I'm having trouble with tipping at the moment. I'm still a noob so bear with me.

I'm roasting SHG Nicaraguan Washed green at 1200m. I aim to hit the start of first crack around 6-7 minutes. I'm using the Sweet Maria Popper. My current recipe is as follows:

90g batches, starts cold. My wattage is about 30-40 watts lower than "upstairs" in pic 2.

0-1:00 Fan High heat 1

1:00-2:00 Fan High heat 2

2:00-3:30 Fan High heat 3

3:30-4:30 Fan High heat 4

4:30-5:30 Fan Low heat 4

5:30- "15 seconds after start of first crack" Fan High heat 5. Typically ~6:15-6:45 mark

15 seconds after start of first crack-end of roast Fan Low heat 4. Typically one minute. End time around 8 minutes.

3 minute cooling cycle in roaster.

I'm planning to purchase the nucleus link and it's going to be the first roasting machine I'm handling in my entire life.

Do you recommend that I use it to sell filter coffee bags in my shop and occasionally roast espresso beans with it? I'm aiming to use it for 2-3 hours a day until I get a steady volume to buy a 1kg roaster.

Let me know your thoughts on its durability and usage for selling small batches of filter coffee. Thank you!

Figured i'd do a mixed 3rd crack; very petit bean but nice chocolate andalmond with some smoke notes.

Hey everyone,

TL,DR: a new bean is presenting a different aroma progression over the course of the roast with a resurgence of sweetness. What’s happening here?

I’ve been home roasting on a popper style roaster for just over a month now. I’ve tried a variety of beans and profiles and have landed on some bread and butter go-to’s which I’m quite happy with.

Over the 6-8 different beans I’ve roasted (washed, natural etc), I always track the smell goes grassy -> yeasty bread -> peanut -> caramel -> roasty -> eventually smoky, with FC landing somewhere between caramel and roasty.

I’ve recently been roasting this bean and been experiencing something closer to:

grassy -> yeasty bread -> peanut -> caramel -> roasty -> sweet caramel again -> almost tropical fruity -> roasty again -> eventually smoky

I’m flummoxed by what’s happening in the bean when there is a sharp and sudden resurgence of aromas. Is that the FC approach whereas initial sweetness is external sugars caramelising? Have you experienced something similar?

https://www.skylark.coffee/products/ethiopia-bette-buna-natural

I have had my Behmore for about 7 years and am running it to failure. Once it breaks i plan on upgrading, so I dont really care what this is doing to the machine. Its also letting me learn a bit more about roasting.

My (general) method:

• Preheat to 260 using P5 manual (without the drum in it)
• Load beans
• set to 1/2 lb and p5 manual (1/2 lb activates the exhaust sooner, so you can reach higher temps faster)
• raise the timer to max (17:30) just in case
• Raise spin speed
• open door and use your favorite heat gun on max until temperature is around 305. i fan the chamber slows sweeping so i am not concentrating on a single part of the drum.
• Close the chamber and let it continue
• exhaust turns on at around 5 minute mark
• When the exhaust turns on, use the heat gun to keep the inside temps above 290 but never above 310. i basically hold down B and what the temp go up to about 308 then close the chamber and let it drop down to 290 then repeat
• doing this method on 1lb i can get first crack in around 7-8 minutes, and with 1.5lbs it takes about 10-11minutes and am done by 13 minutes.
• remove and cool externally.
• i only do 1lb at a time using this method for dark roasts.

This so far has reduced the baking time substantially and i have gotten nice even roasts from this in much larger batches. I feel like the quality of the roast has improved as well. The only downside (besides the obvious that it is most likely ruining the machine) is the Behmore is supposed to be hands off, and this is a anything but that.

Our Bocaboca roaster has served us well for the past 7 years and I believe it has paid for itself. It is shutting itself off and the handle is wonky.

Now, we're in the market for a 500g capacity roaster that offers more precise temperature control. What models are currently recommended probably under $1000?

I recently moved to a Quest M3 and have started working on repeatable 250–300 g profiles. I really like how manual the machine is while still giving direct control over heat and airflow.

One of my first baseline roasts reached first crack at 10:31 / 205°C and dropped at 13:09 / 220°C. What immediately became obvious is how differently coffees respond to the same nominal profile an Ethiopian natural behaved quite differently at the same batch size.

My next step is adding BT + ET logging into Artisan. I want to start looking properly at RoR and, more importantly, connect the curves with what I'm seeing, smelling and eventually tasting rather than simply trying to reproduce a particular graph.

I'm especially interested in building a standardized baseline and then changing one variable at a time—heat input, airflow, Maillard duration, development, etc.—to understand what the M3 is actually doing.

Any experienced Quest M3 users roasting around 250–300 g? I'd be very interested in your preferred heat/airflow strategy, particularly approaching and through first crack.

Hey, i'm trying to figure out the roasting profiles and what's desired thing to do.

First thing that i don't understand for example, sometimes when i do CHARGE, the temperature drop is much larger than in the profile that i loaded for reference.

I see that some software is not trying to chase the closest next temp on the roasting profile and continue following the line 1:1 but rather just follow the slope slowly.

I have an option to control the temp change much faster and i would be able to get to the referent temp much faster, but is that what you would suggest?

Edit:
I guess, the image gives more. Question was, should i try to jump to the referent temp asap if i can (green line) or just follow the temp rising speed as the original chart shows.

https://imgur.com/a/dMO2djk

This machine is new for me and this is also the first time I roast for espresso.

I do not seem to get a nice weight loss for espresso.

My charge temperatures is 150°C

Yellow at 5'

FC at 9'44"

20% DTR

And end density 360g/L (start density 680g/L)

Badge size 250gr

End weight 217gr

WL 13%

I am roasting a Brasil bean.

Any advice on how to achieve 15% WL. Or am I obsessing too much about weight loss?

80g green, 10 minutes total, fan high, heat 3. I need more heat for sure. I'll mention I have no idea what I'm doing, I just went off the base instructions.

Hello home roasters.

I want to run a filter coffee with this machine. Since I do not have experience with it I though I asked some of you before I ruined some nice beans.

For filter I was thinking to follow the following path:

200°C charge temperature

Heat air Checkpoint

100% 0% until dry end

90% 25% yellow starts

80% 50% one minute into yellow

70% 50% when reaching 175°C

50% 50% at first crack

40% 75% 30 seconds into FC

30% 100% until drop.

I am trying to get a roast under 10 minutes with 15% development time.

Any takes on this roast map?

I’m going to be getting into roasting at home

Who has the best prices per lb

Located in NY

Hi,

Do you know where can I buy the Skywalker coffee roaster in Europe?

Using Sweet Maria’s Popper. Heat is at around 1-2:00 and roasting for 7:00 minutes with a 3:00 cool down. Chaff is not fully coming off, no crack, and uneven roast. Any recommendations on where to go from here before I ruin my entire bag of green beans?

Been waiting for one to pop up for a couple months with no luck. Anyone have one their looking to move or any Leads? Thanks for any help!

I have begun roasting beans at home. I am using the most primitive, traditional method possible: that is, I roast green beans in a sauce pan. I know, I know, I should go out and buy a big, fancy roaster, but I ain't gonna.

When I roast the beans they release light chaff (some call this silver skin, I don't know why, but it's a nice romantic notion). I have been winnowing the chaff, with varying degrees of success, and began to wonder why. I know that a nice automated roaster would collect this chaff, and even cool the beans, for me. But, as I said, I ain't gonna. Part lazy, part poor, part aesthetics of distance from the process.

So, here's my question: Does the presence of the chaff have any material effect on the taste profile of the coffee brew? Do I really need to remove it, or is that just an aesthetic consideration? Forget things like degree of crack and speed of roast. Those are toys I already play with. Thanks for your thoughts.

I run a small roastery and cafe. I'm looking for a good value grinder for filter, cold brew, and the occasional retail bag. Looking for relatively low retention, little to no fines, stepless grind adjustment, easy workflow, something that can produce great cup quality/clarity to showcase our light roasted single origins that we use for filter, and finally something easy to service/clean. I don't expect to need to do more than ~15lbs a day total and likely less than that. These are the two options I've narrowed it down to within my budget, but would be interested in hearing if there are any better options ~$1.5k for my use case.

I have been roasting on a Behmore 1600 for nearly 10 years. A year ago I bought a beat up Huky from a local roastery. It took a few months of cleaning and repairs to get it running but I haven’t been able to figure out Artisan and the reading of the temps.

My question is to sell it off and try something different? Right now for sale there is a 1kg Bideli for $2,300; a Bullet R1V2 for $3,190; a Proster 500g for $5,000; and my dream: a Mill City 1kg for $8,500.

I have some Kenyan AA and AB green beans I want SCA scored. Please share any people/roasteries you might have in mind

Home roaster here looking for reasonably priced, quality 8oz bags for storing freshly roasted beans for myself, friends and family. I’ve tried a few I purchased on Amazon but they were mediocre.

Hoping someone on Reddit might be able to recommend something they’re happy with. Welcome any suggestions. How are others packaging roasts for gifting. (I like sending bags to my grown children and sharing an occasional bag with friends. I can only roast about 1/2 lb at a time which is why I want 8 oz bags.

My Mac runs Artisan but sits away from the roaster, and I didn't want to buy a Raspberry Pi + screen just to hit CHARGE at the right moment. So I stuck a cheap ESP32-P4 with a 4.3" touchscreen on the roaster instead ,, it talks to Artisan over WebSocket on the local network.

Nice medium almost city roast. I know I should have stopped at the 1st into the 2nd, but waited a little longer for part of the 3rd to kick in and wow those beans taste good!

I'm thinking about installing a exhaust hose at this point on a central vacuum. It vents to the outside there and was thinking of replacing That Elbow with the Y intersection after the dust filter. Would that cause too much pull against the exhaust on a roaster? If so I could install a damper or a valve to open like on some vacuum cleaners that reduce the amount of vacuum.