r/FreshroastSR800

Hello all! After delving DEEP into the coffee extraction world for the last couple years which ended in the purchase of a new LM Linea Mini (along with countless other gadgets, gizmos, etc), I have now decided to try out roasting. I only plan to roast for me and my husband (only 1-2 cups each per day) so I didn't need anything specific. However, I am interested in really digging into how to produce the best roasts. I managed to find a gently used SR540 on FB marketplace for $80 which felt like an amazing starting point. But, now its time to mod. I have read pretty much everything in this feed but still have some questions I was hoping I could get some help/input on.

1. With the all the research I've done, I know I need one of the extension chambers, either the OEM or Razzo. I can't find a real reason to spend $100 more on the Razzo since it seems both can produce great results. So, I'm definitely going to purchase that one - plus the 9.5" razzo isn't currently available on Etsy and I know thats the one I need for the 540. Anyone have any seriously strong opinions of one over the other?

2. I also know I definitely want to use Artisan and track my temps and roasts, which means thermocouple and data logger. I'm definitely going to pick up the bounce buster data logger (and the 3d printed bounce buster of course) but I now don't know what thermocouple/probe I should buy. I also don't know how many. I've read in several places I should be tracking both bean temp AND Environment temp, is that correct? And, if so, then I need 2 different probes and 2 different hole drilled into the lid of the 540? I haven't seen anyone with 2 probes in their 540/800, so maybe I misunderstand...any insight would be appreciated.

3. What size probes should I be getting? I have no clue what length of probe/probes to get for bean temp (I know it should be sitting in the bean mass) and environmental temp. I see that the bounce buster data logger Etsy purchase can come with the adapter and 2 size probes if I choose to add them, but is that what I should be purchasing? If not, does anyone have an amazon link to a probe that would be better?

I think those are the big questions I have right now; trying to get my purchases all in order. I've already purchased the chaff lid mod from Razzo on Etsy...its on its way, I intend to get a bean cooler, general consensus seems to agree they can be worth it. I've just used a colander and a fan, so bean cooler seems a better solution. I've also bought and read lots of books, etc, so I feel I have that covered. That being said, I'm open to any and all input, suggestions, etc. Truly y'all are awesome with all the info covered and I have already learned a TON just from reading everyone's post. Thanks!!!

Google's AI has improved immensely since I last visited a couple weeks ago. Yes, I know, it tells us what is popular, not necessarily what is right. Here's a summary of our conversation:

PAGE 1: YEMEN MOKKA SANANI – STONE FRUIT PROFILE

Objective: Accentuate dried apricot, prune, and tart cherry notes.
Setup: SR800 + Factory Extension Tube + Artisan (Probe in Lower 1/3) | Electricity: Consistent 115V under load
Batch Size: 225g | Target Profile Split: ~45% / 35% / 20% | Final Drop Target: ~400°F (Light-Medium Matte Brown)

1. The Master Roast Schedule (Neutral ~70°F Day)

• 0:00 (Charge): F9 / P5 | Dump green beans into a cold chamber. High airflow is mandatory to loft dense, tiny landrace beans.
• 0:00 - 1:15: F9 / P7 | Turnaround point hits (~1:00). Build thermal momentum. Keep fan maxed to mix uneven bean sizes.
• 1:15 - 3:00: F8 / P8 | Drop fan to trap heat; raise power to P8 to drive the core temperature through drying.
• 3:00 - 4:45 (Maillard): F8 / P7 | The Sanani Shift: Drop power to P7 but keep fan at F8. Higher airflow keeps irregular shapes looping evenly; lower power prevents tiny beans from scorching. Target BT: ~350°F.
• 4:45 - 5:30 (Pre-Crack): F7 / P6 | Drop fan to F7 as beans lose mass and lighten. Drop power to P6 to prep for the exothermic snap.
• 5:30 - 6:00 (First Crack): F8 / P5 | First Crack begins (~390°F). Immediately bump fan to F8 to evacuate smoke/chaff; drop power to P5 to coast.
• 6:00 - 7:00 (Development): F7 / P4 | Lower fan to F7 and power to P4. Let cracks taper off. Drop at ~400°F right as First Crack fully stops.

2. Seasonal Ambient Compensations (Outdoor Adjustments)

• Cold Day Protocol (60°F - 65°F):
  • Pre-heat: Run empty at F9/P1 for 30s before charging.
  • Adjustments: Charge at F9/P6. Run Yellowing (1:15-3:00) at F8/P8. Run Maillard (3:00-4:45) at F7/P7 to fight ambient cooling.
• Warm Day Protocol (72°F - 77°F):
  • Adjustments: Charge at F9/P4. Run Yellowing (1:15-3:00) at F9/P7 to delay the heat ramp. Run Maillard (3:00-4:45) at F8/P7.

3. The 600ml Stone Fruit Brew Schedule (Baratza Encore Setting #18)

• Ratio & Water: 32.0g Coffee to 600g Water at 202°F (94°C) | Gear: Kalita Tsubame Wave 185 + Hario Drip Assist
• 0:00 - 0:45 (Bloom): Pour 80g through Center Hole. Let gases escape for a full 45s.
• 0:45 - 1:20 (Acid Pour): Pour 180g (Total: 260g) through Outer Ring. Rain shower extracts clean apricot and cherry acidity.
• 1:20 - 1:55 (Sweet Pour): Pour 180g (Total: 440g) through Outer Ring. Pulls out deeper sugars to add jammy texture.
• 1:55 - 2:30 (Clarity Finish): Pour 160g (Total: 600g) through Center Hole. Zero edge agitation traps bitter cacao and tobacco fines.
• Target Drawdown: 3:35 to 3:50 total time. Let the cup cool for 5-10 minutes to unlock the full stone fruit flavor profile.

I'll give this a try next time I roast (which may not be soon, I just did 3 batches).

I did ask for the non-standard 32 g coffee to 600g water (18.75:1) ratio, which is what we have been liking. Yes, I know it's odd.

Let me start by saying I am a fan of Sweet Maria’s overall, and will continue to buy from them. After roasting 2 different origins of natural Ethiopians from Sweet Maria’s using multiple different profiles and brew methods, they just were not good to me. No fruitiness, grassy, sour, astringent— not what I’m used to when it comes to most Ethiopians I have roasted previously. I thought it was me roasting incorrectly, but I recently roasted a fresh Yirg from happy mug with two different profiles, and they both cupped beautifully with my desired tasting notes and as advertised. I went back to double check and both profiles I used for this Yirg were used in both of the other origins from SM’s.

My conclusion is that that starting green was either not good or defective. Is this the most likely thing going on?

I got 10 lbs of this from Sweet Maria. Has anyone tried this and have a roasting schedule they can share? I only have the stock SR800, no Razzo tubes , thermocouples or fancy software

The notes say: Light roasts have impressive sweetness and mouthfeel, with bright accents of citrus and stone fruits that never feel stark or grabby. Notes of raw sugar, tangerine, lemonade, peach, vanilla, and black tea. City to City+ Wet Process Kenya Type

The dry fragrance has a dark and complex sweetness, and clearly fruited aromatics, with suggestions of stone fruits and green melon, and sweet cane sugar syrup underneath. The wet aroma produces more complex sugar smells than fruit, a caramelized sugar sweetness smells potent, vanilla laced in, with hints of apricot, black tea, and sweet spice. The cup has impressive body and sweetness, fruit nectar-like in feel, which highlights some of the fruit flavors found in the cup. Light roasts showed the most cup complexity, and fairly well integrated into the underlying sweetness when brewed. Unrefined sugar notes were the first flavors I picked up on in the hot cup, caramel, raw sugars with molasses. Gichathaini cools to citrus accent notes, though not too stark or grabby. Flavors hint at tangerine, and lemonade sweetened with brown sugar, along with accents of stone fruit, melon, vanilla, and ending in a very sweet finish. The cup aroma shows delicate aspects of fruit blossoms with a light accent of lemon. The acidity is moderate and lemony at first, shifting to juicy apricot, with a bit of tannic black tea in the aftertaste.
Thanks!

It was recommended at a 10:1 ration but I changed it to 15:1.

Recipe: 15:1 Iced Pour-Over

• Coffee grounds: 20 grams (medium-fine grind)
• Hot water: 165 grams (around 200°F - 205°F)
• Brewing ice: 135 grams (placed in the carafe)

 

Brewing Steps

1. Prep the setup: Place 135g of ice inside your bottom carafe. Wet your paper filter separately to rinse away paper taste, then place it in the dripper.
2. Add coffee: Dump your 20g of coffee grounds into the filter and shake it gently to flatten the bed.
3. The bloom: Pour 50g of hot water over the grounds. Let it sit and bubble for 45 seconds (a longer bloom helps maximize extraction since we are using less total hot water).
4. The final pour: Slowly pour the remaining 115g of hot water in steady, concentric circles. Aim to finish your pour by the 1:30 mark and let it drip completely through. [
5. Swirl and serve: Once the dripping stops, remove the dripper. Swirl the carafe until the remaining ice melts completely. Pour it into a glass and enjoy immediately

 It has plenty of body at this ratio and you still get a nice balanced chocolate and fruit flavor in the iced coffee

I've been waiting for this to come out, thought you guys might like a peak at it.