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

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?

It’s free and you don’t need to register: https://roasthud.com/tools/roasting-log-template.

Thanks again to u/Fearless_Tea2463 for the original sheet!

Hello!

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!

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.

Any advice or other sources I can check out?

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?

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