The Roast it Yourself Podcast
A podcast for coffee enthusiasts hosted by Catherine Mansel, a Certified Q-Grader at Current Crop Roasting Shop, alongside Stephen Burnett of Coffee Bean Corral. Together they answer questions from home roasters and professionals about roasting, tasting, and enjoying coffee. The show covers practical advice and insights for improving coffee skills. Listeners can submit questions to questions@riypod.com.
Episodes
Espresso Roast? Pour-over Roast? What's the Difference?
This week on the Roast It Yourself Podcast, Stephen and Catherine tackle a question that gets right to the heart of roasting with intention: should you roast coffee differently depending on how you plan to brew it?
Listener Steve from North Dakota asks whether coffees labeled for espresso, cold brew, or pour-over are truly roasted differently—or if it's mostly marketing. The discussion dives into
Books Every Coffee Roaster Should Own
Episode 96: This week, Bill (a newer roaster working with an SR800 and extension tube) asks a fantastic question: which coffee books deserve a permanent place on every roaster’s shelf? Stephen and Catherine dive into their favorite resources, from foundational roasting texts to broader guides on green coffee, blending, and the coffee industry as a whole. Along the way, they discuss why some books
Best Coffee Beans for Beginner Roasters
Episode 95: In this episode of Roast It Yourself, Stephen and Catherine tackle a listener question from a coffee newcomer diving headfirst into both home brewing and roasting. They break down what makes certain green coffees more beginner-friendly—highlighting why washed Central American beans (especially Costa Rican) are a great place to start thanks to their consistency and ease of roasting.
The
Do THIS to improve your coffee today!
Episode 94: In this episode of the Roast It Yourself Podcast, the hosts tackle a thoughtful question from a home roaster looking to fine-tune their brewing process.
They dive into whether weighing coffee beans before grinding really makes a difference, how brew ratios impact flavor, and what role roast level plays in measurement—especially as darker roasts lose more mass. Along the way, they break
How Long Should 1st Crack Last?
Episode 93: What’s really happening during first crack—and how much control do you actually have over it?
In this episode, Stephen and Catherine tackle a listener question from a new home roaster dialing in their early batches on an SR540. The conversation dives deep into one of the most critical (and confusing) phases of roasting: first crack. Why does it sometimes drag on? Can you “compress” it?
Dialing In Your Roast – Timing, Technique & Taking Notes
In this episode of the Roast It Yourself Podcast, Stephen and Catherine tackle a listener question that turns into a deep dive on roast technique, timing, and consistency.
Jennifer from New Hampshire asks how to get the most out of her Fresh Roast SR800—and whether there’s a “right” way to approach heat, timing, and roast profiles. Stephen and Catherine break down different roasting styles, explai
Do You Really Need Better Roasting Equipment?
Episode 91: In this episode of Roast It Yourself, Stephen and Catherine answer a listener question from John in the UK about improving roast consistency and taking the first steps toward starting a small coffee business.
They share practical, real-world advice on getting the most out of your current setup, how to squeeze maximum experience of each roast, and how simplifying your coffee lineup can
Who Creates Coffee Tasting Notes?
Episode 90: Where do coffee tasting notes actually come from—and how accurate are they? In this episode of the Roast It Yourself Podcast, Stephen Burnett and Catherine Mansell dive into a listener question from Larry in Michigan about the mysterious world of flavor notes on coffee.
Catherine explains how tasting notes are developed during the green coffee evaluation process, why coffee is roasted
Organic vs Conventional Coffee: Does It Actually Matter?
Organic coffee is often seen as the “better” choice—but what does that really mean when it comes to the coffee you roast and drink?
In this episode of the Roast It Yourself Podcast, Stephen and Catherine tackle a thoughtful listener question about the difference between organic and conventionally grown coffee, specifically when it comes to pesticides and whether they actually affect the coffee bea
Cracking the Code on Peaberries
In this episode of the Roast It Yourself Podcast, Stephen and Catherine are back together in person—and tackling a question from Lee about roasting a Tanzania Peaberry on the Fresh Roast SR800.
If you’ve ever wondered why peaberries behave differently in the roaster, this one’s for you.
They break down:
What makes peaberries physically different (and a little “weird”)
Why they can roast more a
Gene Cafe Roasting: Does Preheating Make a Difference?
In this episode of the Roast It Yourself Podcast, Stephen from Coffee Bean Corral and Catherine of Current Crop Roasting Shop tackle a question many home roasters have wondered about:
Should you preheat your roaster — specifically the Gene Cafe?
Listener Ilona writes in after purchasing several origins and noticing that some roasters swear by preheating, while others skip it entirely. Stephen and
Roasting Back-to-Back on the SR800: How Much Rest Is Enough?
In this episode of the Roast It Yourself Podcast, Stephen and Catherine focus in on the real-world experience of roasting coffee with the Fresh Roast SR800 and other small-batch air roasters.
They talk honestly about what these machines are great at—and where expectations can get out of whack. From realistic batch sizes and roast times to cooldown periods and the limits of back-to-back roasting, t
Low & Slow or Hot & Fast with the Behmor
In this episode of the Roast It Yourself Podcast, Stephen and Catherine tackle a classic home-roasting debate: low and slow vs. hot and fast — specifically on the Behmor 1600AB.
The episode is sparked by a listener question from Mike, a dedicated home roaster who’s dialed in a consistent workflow on his Behmor but wants to know if he can push his roasts further. Using African naturals and honey-pr
Roaster Tips: How to Scale Up Batch Size Without Wasting Coffee
In this episode of the Roast It Yourself Podcast, we dive into a practical roasting challenge many home roasters face: scaling up batch size without wasting coffee.
Stephen Burnett and Catherine Mansell respond to a listener question from Greg, a longtime DIY roaster who recently upgraded to an Aillio Bullet R2 and is looking to move from 250-gram batches to the Bullet’s sweet spot of 1.5 pounds—w
Crack the Roast: SR800 Profiling with Sight, Sound, and Smell
Episode 83: In this episode, we dive into a listener question about dialing in a FreshRoast SR800 with the extension tube. We talk through whether temperature targets are actually useful, how reliable (or unreliable) roaster thermometers can be, and why we often focus more on time, sensory cues, and roast phases than chasing exact temps.
If you’re roasting on an SR800 (or any hot-air roaster), thi
How to Tell Green Coffee Beans Apart: A Roaster's Cheat Sheet
Episode 82: Can you tell the difference between a Colombian washed and an Ethiopian natural just by looking at the unroasted beans? In this episode, we answer a listener's question about identifying coffee origins and processing methods by what we can glean from the green coffee beans themselves!
Catherine and Stephen share useful tips on what to look for when examining green coffee beans, includi
Nailing a French Roast with the Fresh Roast SR540
Episode 81: Ever wondered how to nail that bold, dark French roast at home? In this episode, we tackle listener Theron's question about achieving a perfect French Roast using the Fresh Roast SR540 with the extension tube. Certified Q-grader Catherine Mansa breaks down the low-and-slow method for dark roasting, including crucial tips like:
- When and why to lower your fan speed during second crack
"What's wrong with my roast?!"
Episode 80: In this episode, we review a new roaster's roast log to help figure out why he's not getting the results he's looking for using his Fresh Roast SR800. We talk about troubleshooting in general and discuss which data points in a roast are the most vital to achieving that perfect result we're all chasing! Check out the photo of his roast log here.
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Are oily coffee beans a problem?
Episode 79: In this episode, we answer a question from a new roaster whose very first roast on his Fresh Roast SR800 was darker than he wanted, and he noticed oil on the beans. He asks us to explain what this oil is and how it may affect the coffee he brews with these beans. Are oily beans desirable? Are they a problem? Check out our response to find out!
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Tips on Reusing Coffee Storage Bags (PLUS a HUGE Announcement!)
Episode 78: Can you reuse coffee storage bags? Is there a right way or wrong way of doing it? In this episode, Catherine and Stephen answer these questions and talk coffee storage best practices, and drop a HUGE announcement about Current Crop in the process!
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The #1 Reason to Roast Coffee Yourself!
Episode 77: In this quick on-the-road episode, Stephen (while carefully and safely observing the rules of the road...) shares his absolute favorite reason to roast coffee, and the best way to get other folks into the coffee roasting hobby!
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Good Roast/Bad Roast: Can You Smell The Difference?
Episode 76: This is sure to be our smelliest episode yet! Catherine and Stephen respond to an unusual question about post-roast aroma of all things, which, though unusual, proved to be quite a helpful conversation! Many people who've smelled roasting coffee come away with the same observation: "That doesn't smell like coffee at all!" But there's so much more that can be gleaned from the fragrance
Figuring Out My Roaster's True Capacity
Episode 75: In this episode, we discuss an often under-treated subject: roaster capacity. How much coffee is too little for your machine? How much is too much? Apart from just reading the manufacturer's "minimum" and "maximum" capacity, can you find that Goldilocks 'sweet spot' for your specific machine? We dive into this question and several related questions to help point roasters in the right d
"Do You Favor Air Roasters or Drum Roasters?"
Episode 74: In this episode, Catherine and Stephen answer a question not about technical mumbo jumbo, but about their personal preference, about roasting styles, and about their first time roasting. Everybody starts somewhere, and often, where you start roasting plays a defining role in your greater roasting journey from there on. If you're an experienced roaster, you can certainly relate, and if
New Roaster: Should I Just Stick to One Bean?
Episode 73: This week's question is from a newbie roaster who asks whether they should try a whole bunch of different coffees, or just pick one or two that they really like. It seems like a simple question, but it led to a lively discussion and a ton of helpful tips for newbies (or longtime roasters who feel stuck in a rut!) We hope you enjoy!
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Fo
Tips on Espresso Extraction?
Episode 72: This week, we (mostly Stephen, because it's his thing!) answer a customer's question about dialing in espresso extraction, and discuss how different roast methods can affect how the coffee is extracted. How do you figure out what's right (or wrong) with a shot of espresso? What steps can you take to adjust or "dial in" your shot? We dive into it all here!
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How to Set Up A Coffee Cupping
Episode 71: This week, we (mostly Catherine, because it's her thing!) answer a customer's question about how to set up a coffee cupping, focusing on the nitty-gritty details of ratios, times, and temps. If you're interested in learning how to taste coffee the way professionals do, give this episode a listen!
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NOTES:
Cafe Kreyol study "How Long Should Cof
Can You Really Track Roast Level By Weight Loss?
Episode 70: This week, we answer a question from a listener who has been tracking his coffee's weight loss percentage from green to roasted, and using a very precise scale to determine roast level based on the moisture loss. He asks what we think of that method and for our tips on determining roast level using this and other means.
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YOU can roast coffee today!
BONUS EPISODE: Stephen gave a talk at last weekend's NOLA Coffee Festival in New Orleans, which we recorded to release as a bonus episode! In "The Essentials of Home Roasting," Stephen covers both the conceptual aspects of coffee roasting as well as their nuts-and-bolts practical application to get you creating the coffee you want today. Even if you're an experienced roaster, there's sure to be a
Removing chaff from roasted coffee?
Episode 69: Have you ever wondered if the chaff makes a difference? Typically, larger specialty roasteries will tumble to "polish" their roasted coffee, removing the majority of the chaff in the process, but is this necessary for the home roaster? Does it really affect flavor or cup quality? We get into these questions while answering a listener's email, so we hope you enjoy!
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An Easy Way To Use the Coffee Taster's Flavor Wheel
Episode 68: This week, we dive into the colorful world of the Coffee Taster's Flavor Wheel! While this tool can seem intimidating or overwhelming, it's actually quite useful for beginner coffee enthusiasts and professionals alike! Check out this episode to see how Catherine and Stephen use the Wheel, and how you can too!
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"Does Great Crema Mean Great Espresso?"
Episode 67: This week, we dive into a question from a listener about what makes a good shot of espresso, specifically, whether or not crema affects the overall quality of the espresso shot. This question is actually an interesting one, and more complicated than you might think! So check out this episode and share your thoughts in the comments!
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3 Keys to Crafting a Perfect Blend
Episode 66: If you want a consistent, well-rounded, complex, full-bodied brew without sacrificing flavor, you might have a hard time finding a single origin that'll fit the bill. That's where blending comes in! Blends have a lot of pros, but one major con -- creating them takes work. In this episode, we lay out a simple method to start coffee blending the right way, so you can get a delicious cup
Roaster Head to Head: Kaleido vs. Bullet
Episode 65: Ever wondered how two of the most popular "level up" roasters perform head-to-head? Catherine and Stephen discuss the pros and cons of the Bullet R2 1-kilo roaster vs. the Kaleido M10 1.2-kilo roaster. From roast performance to chaff handling to ease of use/transport, we cover a lot of the real-world features/bugs that don't show up on the product page. If you're considering upgrading
Is Co-Fermenting Just Artificial Flavoring?
Episode 64: This week, we explore the world of "alternative" processing methods, from co-fermenting to carbonic maceration. Our discussion is wide-ranging and seeks to answer the questions: "What? How? WHY???" PLUS: Stephen (a recovering coffee snob) shares his take on when a coffee processing method crosses the line into artificial flavoring.
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How to Buy, Roast and Brew Lower Acid Coffee
Episode 63: A listener is roasting coffee for a friend who finds the acid in many coffees hard on their stomach. We offer a suggestions at every stage of the process, from selecting a coffee, to roasting it, to brewing it, all to produce the lowest possible acidity in the cup.
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NOTES:
Find coffees with lower Brightness ratings with the Coffee Bean Matrix
"Should I Upgrade to an Air Roaster or a Drum Roaster?"
Episode 62: We're sure we'll step on some toes with this one...
This week, we got a question from a small batch roaster looking to upgrade to a larger commercial roaster, but is unsure of which way to go. The two main categories of coffee roasters are "fluid bed" and "drum," and there are pros and cons to each. Check out our answer and drop into the comments to share your own perspective!
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How To Find Exactly The Coffee You're Looking For
Episode 61: This week, we're responding to a listener's question about how to consistently find coffees that he enjoys and how to find good "taste-a-like" coffees when his favorites are unavailable. What can I say? We've got set up for a shameless plug!
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"Newbie Roaster Here, Does This Look Normal?"
Episode 60: This week, we got an excellent question from a self-proclaimed newbie roaster, including a picture (linked here). He gave us some details about his roast and his setup, and asked us to evaluate how he was doing. This is an excellent discussion for home roasters, whether you've just started or you have years of roasting under your belt. Throw your comments in the mix, ask questions, or
Great results from a cheap machine?
Episode 59: In this episode, Stephen tackles a question from a local questioner about how to steam milk for his lattes and cappuccinos using the cheap, old, big box store espresso machine he has on hand. Stephen discusses milk steaming technique, points to a few excellent resources and tools for getting great milk foam, and (because home coffee roasters are a scrappy bunch) proposes some solutions
10 Reasons to Start Roasting TODAY!
Episode 58: Why would anyone want to roast coffee themselves? We dive into this question, going through our Top 10 motivations for learning the art and science of coffee roasting, no matter if you have business ambitions or just want to share with friends! Whether you're a seasoned roaster or you're getting ready to take the plunge, this conversation will motivate and inspire you to dive in or div
Best Coffee for Espresso?
Episode 57: We respond to a question from an espresso drinker who's just getting started roasting about which country/origin produces the best beans for espresso. We discuss some of our favorites and how to choose a good coffee and roast level for espresso, based on your tastes!
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Is AI Useful for Home Coffee Roasters?
Episode 56: A listener sent us an AI analysis of the raw coffee they were about to roast, based on just a couple of uploaded photos, which raised the question: Is AI this helpful for home roasters? Are there other uses for AI that roasters can take advantage of? Dive in with us and find out!
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When to Roast Hot & Fast vs. Low & Slow
Episode 55: We received a detailed roast log from a listener, along with a question -- why do the coffees I roast taste the same? The answer lies in profiling, and that's what we dive into today!
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NOTES:
Here's the Hot & Fast recommended roast profile for the SR800 with Extension Tube (Post )
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RECORD YOUR ROASTS! (Here's how)
Episode 54: This week, we're going into detail on the most important piece of roasting equipment there is -- your roast log. Whether you're roasting in a cast iron pan or firing up a 50 kilo production roaster, you MUST log your roasts, and we show you how.
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NOTES:
Pictures of the roast logs we're discussing
33 Roasts Logbook
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Going from Home Roaster to Business Owner Tips
Episode 53: This discussion started out answering a question about upgrading from a personal home roasting machine to something that would work for starting a roasting business. In the process of answering that question, we covered a lot of little tips and considerations for folks considering taking that next step! Check out the links in the Notes section for the specific coffees and equipment we
Best way to keep coffee fresh?
Episode 52: Should we be storing coffee in a valve bag or an air-tight container? This week, we dive into coffee storage strategies and discuss the best ways to keep coffee as fresh as possible for weeks!
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Weird (and EASY) Iced Coffee Recipes
Episode 51: In this episode, we discuss some of our favorite iced coffee recipes that are a bit off the beaten path (no coffee-milk combos here)! A listener sent us his recipe for a "Colapresso," and that's when the fun begins! Catherine and I go through several other unique ways of enjoying iced coffee, that work for either espresso or cold brew. BONUS: We offer our tips on making a mean cold bre
Our Top Tips For Newbie Roasters!
Episode 50: For our 50th Episode, we decided to record our top tips for newbie roasters or those looking to get into coffee roasting. Whether you're a first timer or an old timer, we share a lot of helpful information about coffee roasting that'll help take you to the next level!
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Blending Premium Coffees Without Sacrificing Quality
Episode 49: This week we answer a listener's somewhat controversial question about blending Premium Coffees, such as Geishas, Konas, or the legendary Jamacia Blue Mountain. We discuss whether this is a good idea, and then we dive into how to go about planning such a blend without sacrificing what makes these Premium beans so great!
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The Extension Tube Has Changed My Roast!
Episode 48: This week we address a question by a listener about how the Extension Tube affects the results he's getting with his Fresh Roast SR540. We discuss the differences between roasting with and without the Extension Tube, and offer tips on achieving the roast he's looking for with either setup!
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NOTES:
SR540/800 Extension Tube
Fresh Roast Roast-a-
Small Town, Big Coffee: Interview with Copper Cup Coffee Co. Owner
Episode 47: If you've ever thought about starting a roasting business, this is the episode for you! We dive into a story of coffee roasting success, from his first roast on a cookie sheet less than 4 years ago to his rapidly expanding brick-and-mortar coffee shop and roastery in a small Wyoming town. Dave Starcevich walks us through how he and his wife built this growing business, and we dive into
Roasting Regular vs. Decaf Coffee
Episode 46: In this episode, we answer a listener's question about roasting decaf coffee, discuss troubleshooting a roast profile, and discuss how the decaffeination process affects tasting notes.
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NOTES:
Colombia Decaf EA Process
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Starting a Business: Which Roaster Should I Buy?
Episode 45: In this episode, we address a question from a roaster who's looking to level up and begin selling his coffee but wonders: Which roasters should I buy? He asks specifically about the Bullet, the Kaleido, and Coffee Crafter's Artisan/Valenta roasters. We discuss our experiences with the Kaleido and Bullet and the pros and cons of each.
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NOTES:
How to Scale Up from a Small Roaster
Episode 44: Nobody likes wasting coffee, which is why any roaster who's planning to tackle a large batch should start with a few small "sample roasts" to figure out their roast profile. But once you nail the sample roast, how do you scale up the profile you've created for production? In this episode we answer this very question, so check it out!
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Sticks and stones may break my coffee grinder...
Episode 43: In this episode, we discuss quality control in the coffee world, especially making sure there are no foreign objects in your beans! We answer a question from a listener about whether he should get a de-stoning machine for his roastery and demonstrate the steps we take to remove foreign objects from our coffee beans before we ship them out.
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How Long Should Coffee Rest Before I Drink It?
Episode 42: A brand new roaster/new listener sent us an insightful question about how to think about coffee degassing (or "resting"), how long coffee should rest for different brew methods, and whether roast level plays a part (hint: it does!)
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Interview: 9 Months After Starting Our Roastery...
Episode 41: Today we've got a special treat as Stephen was joined by the wonderful folks behind Silver Run Coffee Crafters -- Bradley and Rebecca Ladnier! They started their roastery 9 months ago and are already shipping coffee all over the country! In this interview, we discuss how they started a successful specialty coffee roasting operation in a small town, how they found stores to carry their
Which coffees should go into my first blend?
Episode 40: Following up on Episode 34, we answer a listener's question about how to get started roasting his first blend, how to choose which coffees go into a blend, and offer an easy way to adjust the blend until it's just right!
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What Causes Coffee Prices to SOAR?
Episode 39: Record high coffee prices are here, so now is a PERFECT time to start roasting coffee yourself! But what goes into the price of your morning mug of joe? Listen in to our discussion on the factors that go into coffee pricing, why they're so high right now, and more!
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Coffee Tasting FOMO - What Am I Missing?
Episode 38: This week we tackle a question from a friend of the show who's afraid he's missing out on the intricacies of coffee tasting. Should he work on his palate, or tweak his roasting to bring out more of the tasting notes he's looking for? Let's dive in and discuss!
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How to Highlight Sweetness in Coffee Roasting
Episode 37: Ever wondered about highlighting the sweetness in a coffee while you're roasting it? This week we respond to a question from a listener about profiling on the Gene Cafe roaster, slow roasting without "baking" the coffee beans, and more!
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The Gene Cafe Coffee Roaster
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How to Choose Your Next Perfect Bean!
Episode 36: In this episode, we field a question from a couple of listeners about the industry terms you run across when trying to buy coffee, from names of coffee varieties, "MASL", bean size, grade rating, and more! Ultimately we discuss how to decide which of those notations are most important when choosing your next coffee!
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Why Can’t I Taste The Cupping Notes in Espresso?
Episode 35: This question is all about tasting (and enjoying!) coffee as espresso. We respond to a listener's question about tasting the cupping notes printed on the label in pour-over vs. espresso, and how to improve your palate!
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How to Cup Coffee
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How to Craft an Excellent Blend
Episode 34: Ever wondered what makes a great coffee blend? Does it matter if you roast the beans together, or should you roast them separately? What about blending different roast levels? Do the beans share flavors in the roaster, like the ingredients of a simmering stew? Find out in this week's episode as we respond to a listener question all about blends!
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Best Green Coffee For Espresso?
Episode 33: Ever wondered how to find a good single origin coffee to roast for espresso? What about a blend? In this episode we tackle a question from a listener about how to sort through green coffees to find the ones that make the best shots!
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Ferdelance Blend (Makes Excellent Espresso!)
Timor Organic He
Mastering the Dark Roast: Sumatra Beans Secrets
Episode 32: In this episode we discuss dark roasting techniques, what's beyond 2nd Crack, and we dispel a common myth about Sumatran coffees!
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Sumatra: Mandheling G1, Aceh
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Should I pre-heat my air roaster?
Episode 31: In this episode we discuss how to roast coffee in cold temps! We focus on the Fresh Roast coffee roaster, but discuss a few general hacks for achieving that perfect roast in frigged winter months.
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"What If You Can't Hear 1st Crack?"
Episode 30: In this, our thirtieth episode, we respond to an excellent question from a listener about how to recognize 1st Crack when you can't hear the cracking! We offer 4 tips on how to nail your roast even when the audible cues are minimal or missing entirely!
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YouTube Comments Rapid-fire
Episode 29: In this longer-than-normal episode, we scroll through out YouTube comments and answer the questions we find there! Enjoy this rapid-fire, multi-question episode about all things roasting, tasting, and (most importantly) enjoying coffee.
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Tanzania Peaberry
Fresh Roast SR540
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When Has 1st Crack *Really* Started?
Episode 28: Listener Kyle asks some questions about the first Crack: how to know when it has really begun and whether you should increase or decrease heat during 1C to highlight fruity notes. We go off the deep end a little bit and discuss espresso, roast logging, and how to get reliably consistent results from coffee in general. Of course we manage to at least mostly answer Kyle's questi
Roasting Coffee at High Altitudes
Episode 27: In this episode, we answer a lister's question about roasting coffee at 6,000 feet! She's noticing that following roast guides online tend to yield darker roasts than she's expecting, so we walk through how roasting at altitude affects the finished product, how to tweak your technique to achieve the roast you want, and discuss the importance of RECORDING YOUR ROASTS!
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How to Get Different Flavors from the Same Bean
Episode 26: "If 2 roasters use the same beans, roasted to the same level, will they taste the same?" We respond to this excellent question from a newbie roaster, discuss roast profiling, and ultimately how to get the most out of your coffee roasting journey!
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questions@riypod.com
NOTES:
Roaster specific Roast-a-Long Videos
CHECK US OUT HERE:
Coffee Bean Corral Website
Cu
"Are High-Priced Beans Worth It?"
Episode 25: Are top-dollar coffees really that much better than their less expensive Specialty Grade counterparts? Is there a direct link between price and quality? We dive into where coffee pricing comes from and how to answer the question of value vs. cost.
SEND YOUR QUESTIONS TO:
questions@riypod.com
NOTES:
Coffee Bean Corral's Premium Coffees
CHECK US OUT HERE:
Coffee Bean Corral Website
Curr
‘Secondary Defects’ and Behmor Tips
Episode 24: We dive DEEP into green coffee defects, discuss the difference between defects and "ugly" beans, and discuss how to know which defects will actually affect the coffee-drinking experience. We also lay out our thoughts on the Behmor roaster and how to get the most out of roasting with it!
SEND YOUR QUESTIONS TO:
questions@riypod.com
NOTES:
Old (but free!) SCA Defects Sheet
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Tips on Roasting "Chaffy" Coffees
Episode 23: We love natural and honey-processed coffees, which often produce more than a little chaff during roasting. We answer a listener's question about handling extra chaffy coffees in a Fresh Roast roaster and cover how to roast chaffy coffees in general.
SEND YOUR QUESTIONS TO:
questions@riypod.com
NOTES:
The Hornet recipe: in a pint glass, mix 1 double shot of espresso and 20ml of caramel
What If My Roast Doesn’t Look “Even”?
Episode 22: So what does an "uneven" roast look like, or can you actually tell by looking? This week we discuss the aspects that affect evenness, including bean density, bean processing, etc.
SEND YOUR QUESTIONS TO:
questions@riypod.com
NOTES:
Density = grams/mililiters. The high end of density is around .75, and the low end is around .65 g/ml
CHECK US OUT HERE:
Coffee Bean Corral Website
Why are some coffees more acidic than others?
Episode 21: This week, we discuss perceived acidity in coffee, how to brew coffee to control acidity, the factors that contribute to acidity in coffee, and the difference between "acidic" and "sour."
SEND YOUR QUESTIONS TO:
questions@riypod.com
LINKS:
Current Crop Wholesale
CHECK US OUT HERE:
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website
How to Know You've "Perfected" a Roast
Episode 20: What's the process for perfecting a roast, and how do you know when you've done it? We answer these questions in response to a future roaster and listener to the show!
SEND YOUR QUESTIONS TO:
questions@riypod.com
LINKS:
Take a look at the 1 Kilo Aillio Bullet Roaster
CHECK US OUT HERE:
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website
"What if all the beans don't crack?"
Episode 19: In this episode, we field an excellent question that tends to go un-asked and unanswered for most roasters, but listener Chris from Minnesota dared to ask it! We discuss what happens when you drop (end) a roast at the beginning or middle of 1st or 2nd crack, how it affects the flavor, and really how to think about how roasting technique affects the flavor profile of the coffee.
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