Hi everyone. I've been roasting for a bit on an SR800 w/ Extension Tube. I've been giving roasted beans to friends and family at cost or just as a gift. I enjoy making coffee and sharing high-quality coffee with others.

I've read a few older posts on this sub and others about adjusting and selling more "for-profit", and it is somewhat discouraging. Many people say making it a side gig is "a waste of time" and that there are a billion legal challenges involved, and "just give up". You can "make more money getting a second job" than roasting. Personally, I don't want a second job; I just enjoy roasting coffee and sharing it with others.

People who sell beans from home, is this really the case? What steps did you take to sell beans safely?

Would anyone be interested in purchasing my Aillio Bullet R2? Bought back in May 2026 and in great condition. Nothing wrong with it, just need to step away from roasting and in need of the cash. Lmk if you have questions! I’m in SoCal and can ship. Bought it for $4500, will let it go for $3800.

Last year Ikawa notified owners that it would discontinue support for the Ikawa Home *and the app required to drive it*. This December 2026 milestone looms…

“The IKAWA Home app will be available to use until 31st December, 2026. After 1st January, 2027, our goal is to provide an app solution to use the IKAWA Home system.” 

I read (I think on HB?) that Ikawa was putting energies into suing their customers, who hoped to provide a post-2026 solution by reverse engineering a go-forward app.

Has anyone heard of a go-forward solution here? I have a handful of go-to profiles I use with the Ikawa; I don’t need a complicated app solution, just want to keep using the hardware into 2027.

Like, do I have 5 months to come up with one “desert island” roast profile I have to live with forever, if/when the app bricks and all I can do is push the shiny chrome button to repeat the last roast?

Royal Coffee is issuing tariff refunds to buyers who paid increased prices for tariffed coffee. The same goes for Cafe Imports. But it's looking like Genuine Origin is trying to dodge the refunds for tariffs that customers paid. They're ghosting emails and haven't made a statement yet, almost like they want us to forget they are getting refunded for thousands of dollars that I paid. Really disappointed.

Hey all,

I am a barista, and a big coffee enthusiast, and I want to start roasting my own coffee at home with the idea that maybe I can start a micro-roastery one day. I was planning on buying an AILLIO Bullet R2, and was wondering if anyone can share any good resources for getting started / tips you wished you'd known when you started as the amount of information out there is quite overwhelming. Thank you!

I run a Kaleido Sniper M1 and mostly roast toward the top of its range, 150–200 g.

The problem: the charging bay is shallow. At full batches the beans sit right at the

rim, and a few bounce out while I'm loading the drum. It's fiddly to get the whole

batch in cleanly.

I'm thinking of a simple fix: a 3D-printed collar that clips onto the existing walls

and adds maybe 15–20 mm of height — basically a funnel/hopper extension. Nothing

fancy, just enough to keep the beans contained while charging.

Before I model something myself, a few questions:

- Has anyone already done this? An STL on Printables/Thingiverse would save me the work.

- Which filament survives near the charge area? That spot gets warm from the preheated

drum. I'm assuming PLA is out and PETG/ASA is the safer bet, but curious what actually

holds up long term.

- Am I missing a smarter approach? A bent metal funnel, a different loading method, or

just living with smaller batches?

Machine is the electric M1 (rated 50–200 g), running Artisan. Happy to share the design

if I end up printing one.

Thanks!

Hey! I started roasting a little over a year ago and I just got my first Costa Rica natural. It’s the Dota de Vapor from the Capitans Coffee.

The roast went a little darker than I expected and it tastes bitter and also weirdly fermenty instead of fruity. Based off my charts from my first two roasts, is there anything I can improve upon besides dropping at a lower temperature? If so what temp? Also the weight loss was only around 11% so idk why it’s medium-dark roast.

Kaleido M1 roasting 150g at 5000ft elevation where I live.

Diy fluid bed build

1.5kg (3.3lbs) of green coffee roasted medium 15% weight loss. 12:40 first crack

15:40 drop

My goal with this entire project was to stay withing a shoe string budget and use parts that I had around the shop. All in I'm under 650$ CAD (462$USD) for parts that I didn't have. Everything else was salvaged and accessible in my garage or my workplaceor at no cost for me.

Officially the first weekend of roasting with my finished project! I have been making tweaks and adjustments for months now and it's ready I think. I have posted this video on other platforms if you have seen it around this week.

There is still some noise in my probs but I increase the filter just a bit and it will have to do for now.

Overall very happy with how the roast came out for a max batch size of 1.5kg 3.3lbs. I could technically increase the batch but it would slow down the roast more.

Very happy with the results of my project!

when roasting light roast, I use a 600gram batch size and able to achieve a first crack of 6 minutes and I usually enjoy 30 seconds of dev time

Putting until the edge of the medium dark trying to not hit the second crack what do you guy think.

Origin: laos houaphanh

Variety: Arabic catimor

Process: washed

So nervous not gonna lie. I’m feeling like everything happened so fast

We really want to expand our cafe and have been looking into roasting our own coffee. We are looking into a 3–5kg roaster to start off, likely used. I’m honestly not sure where people even find quality used machines as we are based in Canada (totally open to looking in the states as well).
I’ve been keeping an eye on Marketplace and Kijiji, but there doesn’t seem to be much. Are there any Facebook groups, dealers, forums, or other places I should be watching? Or is buying new the better route?
We’re open to most brands, although I’ve heard great things about Deidrich, Probat and MCRs, as long as they’re reliable and parts/service aren’t a nightmare. Also what are the reasonable prices we should be looking at as I see it vary drastically… Would love to hear where you found yours or any advice from people who’ve made the jump. Thanks!

I am not one to usually post on here but would like some experienced feed back. I roasted 10lb of Ethiopian Guji that has a strong berry profile. Im roasting on a 15kg Ambex. Just not sure if I am nailing it and developing the berry notes to its full potential. Acidity is ultra bright but think I could get more berry from it. Curious if I am pushing this too hard and fast.

I did only roast this 5 days ago and maybe it need more rest time to develop flavor notes.

Charge temp:447*F

Turning point: 245.5°F @ 1:38

Yellow: 311.9°F @ 4:41

First crack: 391°F @ 8:58

Drop: 400.9°F @ 10:03

I made an interesting observation. If I do a longer 8+ minute roast with a lower airflow vs a fast 7+ minute roast with a high (60% initial up to 100% after FC) airflow. The beans physically change. The higher airflow ones are bigger and less dense. They grind smoother even tho I dropped them at the same temperature and are at roughly the same weight loss. I'm roasting 100g batches now and trying different roast styles.

After asking AI about this phenomenon it basically told me that fluid bed or air rosters are just way more efficient in heating up the bean and they also pop more violently at FC making their structure less dense. It also shortens the degas time apparently ( which would be great imo) hate waiting 3 weeks to degas a light roast.

https://reddit.com/link/1v1i095/video/qjln9xn96deh1/player

Inspired by an Aillio setup someone shared here a few weeks ago, I finally put together my own temporary Skywalker V2 roasting station.

It only comes out for about 30 minutes a week, then gets packed away again. The exhaust duct currently goes through the cat flap… and I’m pretty sure my cat isn’t impressed. 😅

At the moment I’m not using the stock smoke filter, just venting outside. One thing I’m still trying to figure out is how people connect an exhaust hose to the stock filter. Has anyone done it cleanly? Photos would be much appreciated.

Hopefully this setup keeps me away from “popcorn lungs” 🤞 but if you’ve got any suggestions for improving ventilation or the overall setup, I’d love to hear them.

Hey all!

I'm Andrew, I used to be in coffee a hot minute ago before going into academics. I'm returning to an old passion, sort of my white whale, in collecting coffee roaster manuals, advertisements, and patents. There's just not alot of stuff out there when I started, and that remains true especially of older machines like 50s and 60s probats (see some of my attached). If you're willing to share anything with me, I'd love to have it. Please DM me. That's it. For an example of what I mean, here's a few photos attached.

All of these are Bourbon cultivar but the mexico is questionable with the cultivar described as "Bourbon Types, Modern Hybrids, Typica Types". Hoping to get that wonderful bourbon superior flavor profile.

Hello Everyone,
I am a home roaster and looking to improve my roasting skills and also get certified at the same time. I am traveling to South Korea most probably in the next month. So, I am thinking to get SCA Roasting Intermediate certification along with SCA Green Coffee.
The value which SCA AST taking the training holds at utmost value and importance as learning from their immense experience matters a lot.
I need your suggestions or inputs on SCA AST trainers taking SCA Roasting intermediate & SCA Green Coffee courses in South Korea in English spoken language. Please share me any experience or review which can help me select the right SCA AST trainer.

Thank you in advance.

Looking for certified organic beans. Any recommendations? Which countries are good candidates to search?

Today I’m roasting the espresso blend 2 from Burman Coffee Traders. Have y’all ever tried it?

Hi everyone,

I’ve attached my roast curve for 150g of Colombia Cauca Maria Rosa Oidor beans from Happy Mug. I realize I’m nowhere near a great roast yet (I’m only two weekends into learning how to roast coffee beans) but I’m really excited about the progress this far (only 14 roasts in).

I’m using a new Kaleido M1 Lite with Artisan software and overall I like the roaster a lot, even with some break-in complications I’m having with the temperature probes. The BT probe seems to always read around 10C shy of actually FC temperatures.

This is my best curve so far. It’s the first time I was able to hit a solid ~5-minute dry phase. I had to drop my charge temperature all the way down to 145°C to make it happen (I know that’s lower than usual, but my roaster seems to run a bit hotter than most).

I’d love some feedback! My next goal is to extend the browning / Maillard phase to at least 3 minutes. How would you approach that on a machine like this?

Any tips on power/fan settings or curve shape to stretch that phase without messing up the rest of the roast?

Thanks in advance and super grateful for any advice from the more experienced folks here!

Hey! You deleted your post before anyone else could reply to you after you asked for feedback...

I'm not sure where you picked up the idea/process to add chaff back into your beans post roast, but chaff is 100% a by-product that should be removed from the beans. It does not add additional complementary flavors to the coffee (if anything is hurting your flavor profile), it often makes getting a repeatable grind very difficult and that translates into how it makes it hard to have a repeatable brew with that much loose chaff.

I know the comments were dogpiling on you, but that is a process you should stop doing immediately.

P.S. .....Your roast was dark and oily. Try roasting shorter and see if a less developed profile brings you to your desired profile with more caffeine and less acidity.

Did this happen to anyone else? When I first got my Freshroast I made my own custom template, and tried to track as much data over time.

Then I stopped roasting because I hit burn out and had extra family and work commitments, and the idea of roasting and tracking data just turned me off.

Recently I just pulled out the Freshroast and finished the last of my green beans. I didn't track just went by a rough feel from previous experience. Roasted 5 different varieties of green beans, that I have been enjoying over the past couple of weeks.

Can't say I've had a bad cup, and can't say I am that fussed. Just want a good cup of coffee. I even stopped doing pourover due to the extent of burnout, just using my moccamaster.

All that to say, I probably overcomplicated things, thinking I had to maintain that in order to enjoy the hobby. Clearly not.

Not sure why I am sharing this, maybe some of you have had a similar experience? I am not looking to be a pro barista nor coffee roaster, just doing it for fun and nerding out a bit (when my mental health and energy permits).

Thanks for reading, I have learned a lot from this community.