The Roast it Yourself Podcast

Low & Slow or Hot & Fast with the Behmor

In this episode of the Roast It Yourself Podcast, Stephen and Catherine tackle a classic home-roasting debate: low and slow vs. hot and fast — specifically on the Behmor 1600AB.
The episode is sparked by a listener question from Mike, a dedicated home roaster who’s dialed in a consistent workflow on his Behmor but wants to know if he can push his roasts further. Using African naturals and honey-processed coffees as examples, Stephen and Catherine walk through how power level, timing, and heat application affect flavor development, acidity, sweetness, and clarity in the cup.
They break down what’s actually happening during each stage of the roast, why certain flavor trade-offs are inevitable, and how expectations should shift depending on the roaster’s physical limitations. Along the way, they discuss why “customization” in roasting has boundaries, how to interpret roast controls that feel counterintuitive, and what experimentation is worth trying — and what isn’t.
Whether you’re roasting on a Behmor or just trying to understand roast dynamics more clearly, this episode offers grounded, practical insights that help home roasters make better decisions with the equipment they already own.
Have a roasting question you want answered on the show? Send it to questions@rypod.com and join the conversation. Happy roasting
SEND YOUR QUESTIONS TO: questions@riypod.com
NOTES:
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Roaster Tips: How to Scale Up Batch Size Without Wasting Coffee

In this episode of the Roast It Yourself Podcast, we dive into a practical roasting challenge many home roasters face: scaling up batch size without wasting coffee.
Stephen Burnett and Catherine Mansell respond to a listener question from Greg, a longtime DIY roaster who recently upgraded to an Aillio Bullet R2 and is looking to move from 250-gram batches to the Bullet’s sweet spot of 1.5 pounds—without burning through pounds of coffee in trial and error.
Catherine breaks down what really changes when scaling a roast, focusing on the critical role of preheat temperature, thermal mass, and how to maintain similar roast curves as batch size increases. Along the way, they talk Kenya AA as a use-case, share realistic expectations for profile translation, and offer guidance that applies not just to the Bullet, but to thoughtful, data-driven roasting in general.
As always, the episode blends hands-on technical advice with real-world experience, making it valuable for home roasters leveling up and professionals refining their process.
Got a roasting question of your own? Send it to questions@riypod.com and hear it answered on an upcoming episode.
SEND YOUR QUESTIONS TO: questions@riypod.com
NOTES:
Follow Our Instagram Account @RIY_POD
CHECK US OUT HERE:
Coffee Bean Corral YouTube
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

Crack the Roast: SR800 Profiling with Sight, Sound, and Smell

Episode 83: In this episode, we dive into a listener question about dialing in a FreshRoast SR800 with the extension tube. We talk through whether temperature targets are actually useful, how reliable (or unreliable) roaster thermometers can be, and why we often focus more on time, sensory cues, and roast phases than chasing exact temps.
If you’re roasting on an SR800 (or any hot-air roaster), this episode is our practical, real-world take on profiles, temperature targets, and how to make your roaster work with you instead of against you—while keeping things approachable, useful, and fun.
SEND YOUR QUESTIONS TO: questions@riypod.com
NOTES:
Follow Our Instagram Account @RIY_POD
CHECK US OUT HERE:
Coffee Bean Corral YouTube
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

How to Tell Green Coffee Beans Apart: A Roaster's Cheat Sheet

Episode 82: Can you tell the difference between a Colombian washed and an Ethiopian natural just by looking at the unroasted beans? In this episode, we answer a listener's question about identifying coffee origins and processing methods by what we can glean from the green coffee beans themselves!
Catherine and Stephen share useful tips on what to look for when examining green coffee beans, including:
Visual Identification Tips:
✅ Size & Shape: Small beans (Yemeni, Ethiopian) vs. large beans (Kenyan AA, Indian Mysore Nuggets)
✅ Color Indicators: Processing methods leave distinct visual signatures (natural process = darker/reddish tones)
✅ Density Differences: Feel the weight - Monsoon Malabar vs. dense high-altitude beans
✅ Peaberries: Recognize the unique oval/tubular shape vs. traditional flat-sided beans
✅ Moisture & Sheen: What the surface tells you about freshness and processing
Pro Tip: Create your own reference collection! Save 10 beans from each coffee in labeled Ziploc bags to build a visual comparison library.
Plus in this episode:
- Updates from Current Crop's new espresso bar and pastry launch
- Why taking detailed roasting notes is crucial
- Special shout-out to listeners who visited from Texas!
 
SEND YOUR QUESTIONS TO: questions@riypod.com
 
NOTES:
Follow Our Instagram Account @RIY_POD
 
CHECK US OUT HERE:
Coffee Bean Corral YouTube
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

Nailing a French Roast with the Fresh Roast SR540

Episode 81: Ever wondered how to nail that bold, dark French roast at home? In this episode, we tackle listener Theron's question about achieving a perfect French Roast using the Fresh Roast SR540 with the extension tube. Certified Q-grader Catherine Mansa breaks down the low-and-slow method for dark roasting, including crucial tips like:
- When and why to lower your fan speed during second crack
- How to avoid bitter, over-roasted beans
- Visual cues for the perfect French roast (hint: it's all about that thin layer of oil)
- The best coffee origins for dark roasting (and which ones to avoid)
Plus, Catherine shares exciting updates about the new espresso bar at Current Crop Roasting Shop in New Orleans!
SEND YOUR QUESTIONS TO: questions@riypod.com
NOTES:
Follow Our Instagram Account @RIY_POD
CHECK US OUT HERE:
Coffee Bean Corral YouTube
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

"What's wrong with my roast?!"

Episode 80: In this episode, we review a new roaster's roast log to help figure out why he's not getting the results he's looking for using his Fresh Roast SR800. We talk about troubleshooting in general and discuss which data points in a roast are the most vital to achieving that perfect result we're all chasing! Check out the photo of his roast log here.
SEND YOUR QUESTIONS TO: questions@riypod.com
NOTES:
Follow Our Instagram Account @RIY_POD
CHECK US OUT HERE:
Coffee Bean Corral YouTube
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

Are oily coffee beans a problem?

Episode 79: In this episode, we answer a question from a new roaster whose very first roast on his Fresh Roast SR800 was darker than he wanted, and he noticed oil on the beans. He asks us to explain what this oil is and how it may affect the coffee he brews with these beans. Are oily beans desirable? Are they a problem? Check out our response to find out!
SEND YOUR QUESTIONS TO: questions@riypod.com
NOTES:
Follow Our Instagram Account @RIY_POD
CHECK US OUT HERE:
Coffee Bean Corral YouTube
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

Tips on Reusing Coffee Storage Bags (PLUS a HUGE Announcement!)

Episode 78: Can you reuse coffee storage bags? Is there a right way or wrong way of doing it? In this episode, Catherine and Stephen answer these questions and talk coffee storage best practices, and drop a HUGE announcement about Current Crop in the process!
SEND YOUR QUESTIONS TO: questions@riypod.com
NOTES:
Follow Our Instagram Account @RIY_POD
CHECK US OUT HERE:
Coffee Bean Corral YouTube
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

The #1 Reason to Roast Coffee Yourself!

Episode 77: In this quick on-the-road episode, Stephen (while carefully and safely observing the rules of the road...) shares his absolute favorite reason to roast coffee, and the best way to get other folks into the coffee roasting hobby!
SEND YOUR QUESTIONS TO: questions@riypod.com
NOTES:
Follow Our Instagram Account @RIY_POD
CHECK US OUT HERE:
Coffee Bean Corral YouTube
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

Good Roast/Bad Roast: Can You Smell The Difference?

Episode 76: This is sure to be our smelliest episode yet! Catherine and Stephen respond to an unusual question about post-roast aroma of all things, which, though unusual, proved to be quite a helpful conversation! Many people who've smelled roasting coffee come away with the same observation: "That doesn't smell like coffee at all!" But there's so much more that can be gleaned from the fragrance of just-roasted beans, which can help you determine before you even taste the brew whether you've hit a home run or made something...foul.
SEND YOUR QUESTIONS TO: questions@riypod.com
NOTES:
Follow Our Instagram Account @RIY_POD
CHECK US OUT HERE:
Coffee Bean Corral YouTube
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website