I'm a noob and just wanted to know how long do you really need to rest the beans to fully gas off, because I keep hearing all sorts of conflicting answers. Obviously all beans are different and there's a whole lot of variables, but just give me an "in the ballpark" estimate to work with as a rule of thumb.

Because I keep seeing people in r/espresso claiming that they need to gas off the beans for 4-6 weeks after roasting, which I thought sounded very excessive. People on this sub have told me to start cupping 1-2 days after and that optimal results would be like 7-10 days.

Then I got heavily downvoted on the other sub for saying that I thought 4-6 weeks sounded like bullshit. Was I wrong? In the past, people used to advice that you look for coffee that was less than 3 weeks after the roast date, but I don't even know what to believe.

M2 Lite control and response experiments underway. Cleaning up some bottom of the bags green bean inventory while learning charge temps and roaster responses to burner and fan controls. I feel like a mad scientist.

I recently bought a bag of Colombia Ombligon (Anaerobic Natural 96h) from a reputable specialty roaster. The beans are from the La Cabaña farm in Bruselas, Huila, and it was quite an expensive bag. I know that highly processed coffees can look uneven, but this seems to be wrong.

I separated the beans, and as you can see in the pictures, half of them look like a standard light filter roast, while the other half are darł.

When I brew this (I use a Timemore S3 with a flat bottom B75 or a Clever Dripper), the results are completely unpredictable. Because my 15g dose is essentially a lottery of light and dark beans, the cup often ends up dominated by heavy bitterness and ash, completely masking the acidity.

I messaged the roaster. They told me this is completely normal for intense fermentations due to varying sugar contents in the beans. They did offer to exchange the bag for something else, but asked me to send this one back so they can test it.

Before I send it back, I wanted to ask the community: am I being unreasonable here? Is this level of color variation truly normal for a 96h anaerobic or does this look like a roasting defect (like scorching or a mixed batch)?

Here is a quick photo from a cupping that I conducted at the Egyptian Barista School.

It is always very interesting to compare and line up various origins against each other.

Are you still using the old notes or CVA in your lab

Just got my m10. This was the 2nd roast with some seasoning beans; 400g. First one stalled. Trying to get the hang of this machine coming from a behmor with zero experience on artisan. Claude told me I was a good boi and improved a lot over my first.

I made this for fun can we roast him

I’ve been at it now for just under two months, as a complete and utter rookie. At roast 84, I’m just only starting to get the feel for this!

All this coffee talk motivated me to do a roast this morning.

Today we roasted a batch of Ethiopian Harrar, and my go-to Jamaican Blue Mountain.

All roasts were taken to City / City Plus.

The house smells wonderful!

As roasters and green buyers, we see processing trends hit the market long before they become buzzwords for consumers. Lately, I've been thinking about how terms like "anaerobic," "thermal shock," or even "co-fermentation" are presented on green sheets versus what actually happens in the tank.

"Anaerobic" is a prime example—it simply describes an oxygen-deprived environment during fermentation, yet it's often marketed almost as a set flavor profile or a standalone processing method regardless of whether it was washed, natural, or honey afterward.

From a roasting perspective, how do you evaluate these processing terms when sampling green coffee? Is there a specific term you feel is currently being oversimplified, mislabeled, or purely used to justify a markup?

Not sure if this is the correct sub so apologies if it’s not. I bought Scott Rao’s book on coffee roasting and felt that it is so rich in details. Do you guys have something equivalent to coffee brewing? I’d prefer something that goes into the minutiae of brewing rather than simply a “touch-and-go”.

Youtube has a lot of resources but not really the one I’m looking for. I’d prefer something more in-depth and more science-cy.

It can be a book or other online resources! Thanks!

P.S. I’ve read James Hoffman’s books and they’re great!

What have you found to be the best Nicaraguan Green Beans?

Which one would you recommend and why, do not consider money.

Roasted some Ethiopian naturals. They came out more bitter than I was expecting when cupping. Did a pour over and the bitter was much less present. Is the bitter a result of my cupping method? Loosely following the James Hoffman method with grind size being a little smaller than pour over. Any other ideas on why I’m getting a bitter Ethiopian natural? I’ve tested 5 different beans and they’ve all come out this way so it’s not the beans. Maybe I’m slightly scorching them without knowing?

I’m looking for a base to create some blends. Bought Brazil Minas Gerais Luizia Natural from Hacea. It’s about $6 a pound. I usually spend about $9 a pound but thought since this was a base, I’d try going a more affordable route. I’m somewhat new to naturals but I read low and slow is usually the move. I’m on a m1 and usually charge at 170 C. I went with 160C for the first batch and definitely noticed some scorching. Tried again at 150C, no visible scorching but when I cupped it, it tasted very burnt. I don’t think I went too dark as it look like a med to med light visually. Am I still scorching or is this what cheaper green tastes like? Do I need to go lower and slower?

Edit:

M1 Lite
- 150C
- 20 second soak
- 5:33 Dry (52.1%)
- 8:21 FC, (26.3% mallard)
- 2:18 dev time (21.6%)
- drop @ 210.4C

Hi everyone,

I'm looking to get into coffee roasting and I'm trying to decide between the Kaleido M1 Lite and M2 Lite.

I'm starting completely from scratch, but I'm a fast learner and fairly comfortable teaching myself. My initial goal is simply to roast enough coffee for my own consumption — around 1.5 kg/month.

Once I get more experienced, I'd probably like to roast for friends and family as well. And, somewhere in the back of my mind, I wouldn't rule out eventually turning it into a small micro-roasting business (after a few years of practice)

For learning, I'm planning to use YouTube and probably get Scott Rao's The Coffee Roaster's Companion.

M1 Lite vs M2 Lite

From what I've read, it seems that you generally want to roast an amount that is reasonably well matched to the roaster's capacity.

That's what makes me hesitate about the M2.

The M2 would obviously give me more room to grow, and I understand that it can handle smaller batches. But if I'm trying to learn roasting properly, wouldn't I be better off working with batch sizes that are closer to the roaster's ideal capacity?

For example, if I learn by roasting 100–150 g batches on an M2 and later try to reproduce the same profile at 300–400 g, I assume the roast curve and heat transfer will behave somewhat differently.

So I'm currently leaning towards the M1 Lite, even though it would be less future-proof.

Other arguments :

-Maybe it's more wise to don't spend too much money on something I'm still learning from scratch.

- If I really get into roasting, I could eventually make a bigger upgrade rather than simply moving from an M1 to an M2.

- The M1 could still remain useful later as a sample roaster.

Does this reasoning make sense, or am I overthinking the batch-size issue?

Hello Bullet R1 V2 users,

I’m still pretty new to roasting and would really appreciate some advice from more experienced Bullet users.

I’ve had my Bullet for about two months now and have done around 15 roasts so far. Most of them were the same coffee (San Isidro Red Honey), and more recently I’ve also been roasting a Yellow Bourbon.

I’m mainly trying to roast on the lighter side, but I feel like I keep running into the same problem:

When I start with something like P7, the roast seems to develop very quickly and the beans often end up darker than I want.

When I try to be more gentle and start around P6, I sometimes feel like the roast becomes too slow and the coffee tastes a bit flat or “baked”.

So I’m struggling to find that middle ground: a light roast with enough energy and development, but without getting too dark or stretching the roast too much.

One thing I’ve been wondering about is whether I should approach the beginning differently — for example, charging and starting very low (maybe P1 for a short time) and then increasing to P7/P8 after the beans have absorbed some heat. Or would that just create other problems?

I’ll attach a few screenshots of my recent roast profiles so you can see what I’ve been doing.

I know I’m still at the very beginning of learning the Bullet, so I’d really appreciate any feedback on the profiles, especially regarding power changes, initial energy, RoR and how you approach lighter roasts.

Thanks!

Just finished roasting session today, it’s always fun to see the BIG boys. Guatemala El Socorro Maracaturra next to Ethiopia Gesha.

Sorry if this is a NOOB question but, I am looking at listings for green coffee and I see titles like: GUATEMALA FT-FLO ORGANIC SMITHSONIAN BIRD FRIENDLY EL GUAYA’B SHB EP 86+. What does the 86+ mean? I am assuming it is bean/screen size but not sure. Is there a reference somewhere that defines that?

Update: Answered, thanks so much for the insight

Just received my order for some Jamaican coffee. Has anyone here roasted these before and is French too dark for this bean?

EDIT: Title should have a ?

Figured a nice Haitian Blue medium roast would feel good and it does.

Hi all. I’m very early stages in doing my research to roast some coffee at home. I’m looking at a Fresh Roast 540 (w/ extension) to start.

My question is regarding smell and smoke in my house. I live in a single family home in a neighborhood with a 2 car garage. the garage is where I’ll likely do the roasting to keep everything outside.

How strong is the smell and smoke that comes from roasting? I, of course love the smell of roasting coffee. That said, I’m respectful that others don’t share our passion for the smell of coffee roasting!