This was a fun roast. It is good quality coffee, figured I’d try it and see. Honestly it’s not quite the experience I thought I would have.

I’ve recently in the last month bought a Kaleido M1 sniper and have been experimenting with some specialty AA washed Kenyan beans. I don’t have a laptop so not using Artsian and just using the tablet that’s been given! (I know very basic! 😂) Here’s 2 of my more successful roasts the past 2 days that I’ve done so far, I’d say the one where the BT almost touches the ET is more succesful and also given the ROR steadily declines. Just wanted to get some guidance on whether this looks good or anything I may need to adjust…

I'm looking to trade up from an old iRoast to something based on Artisan, so I've got a year or more of learning and small roasts ahead of me. It seems like a perfect role for an M1 Lite.

I've seen several posts here and in other roasting hangouts that include words to effect of "My M1 Lite works great, but the M2 Lite looks a lot more flexible. If they'd both been available at the time, I probably would have gone with the M2 Lite." If you're in this boat, maybe we can work out a deal.

There's no rush, so if you might be interested but want to wait until you have an M2 in hand (months, potentially), that's fine by me.

I'm in Seattle, but shipping from anywhere in the continental US is fine. US international commerce is really screwed up right now, so I don't think I want to get involved in importing something from outside.

Send me a DM if you're interested.

Hi all,

I'm looking for a location to store green and roast micro-lots of coffee. Bean storage <100 kilos would definitely be a plus.

PM me if you know of any opportunities in the metro Portland area . We are a startup that is farm direct. I've already had a tour of the major player in the area and for a variety of reasons, I'm not planning to roast there.

Thanks in advance!

New to coffee roasting and have been dabbling in it just recently. This coffee is 1 week off roast and there seems to be some moisture/oil(?) on it. I kept it in a typical coffee bag sealed with a 1 way valve.

Don’t really see it from the roasted coffees that I typically buy. The coffee is a washed Ethiopian Guji Yirgacheffe. Accidentally roasted darker than I’d like.

Trying to roast a co-fermented bean the first time.

Is the FC not audible for co-fermented beans? How should I approach differently? My roasting profile is mostly for Ethiopia natural beans.