r/roasting

Used it for some time and got something else to roast. Any tips on how to sell it? 🥲

To be able to better hear the cracks. I wonder if them there paddles/beaters/dividers really need to be that high as to make such a racket that hearing the crack is impeded? Maybe a drum with much lower protrusions would be ok. Beans tumbling make such a noise, if tumbled with less vigour the noise would be far less and the beans would still tumble and not slide due to rotation of the drum.

hey everyone! I've got plenty of a grade 1 natural Ethiopian coffee to share. The producer is Mehbuba Sied. Region is Guji, Uraga, Haro Adam. Blueberry notes. super tasty. DM if you're interested!

I purchased my M2 about 6 weeks ago. I’m using artisan and thus far attempted 31 roasts. No matter what I do the bean probe is wrong. I was consistently hitting FC at ~172 C no matter how I approached the roast. So, reading online others who have had this issue I first tried removing the probe and reinserting. That didn’t work. So I bought from Kaleido the ‘long’ probe and painstakingly removed the old probe and installed this new one. Unfortunately having the same problem. I’ve inserted the probe as far as I’m able to. At this point I’m at a complete loss what to do. I’ve read others who make a mental adjustment to accommodate the 20-30 variance from probe issues, but I haven’t had success trying to replicate that. I end up either losing heat in the bean and crashing or just overshooting and getting DE and FC way too early (<7 minutes, often around 6).

I’m a new roaster so appreciate my troubleshooting abilities are limited. But I’m starting to feel like I bought a lemon as I can’t seem to figure out how to roast when the data m working with is bad. If anyone has advice/tips I would greatly appreciate it. I’m extremely deflated at this point with this machine that I dropped over $2,000 for and am having serious buyers regret.

Curious what the gang is doing here for light roast in the Behmor 2000AB. All African coffees, usually dry processed. I do use an extension cord. I basically pre-heat for 5 minutes, use the fast drumroll speed, and roast around 200-300 grams (I know its on the heavier side for achieving this but I don't notice a huge difference between flavor with smaller batches and its a pain to do more than 2 roasts) at the highest (P5) setting. First crack used to come around 8-9 minutes left out of the 18 minutes total. Now after a few years with the machine its around 5 minutes left or even beeping at the 4 mark. I've cleaned the thing the best I can over the years but its not the same. I used to be able to roast inside under the stove, but not anymore, too much smoke. Should I get a new roaster? Should I just try to roast smaller batches? How are you achieving that fruity light roast? Thanks

Hi everyone,
I’m thinking about starting my own roastery, perhaps even a small cafe.
So far, I’ve found that the aillio might be the best fit.
So, I’d like to hear from some bullet owners, what are your experiences with the machine?
How good does it roast?
How’s the workflow?
Cleaning and maintenance?
Air pollution and how to handle the smoke?
Appreciate everyone who took their time to answer. Thanks!

Hey all! I have been roasting for a few years for personal use and gifts. I a not a fan of fruit-forward coffee, which leads me to roast a wide variety of almost exclusively washed beans, mostly to Full City to Full City+. I have been roasting for about a year (>120 x 454g roasts) on a Kaleido M6, and was using an SR800 FreshRoast for a few years before that. On the Kaleido, I have been roasting 454g batches to eliminate a variable from learning how to improve my roasts.

I have been tracking my roasts on Roastetta - this is my profile: https://www.roastetta.com/roasters/microfiche/

While I have been generally pretty happy with the results, I am also sure I could improve, but I am not 100% sure how to do that. FWIW, I use the AI generated roast feedback, and pretty consistently get longer development time suggested, so I have tried to determine how best to do that and come up wanting.

Wondering if anyone was interested in looking at my roasts on Roastetta and offering some suggestions. Thanks!

Not looking for a lecture. Just genuine curiosity.

There’s a lot that happens between a green bean and what ends up in someone’s cup — and most people drinking that coffee have no idea. Whether it’s the science, the craft, the business side, or just the daily reality of the job — what’s the one thing you wish the average coffee drinker knew?

All experience levels welcome. Home roasters too.

So little bit of context, I love coffee as will everyone here, and I've considered roasting shortly, but my wife basically said not a chance I'm buying another appliance for a new hobby.

Slow cooking on a kamado is something I've been doing for a while, and I recently ordered a rotisserie.

I then saw you can add a basket to the rotisserie and to my surprise one of the images was coffee beans.

Basically a Kamado with a rotisserie would be a charcoal oven.

It's very fuel efficient and it can sit between 100-300c either directly above the fire or indirect with a plate setter.

Temperatures are extremely stable, however once you go up, there is no going down.

So if roasts require lowering temperature mid roast that would be harder.

So I'm wondering if it is possible to roast coffee for espresso purposes and get something similar to buying roasted coffee from a local coffee shop?

How good or bad is it to use? I was hoping to get one with Artisan, but where I live it would take 3 weeks to preorder.

I'm not completely against it as long as I can track my roasts, and save the data to view later etc.

I got a good deal on it and it's in stock now so I can be roasting in a few days compared to waiting for almost a month.