Latest Posts

  1. Guatemala: Buying Overview + Roasting Fundamentals Review

    Guatemala: Buying Overview + Roasting Fundamentals Review

    An overview of our buying in this ever important coffee origin with links to roasting fundamentals.

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  2. Sweet Maria's Staff Picks: Featuring Julio

    Sweet Maria's Staff Picks: Featuring Julio

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  3. New Video: Air Roasts - Closeup on Roast Levels

    New Video: Air Roasts - Closeup on Roast Levels

    Lighting and other factors can help you look at air roasted coffee

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  4. Ethiopia Organic Dry Process Two Ways: Regular vs. Decaf

    Ethiopia Organic Dry Process Two Ways: Regular vs. Decaf

    An amazing dry process Ethiopia now available as both regular and decaf.

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  5. Behmor  Roaster: Video Primer on Cleaning and Maintenance

    Behmor Roaster: Video Primer on Cleaning and Maintenance

    Clean your roaster. Clean your roaster. Clean your roaster.

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  6. Video: Light Roastin' With Your Behmor

    Video: Light Roastin' With Your Behmor

    Grab the controls and roast a light batch with your 1600

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  7. David Almond's DIY Flour Sifter Coffee Roaster

    David Almond's DIY Flour Sifter Coffee Roaster

    Great results from a roaster that only costs a few bucks.

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  8. Flores as Espresso:  Manu Lalu Coop Lot

    Flores as Espresso: Manu Lalu Coop Lot

    Wet process Flores makes fantastic single origin espresso. Have a look at our cupping notes.

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  9. Air Roasters: An Overview

    Air Roasters: An Overview

    When blowing hot air gives you solid results

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  10. Behmor Espresso Roast Profile: Peru FTO Don Rigoberto

    Behmor Espresso Roast Profile: Peru FTO Don Rigoberto

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  11. How to Roast Coffee (circa 1850) !

    How to Roast Coffee (circa 1850) !

    When roasting at home was the primary method, and buying from a shop was your plan b !

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  12. Golden Bean Bronze Medal Bullet Profile

    Golden Bean Bronze Medal Bullet Profile

    Check out Julio's award winning profile.

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Techie

Techie

We need a place to talk about the machine, how we have it set up with temperature probes, and what our measurements mean. Temperature measurements in different roast systems yield very different results, but if the device performs consistently in your machine (be it a Hearthware, Behmor, Diedrich or what-have-you), then you can transicribe our findings into something meaningful on your roaster.

In a perfect world we would all have calibrated devices that would measure internal bean temperature, not simply a probe that touches the outside of the beans as they tumble. Most probes are going to measure environment temperature, and even if they physically probe the coffee it's going to be a mix of measurement, bean surface and environment. So you always have to interpret and translate someone else's numbers to apply to your roast system. One way is to compare 1st crack temperatures. When do you hear the very initial pops of 1st? On the Probat it is between 402-405 farenheit. (Occasionally we have in initial signs of 1st crack as low as 395 f). We measure this with 2 probes, simple bead type k-probes, one about 3 o'clock and one about 6 o'clock. I also have a probe wired for exit air temperature in a duct in the back, and that is the best way to measure environment temp, but i don't refer to it often. The big, stock dial thermometer on the front of the machine measures environment too. We basically use it only to indicate drop temperature to start roasting, and for cooldown, to indicate when it is safe to shut the roaster off. -Tom