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Lee Hanken
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Episode: 3573
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Title: HPR3573: Home Coffee Roasting, part 2
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Source: https://hub.hackerpublicradio.org/ccdn.php?filename=/eps/hpr3573/hpr3573.mp3
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Transcribed: 2025-10-25 01:36:09
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---
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This is Hacker Public Radio Episode 3573 for Wednesday the 13th of April 2022.
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Today's show is entitled Home Coffee Roasting Part 2.
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It is part of the series Coffee.
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It is hosted by Dint and is about 21 minutes long.
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It carries a clean flag.
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The summary is how I've roasted and brewed coffee.
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Hello and welcome to another exciting episode of Hacker Public Radio.
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This is DNT.
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Again I've recorded this using solo cast and it's been working out really well now that
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I'm into the edit.
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So thanks Todd Norris for providing that and I recommend other hosts and prospective
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hosts give it a try because it does make this process quite a lot easier, especially
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to record something where you want to actually cover certain things.
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So this is going to be part two of my two part episode about home coffee roasting.
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The first episode came out about two weeks ago.
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So if you, if this sounds interesting, you may want to go back and listen to that one
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if you, if you missed it.
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So thank you for joining us today and here we go with the recording.
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So now how I roast and how I have roasted coffee.
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So I started out with the classic popcorn popper.
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It's one of those countertop things that is like an air roasting thing that's designed
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for popcorn.
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There are certain designs of that kind of machine that works very well for coffee roasting.
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So it, and it's, it's kind of good.
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It blows the chaff away and on neat way so you can have your, your bowl to catch all the
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chaff that's flying out of the thing through the chute that kind of directs it down, you
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know?
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And, and of course, there's no smoke suppression.
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So you, you really have to do it under an oven stove hood or something like that.
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So, but then that is okay.
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I used to do this in a, you know, one bedroom apartment with just under the hood and, and
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it's just absolutely fine.
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It doesn't even set off the fire alarms in the apartment, but it does make a lot of smoke.
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So it just be aware of that.
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So yeah, that's a great way to start roasting.
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It's, it's, you know, you pay almost nothing.
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So if it doesn't work out for you, if you don't like it, you know, you didn't lose a bunch
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of money on it, you, but the thing is you can only roast a really small amount.
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Also, it's supposed to roast very, very fast.
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So because there's no temperature control at all.
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So it's harder to, I mean, again, all of this is very subjective.
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But one of the things that many people think is that it's, if you roast coffee slower,
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you'll develop certain more desirable flavors in it.
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So that's something people say about the popcorn popper, but you will get great coffee out
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of it.
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And it's wonderful that there is this option for people who are interested in starting
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out.
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I don't think I would have started roasting coffee if I didn't have this option to try
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it out.
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The next I bought this thing that's called stove pop, it's a, it's like a pot, one of
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those pots that have a crank on top that you can make popcorn with.
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It's designed for popcorn, but again, it works very well for coffee as well.
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So that one is cool because you can roast a lot more coffee.
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You can roast even up to one pound of coffee.
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And yeah, I recommend trying.
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It's kind of crazy.
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You have to crank really fast.
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And it makes a ton of smoke because you're roasting a lot of coffee with no smoke suppression.
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But I think for learning about roasting coffee, I think it's really nice to have it and
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try it out.
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So yeah, I had that for a while, that was my roasting machine.
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And then after that, I decided to buy an actual machine that was designed for roasting
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coffee and that one was what's called the fresh roast SR700.
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So that's, it's almost like taking the popcorn popper and just redesigning it specifically
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for coffee.
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And it's the same kind of idea, it's an air roaster.
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And what was cool, what was really cool about the fresh roast SR700 is it had some kind
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of Arduino thing in it and it had a USB port and then you could connect it to your computer.
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And then the company that made it, they, they have their own software that's not very
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good.
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I never even tried it because it doesn't run on Linux.
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And there is actually, there is something called open roast that it's, so there are two
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things.
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There is open roast, which is like a graphical user interface application in Python.
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And there is something called, it's a Python library called fresh roast SR700.
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Those together allow you to control your, your roaster from the computer.
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So then yeah, there are lots of other kind of higher end roasters that are controllable
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from the computer.
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You can, you know, you can map out the roast temperatures the whole, the whole way.
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So this thing allows you to, to do that with the fresh roast SR700.
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It'll basically, it'll alternate between the, there are three heat levels in the open
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roast low medium and high.
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So it'll, it'll rotate from high to low or from high to, yeah, I think it's from, by default,
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it's supposed to be from high to low, it'll rotate between those really fast to regulate
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the temperature based on the thermometer that's in it.
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So, so yeah, you can create your, your roast profile, you know, how your temperature rises
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over time in the roast.
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In, in this case, that those are the two variables that you have.
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And, and then it, it just, you just basically hit run and it, and it does it for you.
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And then all you have to do is be there to remove your coffee and move it to something
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to cool as soon as it's ready.
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So yeah, my unit of the fresh roast SR700 actually had an issue where this application
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wasn't working because whatever signature you used to identify the low level when it
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was switching between high and low to regulate the temperature, the low level didn't work
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on my unit.
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And then I found on, on GitHub, there's a bunch of other people had the same problem.
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Apparently some SR700 units have this issue.
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And then somebody on GitHub actually wrote a change to the, to the fresh roast SR700 library.
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So that instead of rotating from high to low, it'll rotate from high to cool, which is
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off basically.
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So then it made it work and then I could use the, I could use open roast on Linux with
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my SR700.
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So yeah, I use that one for a long time and, but I have since moved to another one that
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allows me to roast more coffee at all at once.
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Now since I mentioned cooling, like you, you, you have to be there to remove the coffee
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and dump it into something to cool.
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So yeah, ideally the best way to do that is having like a colander.
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I think that's the right word, yeah.
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The thing you, you know, for straining your pasta or whatever.
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And then just put it on top of a fan.
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I have this fan that you can rotate it, you can tilt it so that it's pointing straight
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up.
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And then I can just set the colander right on top of it, dump the coffee on it.
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And then in like two minutes, it's cool to the touch.
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And that's another thing a lot of people say it's important to cool your coffee quickly
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because otherwise it keeps cooking, right?
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So that's that.
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And then the fresh roast SR700, for example, when you hit the cooling cycle, it will just
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turn off the heating element and it will just blow air.
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But of course, the, you know, the whole thing is still very hot.
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So it's going to take a while to cool.
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And yeah, actually, I should say with the fresh roast SR700, there are three variables.
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There is the, you can set the heat, the time of course, and also the air speed, the fan
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speed.
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So that's another thing.
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For example, I used to use the cycle I used to, the profile I used to use.
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It started like the fan setting a little lower because you know, the coffee is all cool.
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And then the fan setting goes up towards the end when the coffee is getting really hot.
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Usually that's a common thing, whatever, whatever way you have to move the beans, you want
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to increase it towards the end to kind of prolong the end of your roast.
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That's supposed to be a good thing to do.
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So then I moved to the Bemore 2000 AB plus.
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That one is a great machine.
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I don't get to use the laptop to control it, but it has its own programs in it.
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And it has manual control.
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So you can just be there and kind of execute your roast manually.
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And yeah, I really like the Bemore because it's, it's got to like these buttons, ABCD.
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And then you just kind of had to know what the buttons do at certain times.
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So because the design, it's like the design, the interface, let's say, it really makes
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sense to someone who's using it and who knows how to use it and who maybe someone who has
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a little bit of experience roasting coffee.
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It makes a lot of sense to someone like that.
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But it probably doesn't make any sense to anybody else is my point.
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And also another thing is Bemore sells a lot of the parts.
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So you can repair your machine on your own and even they, they actually sell the, like
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if you had an older model, they came out with a newer model kind of recently that had
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some new features in the electronics.
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And you could actually buy just the electronics and replace them, you know, I mean, you know,
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that's the kind of thing you want to keep a company that does that, right?
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So, yeah, with, so with the Bemore, you can roast up to one pound at a time.
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I usually roast one pound when I'm roasting a decaf, I roast half a pound.
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It's a drum roaster.
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So it's, it's basically like an electric oven that with a fan and then it just has like
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a drum in it that spins in your coffee sits in this drum.
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And so you can control the temperature, the, not, not, not the temperature, you can control
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how much power you send to the heating element.
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And those are zero, 25% 50, 75, 100%.
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You can also, there are two speeds for the drum.
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So you can increase the, the drum speed towards the end of your roast to make your beans move
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more and help them withstand the temperature and extend the roast towards the end.
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And also the Bemore AB, 2000 AB has some smoke suppression, it has this kind of thing kind
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of like a catalytic converter that you really reduces the smoke.
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You still get plenty of smoke, it will definitely set off your fire alarm if you don't do it
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like right by a window or under the hood, but, but it's much less than it would be
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otherwise, especially if you're roasting a pound, right?
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And now brewing.
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So I'll start with the grinder.
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I use a grinder from Baratza, the name, the model is on core, it's their cheapest one.
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Again, this is a company that sells tons of parts for their machines.
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They support their machines, I just ordered a couple of gaskets for my grinder.
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So yeah, great to see, you can basically rebuild the entire thing, anything, you can buy
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the motor, you can buy every single part in it separately and rebuild your entire grinder
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if you have to, great thing.
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And it works really well too, it roasts fine enough for espresso.
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So I recommend the Baratza grinder on core.
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And they have other, more expensive ones too.
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And then for actual brewing, when I first started drinking coffee, I used a mocha pot and
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I still love it, it's, you know, absolute classic, it makes great coffee, one of the best
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home coffee making machines you can have really.
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Then after a while, when I spent some time in the Dominican Republic, I took a French
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press with me.
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And that was okay, I don't, I don't love it that much, I have since got rid of it and
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I don't use it anymore.
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Later I used the pour over for a while, which also I don't love it, it's okay, it can
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make kind of good coffee, but I like the stronger stuff.
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Then I made the, I got this, I got this thing that's called the brewer, it's from making
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cold brew.
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It just controls the dripping so that you fill up this reservoir with water and it
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just slowly drips it into the, the bed of, of grounds and you're supposed to do this
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in the fridge overnight.
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And yeah, it's really delicious, I kind of look forward to summer for having cold brew
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like that again.
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So next, I got this flair espresso machine.
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So this is a, it's a hand with a lever espresso machine.
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So you have this brew head where you put your coffee grounds, you tamp them, then you,
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you fill it up with hot water and then there's this contraption that you can just push the
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coffee, push the water through and it has a little pressure gauge so you can control
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the pressure that you apply to it because you may know the espresso is, you know, you
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push water through coffee at pressure and so the, the, the, the, the bed of coffee is
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what puts up that pressure, right?
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So the, the bed has to be in a certain way, it has to be a ground to a certain degree
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of, um, find this and it has to be tamped in a certain way, it has to be fairly level
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so that the water doesn't kind of find channels through it and other things can affect it
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too.
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Uh, like if you, if you grind it to find, then the, the bits can actually clog the basket
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below and then no, you cannot get much coffee through, uh, that can happen if you accidentally
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grind it to find, uh, also I think sometimes I think the, the level of moisture in the coffee
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can affect it too, like sometimes I'll be making, I'll be grinding coffee for espresso at
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one level and it's working great, then I get a new roast and I try it and then it does
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not work it.
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I cannot pass any water through that.
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I have to change the grinder setting to grind a little, uh, more, a little coarser, uh,
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so that I can make coffee.
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So, uh, yes, something happened between this roast and the last one that's making this
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work different.
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So there's other factors too, um, but anyway, basically, yeah, the coffee effect, um, how
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much pressure you can get, um, to push the coffee through and for espresso, you have to
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get it to a certain level of pressure, uh, but if you go overboard, then you can put
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it in a pressure to pass the water through it.
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So as you can see, it's a whole thing.
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Anyway, so the flair espresso machine, uh, I have the one that's called, I think it's
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called pro signature pro, something like that, as the one that has, uh, the pressure gauge.
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And the machine is really irritating.
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It's like not really well designed, it can kind of slip on the, on your countertop.
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The lever is like shaped so that that's like, I think it has to be shaped that way for
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balance, but at the same time, the shape really makes it hard for you to get a decent grip
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on it.
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And, uh, so yeah, it's, it's kind of a pain in, in many ways, but the coffee you get is,
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is absolutely, it's excellent.
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So for that, it's worth it.
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It's, it's a pain, but I mean, at this point, uh, you understand that my tolerance for,
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um, having to do stuff for my coffee is quite high.
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So there we go.
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Uh, and then since this, I have also bought an arrow press.
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Many of you, I'm sure, know the arrow press, um, it's a great little thing.
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Uh, it's a similar principle to the espresso machine or the, the mocha pot where it
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tries to push a water through the coffee at pressure, uh, which is supposed to extract
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more from the coffee and make a stronger cup of coffee.
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Uh, now the arrow press is really nice because it's so small, it's really light, um, like
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I have brewed coffee for myself, uh, in the car, uh, on a road trip, you know, just stop
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at a QT, get some hot water, uh, grind your coffee with your, your little hand-cranked
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grinder and put in your, um, arrow press and you've got coffee, you've got good coffee
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on the road, uh, for that alone, to me, it's worth it.
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But I am using it a lot these days too.
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I usually have one of my first coffee in the mornings, usually out of the flair espresso
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and then the rest of the day I have usually two more from the arrow press.
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So that's that.
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That was my two-part episode about home coffee roasting, uh, talking about brewing as well.
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Now I just want to say that, you know, drinking coffee, like a lot of people like coffee,
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we have drunk coffee for a very long time, uh, and coffee is, is a great thing.
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So you, you know, you can drink, I guess my point is you can drink coffee however you like.
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Um, there's no better or worse coffee.
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This is how I like my coffee and I've made it a kind of a thing for me.
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But, uh, you know, there's absolutely nothing wrong with, uh, just buying your folders
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at the store or whatever other kind of industrialized coffee is available in your area.
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I've done that myself many times.
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I have my favorite industrialized coffee, uh, from Brazil that I used to drink back there.
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Uh, and, uh, and I still think it's good.
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I would buy it and I would, I would drink it.
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It was good, you know, I would boil the water with a little bit of cinnamon with a, a cinnamon
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stick in it, uh, and then it would kind of taste a little bit like cinnamon.
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I remember in the Dominican Republic when I was there, a lot of people would put, um, nutmeg
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in their coffee as well and a drop of vanilla extract.
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You know, all wonderful ways to consume this wonderful thing that nature has given us.
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So enjoy our coffee the way you do, uh, you know, to give that we have and, you know, if
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you found all this stuff that I've talked about interesting, then by all means pursue it.
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It's been fun for me.
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Um, but if not, keep your coffee because it is perfect just the same.
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Thank you for listening and tune in tomorrow again for another exciting episode of Hacker
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Public Radio.
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Bye, bye.
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You have been listening to Hacker Public Radio at Hacker Public Radio does work.
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Today's show was contributed by a HBR listener like yourself.
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If you ever thought of recording a podcast, you click on our contribute link to find out
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how easy it leads.
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The HBR has been kindly provided by an honesthost.com, the internet archive and our
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things.net.
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On the Sadois stages, today's show is released under Creative Commons, Attribution 4.0 International
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License.
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