Roasting with the Fresh Roast SR540
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- Опубликовано: 20 май 2019
- The Fresh Roast SR540 is a new and improved version of the much-loved SR500 with an updated control board. There is a single knob that controls heat, fan, and time - just push the knob to toggle between parameters. A quick turn of the knob to the right will display real-time temperature readings - no need to add a thermocouple to the roast chamber! There are now 9 levels of heat adjustment compared to having a Low, Medium, and High adjustment. We like the general design concept because it doesn't try to automate anything and allows direct user control.
The chaff collector works well and, although it doesn't have a smoke reducer, the top of the machine slows the flow of smoke so roasting under your oven's hood fan will eliminate most of the smoke. The SR540 does a great job of agitating the beans and the new, wider roast chamber allows for a more even roast compared to the SR500. Switching to "cool" in order to extend the roast is a good trick to help with roast control.
CORRECTION: The chaff basket from earlier SR roasters will not fit on the new SR540 because the new roast chamber is much wider in diameter but the lid will fit all previous models.
Fresh Roast SR540
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This is an older video and I probably won't get a response, but I did find that its a good idea to run the machine empty on 9 9 for a minute or two before beginning the roast. It helps raise the temperature so you get a better 1st crack than on a cold machine.
Very good & quick overview. I've taken a roasting class from this lady & she definitely knows her stuff. I'll be adding this to my Xmas wish list!
For clarity, since she forgot to mention what "turn down my power setting a little bit" really means @4min, later you can see it was turned down to 7. So:
0:00-1:00 = F9 P9 8.0
1:00-4:00 = F7 P9 7.0
4:00-8:00 = F7 P7 4.0
8:00-11:00 = F9 -- C.3 (cool for 3 min)
Also, the timer is actually really easy to use. Unintuitively, the tenths place is 0-9 (e.g. 4.5 = 4:30) but all you really care about is the minutes anyway for the most part. Just set your timer to 8.0 (8 minutes) and after 8 minutes it will automatically enter cooling mode.
Right about the timer: the tenths place counts down in six second intervals. It took me a roast cycle to figure out what I was observing.
I have no idea what the hell F9 means
It means fans
This summary is perfect. Thank you.
This guide did not work at all. I did everything as explained and the beans came out under roasted.
Great stuff! Love my FreshRoast!
I enjoyed her presentation :)
Man this is nice. I've done 3 batches, a light, medium and dark roast. The dark roast took less time. I used less heat overall. I reduced the fan speed just before first crack, then reduced heat again prior to second crack. Very nice to have air and temp controls.
Very good video. Do you have any recommendations on settings and times for an espresso roast? I'm new to this and excited to try this, my roaster comes Thursday :)
Traditionally espresso roasts are more on the darker side so we recommend starting off with medium heat and airflow and ramping up the heat until 2nd crack, but please experiment and adjust roasts to your taste.
Actually the top of the chaff collector from earlier SR models do fit- it’s only the bottom of the chaff collector that is wider
Unless I'm missing something, will miss the band on the glass chamber. It was an easy way to gauge the proper amount of beans to add. Otherwise looks great.
Like your review. Thanks. How much temp difference between the bean and the sr540 approx?
Thank you. The bean temp will always take a little while to catch up to the SR540 display temp but this is the same with all roasters and temp should always be used a measuring/timing tool vs. an accurate measurement of bean mass temp. We have seen some folks wire a thermocouple through the chaff basket to obtain more accurate bean temperatures.
Hi, I have a question. I have seen many videos using Feshroast machine, however everyone does it differently. Some are using short roasting time (3-5 mins), some are using 8-10 minutes. Logically speaking, if the beans roasted too fast, the surface seems roasted well but inside the beans may not fully roasted correctly. I am just trying to find an optimum roasting time in order to achieve the best roasting condition. What is your recommendation?
3-5 minutes seems a bit too short and you are right, it may lead to beans that aren't roasted all the way through. Shoot for roasts in the 8-10 minute range and you should be OK. In the end it's all about how your coffee tastes.
I was not able to see a whole lot of Smoke or Steam off the top but i know that is hard to show in a video.. was there much or not too bad? I assume i would still want to use this under a stove vent?
There's not too much smoke, which is expected when roasting this amount of coffee. The chaff collecting lid does a great job of reducing the velocity of the smoke leaving the top of the machine so roasting under a stove vent should keep your kitchen smoke-free.
I’m trying to decide between your new Popper and this 540. What would be the differences? Why did you create a Popper with the 540 available? Thank you so much 🙏
The main difference is the SR540's larger batch size, price and the SR540's glass chamber allows a better view of the roasting coffee.
Hi, do you have any recommendations if we want to roast 2 batches of beans, what is the time interval between the 2 batches? If we roast 2nd batch without cooling down the machine, will it cause the power drop?
Although some users do back to back roasts without any issue, Freshroast recommends to wait 30 minutes between roasts.
You didn't show the final seeds like the tube ad on video for the 500. It didn't seem to do as well as the 500.
The 540 actually does a great job roasting evenly. A good example is at 4:44. At a glance, the batch looks uneven bot most of the lighter colored beans look lighter due to chaff still hanging on. The wider roast chamber base distributes more airflow within the bean mass resulting in less bean motion. If you are used to roasting with previous models or are comparing it to the SR500 Extention Tube, it makes the coffee behave very differently but does a great job. ruclips.net/video/SWeKRNF7F1Y/видео.html
Request for information not listed on Sweet Maria's website: Any idea what the wattages are for the nine heat settings? Also, am I to assume that the temperature readout is in Fahrenheit only?
The wattage is 1500w. Yes, the temp for the units we sell is Fahrenheit only. Please check with the importer for more specifics. You can contact them at homeroastingsupplies.com/contact-us
Actually look at the bottom of the machine- it’s actually 1750.
Sorry for the bad info. The wattage is 1750. Thanks to David Emanuel for point that out. We thought it was 1500w because we saw it listed before receiving the actual units.
How much better are these machines vs using a popcorn popper? I was looking into roasting a couple years ago, bought a popper that was recommended, and some green beans, but never actually roasted ;(. Also, are my green beans still ok? Been about 3 years, stored in dark at between 68-78 F. Thanks
These offer a more features, are more durable and collect chaff but if you want to keep it simple without spending extra cash, a popcorn popper is the way to go. It'll still roast delicious coffee. Your coffee will still taste good, maybe better than commercially roasted coffee but it will have lost a lot of the nice flavors since it's so old.
@@SweetMariasCoffee thanks for the reply!
Does this spread that Lovely aroma of fresh toasted coffee?
Yes, but the smoke drifts upward slowly from the top so a vent fan above a stove will easily pull it away.
Would it be possible to roast outside with this roaster in cold temps during the winter months? My corn popper ain’t cutting it.
It's possible but very cold temps will start to reduce the effectiveness of the heating element.
Do you prefer the sr500 with the extension or the new sr540?
If you already own a 500, the tube does a great job at boosting the capacity. The 540 is best for folks looking for a new roaster and don't mind a smaller batch size.
Does any smoke release from the machine while roasting ?
Yes, it does produce smoke but if you roast in a room with good ventilation or under a hood vent, it shouldn't be an issue.
So... been reading a few roasters that claim stalled roasts and baked beans come from not getting enough heat after first crack. I notice in your video you start with an aggressive heat in the development phase then back off at first crack. I think maybee the opposite should be done. I have been going 1.5 min @ F9-P1 to dry... then F8-P9 until reaching first crack (usually around 5 minutes).. then 30 seconds after first crach starts I go F7-P9 (this insures no stallouts) .. and then switch to temperature monitor - and wait till it gets up to 445 ait temperature which works out that first crack is just completing.. THEN I back down to F8-P9 to finish the roast to desired roast level...
so ...
on my 540....
Dry Stage 0~1.5 minute F9-P1
Development State 1.5~5 minutes F8-P9 (temperature will reach up to about 420F)
Cracking Stage 5~7 minutes F7-P9 (end this stage once air temp reaches 445... end of first crack)
FInish Stage 7~ to desired roast F8-P9.
Do you also use 130g?
I know washed/natural process can roast differently along with the type of bean. Does anyone know any websites with some basic roast profiles for the SR540? I just want to limit messing up my beans as much as possible. Did my first roast yesterday which was a ethiopian and for a light roast it turned out pretty well. A slight grassy aftertaste but overall pretty good.
If you haven't already looked there, the Freshroast Facebook group is a great place to ask. facebook.com/groups/1471311819774625/
@@SweetMariasCoffee Thank you, I have been off facebook for almost 2 years now. I made an incognito account just for this page. Thanks for the info.
Better to always roast outdoors to reduce your acrylamide exposure.
I ran it for 10 min following these instructions ( power 9, fan 9 for the first min) then lowered the fan to 7,. The max temp showed on the display was 360. I used 2 scoops of coffee beans. I do not think this temperature is high enough and the resulting coffee looks under roasted. I do not think it reached first crack. I roasted on an outdoor patio and the ambient temp is 73 degrees. How can I get the temp higher to get a better result? I am trying for a medium roast. Thanks
Are you using the included 43cc scoop? If so, the manufacturer recommends 4 scoops. Try increasing your batch to 4 scoops and hopefully the larger volume of green coffee will insulate the heat coming from the bottom of the chamber and give you a more complete roast.
@@SweetMariasCoffee yes I guess I used too little coffee. I will try using the 4 scoops. Thanks for the quick reply.
@@cpv9711 No problem. Good luck! Let us know how it turned out.
Is it normal to have that many quakers at the end of a roast with air popper style roasters?
This batch didn't really have quakers. What you are seeing is some beans with stubborn chaff. Sometimes chaff can stick to some beans at lighter roast levels.
I saw that too. There's not a lot of bean circulation going on. These units(as sold) don't provide enough airflow/circulation to produce consistent roasted bean quality. Pay for the add-ons or buy a popcorn popper.
It doesn't look like it's agitating as much as the 500? Or maybe its your setting pref...
Yes, bean movement isn't as dramatic as the SR500 because of the wider roast chamber but it still does a great job of creating an even roast.
Looks great. My 340 agitates the beans lots more. Let’s see where have I seen you before. Roasting on a Fr500. Hum.
130g? I’ve been hitting 120g perfectly with beans that aren’t large/dense with my SR500
Some even recommend 140g.
Too much "toggling" unlike the 500 model which was set and let it go. This is much more confusins.
So, an upgraded popcorn popper?
Sort of. It shares the same hot air (fluid bed) roasting method as a popper but is much more consistent, offers more control and chaff collection is a big plus.
Had been using "modified" popcorn maker for a good while - was very happy with it, until I tried this, Beans come out much more uniform and consistant (certain setting give same results over and over) -
Why would you only want 5 oz of coffee? Isn’t worth getting a slightly bigger machine?
Great question. A smaller batch sizes usually take less time to roast, meaning you can roast a few different coffees in one roast session and have a variety to choose from throughout the week. Also, smaller machines = easy storage and portability.
The beans are not circulating well at all, even on full fan. They need to redesign the chamber bottom and the base area that meets it.
Hey Jeff. How are your roasts coming out? The SR540 doesn't agitate the beans as much the SR500 did but the wider chamber disperses the airflow just as well (if not better on full fan). If you are getting uneven roasts, let us know, we can help you out.
How would you compare and contrast the roast quality with the SR500 plus extension tube? In your review of the extension tube, ruclips.net/video/nUBZuMWltXo/видео.html, you sounded much more excited about the extension tube taking the SR500 from a good to excellent roast option. I= Thanks for the reviews!
What’s the difference with the sr800? Thanks :)
Batch size. The 540 roasts 4oz and the 800 roasts 8oz.
Why will this roaster roast more even than popper?
Poppers can require some agitation in the early stages of the roast. Some beans in contact with the hot metal surface of a popper's metal cylinder can burn without this agitation. The SR540's roast chamber has air flowing through the bottom of the roast chamber, keeping coffee suspended above the metal vent.
Thank you for your video demonstration and it was nice. I am using this Fresh Roaster SR540 for the first time. I used 4 scoops of coffee beans. Fan 9 Power 9 time 20. Only mild changes happened after 5 mts. So, I reduce the fan to 8..7..6..5 (to increase the temperature) and the temperature is raised from 350 to 309 F. Totally took 60 mts to get into the medium roast. Never feel any crack. Beans: Martini Guatemala.
Totally confused. Temperature showed at least 350 to 390: but really I did not feel like it. What went wrong? Machine or beans?
Your valuable answer is highly appreciable.
You should definitely be seeing faster results. Please contact the manufacturer for possible warranty info and reach out to us if you run into any issues. info@sweetmarias.com. Here's the contact page of the manufacturer. homeroastingsupplies.com/contact
Looks uneven, is that my imagination?
Fresh Roast machines actually produce really even roasts. We should have shown the final result in the video. The reason why it looked uneven is because in lighter roasts, there will still be chaff attached to a few beans, making them look under roasted from a distance.
Sweet Maria's Coffee Good news. I’m planning to buy one when I repatriate. I’ve read that putting greens in oven at 300 degrees for 20 min or so (I may time and temp wrong), then roasting in air popper really improves roast. I think the rationale was to change the profile to first crack. Would playing like that apply to FR540 or does the temp and fan settings on the FR make that unnecessary?
@@laurencegoldman4639 That's great news. We think all the Fresh Roast roasters do a great job and will take care of your roast from beginning to end. When you get yours, start off with low heat and a high fan speed for an even roast.
Good intro but you shared a lot of incorrect info. You should join the FreshRoast Coffee Roasters- we have over 2000 members and we can help you fine tune your roasts. Just mention you’re from Sweet Marie’s when you answer the membership questions and jeff or I’ll invite you in. You won’t be disappointed in what you’ll find in our group including extended chambers for the 540 and a few other goodies! - David Emanuel
I forgot to say, we’re on Facebook
@@Badger40us Hey David. Thanks for the invite. We are a member of your FB group and think it's a very valuable source of FreshRoast info. Thanks for keeping it going. We used to check in much more often but have fallen off a bit as things have gotten busy around here. Also, thanks for the heads up regarding the chaff collector lid. We'll look into it and change any info we have posted.
Sweet Maria's Coffee not sure what name you’re under in our group pm me sometime on FB so I can put you and SM together!! Thanks for your prompt reply!!
What a horrible machine. Our iroast 2 is finally dying. replace the iroast 2 with this??? fresh roast sr540 doesnt even come close.
may as well cook the beans in a frying pan... hopefully Sweet Marias coffee tastes as good from a frying pan
It’s a great machine but you have to seal the leak between the base and the roasting chamber. There are a few ways to do this. When the fan can no longer lift the roasting chamber off of the base the beans move a ton better. There are also extension tubes for the 540 that take care of this.
@@Badger40us how do you seal the leak?
easiest and cheapest way seems to be to wrap the bottom of the roasting chamber with teflon tape
@@Badger40us Do you do this to prevent air from escaping around the roasting chamber? I notice that my beans aren't as agitated on fan speed 9, like those in this video.
nofearcavalier - yes exactly. There’s an air leak & I think that’s a design flaw. It’s one of the big reasons people who haven’t investigated further say this is a crappy roaster when it’s really an excellent one! There are ways to deal with the leak- one way is to buy the extended chamber that’s very heavy and pushes downwards and seals. The other way is to use Teflon tape (cheapest/easiest) or some other way to seal it up.
She gives excellent information! But, she really needs to get rid of that "vocal fry." She sounds war-weary.
Great & informative, but....lose the annoying fry voice 🚫
This is a year old, but it's still worth someone telling you to GFY.
@@porterbrowndog1 People can be pretty rude.