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Comparing Ethiopians with Indian for today’s Roast.
▲ 0 r/coffee_roasters+1 crossposts

Comparing Ethiopians with Indian for today’s Roast.

Relativity is simple: time slows down with good coffee. ☕
The wall at Coffeecient says it best, and this morning it was proven right.
Three freshly roasted coffees. 3 cups. One spoon, and a lot of slurping.
On the table: Ethiopian Sidamo, Ethiopian Yirgacheffe, and Koraput Chandragiri from our own Indian highlands.
Cupping is humbling. You can't hide behind milk, sugar, or a fancy brew method. Just hot water, ground coffee, and your senses. Break the crust, lean in, and the first thing you notice is the aroma. Then comes the slurp, and the truth shows up.
What stood out:
🌸 Yirgacheffe: floral, tea-like, bright. It almost whispers.
🍋 Sidamo: juicy acidity with a rounder, fruit-forward body.
🌿 Koraput Chandragiri: a balanced, earthy sweetness that held its own against the Ethiopian heavyweights.
The biggest takeaway? Indian specialty coffee deserves a seat at the table, and I don't mean just this yellow one. When you taste origins side by side, with no bias and no labels, the cup tells the story.
Great coffee isn't rushed. It rewards patience, curiosity, and a calibrated palate.
What's the most surprising cup you've ever tasted? ☕👇
#SpecialtyCoffee #Cupping #CoffeeTasting #EthiopianCoffee #Yirgacheffe #Sidamo #IndianCoffee #Koraput #CoffeeRoasting

u/Abby-108 — 7 days ago
▲ 71 r/coffee_roasters

My grandfather's Robusta is loaded this year. Still green, not ready for 2 months - but look at these clusters at 800m in Lampung

Thank you for all the love on my last post! I wanted to share a quick update.

>

> Still green and still 2 months away from harvest. This is one of the trees my grandfather planted. At 800m here in Bandar Lampung, the cherries are growing in really tight clusters this season.

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> We hand-pick only the fully red ones when the time comes, so we check them almost every morning.

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> I spend my days here in the village and I try to document our daily life as coffee farmers - the farm, the process, the village life. I share some of the deeper photo stories for people / roasters who want to show their customers the real origin behind the cup.

>

> Happy to answer any questions about Robusta farming! What would you like to see next?

u/dicky123_ — 8 days ago
▲ 121 r/coffee_roasters

Morning check on our Robusta - still green, 2 months to go. Grown at 800m in Lampung, Indonesia

3rd generation farmer here. Just checking the cherries today. We hand-pick only the red ones when harvest comes.

Curious - for roasters here, does seeing the actual farm matter to your customers?

Happy to answer any questions about Robusta farming!

u/dicky123_ — 9 days ago
▲ 28 r/coffee_roasters

My Robusta last season, half a month before harvest - Same trees in Lampung at 800m. Right now this season is at the same green stage again, waiting.

Photo from last season on my small farm in Lampung, Indonesia (800m).

Robusta, 3rd generation from my grandfather. As you can see, the red is not even yet - many yellow and green mixed with red. This was taken about half a month before we finally picked, we were still waiting for full even red.

Right now, October 2026, my trees are at the earlier green stage again - so we still have to wait.

I have the final harvest photo of this same tree with blue bucket full of dark even red cherries - let me know if you want to see the comparison.

I'm a coffee farmer and I document village life as a farmer here. I sell photos and real farm stories on Fiverr for roasters who need authentic origin content.

For roasters - do you wait for 100% even red like this, or do you pick with some yellow?

u/dicky123_ — 7 days ago
▲ 1 r/coffee_roasters

Just Upgraded from a Diedrich IR-5 to an IR-12 any advice?

As the title says I’ve gone up a size in the Diedrich roasting. So far I’m like it, although it’s not as touchy and seems to have a slightly lower batch size to get what I want than I was looking for. Mainly I’m wondering if there are any tricks with roasting on the machine and or advice you guys have for moving to a bigger machine. I’ve been solo roasting for my family coffee shop for about 5 years now.

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u/Greyzone96 — 10 days ago
▲ 7 r/coffee_roasters+1 crossposts

Gene Cafe CBR-101: Solved scorching on 100g honey-processed beans with a stepped soak, but completely missed First Crack. Advice on sensory cues & profile timing?

Hey,

I'm dialing in ~100g micro-batches of Indian specialty coffee (Baarbara Estate Honey-Sundried Arabica) on a Gene Cafe CBR-101.

After running into contact scorching and facing high-temp charges, I switched to a stepped drying soak:

Preheat: 160°C (4 min)

Drying Soak (0:00–4:00): Held at 150°C–160°C

Ramp (4:00–11:00): Stepped through Maillard up to ~235°C

Result: The soak 100% eliminated scorching (bean faces are clean with zero charring or tipping), but created a new issue:

Charge / Output: 103.0g in \to 94.8g out (7.96% weight loss)

Drop Time: 11:00

Issue: I dropped at minute 11 based on surface browning, but never heard First Crack at all. At under 8% loss, the core is clearly underdeveloped (tight center creases, heavy surface wrinkling). The gentle soak pushed the timeline back, and the blower motor (~65–70 dB) plus honey mucilage masked any early clicks.

Questions for experienced Gene Cafe roasters:

Soak Timeline: When using a 3–4 minute soak at 150°C–160°C on small loads, what minute mark does First Crack typically hit for you? Should I be expecting it past 11:30–12:30?

Non-Auditory Cues: On small, quiet honey batches where snaps are muffled, what visual or exhaust markers (chaff blow-off surge, smoke smell/density, face smoothing) do you use to verify First Crack is rolling?

Batch Size: Is roasting 100g simply fighting machine physics too hard? Am I much better off standardizing at 150g–200g for proper bed tumbling, or is 100g reliable once dialled in?

Any suggestions or profile tweaks would be greatly appreciated!

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u/longshot-bsc — 11 days ago