December 29, 2025 • 14 mins
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:
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
All right, welcome back to the Roasting Yourself podcast, brought to you by Coffee Bean Corral
(00:11):
and Current Crop Roasting Shop.
I'm Stephen Burnett with Coffee Bean Corral in Jackson, Mississippi, and with me as always
is Kathryn Mansa, certified Q grader and director of Current Crop Roasting Shop in New Orleans,
Louisiana.
Kathryn, how are you today?
Great.
Busy, so busy.
It's been pretty amazing the past couple of weeks after we opened the cafe.
(00:34):
The amount of people who have been regulars coming in and super excited that they can
drink the coffee.
And then many, many people who have never been in the shop before getting a cup of coffee
and looking up and going, this is really good.
Where did you get these beans from?
Oh, these are our beans.
Look right over there.
(00:55):
They're from over there.
And the sugars and all the fixings and stuff are on the side of the house that has the
roasting stations.
So people grab their cups and if they want to add some stuff to it, to each their own,
they walk through and they'll come back over behind the counter and go, what are they doing
over there?
They're roasting coffee.
(01:17):
Tell me all about it.
Tell me more.
So it's been great.
It's been really busy.
A lot of interest in what we've got going on.
So it's been, it's been great.
Outstanding.
That's amazing.
Up here, it's like 70 degrees and two days till Christmas.
So yeah, not feeling like a winter wonderland at all.
(01:39):
But that's amazing.
I need to, I need to add an, I'm going to add an espresso bar to the script.
That way I can remember to say it because yeah, they have an espresso bar down at current
crop.
Now you guys, I don't know if you know this, but they do visit new Orleans.
They visit current crop roasting shop and espresso bar.
That's the plug.
Well, each week we set aside about 10 minutes to field questions from home coffee roasters
(02:01):
and professionals alike about roasting, tasting, and most importantly, enjoying coffee.
You can send your questions to questions at R-I-Y-P-O-D.com.
That's questions at R-I-Y-P-O-D.com to get a nice shout out from us in an upcoming episode.
And of course, to get your question answered.
This week's question comes from Theron R who writes, I've been enjoying my fresh roast
(02:24):
with extension tube, which I purchased from Coffee Bean Corral a little more than a year
ago.
I do have my favorite beans, but a couple of months ago while on vacation, I was served
a coffee, which reminded me of a French roast.
They had no idea what the bean was, but it caused me to think I should be able to get
a French roast on my roaster.
I've tried researching for the correct recommended settings and beans with little luck.
(02:50):
I've even watched a video where someone said they were doing a French roast with the fresh
roast, but in my opinion, they made so many mistakes.
So I'd like to know first, which beans are typically used for a French roast, and then
your recommendations to achieve a French roast with the fresh roast coffee roaster.
This is a fresh roast SR540, by the way.
(03:10):
With my fresh roast machine, with the extension tube, I've been able to keep my heat below
four and still achieve temperatures over 500 degrees, which is too hot, I don't recommend
that.
I can roast coffee between 10 to 16 minutes, depending on different factors.
I do typically like a medium roast, but it would be nice to be able to have a French
roast every so often.
(03:31):
Hope you can help.
Thank you very much.
And that is Theron R. So Catherine, tell me about French roasting on the fresh roast SR540
with extension tube.
Where should we start?
Well, I start with the same guide that I'm using for a medium roast or a dark roast,
which is the low and slow method of roasting coffee, which is the guide that we speak about
(03:53):
all the time.
Really, the only difference going from a medium roast to a dark roast or a French roast and
a fresh roast is that it's just going to be a little bit longer of a roast and a higher
temperature.
Because if you're doing a low and slow method where you're slowly lowering the fan until
you get it down to four, your beans are steadily increasing temperature.
(04:15):
So right when the first pop starts to happen, where your first cracking begins, if you leave
the roaster alone, it will automatically go through the first entire crack through the
pause and into the second crack without you having to make any adjustments because it's
building the heat.
So once you hit the first crack, you don't have to do anything at all.
And it's going to automatically go into a darker roast until you cool the beans down.
(04:40):
A couple of things that I do to limit sort of negatives that happen on a fresh roast
with a really dark roast.
The darker you roast, the more brittle and porous the beans are going to become.
So when you hear the first beginning of the second crack, what I do is I lower my power
(05:01):
all the way down to one and then I slowly start to lower my fan because the temperature
is still getting hotter, but you're limiting the amount of agitation that the beans are
having because for lack of a better word, it's quite violent for the bean on the inside
of the roasting chamber.
So especially when they're getting really, really brittle, when you get into that dark
(05:23):
roast, they're going to be bumping into each other, bumping up into the side and that'll
cause some chips, which doesn't affect the taste.
It just means it's going to degas a lot quicker, but it just doesn't look great.
So what I do is I lower the power all the way.
It really doesn't.
It looks like something's wrong, like this is a coffee disease or something, but it's
(05:47):
just a physical defect.
So right when I hear the beginning of the second crack, I lower my power all the way
to one and then I lower my fan by two.
Wherever it is, I lower it by two.
So it just slows it down to where it's not going all the way up the chamber because it's
so light in weight that the darker you go, the more space the beans take up in the chamber.
(06:09):
So I just limit that to where instead of going above the gasket on the roasting chamber,
it stays right underneath.
So they're still bumping around, they're still moving, there's nothing caught at the bottom,
and then you'll definitely hit a French roast.
Now, you don't have to make any of those adjustments if you don't mind the chips that happen.
(06:30):
It's still going to taste really great, but that's sort of what I do when I want to hit
a French roast.
I've done many French roasts in the fresh roast.
Do you have any specific things to do?
Yeah, well, I had a couple of things that he mentioned.
He said that he can roast up to 16 minutes, which got me thinking, how long does a typical
(06:51):
can you achieve a French roast?
What period of time are we talking about there?
My medium roasts are right at eight minutes, so my French roast wouldn't be longer than
10 minutes.
So 16 minutes is a tad bit long, even for a medium roast on a fresh roast, but I also
(07:12):
don't know his guide.
So he may be doing it a tad bit slower, a tad bit easier on the bean than I have, but
normally it takes me right around 10 minutes.
Right, and it does give me pause when he says that temperature measurements are above 500
degrees, which if accurate, he would be sailing through these roasts.
So I would imagine that reading is not true to what's actually going on in the roaster,
(07:39):
just because I think at that temperature, you'd be cooking, you'd be done with that
roast so fast, or you'd wind up with charcoal 16 minutes in, so yeah, that's interesting.
We've talked about that before, about use that as a guide, don't take it as gospel.
I think that's true, but yeah, I don't often do dark roasts.
(08:00):
I am afraid of dark roasts, and I mean that literally, I'm not scared of them, but whenever
I'm trying to do a dark roast, I'm watching the roaster, and unless I'm using a machine
that has a temperature probe that can give me an objective, you're where you want to
be.
My brain, they just look darker, and I'm worried I'm going to turn them into charcoal, and
(08:21):
I dump them, and it's like, hey, that's a nice medium roast.
So I'm not the person to ask about dark roasting with a fresh roast, because I just genuinely
like a lighter roast, but you're down there in New Orleans making coffee with those people
that like that, that love the French roast.
They love it down there.
And a couple of things, when you are listening for that second crack, at the beginning of
(08:43):
that second crack, when you're looking at your beans, you're just going to start to
see little specks of oil on the surface.
That's still a Vienna roast.
When you are trying to figure out when you should drop your beans for a French roast,
a French roast, the second crack is still actively rolling, still actively rolling,
and you'll see a coat of oil all over the surface of the bean, but it's still actively
(09:07):
cracking.
So once you see that thin layer of oil all over the beans, and it's a nice dark brown
color, that's when you would drop your beans.
If you wait until the second crack is over, that's an Italian roast, and the beans will
be black, and they will have a very thick coat of oil.
(09:27):
So there's a fine line between a really bold, flavorful, dark roast coffee and over-roasted
coffee that tastes more ashy.
So that French roast, it's still actively cracking, and you're starting to see a thin
layer of oil on the surface, and once you put it in the valve bag a couple of days later,
(09:48):
even more oil is going to be on the surface.
So as long as you see that thin layer of oil, and they're a nice dark brown color, actively
still rolling through that second crack, you're at a good French roast.
There we go.
This is very helpful, very helpful tips on that.
I feel like I'm learning some stuff here.
I need to work on my own French roasting skills.
(10:09):
Well, Theron, thank you so much for the question.
This is a good one.
Oh, yeah.
Go ahead.
Yeah.
Recommendations for beans typically used for French roasts.
Right.
Yes.
Part of the question.
Yes.
Thank you.
So it depends on what you want.
Everybody likes different things, or uses different beans for different things.
(10:34):
I think more traditionally, South American coffees are used, or Indonesian coffees are
used for dark roasts.
So it depends on how much of the flavor of the bean you actually want to taste.
So I recommend Indonesian beans because they're more earthy, black pepper, dark chocolate,
(10:54):
cedar, tobacco.
Those notes hold up and stand up against the dark roast, meaning that you can still taste
the bold roastiness from the dark roast, but also those earthy characteristics.
So I wouldn't recommend taking, say, an African coffee into a French roast, because what makes
the African coffee special will be lost by the time you get to the French roast, because
(11:19):
the roast is so bold that it just outshines and covers up everything delicate about an
African coffee.
So I would do South American or Indonesian beans.
Guatemalan beans actually do pretty well for a dark roast, too.
They tend to be very chocolatey.
So you take a very chocolatey coffee into a French roast, it's going to be really bold,
(11:45):
more dark chocolatey, more bitter chocolatey than it would be sweet.
But those three would be my recommendations for a French roast.
Let me ask a question on, you said African, would the exception to that be Ugandan coffee?
I do feel like Ugandan coffee is more on that kind of end of the spectrum that would favor
(12:06):
a dark roast, and not so much so delicate.
Yeah, Ugandan coffee a lot of times will have a dark chocolate note in it, too, and have
some of the fruit more so as a background to the dark chocolate.
So yeah, you could do Uganda as a French roast, and it could still be there.
And some African coffees, you may still pick up little hints of fruit, but it really just
(12:30):
depends on how far into the French roast you go.
Gotcha, gotcha.
But it would be background characters more, so that makes sense, that makes sense.
Well, I'm glad you threw that in there, because if you hadn't answered that part of the question,
this would have been an incomplete episode.
But as it is, I think we've said all there is to say about the subject answering Theron's
question.
Man, thank you so much, Catherine, for that.
(12:52):
I hope you enjoyed the answer to that question, Theron.
I hope it's helpful.
And yeah, listeners, if you have a different perspective on this, if you have hints on
how to achieve a French roast with a fresh roast roaster, especially the 540 with the
extension tube, drop those in the comments on YouTube.
Send us a message, let us know what you think, because this is something that I think in
(13:13):
the specialty coffee world, darker roasts kind of get left by the wayside, and yet a
lot, a lot, a lot of people really like them, and there's definitely a place for them in
the specialty world.
So definitely throw in your recipes, your roast profiles to achieve that.
It would be very helpful to everybody.
We hope you enjoyed this episode as much as we enjoyed making it, which was a ton.
(13:35):
And if you did, please leave us a rating and review on whatever platform you found us on.
We're excited to watch the Roast It Yourself podcast, continue to grow and reach more people.
We are almost, by the way, I think when this episode drops, we will be over 30,000 downloads
on Podbean, over 30,000 downloads on Podbean, which is so exciting, 81 episodes.
(13:56):
It's sky's the limit, y'all.
We're just getting started over here, and we cannot do that without you.
Also, be sure to like and follow our social media accounts for Coffee Bean Corral, Current
Crop, and of course, the Roast It Yourself podcast, links for that can be found in the
show notes.
We could not do this without the folks that work with us, that help make our audio and
video look and sound good, and do graphic work for the podcast.
(14:17):
Thank you guys for everything you do, and for our coworkers that give us time and space
to record these episodes for you good people.
Remember, dear listeners, send any question you have about coffee in general, or coffee
roasting in particular, do questions at riypod.com.
Otherwise, have a great day and happy roasting.
Thanks, Darren.
(14:40):
Thanks.
All right, welcome back to the Roasting Yourself podcast, brought to you by Coffee Bean Corral
(00:11):
and Current Crop Roasting Shop.
I'm Stephen Burnett with Coffee Bean Corral in Jackson, Mississippi, and with me as always
is Kathryn Mansa, certified Q grader and director of Current Crop Roasting Shop in New Orleans,
Louisiana.
Kathryn, how are you today?
Great.
Busy, so busy.
It's been pretty amazing the past couple of weeks after we opened the cafe.
(00:34):
The amount of people who have been regulars coming in and super excited that they can
drink the coffee.
And then many, many people who have never been in the shop before getting a cup of coffee
and looking up and going, this is really good.
Where did you get these beans from?
Oh, these are our beans.
Look right over there.
(00:55):
They're from over there.
And the sugars and all the fixings and stuff are on the side of the house that has the
roasting stations.
So people grab their cups and if they want to add some stuff to it, to each their own,
they walk through and they'll come back over behind the counter and go, what are they doing
over there?
They're roasting coffee.
(01:17):
Tell me all about it.
Tell me more.
So it's been great.
It's been really busy.
A lot of interest in what we've got going on.
So it's been, it's been great.
Outstanding.
That's amazing.
Up here, it's like 70 degrees and two days till Christmas.
So yeah, not feeling like a winter wonderland at all.
(01:39):
But that's amazing.
I need to, I need to add an, I'm going to add an espresso bar to the script.
That way I can remember to say it because yeah, they have an espresso bar down at current
crop.
Now you guys, I don't know if you know this, but they do visit new Orleans.
They visit current crop roasting shop and espresso bar.
That's the plug.
Well, each week we set aside about 10 minutes to field questions from home coffee roasters
(02:01):
and professionals alike about roasting, tasting, and most importantly, enjoying coffee.
You can send your questions to questions at R-I-Y-P-O-D.com.
That's questions at R-I-Y-P-O-D.com to get a nice shout out from us in an upcoming episode.
And of course, to get your question answered.
This week's question comes from Theron R who writes, I've been enjoying my fresh roast
(02:24):
with extension tube, which I purchased from Coffee Bean Corral a little more than a year
ago.
I do have my favorite beans, but a couple of months ago while on vacation, I was served
a coffee, which reminded me of a French roast.
They had no idea what the bean was, but it caused me to think I should be able to get
a French roast on my roaster.
I've tried researching for the correct recommended settings and beans with little luck.
(02:50):
I've even watched a video where someone said they were doing a French roast with the fresh
roast, but in my opinion, they made so many mistakes.
So I'd like to know first, which beans are typically used for a French roast, and then
your recommendations to achieve a French roast with the fresh roast coffee roaster.
This is a fresh roast SR540, by the way.
(03:10):
With my fresh roast machine, with the extension tube, I've been able to keep my heat below
four and still achieve temperatures over 500 degrees, which is too hot, I don't recommend
that.
I can roast coffee between 10 to 16 minutes, depending on different factors.
I do typically like a medium roast, but it would be nice to be able to have a French
roast every so often.
(03:31):
Hope you can help.
Thank you very much.
And that is Theron R. So Catherine, tell me about French roasting on the fresh roast SR540
with extension tube.
Where should we start?
Well, I start with the same guide that I'm using for a medium roast or a dark roast,
which is the low and slow method of roasting coffee, which is the guide that we speak about
(03:53):
all the time.
Really, the only difference going from a medium roast to a dark roast or a French roast and
a fresh roast is that it's just going to be a little bit longer of a roast and a higher
temperature.
Because if you're doing a low and slow method where you're slowly lowering the fan until
you get it down to four, your beans are steadily increasing temperature.
(04:15):
So right when the first pop starts to happen, where your first cracking begins, if you leave
the roaster alone, it will automatically go through the first entire crack through the
pause and into the second crack without you having to make any adjustments because it's
building the heat.
So once you hit the first crack, you don't have to do anything at all.
And it's going to automatically go into a darker roast until you cool the beans down.
(04:40):
A couple of things that I do to limit sort of negatives that happen on a fresh roast
with a really dark roast.
The darker you roast, the more brittle and porous the beans are going to become.
So when you hear the first beginning of the second crack, what I do is I lower my power
(05:01):
all the way down to one and then I slowly start to lower my fan because the temperature
is still getting hotter, but you're limiting the amount of agitation that the beans are
having because for lack of a better word, it's quite violent for the bean on the inside
of the roasting chamber.
So especially when they're getting really, really brittle, when you get into that dark
(05:23):
roast, they're going to be bumping into each other, bumping up into the side and that'll
cause some chips, which doesn't affect the taste.
It just means it's going to degas a lot quicker, but it just doesn't look great.
So what I do is I lower the power all the way.
It really doesn't.
It looks like something's wrong, like this is a coffee disease or something, but it's
(05:47):
just a physical defect.
So right when I hear the beginning of the second crack, I lower my power all the way
to one and then I lower my fan by two.
Wherever it is, I lower it by two.
So it just slows it down to where it's not going all the way up the chamber because it's
so light in weight that the darker you go, the more space the beans take up in the chamber.
(06:09):
So I just limit that to where instead of going above the gasket on the roasting chamber,
it stays right underneath.
So they're still bumping around, they're still moving, there's nothing caught at the bottom,
and then you'll definitely hit a French roast.
Now, you don't have to make any of those adjustments if you don't mind the chips that happen.
(06:30):
It's still going to taste really great, but that's sort of what I do when I want to hit
a French roast.
I've done many French roasts in the fresh roast.
Do you have any specific things to do?
Yeah, well, I had a couple of things that he mentioned.
He said that he can roast up to 16 minutes, which got me thinking, how long does a typical
(06:51):
can you achieve a French roast?
What period of time are we talking about there?
My medium roasts are right at eight minutes, so my French roast wouldn't be longer than
10 minutes.
So 16 minutes is a tad bit long, even for a medium roast on a fresh roast, but I also
(07:12):
don't know his guide.
So he may be doing it a tad bit slower, a tad bit easier on the bean than I have, but
normally it takes me right around 10 minutes.
Right, and it does give me pause when he says that temperature measurements are above 500
degrees, which if accurate, he would be sailing through these roasts.
So I would imagine that reading is not true to what's actually going on in the roaster,
(07:39):
just because I think at that temperature, you'd be cooking, you'd be done with that
roast so fast, or you'd wind up with charcoal 16 minutes in, so yeah, that's interesting.
We've talked about that before, about use that as a guide, don't take it as gospel.
I think that's true, but yeah, I don't often do dark roasts.
(08:00):
I am afraid of dark roasts, and I mean that literally, I'm not scared of them, but whenever
I'm trying to do a dark roast, I'm watching the roaster, and unless I'm using a machine
that has a temperature probe that can give me an objective, you're where you want to
be.
My brain, they just look darker, and I'm worried I'm going to turn them into charcoal, and
(08:21):
I dump them, and it's like, hey, that's a nice medium roast.
So I'm not the person to ask about dark roasting with a fresh roast, because I just genuinely
like a lighter roast, but you're down there in New Orleans making coffee with those people
that like that, that love the French roast.
They love it down there.
And a couple of things, when you are listening for that second crack, at the beginning of
(08:43):
that second crack, when you're looking at your beans, you're just going to start to
see little specks of oil on the surface.
That's still a Vienna roast.
When you are trying to figure out when you should drop your beans for a French roast,
a French roast, the second crack is still actively rolling, still actively rolling,
and you'll see a coat of oil all over the surface of the bean, but it's still actively
(09:07):
cracking.
So once you see that thin layer of oil all over the beans, and it's a nice dark brown
color, that's when you would drop your beans.
If you wait until the second crack is over, that's an Italian roast, and the beans will
be black, and they will have a very thick coat of oil.
(09:27):
So there's a fine line between a really bold, flavorful, dark roast coffee and over-roasted
coffee that tastes more ashy.
So that French roast, it's still actively cracking, and you're starting to see a thin
layer of oil on the surface, and once you put it in the valve bag a couple of days later,
(09:48):
even more oil is going to be on the surface.
So as long as you see that thin layer of oil, and they're a nice dark brown color, actively
still rolling through that second crack, you're at a good French roast.
There we go.
This is very helpful, very helpful tips on that.
I feel like I'm learning some stuff here.
I need to work on my own French roasting skills.
(10:09):
Well, Theron, thank you so much for the question.
This is a good one.
Oh, yeah.
Go ahead.
Yeah.
Recommendations for beans typically used for French roasts.
Right.
Yes.
Part of the question.
Yes.
Thank you.
So it depends on what you want.
Everybody likes different things, or uses different beans for different things.
(10:34):
I think more traditionally, South American coffees are used, or Indonesian coffees are
used for dark roasts.
So it depends on how much of the flavor of the bean you actually want to taste.
So I recommend Indonesian beans because they're more earthy, black pepper, dark chocolate,
(10:54):
cedar, tobacco.
Those notes hold up and stand up against the dark roast, meaning that you can still taste
the bold roastiness from the dark roast, but also those earthy characteristics.
So I wouldn't recommend taking, say, an African coffee into a French roast, because what makes
the African coffee special will be lost by the time you get to the French roast, because
(11:19):
the roast is so bold that it just outshines and covers up everything delicate about an
African coffee.
So I would do South American or Indonesian beans.
Guatemalan beans actually do pretty well for a dark roast, too.
They tend to be very chocolatey.
So you take a very chocolatey coffee into a French roast, it's going to be really bold,
(11:45):
more dark chocolatey, more bitter chocolatey than it would be sweet.
But those three would be my recommendations for a French roast.
Let me ask a question on, you said African, would the exception to that be Ugandan coffee?
I do feel like Ugandan coffee is more on that kind of end of the spectrum that would favor
(12:06):
a dark roast, and not so much so delicate.
Yeah, Ugandan coffee a lot of times will have a dark chocolate note in it, too, and have
some of the fruit more so as a background to the dark chocolate.
So yeah, you could do Uganda as a French roast, and it could still be there.
And some African coffees, you may still pick up little hints of fruit, but it really just
(12:30):
depends on how far into the French roast you go.
Gotcha, gotcha.
But it would be background characters more, so that makes sense, that makes sense.
Well, I'm glad you threw that in there, because if you hadn't answered that part of the question,
this would have been an incomplete episode.
But as it is, I think we've said all there is to say about the subject answering Theron's
question.
Man, thank you so much, Catherine, for that.
(12:52):
I hope you enjoyed the answer to that question, Theron.
I hope it's helpful.
And yeah, listeners, if you have a different perspective on this, if you have hints on
how to achieve a French roast with a fresh roast roaster, especially the 540 with the
extension tube, drop those in the comments on YouTube.
Send us a message, let us know what you think, because this is something that I think in
(13:13):
the specialty coffee world, darker roasts kind of get left by the wayside, and yet a
lot, a lot, a lot of people really like them, and there's definitely a place for them in
the specialty world.
So definitely throw in your recipes, your roast profiles to achieve that.
It would be very helpful to everybody.
We hope you enjoyed this episode as much as we enjoyed making it, which was a ton.
(13:35):
And if you did, please leave us a rating and review on whatever platform you found us on.
We're excited to watch the Roast It Yourself podcast, continue to grow and reach more people.
We are almost, by the way, I think when this episode drops, we will be over 30,000 downloads
on Podbean, over 30,000 downloads on Podbean, which is so exciting, 81 episodes.
(13:56):
It's sky's the limit, y'all.
We're just getting started over here, and we cannot do that without you.
Also, be sure to like and follow our social media accounts for Coffee Bean Corral, Current
Crop, and of course, the Roast It Yourself podcast, links for that can be found in the
show notes.
We could not do this without the folks that work with us, that help make our audio and
video look and sound good, and do graphic work for the podcast.
(14:17):
Thank you guys for everything you do, and for our coworkers that give us time and space
to record these episodes for you good people.
Remember, dear listeners, send any question you have about coffee in general, or coffee
roasting in particular, do questions at riypod.com.
Otherwise, have a great day and happy roasting.
Thanks, Darren.
(14:40):
Thanks.
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