Home roasting - All about the culture — Coffee Forum

Quick 2-min survey on home espresso workflow (Australia) – uni project

doublecheese — Mon, 02 Mar 2026 02:41:41 +0000

Hi everyone, I’m an industrial design student at UNSW working on a university project looking at home espresso workflow and puck removal habits.
If you make espresso at home in Australia, I’d really appreciate 2–3 minutes of your time to fill out this anonymous survey. It’s short and purely for academic research.

Thanks in advance! happy to share findings later if people are interested.

https://forms.gle/tvqwFhhZPbjDvRWY6

Sues Roasts

Cuir Beluga — Sun, 24 Apr 2016 13:27:01 +0000

Monte Alegre

Where to get green coffee in Australia

Mitchell Lester — Thu, 23 Jul 2020 02:07:20 +0000

Hi all,

I have just started getting into roasting coffee at home. I was interested in where people get green coffee in australia and what they think about the quality and price?

Cheers

New KKTO expressions of interest survey

Kelsey — Wed, 01 May 2019 16:05:23 +0000

Hi All,

Koffee Kosmo has finalised plans for the new KKTO, and is taking expressions of interest on production.

If he gets enough interest, we'll proceed with taking deposits to fund the manufacturing of components.

https://www.surveymonkey.com/r/6KGPSWM

Altitude or temps?

West Village — Sat, 05 May 2018 06:07:15 +0000

So my understanding is that it is the temperature of a coffee farm that determines if a coffee ripens slower and therefore develops more complex sugars and acidity etc it therefore not the altitude that affects it?

Sure there is a very strong correlation but not necessarily causation.

So, if in our pivot to a more data driven accurate and culture towards roasting and coffee in general, why aren't we putting average farm temperatures on coffee bag descriptions or as green bean sellers instead of MASL?

If a coffee farm at say 2000 MASL had a a higher average farm tempreture than a farm in another part of the world at 1500 MASL wouldn't the lower temp farm be more desirable regardless of altitude?

Greens

Brett H — Fri, 04 May 2018 20:09:25 +0000

So.... I've been using DiBella occasionally for green beans but when I looked there were only two single origins and one decaf. Does anyone know if they are winding up their green offerings? We really are spoiled for choice in Brisbane with Lwowiak, BeanGreen and Dibella... but I'd hate to see a supplier disappear. I know there's no good business sense for a commercial roaster to offer green beans but I often buy complimentary products with my order in the hope that, well.... long may it continue.

Anyone in the know??

New KKTO expressions of interest survey

Kelsey — Wed, 01 May 2019 16:03:37 +0000

Hi all,

Koffee Kosmo has finalised plans for producing the new KKTO.

To that end, we've created a survey to gather expressions of interest to see if there's enough interest to move forward.

You can fill out the survey here:

https://www.surveymonkey.com/r/6KGPSWM

How many NesCrappo or Instant lovers have you 'turned'?

Brett H — Tue, 04 Jul 2017 09:22:52 +0000

As I delivered some freshly roasted beans last night to one of my colleagues at the Opera company I was thinking what a big old coffee whorel I have become. I've turned some pretty accomplished people over the years and would even go so far as to say my fresh brown musk was one of the cards in the deck of our Kelsey's 'turning'..... SO......

Who have you turned from ratsh!it to riches... roasting-wise.

KK is one of the professional entrants in this competition because well obviously he charged money for it and has many, many happy endings.... err... customers :D

Difference between PNG and Indonesian beans

West Village — Sun, 09 Apr 2017 08:38:40 +0000

This may be a strange question given there are major differences in bean characteristics from farm to farm let alone country to country.

Is the major difference of beans in both these areas mainly the processing methods? I'm talking mainly the original bourbon varietals.

They both have really nice deep body but does the processing methods give the indo's a heavier body to the PNG?

Do the PNG's have more fruitiness and less "forest floor" type characteristics as a generality ?

I've always used the indos in my blends for body but lately have switched to using PNG and I'm thrilled. It doesn't seem to have as heavier body but brings some fruitier complexity to the blend without dominating it at the lower end. Thoughts?

Why do you home roast?

K_Bean_Coffee — Mon, 24 Jul 2017 22:01:32 +0000

Why?

To save $?
To have fresh beans whenever you want them?
To play with roast profiles and blends?
Because you like the roasting smell?
Because you like to run your hands through the warm beans?

For me it's all of the above.

What got you started?

India Elephant Hills Monsoon and Colombia La Esperanza Red Heirloom Bourbon,

Dry_bean. — Wed, 11 May 2016 11:11:37 +0000

Recently purchased a few kilo's each of India Elephant Hills Monsoon and Colombia La Esperanza Red Heirloom Bourbon, I really like the EH and the Colombian sounds like it should combine with it nicely.

Two days ago I roasted a batch of 725 grams 50% of each, will trial it around the end of the week and report back.

Couldn't wait, tried it yesterday afternoon.

What can I say! my expectations were well and truly exceeded, to say this was a god shot would be an understatement.

18 grams in, approx 40ml out, monstrous crema, viscous syrupy pour, big chocolaty winey flavour, unbelievably complex and an after taste I'm still enjoying 10 minutes later, without doubt the best espresso I've had in years.

I'm not normally a person given to superlatives, however, this was spectacular.

And only 36 hours after roasting, it can only improve over the next week or so.

Myanmar (Burma) beans

West Village — Fri, 24 Mar 2017 08:32:38 +0000

Has anyone had the opportunity to roast/cup any of the greens coming out of Myanmar ? A recent cupping Comp also had scores around high 80's . It seems to be really improving in great leaps and bounds. I haven't seen them offered for sale yet in Australia and was interested if anyone had any exposure to them.

Could this be a new market for Australia given a fairly close proximity to the region.

Log Book

DaveWalker — Mon, 10 Apr 2017 09:58:41 +0000

Hey guys. Does anyone know where I can get a decent log book for roasting. I don't want a scientific type, just a home style log for the usual things that is easy to use.

Beans, weights, comments, taste, times, maybe a place for a graph etc.

Sent from my iPhone using Tapatalk

Colombian Pitalito

West Village — Thu, 23 Mar 2017 18:20:31 +0000

Hey guys,

Been a behmor roaster for about 8 months. Just got my hands on some columbian Pitalito. I've never roasted any columbian nor Brazilian on the behmor before but have roasted a Peru bean. Any tips/profiles I should use which will get the best out of the beans? I drink espresso and milk based as opposed to pour over so would assume taking them 2nd as minimum would be appropriate?

Do you roast it the same way you would the Peru? I normally do a manual mode in P1 till FC then P3 till first snips of 2nd then pull it. That normally gets me pretty close to how I like drinking the Peru.

Any tips would be great!

Any home roasters living in Western Sydney?

West Village — Sat, 18 Feb 2017 11:44:36 +0000

Hi guys,

Anyone home roasters living around the western Sydney area? I'm feeling a bit lonely out here so I thought I'd put the feelers out for any like minded individuals who may be keen to share some roasting experience etc out this way? May be a good way to swap roasts, experiment in different roasters and roast techniques and generally chew the fat about life in general

I myself have only been roasting for about a year now with a behmor. I've completed about 60 odd roasts and every time I roast I feel there is so much more to learn!! I love roasting African beans but sometimes struggle to get the fruitiness and sweetness out of them. Well that's my current challenge I'm dealing with at the moment.

Retiring

bcspark — Fri, 20 Jan 2017 14:04:52 +0000

Due to ageing and declining health I have decided to cease my coffee passion both roasting and drinking.After family decisions are made, with regards to who keeps what, the balance will be put up for sale on this forum.Many thanks to forum members who have made my journey a pleasant and fulfilling experience. Thanks to all bcspark

Yesterdays Roasting

bcspark — Thu, 05 Feb 2015 08:04:25 +0000

After getting all clear from Doctor,post heart attack, I celebrated by roasting three beans , 1kg Brazil Daterra Estate ,625grm China Mt Gaoligong and 625grm Thailand Chang Mai. All three roasts were taken to just on 2nd crack i.e. 224-226 deg.Heat was cut at 222 deg and roast coasted to final heat.

New Arrivals

FreshCoffee2 — Tue, 11 Oct 2016 13:11:41 +0000

Was away last week doing some very pleasurable coffee related activities.

As a result of some nice cupping while there, ordered some nice stuff.

This arrived yesterday:

Home roasting all about the culture

bcspark — Sun, 16 Oct 2016 11:44:24 +0000

Have just finished roasting 630grm Ethiopia Biftu Gesha and 750grm Colombia La Cumbre COE using for first time a Steinel HG2420E gun. This is a new generation hg which replaces the 2300e industrial,wow what control.The two roasts were done to 226deg in 18 min and were a beautiful cs9+ how we like our coffee :coffee2:

Home Roasting all About The Culture

bcspark — Fri, 10 Jul 2015 14:43:52 +0000

Roasted two 350grm batches of Bolivia Vincente Paye in the Hotop for my eldest.Taken to just past second crack they were a smoke out and chaff bomb.Finished at cs9 and roasted easily. Will have to wait for report.

Roasting the Sumatra Lake Tawa

Kevohere — Tue, 19 Aug 2014 18:24:43 +0000

Noticed Jonty praising the Lake Tawar from MoG in the chat box today.
I've recently taken delivery of this bean (with some of the Yemen Mocca Matari) and am yet to to drop some into the CCR.
Last Saturday at Maitland's [inadequate and poor coffee content :tearhair:] Aroma Fest, a well known Newcastle roaster offering samples of this as a cold drip, told me they are a difficult bean to roast.
So, Jonty and any others that have browned the Lake Tawa; Do you consider them to be difficult and what is your experience and recommendations to get a result?

India, Elephant hills Peaberry.

Dry_bean. — Sun, 08 Feb 2015 12:05:23 +0000

Roasted 750 grams of Elephant Hills Peaberry last week, stopped the roast just before second crack, approx CS 8, not my best ever roast, grassy, underdeveloped and very thin in the cup (lacking viscosity)

Have since roasted another 750 gram batch to approx CS9, looks better, will try it in a couple of days, I'm hoping it will be an improvement on the first lot.

Dominican Republic.

Dry_bean. — Sun, 15 Mar 2015 18:33:55 +0000

This mornings roast, 750 grams of Dominican Republic Damajagua.

As usual, pulled a shot when they were hot of the press, as expected, very young tasting, but promising, plenty of crema.

I suspect it will improve markedly in a few days to a week.

This mornings roast.

Dry_bean. — Fri, 09 Jan 2015 13:40:50 +0000

My usual 750 grams of green in the Coretto, consisting of 640 g of Yirgicheffe and 110 g of Kapi Royale Robusta.

13 mins to rolling first crack, dropped the heat back and pulled the roast @ 19 mins 225

Now that's an even roast.....

Kelsey — Fri, 19 Apr 2013 21:48:31 +0000

Or not. Looks guaranteed to cause injury also!!

http://bit.ly/17KWqgY

Over cooked roast.

Dry_bean. — Sun, 30 Nov 2014 10:34:11 +0000

Roasted a batch a couple of days ago, consisting of tail ends, included Monsoon Malabar, Cuba Escambray, and a Kenyan bean.

Broke my own rule and attempted to work on another project at the same time, result? bit of a disaster, by the time I got got over my brain fade I had a shed full of smoke and a roaster full of almost black beans, even thought I may have to break out the fire extinguisher, bugger.

Guess I cant complain, the first time its happened in 5 years of roasting.

Lesson to us all, roasting requires our full attention. :doh:

Unexpected coffee

eggbert — Wed, 30 Apr 2014 15:50:07 +0000

When I bought my Behmor a couple of months ago I was lucky that the original owner gave me about 7kg of assorted beans that he would no longer be using, and I knew I had 2.5kg of test beans from my previous attempt at a corretto.
Well the test beans ended up being 2.5 kg of Peruvian Segunda Wilds which had seen better days due to the humidity up here (see https://dl.dropboxusercontent.com/u/23298842/IMG_20140304_201606.jpg).

I've been noticing people talk about certain beans here a bit (Indian Tiger Mountain, Kuda Mas etc) and had started to think about stocking up on some.

Until today that is. My boss just reminded me that I have 10kg of beans sitting in the server room that have been in there for 2 years or more. I can't believe I had forgotten about them! Luckily as they have been sitting in the air conditioning for 2 years the humidity hasn't got to them like it did the Wilds above.

Ethiopian Gambella Sundried
El Salvadore Finca Himalaya
Indian Kodagu Geisha

While it is no way up near the levels a lot of you seem to stock, it is enough to keep us going for quite a bit longer. And I guess I really should use these before buying anything else as they must be near the end of their shelf life.

New (to me) Behmor roaster

eggbert — Tue, 04 Mar 2014 21:59:21 +0000

I managed to pick up a 2nd hand Behmor roaster yesterday, in Darwin! The previous owner also threw in around 6-7kg of leftover beans that he no longer needed. Result! If most of them turn out ok, that will be a fair bit of the money claimed back from the purchase compared to buying locally.

I didn't get the machine home in time to do a roast last night, so had to wait until I got home from work today.

I decided to just jump in at the deep end, and try for a "proper" roast, 300g beans, using the 1lb, p2, c setting that the previous owner recommended. Luckily I have some sacrificial beans to use for my initial practice roasts, some Peru segunda wilds purchased from CS a couple of years ago.

The description for these back then was "Wild picked, ugly, chipped, broken, blacks, odd sized and unsorted.* It roasts uneven but if you can look past all the indicators that this will be a bad coffee then in the cup you will find that it produces what can only be described as a 5 bean single origin blend.* Milled by Cafe Perusha this coffee is sold as a commercial base bean but it drinks ok by itself.* Good body, low acidity and at $7/kg this bargain coffee will surprise you."

Now these are not just any old Peru Segunda Wilds, these are Peru Segunda Wilds that have sat in a dark cupboard in the humidity of Darwin for around two years (possibly 3 summers) so they didn't look too pretty before I even started (I hereby submit photo 1 as evidence).

The machine started with 21 minutes and 30 seconds on the clock, and was down to somewhere near 10:00 by the time I heard the initial first crack. I wedged the door open with a wooden spoon, and let 1st crack roll on by before closing the door up and waiting for the initial sounds of 2nd crack which occurred with 6:30 left on the clock. I immediately hit cool, opened the door a bit more and let the beans cool down.

I am pleasantly surprised by the roast - yes there is a little inconsistency, but when the green beans varied by as much as they did, I am surprised the roast came out as well as it did.

Cleaning Your Tool. Roasting tool that is...

GaryatGala — Sat, 13 Jul 2013 11:35:29 +0000

What's your way of cleaning the KKTO?

Am using Cafetto to clean the glass and doing a dry burn usually to clean off residues in the roasting chamber, but what about cleaning the strainer and the inside?

Have heard suggestions from Cafetto to Simple Green.

Any other good ideas?

Brazil Daterra Estate - Opus 1 Exotic low cafine

C-man — Wed, 20 Mar 2013 20:29:03 +0000

Anyone else tried it?

I have some only about 5-6 days post,

shots look good still waiting for the flavors to develop

starting to smell really good.

The girls want decaff so I got a couple Kg of green from BG