5.0 out of 5 stars Better than the behmor

M.C. · December 25, 2023

Edited: I've roasted several batches to perfection, I decided to get a spare so I can still have great coffee in case one malfunctions.I have a set up now that includes a square shallow roasting pan and the bean cooler. My makeshift funnel wasn't quite doing the job. I pour the beans into the roasting pan directly from the roaster. It's wide so there is no spillage and it's metal so the hot beans won't melt it.Then I pour them from the roaster into the bean cooler, which is easy with the square corners of the roaster. I've included a pic of my roasting setupI gave up roasting coffee when I got the behmor, before that I was doing small batches with a popcorn popper.This thing works great! I can't speak to the longevity at this point but I imagine I will get another when this one dies.I use 300-320 grams of beans and set the temp 240-220, I watch it the entire time and tweak the temp. Probably don't need to do that. My beans are done about 25 minutes. A nice even roast. I've just been going to city, but I have enough confidence that I'm going to go a little longer when I get my next batch of beans.I use it in conjunction with the bean cooler. The challenge is getting the beans in the cooler. I dump them into a bowl that's wider than this roaster, then I use one of those flexible plastic cutting board sheets as kind of a funnel to pour them into the cooler.

4.0 out of 5 stars Works well, but here are some tips

C.A. · November 29, 2022

I have to admit I didn't expect this roaster to work nearly as well as it does. There was a bit of a learning curve during which I produced some less than perfect roasts, but now I've got it dialed in and get perfectly roasted beans every time. Here's how.* I roast 300 grams (about 10.5 ounces) per roast.* I preheat about five minutes at full power.*I add the beans and leave the roaster at full power until first crack, which occurs around the 10 minute mark.* I reduce the temperature to 230℃ (~450℉) and continue the roast until second crack, another 5 minutes.* I continue the roast for 1 minute, then quickly dump the beans into a colander, which I shake and blow for 2-3 minutes.* I spread the still-warm beans onto a large metal cookie sheet to finish cooling and de-gassing.The above process produces a Full City+ roast. Adjust to get the roast level as you prefer.Tips:1. You may need to bend the fixed arm of your machine in order to get an even roast. You should bend it (use needle-nosed pliers) so that the rotating arms clear it by about a half-bean's width.3. Don't be concerned if the rotating arms change directions occasionally. They reverse directions to clear the jam if a bean gets trapped between one of the rotating arms and the fixed arm, but...4. Sometimes a bean will jam in a manner that reversing directions can't remove it. The red light will stay on, but the arm will stop rotating. Turn the switch off, lift the lid and poke around (I use a small silicone spatula) under the arm nearest the fixed arm, then turn the switch back on. (This is one of several reasons you need to stay nearby while roasting.)Finally, do yourself a favor and pop some popcorn. I preheat on high for a few minutes, then put in 1/8 cup of kernels but no oil or butter. It pops fast and makes perfect popcorn—no burned kernels! BTW, have your silicone spatula nearby in case a kernel jams the rotating arm.

5.0 out of 5 stars Works much better than I thought it would!

J.I.A. · January 10, 2023

I've been using this roaster for a while, 2 batches about every two weeks, roasting for espresso use, so a bit darker than what some may want. My roasts are usually 15-18 mins. My personal tips for use are: 1. I roast 200 grams of green coffee beans at a time. 2. I set temperature about 230 on the dial; you can use higher temp and roast faster, but I find that makes a less uniform roasting. 3. Make sure the arms are rotating clock-wise (if not, use a wooden utensil to block it momentarily so that it reverses direction); the outer/convex portion should be moving through the beans, not the curved/hooked/concave direction. I find this to better move the beans around for better roasting uniformity. 4. cock the lid so that the edge sits just below the two screws holding the metal arm inside the roasting area. This leave a small gap around the upper edge, and it lets the lighter chaff be pushed out. I use a small brush to push them off as the beans roast, then clean up when roasting is done. 5. Turn heat off a few mins before you are ready to cool the beans down. I then dump the beans into a large colander and swish/sway move beans around until they've cooled. The colander helps to cool and remove the remaining chaff (small bits of chaff remain, though very little.) This has worked well for me. If you want to roast for regular coffee, I would still aim for about 15 mins, just use a temperature to match your desired roast level.

1.0 out of 5 stars Broken

a. · May 18, 2025

Worked for a year. Then overheated and won't work anymore. I guess that is what you get when you buy cheap Chinese crap. Won't let me return because it has been to long.