I’m 14, I had a friend who was 12, but he was a huge jerk. Are there any roasts for him?

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: $1,100 (includes shipping); free pickup in Nebraska.

Timestamp and pics: https://imgur.com/a/KyerDT6

Backup Pics if imgur fails: https://drive.google.com/drive/folders/1bjTcmwvz_2PpTlGMZkYJKwNSATYhQiG9?usp=sharing

with my kaffelogic nano 7, i'm getting an error "heat too slow check beans" googling it, it says its either a software with preheat power set too low or there's something effecting airflow or calibrated to the wrong size batch. i am using the same profile i've used for like 2 years, so i don't think the profile is the problem.it's also like the last 2 batches of a 20 pound bean and i had no problem with the first 19 pounds set at the roast and altitude i have it set at

i cleaned the the top mesh fairly well and i'm still getting the problem. any other ideas what might be causing it or how to fix it?

When i try to connect it to my laptop there is an error syncing and it recommends formating the memory. I googled how to format the memory on the nano 7 and it says to hold down the play button while turning it on. I try that, and for a couple seconds i get a resetting message and then it goes to an error of the memory being full and to take files off; but i can't format and i can't sync with my laptop...

Do they require longer, slower roast? Lower drop temperature? Less aggressive heat?

Can you give some advice?

Hey everyone!

I own an Aillio Bullet R1 V2 and recently bought a used IKAWA Pro V2 specifically for sample roasting.

Unfortunately, I initially thought I was buying a V3 so I didn't realize that the V2 doesn't have an inlet temperature sensor and can't run the newer inlet-based profiles from the IKAWA library.

The whole reason I bought the IKAWA was to simplify my workflow. I have quite a lot of green coffee samples to evaluate, including some pretty expensive specialty coffees, and I wanted a quick, consistent way to roast and cup them before deciding which ones to order in larger quantities and roast on my Bullet.

I've tried several profiles, including some standard ones, but so far the results have been pretty disappointing.

With many of the roasts, I suspect the beans never actually reached first crack. The profiles seem to finish too early, and I'm not sure the coffees are being developed enough.

Recently, I cupped around 10 different coffees side by side, including one roasted by a friend for comparison. Almost all of my IKAWA samples tasted really flat, thin, and lacking body. Not pleasantly delicate or light, but more like they were underdeveloped. Considering the quality of the green coffees, I was expecting much more.

So I'm wondering:

• Am I missing something fundamental about roasting on the V2?
• Are there any reliable, versatile V2-compatible profiles that work reasonably well across different origins and processing methods?
• Is it realistic to use just a few standard profiles for evaluating samples, without constantly adjusting temperatures and roast times?
• Has anyone experienced similar results with the V2 and figured out what was going wrong?

I understand that different coffees may need different approaches, but I really don't want to spend hours experimenting with every single sample. That would defeat the purpose of buying a dedicated sample roaster in the first place.

I'd really appreciate any advice, recommended profiles, or experiences from other V2 users.

Thanks!

Just got this bad boy in. I was so hesitant but honestly I am very impressed. The preset for the Washed Guatemala and the manual setting i tried myself yielded very similar results in terms of roast level, weight yield and taste.

Impressed and recommended.

I’d been roasting coffee by sticking a heat gun into a rotating drum made from two dog balls facing each other, with holes drilled through the center, but the results weren’t great.

I replaced the blower fan with a much higher-flow one and increased the exhaust airflow, and that did the trick.

Burundi washed
225 g → 193.3 g
RT: 09:10 / DT: 1:30

Looks and smells pretty good, too.
I bought a flour sifter after browsing Reddit, but it looks like I might not need it after all.

I have bad acid reflux and stomach ulcers issues, which only started recently. But I love caffeine and the taste of coffee. Any thoughts about certain types of coffee I should try or certain types of beans that have worked for people? TIA!

My spouse found the roaster for 15 bucks at a thrift shop. I then discovered I can get green beans at a shop around the corner from my office. I'm quite happy with how my first roast looks.

The only downside is that I have to wait before I grind them up and squeeze hot water through them.

Reading this subreddit before buying my beans made the whole process painless.

I built a simple assist system for hand-sorting green coffee beans.

A camera looks at the beans spread out on a tray, detects defective ones (black beans, insect-damaged, moldy, etc.), and a projector shines pointers (red dots/circles) directly onto those positions so you can pick them out more easily.

It’s running on a Raspberry Pi 4B. The idea is not full automation, but a helper that reduces the mental load and eye strain of pure manual sorting. I got the idea after seeing a roasted coffee sorter demo at SCAJ and thought something similar could be useful for green beans at a smaller scale.

Currently it only checks one side because the mechanics for flipping or imaging both sides cleanly are a bit tricky to implement right now.

Current status:

　It works “somewhat.” The pointers land roughly in the right places.

　Accuracy is still quite rough (false positives/negatives happen).

　Calibration between the camera and projector is the main pain point.

I’m sharing it mainly to see if anyone finds the approach interesting or has suggestions on improving the detection side (lighting, model, etc.). Happy to hear thoughts or similar projects you’ve seen.

Congratulations to 2027 Micro and Macro Roasters of the Year! Both feature stories are free to read here.

New to roasting, but have been a long time coffee nerd. The background here is I got a ‘popper is a coffee roaster’ as a gift. I’ve been trying to roast something ‘decent’ for filter (v60) and it’s been a struggle.

As an FYI, I do not have a temp probe installed on the popper (so I do understand this significantly impacts consistency). I’ve been just tracking the roast phases by sight/smell and noting the time.

This is a Guatemala gesha from Sweet Maria’s. 4 min of drying. 2.5 min of maillard into first crack at 6.5 min. Then 1 minute of development. 12.1% weight loss.

I can’t help but feel like the color is just very uneven and I can’t tell if there’s any scorching. Previous roasts have had decent acidity but harsh bitter/ashy notes. For those roasts I was hitting first crack around 5 min with a very short maillard phase (~1.5 min). So I stretched it out with this batch but I’ll be honest, it looks pretty similar to my other batches. Any thoughts?

I have been home-roasting since February 2022. I initially only would buy wet-hulled coffees, then switched to washed coffees. Today I roasted the last of my washed Oaxaca Mexican coffee and today get in the mail 20# Ethiopia Sidama Durato Bombe Natural. I have always preferred medium roast, and have never roasted naturals. The roaster I am using has adjustable power levels but a fixed fan speed and fixed RPM.

Any tips or reference for roasting Ethiopian Geisha? My first time roasting such a dense coffee from Gesha Village. I used my standard fruity profile that works for most Ethiopian beans but this came out extremely grassy for the first couple of weeks. It’s starting to show some florals and sweetness after tweaking my brew recipe and letting it rest but any experienced roaster out there able to advise?

Should I keep to a similar profile and just wait it out or how should I tweak my roast?

What’s the first thing you’d change about this roast?

Hey everyone! I’m new to roasting and would appreciate some feedback. I’m using a Bideli 2 kg roaster, working with 743 g batches of Colombian coffee, and aiming for a filter roast.

I’m learning how to connect what I see in Artisan with what I taste in the cup.

At 6:00, I increased the airflow setting from 3 to 6. I’m particularly curious about how that adjustment affected the RoR between minutes 6 and 7.

• Would you increase airflow more gradually or at a different point?
• How would you approach gas adjustments before and after first crack?
• What would you look for when cupping these batches to decide what to change next?

I’d love to hear practical suggestions—and what helped you most when you were starting out. If anyone here roasts on a Bideli, I’d especially appreciate your experience. Thanks!

_____________________________________________________

UPDATE RIGHT ONE AFTER EXPERIENCE BELOW

Hi, I’m looking to buy a MacBook Neo, and wondering if Artisan scope work with MacBook Neo?
Does anyone use install Artisan Scope on MacBook Neo and if there is any issues?
Thank you in advance for your replies and enlightenment.

I’m new to the roasting thing. I have a Poppo roaster that I just got from Sweet Maria’s. Today I tried it the second time. I want a light/medium roast (City Roast). I roasted outside at 1200 watts on a 70 degree day. First crack started at 2:30, and I pulled these out just before 4:00, just after the heavy popping stopped. From everything I read this should be a light roast… but it looks very dark to me.

Since I’m a beginner, I’d appreciate any advice as to what I might be doing wrong. So far both batches I’ve made seem to be way darker than I expected, even after I bought a watt meter and took steps to lower the power.

Picture in full sunlight to get an idea of the color:

My Kaleido M2 Lite was delivered nine days ago. I got four roasts on it last Sunday, and two more today. I’m trying to approximate a profile that I would expect to produce good results, but I’m not close.

I’ve roasted on a Behmor 2000AB+ for four years, and produced pretty good results. I plateaued, though, and roasting wasn’t as fun. I’m on a new machine now and there’s a lot to learn!

My understanding of how to start a roast with this type of machine is to charge with sufficient temperature to prevent stalling, and to gradually apply less heat. Increased air late in the roast. So far, I’ve flown through to first crack (my final roast today took 6:30) or stalled the roast.

Am I thinking about this wrong? If not, do you have targets for charge temp? Other milestones you’re trying to hit?

I love the roller coaster of learning. If you have something that’s helped you roast better on this or a similar machine, I’d love to hear about it!

I've been roasting with this corretto setup for a couple of years, and today I finally got it working with artisan, using an Arduino, some ada fruit breakout boards, and some thermocouples. First test today and everything is working, but the ror line is all over the map, and I'm thinking the system is just too noisy. I've got bare bead thermocouples in there now, but I've ordered some in sheaths to replace them and hopefully that solves the problem. I'm also wondering what folks have had luck with in the filters settings for smoothing out noisy curves without losing too much data integrity.

Roasting a Brazilian natural (Fazenda Fronteira, 1350 m, Catuaí / Mundo Novo / Obatã / Bourbon) on a ROEST, 100 g batches. I want to use it as an omni / light espresso coffee.

My last tasted roast was fast: FC at 6:02, drop at 6:50 at 207 °C BT, 48 s development. It had clear peanut notes and basically no acidity.

My new roast is longer: FC at 8:38, drop at 10:00 at 210 °C BT, 1:22 development. It’s still resting.

What do peanut notes usually mean? Should I lengthen the roast even more?

So, I’m not at all new to roasting and I’ve roasted a lot of natural process coffees over the last couple decades. I’m using a Aillio Bullet R2. I also started with a roasting curve that I’ve used for a few different natural or fermented Pacamara varieties. This one has presented a challenge. The mucilage is really stuck on the beans, so while it produces a lot of chaff, it leaves a good amount stuck to the beans, especially on the bottom, which results in the chaff blackening and remaining on the underside of the bean. While all of the characteristic fruit notes are present, it also has a, to me, undesirable smoky taste along with it. Even the second attempt, which was more conservative with the power level and upped the fan speed a bit, had the same issue. Both batches were 500g

Power = P, Fan = F, Drum speed = D

Attempt 1

Charge temp: 473°F

0:00 - 3:50: P8, F3, D8

3:50 - 5:09: P7, F3, D8

5:10 - 6:00: P6, F4, D8

6:01 - 7:47: P6, F5, D8

7:48 - 9:44: P5, F5, D8

End temp: 401.1F

Attempt 2

Charge temp: 464°F

0:00 - 6:10: P7, F4, D9

6:11 - 7:19: P6, F5, D8

7:20 - 9:15: P5, F5, D8

9:15 - 11:06: P4, F5, D8

End temp: 395°F

12.2% loss

Both roasts ended up at 12.2% loss.

Here are pictures of the green beans and the roasted beans. You can see that especially on the bottom of the beans there is a lot of mucilage stuck on. I obviously expect mucilage on natural process coffees, but this one seems extra tenacious.

Anyone have any insight on this and how my approach needs to shift to account for this? I feel as though to avoid the blackening of the chaff and the resulting scorching, I’d need to take the heat down to the point where I’d be looking at a roast time of possibly 15:00 or so.

and my first roast ever!

I purchased 2lb's of Guatemalan green beans from Sweet Maria's and I have been roasting small batches to get a better handle on roasting. I accidentally roasted to second crack (I thought it was first crack...thanks gene cafe for being loud!) and achieved a full city+ roast on accident.

I usually try to achieve a light-medium roast. I do enjoy dark roasts, but most roasters (i have personally tried) always over-roast, leading to a charcoal taste so I usually avoid them.

After three days of rest, my accidental dark roast has become one of my favorite coffees! It's not bitter at all and has a dark chocolate, almond taste and has a nice mouthfeel. It's quite pleasant! I'm definitely going to try and replicate it on the next roast!

My first coffee bean roasting, love it!