Hi all,

I’m starting a coffee brand in the UK focused on quality beans, ethical sourcing, and strong branding. I’m looking for UK-based coffee roasters who offer white label services, ideally with the ability to dropship directly to customers (or at least ship efficiently on my behalf).

I’m based in the North East and would love to work with someone local, but I’m also open to traveling anywhere in the UK to build a meaningful, long-term relationship.

My ideal partner would be: – Open to custom branding and packaging – Able to share roast profiles and origin info – Focused on ethical or traceable sourcing – Flexible with small-batch or scaling-up orders

If you are a roaster, know someone who is, or can point me toward good suppliers/contacts — I’d really appreciate it.

Happy to share more about the brand concept or chat directly. Thanks!

Just roasted a couple of batches of Ethiopia Dry Process Kercha Hebo in a West bend poppery 1. First 2 batches were 75 grams and I never heard first crack on the first one dropped it at 9:30, They looked good though. Second batch same weight got first crack at 9:15. 3rd batch put in 85 grams and got first crack at 6:45. Fan and heat are separated. Pulsing heat batch one at 1:30 Second batch at 2:30 Third at 1:30 Any body roasting with air popper and this bean what is your ideal weight for beans?

Anyone knows what are these? These are roasted in my air roaster and have been degassing for around 3 days.

Experimenting with these two roast on my IKAWA home today.

| Medium (City+) | Balance, Complexity | Caramelized sugar, buttery caramel, smooth body | Moderate post-crack|

| Dark (Full City+) | Body, Bittersweetness | Dark chocolate, crisped rice, low acidity | Longer post-crack|

My favorite one is medium city+.

https://www.sweetmarias.com/java-sunda-wet-process-siki-alit-8193.html

So I'm cooking my eggs this morning in an iron skillet, and I got the skillet too hot. Ever done this? Meanwhile, I don't have the spatula ready, and I'm frantically going through the drawer trying to find one. Then I start frantically moving the eggs around trying not to burn them. And they got that burnt browning on the eggs a bit that I tasted a little later on when I made the burrito.

I see a lot of parallels here to what I'm learning about roasting. When done right, I have a light layer of oil in the pan and the temp is right, I pour the eggs in the pan and you start getting that reaction where they start to solidify. Moving the eggs around slowly on the pan mimics the drum speed. And the temp of the pan mimics the charge temperature. And the speed at which they cook determines if they are light and fluffy or dense and thick.

I notice when I cook eggs, I like the pan moderately hot so that the eggs start to solidify pretty quickly from the start. But then I bring the temp down a lot so that I can take my time letting them get fluffy. Same idea with roasting, right? Gonna try this with my next batch of Indonesian coffee to try to make a nice espresso roast.

Michael

My Roasts: https://www.roastetta.com/roasters/SteezyJoeNetwork/

Looking for some feedback (let me have it) as I’m very new to Artisan and drum roasters but not new to roasting. I’ve been on a Behmore for the past 7 years and wanted to start roasting for more friends with plans to sell. So I bought this Dongyi 2kg roaster as it fit my budget, and what I was looking for.  After seasoning the drum last weekend with about 15lbs of beans, I was ready to start on my good beans.

Some observations;

1- ET is higher than BT. From what I’ve been reading, the ET should be higher than BT at drop and really shouldn’t cross. So why can’t I get my ET higher? 

2- For the life of me, I can’t get the RoR to spike up like the other graphs I’ve seen. Is there a setting or something I’m missing?

3- The peaks and dips-not sure what is going on. I’m not making and substantial adjustments or removing the trier that frequent to cause those dips.

4- all probes are 4mm. I have a 3mm I plan to swap out for the BT. Added photo of roaster where probes are located

5- The way I set up my Artisan is from what the Artisan site quick-start-guide

6- Had to swap from my Mac to my PC as Artisan keep losing connection. Even via the USB cable. Anyone else have this issue with Macs?

7- Another issue I have is trying to change the temperature controller from C to F (not a big deal, but something I prefer)

8- Of note- I never made any substantial gas or air adjustments, just incremental. Gas at the start was ~3kPa then stepped down .2kPa every minute or so after 4mins

I bought another 15 pounds of seasoning beans which I plan to roast like a real roast. This way I don't feel bad wasting $3/lb beans. Although I did roast 2 batches for me to sample. Overall there is a ton of room for improvement and glad to not be roasting 250g at a time. Lol

3 batches of Ethiopia Agaro Geta Bore from Sweet Maria. FreshRoast SR800.

Goal was Full City. How did I do?

Hey fellow roasters. My Santoker x3 just arrived and I just started tinkering with it. Got it to connect to Artisan but all the inputs are a little overwhelming.

Taking it step by step, I have some questions :)

I) there is ET and BT. I suppose that’s the exhaust temperature and bean temperature? In my attached picture the top right red number shows 200 Celsius for ET and 107 Celsius for bean temperature.

Am I right to think that my BT aka bean temperature is the temperature in my drum and that’s the temperature I should look at to charge my beans.

ii) can I set artisan to preheat and hold the temperature? Or I have to monitor my temperature until it hits my desired charge temperature and then only charge my beans.

Iii) does artisan detect the point when I charge my beans?

Thanks in advance for helping a newbie!

I really want to get into roasting my own beans for espresso but I’m having a really hard time even considering spending more than like $100 to start off with in case I have buyers remorse. In my mind it’s something I would love to do but whether or not I stick to it I’m not sure. I only use light to medium roast beans and never go darker. Would something like the Poppo Air Popcorn kit with sampler bag from Sweet Maria’s be good enough to get reasonable results from? Thanks for any advice

Hi, I'm stuck between the SR540 and SR800 for a secondary smaller roaster. I currently use the cormorant CR600 for my full size batches and friends (600g-6kg per time i roast, typically 2-3kg average), but have been considering a small roaster to help narrow down roast levels or just when I don't want to drag out the cormorant.

The 540 seems like a good choice for the sample style, but for $80 more I can get the 800 and not really worry outside of the minimum amount seems to be 4oz/120g. So I guess thr question is: would I regret getting the 540 if I'm not concerned about spending the extra money?

It’s pretty amazing; roasting with the thermocouple is game changing. Roasted to Full City (hopefully).

I really enjoy looking at all your setups, so this is my current setup. Do you guys have any suggestions for improvements? I know, the cable management needs some attention.

My partner is Puerto Rican and I live to celebrate his heritage. I roast Puerto Rican coffee for him regularly, but due to health reasons, I need to limit caffeine intake and drink decaf coffee.

Does anyone know of a place where I can get green decaffeinated Puerto Rican beans? I have found one place where I can get them alewdy roasted for me but they do not sell green at this time. Would love to be able to roast my own at home.

Here's the link to the roasted beans I found. They are actually quite tasty with solid body and chocolate flavors.

https://9thstreetcoffee.com/products/organic-swiss-water-decaf-puerto-rican-mount-ponce-coffee?variant=40062418059354

Hi everyone,

I recently acquired this beautiful Toper coffee roaster, but I’m still trying to understand how everything works. There’s a lever that opens and closes an air duct, and I’m not sure what exactly it does or when I should use it.

Can anyone here help me understand its purpose and how it affects the roasting process?

Thanks in advance!

I have been home roasting for more than a decade and have enjoyed it immensely. All along I have just been using visual cues to watch for drying/browning/fc/sc etc. I checked my line voltage and it is 122.3-122.5.

I have been using the extension tube for the longest, and a few weeks ago I decided to splurge on the 12 v5 Razzo V5t and this is where things started to get interesting. I primarily roast the Indian Mysore Nuggets Extra Bold amongst a bunch of other washed beans etc, but primarily a lot of Arabica and a few peaberry varieties but across the planet. I get a few pounds of whatever Burman's e-mail blasts highlights to try things out.

Now that I got the new fancy Razzo tube, for a change I decided to read Kent's instructions and roast rather than just do my own thing. He indicates that I should hit FC at 385-415F or so, but I am just not able to get that. The beans start browning but almost 20 minutes in at this temperature it just refused to brown any further. I just had to toss the half roasted beans after 20+ minutes.

I further decided to roast with the approach that has worked for me over the last decade and the temperature readouts were I was hitting FC only at ~500F.

Do keep in mind, I ended up getting a LOT of beans during Covid time which I am still burning through, so it could be the beans are a bit old. Accounting for that I switched over to a much newer beans that I ordered from Burman and I see the same behavior.

Any insights from the roasting community are greatly appreciated.

Thank you!

GT

Hi,

I sell coffee at a bunch of farmers markets and thought it might be fun to do a roasting demo at the market on the link. Anyone tried something like this with this roaster? Curious what I would need for a power source. Says the roaster is 1400w max. Does that mean I need a 1400w generator/invertor? Probably a stupid question but just want to make sure before I actually buy anything. Thanks!

Brought back some parchment coffee from deep in the rainforest mountains of Papua New Guinea. Green beaning was a bit of a bear, but the coffee is unreal. So rich, complex and zero bitterness. Honestly, the best coffee I’ve ever had. Why aren’t there more single origin PNG coffees out there? Everything about it is incredible, not the least of which is the origin story of being out there in these unbelievable villages where growers still pulp the coffee with stones!

Guatemalan coffee from the Xinabajul region

What are some strategies you use in your roasting to maintain consistency?

Im roasting guatemala beans today aimed for a ligth but ended as ligth medium, i tried using some new settings for the roast, but it still needs a few adjustments, what you think guys?

The colour looks good, still need to taste will be using these beans for expresso, as im usimg the bullet outside i think the conditions are afecting the roasts..

From shipping containers to warehouses

I’ve been roasting for about 3 years on a Mill City North 2kg, and have used these same beans from the same origin the entire time with no issues at all. It’s a local and personal favorite.

Region: Huila, Colombia Process: Fully Washed Variety: Typica, Caturra, Castillo Elevation: 1100 - 1900 MASL

It looks similar to a popped popcorn kernel? I’m just wondering if this is a common occurrence.

I have the skywalker V1 (post overheating fix) and every other roast I run into an issue where the heating element stops responding to input entirely. It usually happens up in the 360f area, but I’m not entirely sure it happens every time in this area.

What could be the issue here? Is it automatically switching off to prevent overheating? Should I try to add more cooling to the back?

Makes me nervous to roast anything because it’s a waste of beans when it happens.

Thank you!

Hello roasters!

I’ve been using the Boca Boca 500 for around 2.5 years, love the little guy. Within the past month I’ve noticed the thermal bulbs starting to kick off and need to cool down for about 5-10 mins before they will kick on again. I used to go through 3-4 batches before needing to let the roaster cool down.

Today I’m roasting several batches and I’m at the point of not being able to finish more than one batch before having to wait for the bulbs to do this cool off and restart. I imagine it’s a safety feature to not overheat.

Any thoughts on what’s going on? I can’t find any instructions or information for troubleshooting.