The Roast it Yourself Podcast

When Has 1st Crack *Really* Started?

Episode 28: Listener Kyle asks some questions about the first Crack: how to know when it has really begun and whether you should increase or decrease heat during 1C to highlight fruity notes. We go off the deep end a little bit and discuss espresso, roast logging, and how to get reliably consistent results from coffee in general. Of course we manage to at least mostly answer Kyle's question in the process!
SEND YOUR QUESTIONS TO:questions@riypod.com
CHECK US OUT HERE:
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

Roasting Coffee at High Altitudes

Episode 27: In this episode, we answer a lister's question about roasting coffee at 6,000 feet! She's noticing that following roast guides online tend to yield darker roasts than she's expecting, so we walk through how roasting at altitude affects the finished product, how to tweak your technique to achieve the roast you want, and discuss the importance of RECORDING YOUR ROASTS!
SEND YOUR QUESTIONS TO:questions@riypod.com
NOTES:
Steamboat Coffee Company's article about roasting at altitude
CHECK US OUT HERE:
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

How to Get Different Flavors from the Same Bean

Episode 26: "If 2 roasters use the same beans, roasted to the same level, will they taste the same?" We respond to this excellent question from a newbie roaster, discuss roast profiling, and ultimately how to get the most out of your coffee roasting journey!
SEND YOUR QUESTIONS TO:questions@riypod.com
NOTES:
Roaster specific Roast-a-Long Videos
CHECK US OUT HERE:
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

"Are High-Priced Beans Worth It?"

Episode 25: Are top-dollar coffees really that much better than their less expensive Specialty Grade counterparts? Is there a direct link between price and quality? We dive into where coffee pricing comes from and how to answer the question of value vs. cost.
SEND YOUR QUESTIONS TO:questions@riypod.com
NOTES:
Coffee Bean Corral's Premium Coffees
CHECK US OUT HERE:
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

‘Secondary Defects’ and Behmor Tips

Episode 24: We dive DEEP into green coffee defects, discuss the difference between defects and "ugly" beans, and discuss how to know which defects will actually affect the coffee-drinking experience. We also lay out our thoughts on the Behmor roaster and how to get the most out of roasting with it!
SEND YOUR QUESTIONS TO:questions@riypod.com
NOTES:
Old (but free!) SCA Defects Sheet
Check out the Behmor Roaster
Our Behmor Roast-a-Long (with Tips in the Description)
CHECK US OUT HERE:
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website
 

Tips on Roasting "Chaffy" Coffees

Episode 23: We love natural and honey-processed coffees, which often produce more than a little chaff during roasting. We answer a listener's question about handling extra chaffy coffees in a Fresh Roast roaster and cover how to roast chaffy coffees in general.
SEND YOUR QUESTIONS TO:questions@riypod.com
NOTES:
The Hornet recipe: in a pint glass, mix 1 double shot of espresso and 20ml of caramel syrup over ice, then fill the glass with orange juice, sip, and enjoy!
Tamper Specialty Coffee in Madison, MS
Fresh Roast Roaster
Gene Cafe Roaster
CHECK US OUT HERE:
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

What If My Roast Doesn’t Look “Even”?

Episode 22: So what does an "uneven" roast look like, or can you actually tell by looking? This week we discuss the aspects that affect evenness, including bean density, bean processing, etc.
SEND YOUR QUESTIONS TO:questions@riypod.com
NOTES:
Density = grams/mililiters. The high end of density is around .75, and the low end is around .65 g/ml
CHECK US OUT HERE:
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

Why are some coffees more acidic than others?

Episode 21: This week, we discuss perceived acidity in coffee, how to brew coffee to control acidity, the factors that contribute to acidity in coffee, and the difference between "acidic" and "sour."
SEND YOUR QUESTIONS TO:questions@riypod.com
LINKS:
Current Crop Wholesale
CHECK US OUT HERE:
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

How to Know You've "Perfected" a Roast

Episode 20: What's the process for perfecting a roast, and how do you know when you've done it? We answer these questions in response to a future roaster and listener to the show!
SEND YOUR QUESTIONS TO:questions@riypod.com
LINKS:
Take a look at the 1 Kilo Aillio Bullet Roaster
CHECK US OUT HERE:
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website

"What if all the beans don't crack?"

Episode 19: In this episode, we field an excellent question that tends to go un-asked and unanswered for most roasters, but listener Chris from Minnesota dared to ask it! We discuss what happens when you drop (end) a roast at the beginning or middle of 1st or 2nd crack, how it affects the flavor, and really how to think about how roasting technique affects the flavor profile of the coffee.
SEND YOUR QUESTIONS TO:questions@riypod.com
LINKS:
Ethiopia: Organic Limu G2, Oromia
CHECK US OUT HERE:
Coffee Bean Corral Website
Current Crop Roasting Shop Website
Rancher Wholesale Website