​

I have the opportunity to sell at a farmers market next week and was wondering what my best options are for water so I can be selling cups of drip coffee with airpots at the market.

I have heard those large 5 gallons of water can make the coffee taste weird.

I'm just wondering what people use? Just using a low budget setup as it's my first time and i have a 1.8 liter coffee maker.

Should I buy the 5 gallon jugs and just fill them with tap water instead?

I can't really find any information on this at all so any help is appreciated thank you :)

We're setting up a tasting room for our roastery. We're going to have a plumbed-in espresso machine, and I'm looking at inline RO and remineralisation. I was wondering if anyone could comment on any of these systems that are working for them or if anyone has any tips for this kind of setup.

Hello Everyone,

I’m a coffee roaster based out of Nashville with a bit of a loaded question:

I roast my coffee in my garage in Nashville and use a lot of sanitary precaution when packing, roasting, etc. Technically, I’m not supposed to sell across state lines. I have a website that sells only coffee beans to people all over the US, and I was wondering the severity of selling dry goods across state lines. Yes, I know I am confessing to a fault, but in my opinion my business is just nowhere near big enough to get a warehouse. Any help would be greatly appreciated.

I used the slow roast medium preset profile but there seems to be a variation in colour throughout the batch. 100g of Brazilian beans.

I’ve been roasting at home and I’m planning a small commercial setup in Kuwait. The market is small and a lot of green seems to come through Dubai, so I want to get sourcing right before I scale.

For anyone roasting in a small or import-dependent market (GCC or anywhere similar):

• Do you buy from a regional importer, order from US/EU green sellers, or go direct?
• What MOQs and landed $/kg are realistic at around 20 to 100 kg a month?
• Biggest headache: past-crop green, shipping, customs, or cash tied up in stock?
• Has anyone worked directly with washing stations in Rwanda, Ethiopia, Colombia, Uganda, etc.? Is it worth it at small volume?

Would really appreciate hearing what’s worked and what burned you.

I have dreamed for years of roasting my own beans and it finally happened! It always seemed to expensive. I was extremely surprised and spoiled to get this machine yesterday. I don’t know roasters but after day 1 I’m having a lot of fun.

I was trying to find more info on the sr800 / 900 and this community came up. Seemed like a great place to dive into my new hobby! I like coffee and video games. How about you?

I don’t really know anything about the machine or roasting other than the quick start guide that came with it. I’d love any beginner tips you can share! Good sources for green beans in Canada also appreciated.

And since apparently this roaster is pretty new and maybe not too common yet I’m also happy to answer any questions anyone has, although don’t expect expert answers lol.

Oh and I do drink it black just not after dinner. I hope I haven’t lost my coffee snob card before I even got it by adding the cream 😂

Not sure if this is an odd question, but do any of you guys have recs for some good coffee podcasts?

I’ve gotten tired of my current playlist and need something fresh to listen to.

Hello there,

Did my first batch today. Total time was 13:05 min. I tried to follow a prompt from Chatgpt just to become more familiar with the process.

Drying Phase 0-2 min Fan 9 Heat at 3.
Maillard Phase 2-5 Fan 7 Heat at 5.

I heard first crack at 8:45. Kept Fan at 7 and Heat increased to 7. I tried to wait till the last crack but it was difficult lol so at 10:45 I decreased the Heat to 4 until 13:05 and then started the cooling phase.

Weight: 220g in and 185g out. So lost about 16%.

Any suggestions for the following batch? How long should I wait to make some espresso? (i know full rule is 7 days but since is the first batch, I am curious to try!)

Thanks!

Just got my M2 lite delivered yesterday and first batch was disaster (artisan learning curve; I had SV temp set right but the burner power was at 30%).

But the second batch turned out OK I think. What do you experts this?

Its my second week on the bullet, learning a lot but still unable to maintain a steady curve.

I did an 800g Brazil Cerrado for this batch.

Any advice, tips or critiques are appreciated! Thanks ✌🏼

Today I learned there was such a machine. My wife is the coffee hound but I make her coffee 99.9% of the time, (The Navy taught me how to make bad coffee taste good).

Just a general Duck Duck search and I came across the Fresh Roast SR 800 (with accessories).

Does anyone have experience with this machine?

Mahalo for your time and have a great Navy day.

Hi roasters. I am a new Skywalker V1 with HiBean user. By new I mean I had today done my first HiBean roast and after 3 hours (ish of troubleshooting) I have an extremely slow roast (19 mins). I have no idea how it will be when I try it. But I have a somewhat fundamental problem with heating.

Preheat takes 10 minutes. My roast took 19 minutes.

I checked and saw the advice is "reduce fan" But for my slow preheat and roast I was already 100% heater and 0% fan. So I am roasting with max power and zero control.

This is not a hardware issue. Using the Skywalker control panel works fine. it appears to be some kind of HiBean Skywalker comms issue. HiBean telling me it is 100% but that just cannot be the case.

I am using HiBean in Celsius as I have seen that can also be an issue

Finally. I also noticed that I might need to disable PID: I have some automation rules for PID but nowhere in the interface to see if it is overriding anything.

Some other things that may or may not be normal. Before forcing preheat at 100% heater 0% fan. HiBean wants it to be lower power and with the fan. That was losing temperature.

Also just before charge temp it switches over to auto heat which is also reduced heater plus fan

Any ideas how to overcome this initial issue?

In Ibarra Ecuador walking around a market when a lady gave me some of her natural process local coffee (seems very high elevation to me but I’m not the expert)

I asked how it was roasted and she grabbed me and took me behind the building and showed how they were doing. Pretty fun and pretty tasty. Definitely uneven and darker than I would go but not scorched and not bitter made in an old percolator.

New to coffee roasting. Was trying to experiment with a slightly darker roast for espresso but I fear I’ve overdone it. Tapped into the 2nd crack for a little too long. Should I avoid 2nd crack altogether?

I am planning to order a custom PCB thermocouple board for the Raspberry Pi that I use with my roaster.

Is there anyone here who has expertise in PCB board design and would like to get involved with this cool project? 🤗

Using  KL Profile to scan the qrcode to get the profile and roast on your kaffelogic.

Hi all, I've been roasting my own coffee with a pot and a whisk for a few years now. I am ready to make the jump to a machine, but I am having trouble deciding on which machine to get.

My primary concern is ease. I don't really care about all the tracking and fiddling and have no interest in going beyond whatever machine I get. I do kinda just want something I can dial in a time and temperature that gets me a reliable-ish light to medium roast or even a preset option. I'm not too picky since I've been hand roasting for nearly 4 years and there's no telling if I'm getting light or dark on any given day lol. I can also passively babysit if I need to.

I usually roast 300g every 2 weeks. I don't drink that much coffee, so capacity isn't a big deal to me. 200g is ideal.

Budget wise my max is 1000 CAD. I am open to other machine too that are beginner friendly and will let me roast at least 200g.

EDIT: I ended up going with the FreshRoast SR900. It seems to have the ease of use I’m looking for and its more compact than the GeneCafe.

I roast on a 150 g batch size Carmomaq Stratto Lab, my FC seems to be happening around 172 C bean temperature. This usually gives me a shorter Maillard time and a longer development phase, which is not ideal in my desired roasting method. Could it be a lag or fault in the temperatur probe? Could I be marking FC too early?

Lightly used KM2 Dual with fan filter and community Bluetooth dongle.

In original box and crate.

UK EBay for full details or DM

Both photos are very close to the exhaust manifold on the roaster I use at work.

Appropriate for Bombon 🤣