Home Barista is developing a consolidated space for folks interested in buying or trading green coffee in one easy to manage location. If you are interested in distributing, acquiring, or trading green coffee, this is the thread to do so.
Below is a collection of this forum's most popular topics. To nominate a thread for inclusion in this list, please post a reply to this message. Remember to check the Resources page for other references. If you are just beginning to home roast, check the Sweet Maria's website...
I have a 1kg perforated drum roaster and I try and aim for a 20% dev time but I find it's difficult to get a light roast doing that and what I end up with usually is closer to a full city roast. if I want to drop the roast earlier and keep 20% dev time everything will have to...
I invested a lot of time and effort in the last few weeks to film a video tutorial showing in detail the modification of an inexpensive Air Fryer with a drum into an Artisan-controlled Coffee roaster. I filmed this in german as it was for the mostly german...
I've been studying ROR and tinkering mid roast but my first 15 roasts all tasted awful. I come from the hot top where it always was decent tasting.
I will show my latest roast profile. Was an Ethiopian 250g. It was all I had left so i know 350 is better.
But 1c was way too...
Any advice is appreciated.I have been trying to roast a natural Colombian Geisha from Finca La Estrella. I has reasons to believe it is not a very dense bean because i kept getting tipping, and that's the major issue with my roast. After several attempts with lowered charging...
I mostly roast Ethiopian Yirgacheffe washed. I roast it dark.. about 45 seconds into 2nd crack. I use a 4lb RK drum to roast. I prefer dark roasts. I'm not making espresso yet, this is for pour overs and drip. I'm hoping to use this bean for espresso also when I get my first...
After each roast I manually check the beans, not only for stones but also to take out any 'odd' beans that I spot. That's mostly the beans that remained rather light, yellowish. It's assumed that these result from unripe berries. I see this more frequently in 'pulped natural' /...
Description: Roasting defects are a fact of life for anyone roasting coffee. The key to avoiding them is to understand the different types of roasting defects and what causes them in the first place.
