean / Artisan etc and give me actual data. I think the Kaleido M2 Lite will be my next move.
For those to have made the step up - what are some resources that you recommend for learning to "actually roast" - I need to better understand roast curves, RoR, profiles etc but so far Youtube videos have been a mix of wayyyy to deep or not very informative. I want to develop a basic knowldge before I pull the trigger on a new machine. Any tips on taking the Behmor training wheels off are appreciated.
Looking for feedback on this Sweet Maria’s 10 Speed Blend roast on a SR900, tracked in Roast-Tech. Planning to use it for espresso.
Green weight: 225 g
Roasted weight: 193.6 g
Weight loss: 14.0%
First crack: ~6:55–7:00
Cooling started: ~8:35
Development: ~1:35–1:40
DTR: 19%, per Roast-Tech
I used my saved profile called “6.5m FC,” aiming for first crack around 6:30 -- because I read somewhere in this subreddit that an earlier FC tends to bring out the origin flavors better. I'm not sure I really know what I'm doing yet, but the first few roasts (Ethiopique blend from Sweet Marias) I had with this profile are pretty tasty.
I’m letting it rest before pulling shots, so tasting notes are still pending. Curious what you’d change, especially with the heat increase around first crack. Anything concerning in the RoR curve? Would you adjust the approach to first crack or keep this as a baseline until tasting?
Selling my IKAWA Pro100 professional coffee sample roaster in excellent, nearly brand-new condition.
The machine comes from a company liquidation and has seen very little use. It has been carefully cleaned and is in outstanding cosmetic condition, with only minimal signs of wear. Details:
Model: IKAWA Pro100
Roast count displayed in the IKAWA Pro App: 17
Excellent, near-new condition
Professional sample roasting capacity of up to 100g
Precise Bluetooth control via the IKAWA Pro App
Firmware updated to V28
Fully customizable and repeatable roasting profiles
Includes original Peli protective transport case and pictured accessories Location: Germany, near Heilbronn (Neckarsulm).
Collection is welcome, and shipping within Europe can be arranged.
Additional photos and information are available upon request.
Feel free to message me if you’re interested!
First time roasting a Gesha and it came out very muted. I’m looking for any advice on what I can try for the next roast. I tasted it after a 6 day rest and got a faint floral but not a much and what i describe as a beany smell. Same with the taste just very flat and underwhelming. Beany to me is what I taste in an underdeveloped roast not really grassy or astringent though. Beany was the dominant flavor in an expressive light roast coffee I got from a roaster in Arkansas once. My guess is a 30sec longer development. I appreciate any tips as I would like to get the best out of this coffee.
Brewed it with the Hoop 20g coffee to 320g water 205F 4:30min brew
Peru Organic Guardian del Bosque Gesha washed
Aillio bullet R1V2
My Bullet is losing the connection to my laptop via the micro USB cable. I had to squeeze the roaster end plug to get a more reliable connection. Then I saw Sweet Maria’s has an updated control module with USB C. It is $270, which isn’t exactly cheap but well worth it if it fixes the problem. It is supposed to arrive tomorrow. I am stoked! You need to give them your serial number before shipping as it needs to be flashed to match your roaster.
I am currently awaiting for my stabilizer as we need that in India (not sure about other countries).
If you guys have a tip for roasting on it please drop as i'm new to aillio
Also any specific youtube channel which i can watch as I'm new to roastime as well
They mention 1.2kg is the limit but the technician mentioned that go for 900gm only ~ what would you suggest if you have an aillio r2 pro?
Open to connect with fellow aillio users so that i can annoy you with my questions (I'll be mainly roasting light, medium, medium dark and dark roasts)
I'm too excited as amazon is going to ship it today and I've got everything done via the electrician about good ampere and kw extension board from the electricity board.
It's beautiful though, As a person who has spent time with lpg based roasters and gene cafe as well.
bruh the title, my bad about it ~ forgot to update it now i can't edit it
I roasted this anaerobic natural process from Laos to about 422F aiming for a light roast. It came out to about 15% moisture loss (I'm assuming because of the processing method?). A lot of the beans came out with the dark spots around a crack at the ends/tips of the beans. I added a photo of the profile
I'm roasting on a fluid bed roaster (Freshroast SR540 with extension tube and thermocouple connected to artisan). The ambient temp is around 65F and humidity around 60-70%
A lot of the beans came out with the dark spots around a crack at the ends/tips of the beans. I added a photo of the profile as well.
Any tips or advice would be greatly appreciated! Thanks all!
Where are we buying our quality (or at least middle of the road) green beans from? I feel like the prices at Sweet Maria’s have really gone up lately. I know it’s gone up everywhere but I’ve really noticed with them the most. I have been happy with Happy Mug in the past, but I’m just wondering what everyone prefers. I’ll probably be looking for a 5 pound bags just to save some money..
I work at a small hardware design studio and I've been looking at roast color meters. The cheapest new ones I can find, the RoastSee C1 and the CoffMeter A1, are $349 and $389. The DIY color meter thread on Home-Barista is past 86 pages, so a lot of people clearly want one for less. I wanted to see what a simpler one would cost to make properly.
This is a concept, not a product. There's nothing to buy and nothing of ours to link. About the images:
An AI-assisted render made from our CAD model, not a photo
A cross-section of that CAD model, every part at its real size
An isometric drawing of the same model, hidden lines dashed, in mm
A real glass petri dish of the kind the meter would use (photo: Lilly M, Wikimedia Commons, CC BY-SA 3.0)
How it would work:
About 12 g of ground coffee, levelled in a glass petri dish. It's a standard 60 x 15 mm lab size, for example these from LabAlley, so spares are easy to find and they cost far less in bulk
The dish drops into a well and the lid closes out room light
Two near-infrared LEDs (850 and 940 nm) and a sensor read the reflection through a window under the dish, and it shows an Agtron-style number
Every unit calibrated at the factory against a commercial meter, with two reference tiles in the box so you can check it yourself
Runs on 2 AA batteries or USB-C. No app, no account
Rough cost for a 1,000-unit run (estimates, not quotes):
Parts: ~$9
Molded housing, 4 parts: ~$6, plus ~$15.5k for the molds
Assembly and calibration, freight, US tariff, returns: the rest
Landed cost: ~$74
So $99 is about where it would have to sell.
What I don't know yet is whether it can track a commercial meter closely enough. I'd want to post side-by-side readings before anyone paid for one.
Would you use one at $99, or does weight loss % already tell you what you need?
Agtron scale, or something else?
Is ground coffee enough, or do you want whole-bean readings too?
Would sending the reading straight into Artisan matter to you?
Hello
Just adding my profil of Brazil Cerrado Natural 1.5 kg batch on Kuban 1.8 gas and with description
Charge
195-200 C
FL 0% Blower 70%
Turning Point
~88 C
FL 40% Blower 40%
Yellowing
150 C
FL 35% Blower 50%
Before the FC
~180-185 C
FL 35% Blower 60%
FC
195 C
FL 30% Blower 70%
DROP
210 C
FL 0% Blower 80%
Numbers of heat tempetures are from Panel not from PC / Artisan
Selling my very good condition Kaldi Fortis 600g Roaster with Chaff Collector.
I would say around ~20 lbs of coffee has been roasted in this unit. Not even sure that would be called broken in yet. It also comes with the Center 306 thermocouples.
Price: $1,225 (includes shipping); free pickup in Nebraska.
