Episode 96: This week, Bill (a newer roaster working with an SR800 and extension tube) asks a fantastic question: which coffee books deserve a permanent place on every roaster’s shelf? Stephen and Catherine dive into their favorite resources, from foundational roasting texts to broader guides on green coffee, blending, and the coffee industry as a whole. Along the way, they discuss why some books become dog-eared classics, how to navigate conflicting advice, and why learning from multiple perspectives can make you a better roaster.

In this episode, you'll hear about:

• Essential coffee roasting books for beginners and experienced roasters
• Why Scott Rao’s work has been so influential in the coffee roasting landscape
• Kenneth Davids’ classic contributions to the home roasting community
• Resources from Chris Kornman that every coffee geek should know
• The value of learning from contradictory opinions and real-world experience
• Why there’s often more than one “right” way to roast great coffee

Whether you're just getting started or looking to deepen your coffee knowledge, this episode is packed with recommendations to help you build your roasting library and sharpen your skills.

Have a favorite coffee book we missed? Let us know!

Send your coffee roasting questions to questions@riypod.com

NOTES:

- Scott Rao's The Coffee Roaster's Companion

- Chris Kornman's Green Coffee: A Guide for Roasters and Buyers

- Kenneth David's new book 21st Century Coffee: A Guide & foundational Home Coffee Roasting: Romance & Revival (the 2003 publication is the most recent edition, however an revised and updated version reportedly in the works).

- Roast Magazine

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Episode 95: In this episode of Roast It Yourself, Stephen and Catherine tackle a listener question from a coffee newcomer diving headfirst into both home brewing and roasting. They break down what makes certain green coffees more beginner-friendly—highlighting why washed Central American beans (especially Costa Rican) are a great place to start thanks to their consistency and ease of roasting.

The conversation then shifts to one of the most overlooked elements in coffee: water. From mineral content to filtration options, they explain why your water can make or break your cup and share practical, renter-friendly solutions to improve your brewing at home.

Whether you’re just getting started or looking to level up your setup, this episode is packed with approachable tips to help you roast with confidence and brew better-tasting coffee.

Have a question of your own? Send it in and you might be featured in a future episode!

SEND YOUR QUESTIONS TO: questions@riypod.com

NOTES:

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Episode 94: In this episode of the Roast It Yourself Podcast, the hosts tackle a thoughtful question from a home roaster looking to fine-tune their brewing process.

They dive into whether weighing coffee beans before grinding really makes a difference, how brew ratios impact flavor, and what role roast level plays in measurement—especially as darker roasts lose more mass. Along the way, they break down practical coffee-to-water ratios, how to adjust for strength and clarity, and why consistency can be the key to better cups.

If you’ve ever wondered whether you should be weighing your coffee or just eyeballing it, this episode offers clear, experience-based guidance to help you level up your daily brew.

SEND YOUR QUESTIONS TO: questions@riypod.com

NOTES:

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Episode 93: What’s really happening during first crack—and how much control do you actually have over it?

In this episode, Stephen and Catherine tackle a listener question from a new home roaster dialing in their early batches on an SR540. The conversation dives deep into one of the most critical (and confusing) phases of roasting: first crack. Why does it sometimes drag on? Can you “compress” it? And how does it impact overall development and flavor?

They break down what’s normal, what’s not, and how to think about airflow, heat application, and roast progression—especially if you’re aiming for lighter profiles like African coffees.

Then, the episode shifts to a relatable struggle: waiting for coffee to degas. Is it really necessary to wait days before brewing? What actually happens if you grind early—or let grounds sit? And does brewing method (like cold brew) change the rules?

This episode is packed with practical guidance for new and intermediate home roasters looking to better understand roast phases, improve consistency, and get the most out of every batch.

In this episode:

• Whether you can (or should) compress first crack
• How airflow and heat affect roast development
• Tips for roasting lighter coffees without stalling progress

If you’re trying to level up your roasting—or just impatient to drink your coffee sooner—this one’s for you!

SEND YOUR QUESTIONS TO: questions@riypod.com

NOTES:

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In this episode of the Roast It Yourself Podcast, Stephen and Catherine tackle a listener question that turns into a deep dive on roast technique, timing, and consistency.

Jennifer from New Hampshire asks how to get the most out of her Fresh Roast SR800—and whether there’s a “right” way to approach heat, timing, and roast profiles. Stephen and Catherine break down different roasting styles, explaining why there’s no single correct method—only what works best for your taste.

They also explore one of the most overlooked tools in home roasting: logging your roasts. Even without advanced temperature tracking, simple observations—like when beans yellow, hit first crack, and finish development—can dramatically improve consistency and help you replicate your best results.

If you’ve ever wondered how to refine your roast or make sense of your process, this episode is packed with practical advice to help you roast with more confidence and intention.

Topics covered:

• Different roasting approaches and how to experiment
• Understanding roast phases without fancy equipment
• Why logging matters (and what to actually write down)
• How to use time and visual cues to improve consistency

Have a question you want answered on the show? Send it to questions@riypod.com

NOTES:

Check out Jennifer's "Exhaust-o-Roaster" picture here

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Episode 91: In this episode of Roast It Yourself, Stephen and Catherine answer a listener question from John in the UK about improving roast consistency and taking the first steps toward starting a small coffee business.

They share practical, real-world advice on getting the most out of your current setup, how to squeeze maximum experience of each roast, and how simplifying your coffee lineup can lead to better, more consistent results. Along the way, they also explore whether tools like AI can actually help with roast profiling—or if experience still matters most.

It’s a focused, no-nonsense conversation for anyone looking to level up their roasting or turn their passion into something more serious.

Send your coffee roasting questions to questions@riypod.com

NOTES:

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Episode 90: Where do coffee tasting notes actually come from—and how accurate are they? In this episode of the Roast It Yourself Podcast, Stephen Burnett and Catherine Mansell dive into a listener question from Larry in Michigan about the mysterious world of flavor notes on coffee.

Catherine explains how tasting notes are developed during the green coffee evaluation process, why coffee is roasted and cupped before notes are written, and how producers, exporters, importers, and roasters all play a role in defining a coffee’s flavor profile. The hosts also discuss why tasting notes are really just a snapshot in time, how roasting level and brewing method can dramatically change what you taste, and why your own palate—and even what you ate yesterday—can influence the flavors you perceive.

If you’ve ever wondered why one person tastes apricot while another tastes orange, or why your roast doesn’t always match the notes on the bag, this episode breaks it all down.

Send your coffee roasting questions to questions@riypod.com

NOTES:

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Organic coffee is often seen as the “better” choice—but what does that really mean when it comes to the coffee you roast and drink?

In this episode of the Roast It Yourself Podcast, Stephen and Catherine tackle a thoughtful listener question about the difference between organic and conventionally grown coffee, specifically when it comes to pesticides and whether they actually affect the coffee bean itself.

The conversation digs into how pesticides interact with the coffee cherry, why processing methods like washed, natural, and honey can change the equation, and why the organic certification label doesn’t always tell the full story about how a coffee is grown. Along the way, they also discuss the economics of organic certification, why many farms follow organic practices without paying for the certification, and how roasters actually evaluate coffees when deciding what to buy.

If you’ve ever wondered whether organic coffee really makes a difference—or how much it should matter when choosing green coffee—this episode offers a balanced, practical perspective from two industry professionals.

Topics covered:

• Do pesticides affect the coffee bean or just the fruit?

• How processing methods influence exposure

• The realities of organic certification for coffee farms

• Why many roasters prioritize cup quality over certifications

Send your roasting questions to questions@riypod.com

NOTES:

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Coffee Bean Corral YouTube

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