The Roast it Yourself Podcast

Episode 72: This week, we (mostly Stephen, because it's his thing!) answer a customer's question about dialing in espresso extraction, and discuss how different roast methods can affect how the coffee is extracted. How do you figure out what's right (or wrong) with a shot of espresso? What steps can you take to adjust or "dial in" your shot? We dive into it all here! SEND YOUR QUESTIONS TO: questi...

Episode 71: This week, we (mostly Catherine, because it's her thing!) answer a customer's question about how to set up a coffee cupping, focusing on the nitty-gritty details of ratios, times, and temps. If you're interested in learning how to taste coffee the way professionals do, give this episode a listen! SEND YOUR QUESTIONS TO:  questions@riypod.com NOTES: Cafe Kreyol study "How Long Should Co...

Episode 70: This week, we answer a question from a listener who has been tracking his coffee's weight loss percentage from green to roasted, and using a very precise scale to determine roast level based on the moisture loss. He asks what we think of that method and for our tips on determining roast level using this and other means. SEND YOUR QUESTIONS TO:  questions@riypod.com NOTES: Follow Our NE...

BONUS EPISODE: Stephen gave a talk at last weekend's NOLA Coffee Festival in New Orleans, which we recorded to release as a bonus episode! In "The Essentials of Home Roasting," Stephen covers both the conceptual aspects of coffee roasting as well as their nuts-and-bolts practical application to get you creating the coffee you want today. Even if you're an experienced roaster, there's sure to be a...

Episode 69: Have you ever wondered if the chaff makes a difference? Typically, larger specialty roasteries will tumble to "polish" their roasted coffee, removing the majority of the chaff in the process, but is this necessary for the home roaster? Does it really affect flavor or cup quality? We get into these questions while answering a listener's email, so we hope you enjoy! SEND YOUR QUESTIONS T...

Episode 68: This week, we dive into the colorful world of the Coffee Taster's Flavor Wheel! While this tool can seem intimidating or overwhelming, it's actually quite useful for beginner coffee enthusiasts and professionals alike! Check out this episode to see how Catherine and Stephen use the Wheel, and how you can too! SEND YOUR QUESTIONS TO:  questions@riypod.com NOTES: Check out our limited of...

Episode 67: This week, we dive into a question from a listener about what makes a good shot of espresso, specifically, whether or not crema affects the overall quality of the espresso shot. This question is actually an interesting one, and more complicated than you might think! So check out this episode and share your thoughts in the comments! SEND YOUR QUESTIONS TO:  questions@riypod.com NOTES: S...

Episode 66: If you want a consistent, well-rounded, complex, full-bodied brew without sacrificing flavor, you might have a hard time finding a single origin that'll fit the bill. That's where blending comes in! Blends have a lot of pros, but one major con -- creating them takes work. In this episode, we lay out a simple method to start coffee blending the right way, so you can get a delicious cup...

Episode 65: Ever wondered how two of the most popular "level up" roasters perform head-to-head? Catherine and Stephen discuss the pros and cons of the Bullet R2 1-kilo roaster vs. the Kaleido M10 1.2-kilo roaster. From roast performance to chaff handling to ease of use/transport, we cover a lot of the real-world features/bugs that don't show up on the product page. If you're considering upgrading...

Episode 64: This week, we explore the world of "alternative" processing methods, from co-fermenting to carbonic maceration. Our discussion is wide-ranging and seeks to answer the questions: "What? How? WHY???" PLUS: Stephen (a recovering coffee snob) shares his take on when a coffee processing method crosses the line into artificial flavoring. SEND YOUR QUESTIONS TO:  questions@riypod.com NOTES: F...

Episode 63: A listener is roasting coffee for a friend who finds the acid in many coffees hard on their stomach. We offer a suggestions at every stage of the process, from selecting a coffee, to roasting it, to brewing it, all to produce the lowest possible acidity in the cup. SEND YOUR QUESTIONS TO:  questions@riypod.com NOTES: Find coffees with lower Brightness ratings with the Coffee Bean Matri...

Episode 62: We're sure we'll step on some toes with this one... This week, we got a question from a small batch roaster looking to upgrade to a larger commercial roaster, but is unsure of which way to go. The two main categories of coffee roasters are "fluid bed" and "drum," and there are pros and cons to each. Check out our answer and drop into the comments to share your own perspective! SEND YOU...

Episode 61: This week, we're responding to a listener's question about how to consistently find coffees that he enjoys and how to find good "taste-a-like" coffees when his favorites are unavailable. What can I say? We've got set up for a shameless plug! SEND YOUR QUESTIONS TO:  questions@riypod.com NOTES: Follow Our NEW Instagram Account  @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coff...

Episode 60: This week, we got an excellent question from a self-proclaimed newbie roaster, including a picture ( linked here ). He gave us some details about his roast and his setup, and asked us to evaluate how he was doing. This is an excellent discussion for home roasters, whether you've just started or you have years of roasting under your belt. Throw your comments in the mix, ask questions, o...

Episode 59: In this episode, Stephen tackles a question from a local questioner about how to steam milk for his lattes and cappuccinos using the cheap, old, big box store espresso machine he has on hand. Stephen discusses milk steaming technique, points to a few excellent resources and tools for getting great milk foam, and (because home coffee roasters are a scrappy bunch) proposes some solutions...

Episode 58: Why would anyone want to roast coffee themselves? We dive into this question, going through our Top 10 motivations for learning the art and science of coffee roasting, no matter if you have business ambitions or just want to share with friends! Whether you're a seasoned roaster or you're getting ready to take the plunge, this conversation will motivate and inspire you to dive in or div...

Episode 57: We respond to a question from an espresso drinker who's just getting started roasting about which country/origin produces the best beans for espresso. We discuss some of our favorites and how to choose a good coffee and roast level for espresso, based on your tastes! SEND YOUR QUESTIONS TO:  questions@riypod.com NOTES: Follow Our NEW Instagram Account  @RIY_POD CHECK US OUT HERE: Coffe...

Episode 56: A listener sent us an AI analysis of the raw coffee they were about to roast, based on just a couple of uploaded photos, which raised the question: Is AI this helpful for home roasters? Are there other uses for AI that roasters can take advantage of? Dive in with us and find out! SEND YOUR QUESTIONS TO:  questions@riypod.com NOTES: Follow Our NEW Instagram Account  @RIY_POD CHECK US OU...

Episode 55: We received a detailed roast log from a listener, along with a question -- why do the coffees I roast taste the same? The answer lies in profiling, and that's what we dive into today! SEND YOUR QUESTIONS TO:  questions@riypod.com NOTES: Here's the Hot & Fast recommended roast profile for the SR800 with Extension Tube ( Post ) Get coffee roasted to order by Catherine (or Josh!) coff...

Episode 54: This week, we're going into detail on the most important piece of roasting equipment there is -- your roast log. Whether you're roasting in a cast iron pan or firing up a 50 kilo production roaster, you MUST log your roasts, and we show you how.  SEND YOUR QUESTIONS TO:  questions@riypod.com NOTES: Pictures of the roast logs we're discussing 33 Roasts Logbook Follow Our NEW Instagram A...

Episode 53: This discussion started out answering a question about upgrading from a personal home roasting machine to something that would work for starting a roasting business. In the process of answering that question, we covered a lot of little tips and considerations for folks considering taking that next step! Check out the links in the Notes section for the specific coffees and equipment we...

Episode 52: Should we be storing coffee in a valve bag or an air-tight container? This week, we dive into coffee storage strategies and discuss the best ways to keep coffee as fresh as possible for weeks!  SEND YOUR QUESTIONS TO:  questions@riypod.com NOTES: Pick up some extra one-way valve coffee storage bags here ! Follow Our NEW Instagram Account  @RIY_POD CHECK US OUT HERE: Coffee Bean Corral...

Episode 51: In this episode, we discuss some of our favorite iced coffee recipes that are a bit off the beaten path (no coffee-milk combos here)! A listener sent us his recipe for a "Colapresso," and that's when the fun begins! Catherine and I go through several other unique ways of enjoying iced coffee, that work for either espresso or cold brew. BONUS: We offer our tips on making a mean cold bre...

Episode 50: For our 50th Episode, we decided to record our top tips for newbie roasters or those looking to get into coffee roasting. Whether you're a first timer or an old timer, we share a lot of helpful information about coffee roasting that'll help take you to the next level! SEND YOUR QUESTIONS TO:  questions@riypod.com NOTES: Follow Our NEW Instagram Account  @RIY_POD CHECK US OUT HERE: Coff...

Episode 49: This week we answer a listener's somewhat controversial question about blending Premium Coffees, such as Geishas, Konas, or the legendary Jamacia Blue Mountain. We discuss whether this is a good idea, and then we dive into how to go about planning such a blend without sacrificing what makes these Premium beans so great! SEND YOUR QUESTIONS TO:  questions@riypod.com NOTES: Check out our...