To those of you questioning this video, roasting coffee can be fun and also irritating. Like many things in life, practice makes perfect. Roasting coffee is NOT an exact science no matter how many profiles you have on file. Just enjoy the process and do your own thing. Most time with this machine, common since will get the job done. Get in a few roast and you get the flavor you like. This guy here did a great job showing how the Fresh Roast works. For you Jason, you make the next video and give us the professional way. For me, the first three times I roasted coffee, I made my own roasting device and got some really great coffee out of them. I tend to like dark roast coffee and timing is very critical with that roasting. Chef Jerry Irmo South Carolina.
Great tips! I love your beans. My roasting methods are a little different, since I prefer a darker roast, but I learned a few tricks from this video. Thank you!
Thanks. I just got my SB540 for Chrsitmas. Just a few suggestions. You said you adjusted the temps and fan speeds several times, but didn't say where you moved them to and didn't always show the controls. You also didn't state what coffee you were roasting and what roast level you were aiming for. It would also be useful at the end of the video to show the profile on a profile card or whatever. For example: Bean type. Roaster used. amount used. 1 min no beans heat high fan low to charge. at 1 min fan x heat x add beans. at 3 min fan x heat x. Btw I have been buying my beans from you for years and I love your coffee. Another thing you could add, which I am doing is suggest buying a pound of your cooked beans and raw beans and trying to "match" it. Lastly, you should put a link to your website in the description section. I might also suggest with your green beans to send out profile cards with suggested roasting on both the 540 and 800 machines or just charge for them or have them as a download. This would drive business up.
@@slofty I’m not sure what your getting on about Jason knocked it out the park with those observations. The questions he posed, if answered properly would make this video a level 100 course which would gain more viewership for his channel. Now granted those questions could be answered with a second video but there’s no reason for you to be a d bag about it. Maybe try looking at it from Jason’s point of view instead of just thinking negatively
I checked with Roastmaster Dave, and he says that an extension tube wouldn't necessarily benefit a dark roast. If anything, the extension tube may lead to more inconsistencies since the SR was made to roast 8 oz. max (and even Dave doesn't go all the way to 8).
@@freshroastedcoffee :Thanks! Not only do y’all supply my most excellent coffee (Haitian Blue is my fav) but you answer my questions. Is FRC a Great Company or what!!!
@@freshroastedcoffee well, let roaster Dave know that I made two very fine darker roasts. A French roast and an Italian roast. Neither tastes baked. The french roast is far mellower, with great notes of chocolate and hazlenut. The Italian has notes of dark chocolate and is very bright. They both make exceptional espresso
@@freshroastedcoffee I have heard just the opposite, that the extension makes it easier to roast dark better and lets you roast more beans. No regrets with mine
Thank you , I just learning with my new machine it help me to grow my skills, , would you able to make another video with more detail about the level of Speed, Power and Temp and also time, Thank you again..
Hi and thanks for this video. I use a Behmor 1600. I’m thinking about possibly getting the sr800. Does it seem kind of silly to get the SR 800 because I already have the Behmor? And are there any huge differences between the two?
Hi, Greg. Sorry about the wait! Here's Roastmaster Dave's notes on the SR800. A few things…… If you are happy with and are getting some good roasts off your Behmor, I would honestly stay with it. That said, I do like the roasts that come out of the SR800 and the machine itself….I’ll share why Pros: 1) The SR800 is very small (footprint) taking up about as much counter space as a blender. 2) The simplicity of the controls; literally two buttons and one knob that controls fan speed, power/heat, roast time, and it has a very nice cool-down mode. 3) No automation! This allows direct user control…….aka, manual roasting. 4) It’s a fluid bed roaster so you’ll get some very nice, clean roasts out of it. 5) You can do dark roasts on it (if that’s your jam)…..but do turn your kitchen fan on high or do it in the garage with the door open! 6) Great customer support.
The Behmor and Fresh Roast use two entirely different roasting methods that produce somewhat different taste profiles in the same beans. The Behmor is a drum roaster. Much of the heat that roasts the coffee comes from its contact with the hot drum. The Fresh Roast is a hot air roaster using a fluid bed process. The hot air supplies virtually all of the heat and moves the beans around similarly to the way air moving through a column of water would circulate the water. There are many pages on the internet that describe this in more detail.
Thanks! That is a Diedrich HR-1, but we only use it for small sample roasts. All of our coffee is roasted in Loring Smart Roasters. We have two Loring S70 Peregrines and one Loring S35 Kestrel. These three roasters have allowed us to cut our CO2 emissions by 80%!
So you go with a lower power to start and then increase as you go? Does this speed the roasting process up? I've been typically using high power (9) and between 7-9 speed throughout the roast to increase/decrease the temperature, but I feel like my roasts have been taking a little bit over 17 minutes. Love the video though, helpful to see what others do with the SR800.
Figure it out yet? I think home roasters like these are very dependent on your power outlets power output, If you're in an area that uses 240v not 120v outlets you shouldn't have that issue, but in North America with 110-120v outlets I find it's best if you have an older stove with electric outlets on it, to use that since it's connected to a higher Amperage line. Also using an extension cord can reduce your power. The extended roast chamber (add on or 3rd party mod) can help because it allows you to have lower fan settings which keep airflow lower and temperatures climb faster as a result. If you can (if beans are moving sufficiently) then lower your fan power and you should get better results. Ambient temps can also affect roast time.
@@BensCoffeeRants Yup I ended up getting the extended roasting chamber not too long ago. Insane difference, and makes the whole process smoother and more consistent. Was also able to get the temperature up much higher while using a lower fan speed. I can now finally get a really good roast and achieve higher temps in a shorter amount of time; I'm now in the wheelhouse of 12-15 minutes which seems to be working out great.
I tried mine for first time yesterday and idk maybe too much beans? I was on fan 9 amd heat 9. I did move fan down to 7 when they started moving more but i had to be roasting for 30 min amd still never hit first crack. Busted out my popcorn popper and hit first crack in like 4 min. Idk if i am doing something wrong but was dissapointed in the sr800
@@timothyberlinski2299 Make sure you are not using an extension cord and your other high-energy requiring appliances are not working while you are roasting. "30 min, no first crack" is definitely a sign of having power problems.
@@timothyberlinski2299too high fan speed. 2 mins tops at fan 9, then drop the fan to 3-4ish. Let it sit there awhile. If the fan runs hard the whole time you’ll never hit first crack.
![How To Roast Amazing Coffee [Step By Step]](http://i.ytimg.com/vi/VjTTVjC79LA/mqdefault.jpg)
Good video, thank you. EXCEPT you kept changing the settings but not telling us what they were after you got going...
To those of you questioning this video, roasting coffee can be fun and also irritating. Like many things in life, practice makes perfect. Roasting coffee is NOT an exact science no matter how many profiles you have on file. Just enjoy the process and do your own thing. Most time with this machine, common since will get the job done. Get in a few roast and you get the flavor you like. This guy here did a great job showing how the Fresh Roast works. For you Jason, you make the next video and give us the professional way. For me, the first three times I roasted coffee, I made my own roasting device and got some really great coffee out of them. I tend to like dark roast coffee and timing is very critical with that roasting. Chef Jerry Irmo South Carolina.
Great tips! I love your beans. My roasting methods are a little different, since I prefer a darker roast, but I learned a few tricks from this video. Thank you!
Thanks Dave! Excellent video.
Thanks for sharing this - could you please add a roasting temp/speed profile for a tried and tested espresso gold roast.
I need this too
Thanks. I just got my SB540 for Chrsitmas. Just a few suggestions. You said you adjusted the temps and fan speeds several times, but didn't say where you moved them to and didn't always show the controls. You also didn't state what coffee you were roasting and what roast level you were aiming for. It would also be useful at the end of the video to show the profile on a profile card or whatever. For example: Bean type. Roaster used. amount used. 1 min no beans heat high fan low to charge. at 1 min fan x heat x add beans. at 3 min fan x heat x. Btw I have been buying my beans from you for years and I love your coffee. Another thing you could add, which I am doing is suggest buying a pound of your cooked beans and raw beans and trying to "match" it. Lastly, you should put a link to your website in the description section. I might also suggest with your green beans to send out profile cards with suggested roasting on both the 540 and 800 machines or just charge for them or have them as a download. This would drive business up.
Are you diagnosed with OCD? Rough disorder, my brother deals with it.
@@slofty I’m not sure what your getting on about Jason knocked it out the park with those observations. The questions he posed, if answered properly would make this video a level 100 course which would gain more viewership for his channel. Now granted those questions could be answered with a second video but there’s no reason for you to be a d bag about it. Maybe try looking at it from Jason’s point of view instead of just thinking negatively
@@adamfishbein8666 lmao I love getting called a d bag because you can't get called that IRL when ya got tiddies. Thanks bruh!
Great info. Do you think the use of an extension tube would give better “dark roast” results? Thanks!
I checked with Roastmaster Dave, and he says that an extension tube wouldn't necessarily benefit a dark roast. If anything, the extension tube may lead to more inconsistencies since the SR was made to roast 8 oz. max (and even Dave doesn't go all the way to 8).
@@freshroastedcoffee :Thanks! Not only do y’all supply my most excellent coffee (Haitian Blue is my fav) but you answer my questions. Is FRC a Great Company or what!!!
@@freshroastedcoffee well, let roaster Dave know that I made two very fine darker roasts. A French roast and an Italian roast. Neither tastes baked. The french roast is far mellower, with great notes of chocolate and hazlenut. The Italian has notes of dark chocolate and is very bright. They both make exceptional espresso
@@okiepokertraveler1718 AWESOME! I'll make sure Dave gets the message.
@@freshroastedcoffee I have heard just the opposite, that the extension makes it easier to roast dark better and lets you roast more beans. No regrets with mine
I am thinking the 200D burr set could run on other 64 mm grinders.
Thank you , I just learning with my new machine it help me to grow my skills, , would you able to make another video with more detail about the level of Speed, Power and Temp and also time, Thank you again..
Can you please provide the roasting recipe? Timing, weight, etc?
I bought this. However, this one has very high power requirements:( I could not use it in my home
Hi and thanks for this video. I use a Behmor 1600. I’m thinking about possibly getting the sr800. Does it seem kind of silly to get the SR 800 because I already have the Behmor? And are there any huge differences between the two?
Hi, Greg. Sorry about the wait! Here's Roastmaster Dave's notes on the SR800.
A few things……
If you are happy with and are getting some good roasts off your Behmor, I would honestly stay with it.
That said, I do like the roasts that come out of the SR800 and the machine itself….I’ll share why
Pros:
1) The SR800 is very small (footprint) taking up about as much counter space as a blender.
2) The simplicity of the controls; literally two buttons and one knob that controls fan speed, power/heat, roast time, and it has a very nice cool-down mode.
3) No automation! This allows direct user control…….aka, manual roasting.
4) It’s a fluid bed roaster so you’ll get some very nice, clean roasts out of it.
5) You can do dark roasts on it (if that’s your jam)…..but do turn your kitchen fan on high or do it in the garage with the door open!
6) Great customer support.
@@freshroastedcoffee thank you for the feedback. Much appreciated!!
The Behmor and Fresh Roast use two entirely different roasting methods that produce somewhat different taste profiles in the same beans. The Behmor is a drum roaster. Much of the heat that roasts the coffee comes from its contact with the hot drum. The Fresh Roast is a hot air roaster using a fluid bed process. The hot air supplies virtually all of the heat and moves the beans around similarly to the way air moving through a column of water would circulate the water. There are many pages on the internet that describe this in more detail.
They must make a European version, seems very good for the price
I used to roast with gene cafe, but I want a 100% air roaster
The background music makes it difficult to hear the narrator. Otherwise it's a helpful video for first time roasting with the SR800.
what's the song played in the background?
It's called "First Sip of Coffee" by Jobii. You can find it on Epidemic Sound. :)
@@freshroastedcoffee thank you
@@coffeeenthusiast8774 You're welcome! Thanks for watching!
Nice video Thanks By curiosity what is your roaster model behind ? Electric also ?
Thanks! That is a Diedrich HR-1, but we only use it for small sample roasts. All of our coffee is roasted in Loring Smart Roasters. We have two Loring S70 Peregrines and one Loring S35 Kestrel. These three roasters have allowed us to cut our CO2 emissions by 80%!
Great video! What kind of drum roaster is that? How do you store your beans for 48 hours while they are off-gassing?
it isn't a drum roaster.... its a hot air roaster.
Lightly roasted coffee needs more than 48 hours to rest. It can take as long as 2 weeks or more to hit their peak
So you go with a lower power to start and then increase as you go? Does this speed the roasting process up? I've been typically using high power (9) and between 7-9 speed throughout the roast to increase/decrease the temperature, but I feel like my roasts have been taking a little bit over 17 minutes. Love the video though, helpful to see what others do with the SR800.
Figure it out yet? I think home roasters like these are very dependent on your power outlets power output, If you're in an area that uses 240v not 120v outlets you shouldn't have that issue, but in North America with 110-120v outlets I find it's best if you have an older stove with electric outlets on it, to use that since it's connected to a higher Amperage line. Also using an extension cord can reduce your power.
The extended roast chamber (add on or 3rd party mod) can help because it allows you to have lower fan settings which keep airflow lower and temperatures climb faster as a result. If you can (if beans are moving sufficiently) then lower your fan power and you should get better results.
Ambient temps can also affect roast time.
@@BensCoffeeRants Yup I ended up getting the extended roasting chamber not too long ago. Insane difference, and makes the whole process smoother and more consistent. Was also able to get the temperature up much higher while using a lower fan speed. I can now finally get a really good roast and achieve higher temps in a shorter amount of time; I'm now in the wheelhouse of 12-15 minutes which seems to be working out great.
First crack starts
"I usually try to hit first crack around..."
Checks timer
"Around 7"
I tried mine for first time yesterday and idk maybe too much beans? I was on fan 9 amd heat 9. I did move fan down to 7 when they started moving more but i had to be roasting for 30 min amd still never hit first crack. Busted out my popcorn popper and hit first crack in like 4 min. Idk if i am doing something wrong but was dissapointed in the sr800
@@timothyberlinski2299 Make sure you are not using an extension cord and your other high-energy requiring appliances are not working while you are roasting. "30 min, no first crack" is definitely a sign of having power problems.
@@timothyberlinski2299too high fan speed. 2 mins tops at fan 9, then drop the fan to 3-4ish. Let it sit there awhile. If the fan runs hard the whole time you’ll never hit first crack.
hey roasting bro, there's something wrong with your unit, when I set mine at 9 the beans practically reach the collector.
Your sounds just like Thomas Delauer 😁
Beans move too slow, should increase the fan speed for the 1st 1-2 minutes due to beans are still heavy
he had it to 9 at the start, can't go any higher!
Fine until you said “no bean left behind”