The Roast it Yourself Podcast
Current Crop Roasting Shop’s own Certified Q-Grader, Catherine Mansel, sits down with Stephen Burnett of Coffee Bean Corral to field questions from home coffee roasters and professionals alike about roasting, tasting, and (most importantly) enjoying coffee. Send questions to questions@riypod.com Check us out at: coffeebeancorral.com currentcroproasting.com rancherwholesale.com
Episodes
Episode 46: In this episode, we answer a listener's question about roasting decaf coffee, discuss troubleshooting a roast profile, and discuss how the decaffeination process affects tasting notes.
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Episode 45: In this episode, we address a question from a roaster who's looking to level up and begin selling his coffee but wonders: Which roasters should I buy? He asks specifically about the Bullet, the Kaleido, and Coffee Crafter's Artisan/Valenta roasters. We discuss our experiences with the Kaleido and Bullet and the pros and cons of each.
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NOTES:
Kaleido M10 1.2 Kilo Roaster 120v a...
Episode 44: Nobody likes wasting coffee, which is why any roaster who's planning to tackle a large batch should start with a few small "sample roasts" to figure out their roast profile. But once you nail the sample roast, how do you scale up the profile you've created for production? In this episode we answer this very question, so check it out!
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NOTES:
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Episode 43: In this episode, we discuss quality control in the coffee world, especially making sure there are no foreign objects in your beans! We answer a question from a listener about whether he should get a de-stoning machine for his roastery and demonstrate the steps we take to remove foreign objects from our coffee beans before we ship them out.
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NOTES:
Episode 42: A brand new roaster/new listener sent us an insightful question about how to think about coffee degassing (or "resting"), how long coffee should rest for different brew methods, and whether roast level plays a part (hint: it does!)
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NOTES:
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Episode 41: Today we've got a special treat as Stephen was joined by the wonderful folks behind Silver Run Coffee Crafters -- Bradley and Rebecca Ladnier! They started their roastery 9 months ago and are already shipping coffee all over the country! In this interview, we discuss how they started a successful specialty coffee roasting operation in a small town, how they found stores to carry their beans, and how they win over "cream...
Episode 40: Following up on Episode 34, we answer a listener's question about how to get started roasting his first blend, how to choose which coffees go into a blend, and offer an easy way to adjust the blend until it's just right!
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NOTES:
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Coffee Bean Corral YouTube
Coffee Bean Corral Website
Current Crop Roasting Shop Website
...
Episode 39: Record high coffee prices are here, so now is a PERFECT time to start roasting coffee yourself! But what goes into the price of your morning mug of joe? Listen in to our discussion on the factors that go into coffee pricing, why they're so high right now, and more!
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NOTES:
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Episode 38: This week we tackle a question from a friend of the show who's afraid he's missing out on the intricacies of coffee tasting. Should he work on his palate, or tweak his roasting to bring out more of the tasting notes he's looking for? Let's dive in and discuss!
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NOTES:
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Episode 37: Ever wondered about highlighting the sweetness in a coffee while you're roasting it? This week we respond to a question from a listener about profiling on the Gene Cafe roaster, slow roasting without "baking" the coffee beans, and more!
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Episode 36: In this episode, we field a question from a couple of listeners about the industry terms you run across when trying to buy coffee, from names of coffee varieties, "MASL", bean size, grade rating, and more! Ultimately we discuss how to decide which of those notations are most important when choosing your next coffee!
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NOTES:
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Episode 35: This question is all about tasting (and enjoying!) coffee as espresso. We respond to a listener's question about tasting the cupping notes printed on the label in pour-over vs. espresso, and how to improve your palate!
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NOTES:
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Episode 34: Ever wondered what makes a great coffee blend? Does it matter if you roast the beans together, or should you roast them separately? What about blending different roast levels? Do the beans share flavors in the roaster, like the ingredients of a simmering stew? Find out in this week's episode as we respond to a listener question all about blends!
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NOTES:
Episode 33: Ever wondered how to find a good single origin coffee to roast for espresso? What about a blend? In this episode we tackle a question from a listener about how to sort through green coffees to find the ones that make the best shots!
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NOTES:
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Ferdelance Blend (Makes Excellent Espresso!)
Episode 32: In this episode we discuss dark roasting techniques, what's beyond 2nd Crack, and we dispel a common myth about Sumatran coffees!
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NOTES:
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Current Crop Roasting Shop Website
Episode 31: In this episode we discuss how to roast coffee in cold temps! We focus on the Fresh Roast coffee roaster, but discuss a few general hacks for achieving that perfect roast in frigged winter months.
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NOTES:
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Episode 30: In this, our thirtieth episode, we respond to an excellent question from a listener about how to recognize 1st Crack when you can't hear the cracking! We offer 4 tips on how to nail your roast even when the audible cues are minimal or missing entirely!
SEND YOUR QUESTIONS TO: questions@riypod.com
NOTES: Follow Our NEW Instagram Account @RIY_POD
Join us for our New Year’s Q&A Livestream Event! Secure your tickets h...
Episode 29: In this longer-than-normal episode, we scroll through out YouTube comments and answer the questions we find there! Enjoy this rapid-fire, multi-question episode about all things roasting, tasting, and (most importantly) enjoying coffee.
SEND YOUR QUESTIONS TO: questions@riypod.com
NOTES:
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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!
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!
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N...
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