Roastmasters.com (2026)

21/05/2026

We’ve roasted on a lot of machines. The Kaffelogic Nano 7 stands out.

Instead of simply giving you controls, it gives you data, precision, and the ability to truly shape your roast profiles over time.

With automatic roast logging, profile editing through Kaffelogic Studio, and adjustable batch sizes for experimentation, it’s built for home roasters who want to learn, refine, and push their coffee further.

The best part? You can start simple and grow into the deeper controls as your roasting knowledge grows.

This is the machine we recommend when someone asks:
“I’m serious about home roasting. What’s next?”

Available now at Roastmasters.com

18/05/2026

This week's is Panama Don Julian Geisha Natural. Arrived by air in vacuum boxes early late summer 2025 and the seal had not yet been broken. This season we bought both Washed and Natural Geisha from Don Julian. Though slightly different from one another, both processes present a good value for a quality Panama Geisha coffee. They differ solely by their processing.

We visited with producer Annie Burneskis in early June. Her farm is really a special place we have visited a couple of times during the recent past. It is her intention to keep the farm in as natural a state as possible. Separately, in the town of Boquete, she has contructed a new processing building and drying greenhouses for the final preparation of coffee fruit grown her farm.

Roasts very easily. Like most dense, hard bean and delicate coffees, we always suggest keeping it to the lighter roast side, maybe midway between first and second crack. This maximizes nuances, in this case the sweet acidity and floral Geisha notes that further roasting will diminish. Geisha needs to be roasted enough to retain body but not to the point where florals begin to disappear.

Don't miss your chance to try it! Get some today at the link --> https://www.roastmasters.com/panama-donjulian-geisha-natural.html

14/05/2026

The great roast debate. When you hear first crack, do you drop or do you push?
There are two schools of thought here and both have serious merit.

Drop at first crack and you're preserving the origin character of the bean. The brightness, the floral notes, the terroir that made you choose that coffee in the first place. It's a philosophy that says the bean has a story and your job is to get out of the way.

Push into development and you're making a deliberate choice to build something. Body, sweetness, complexity deepen in the minutes after first crack and a skilled roaster knows exactly how far to take it before the roast starts working against you.

Neither camp is wrong. The best home roasters know both approaches and choose intentionally based on the bean in front of them.

So where do you land? Drop your answer in the comments and tell us why.

13/05/2026

Every roast tells a story. Here's how to read it.

Stage 1 — Drying. The beans are absorbing heat and releasing moisture. They'll look pale and feel almost spongy. Nothing dramatic yet, but this stage sets the foundation for everything that follows.

Stage 2 — The Maillard reaction. This is where color starts to develop and that familiar toasty, bread-like aroma begins to fill the room. Your nose is now your most important instrument.

Stage 3 — First crack. You'll hear it. A sharp, audible pop — sometimes a few in quick succession. This is the moment the bean's internal structure fractures from built-up pressure and CO2. First crack marks the entry point into drinkable coffee.

Stage 4 — Development time. Everything that happens between first crack and your drop decision lives here. This window shapes body, sweetness, and complexity. Too short and the coffee tastes thin and underdeveloped. Too long and you start losing the origin character that made you choose that bean.

Stage 5 — The drop. You've made your call. The beans hit the cooling tray and the roast is locked in.
Your roaster is telling you something at every stage. Learning to listen is what separates a good roast from a great one.

11/05/2026

~OUT OF STOCK~ This week's is Colombia Eduardo Armero Pink Bourbon. Arrived February 2026 in smaller grainpro lined bags. This is a Direct Import coffee. We bought the entirety of this impressive small lot.

Eduardo Armero is a coffee grower from Narino with considerable experience in high quality coffee production despite his young appearance. He started this new project in Huila two years ago and the coffee has already attracted a good deal of attention. His 6 hectare farm produces a total of 100 bags a year of various varieties, spread of two harvest seasons. The main season in this area is from May - August with the smaller crop from October - January. About 20% of the farm has shade coverage. Like many better managed coffee farms, only fully ripe fruit is harvested here.

This is a durable bean that can withstand roasting past 2nd crack but the more delicate sweetness and acidity are most pronounced when roasted to Full City, terminating the roast prior to any substantial 2nd crack.

Don't miss your chance to try it! Get some today at the link --> https://www.roastmasters.com/colombia-eduardo-armero-pink-bourbon.html

10/05/2026

Happy Mother's Day to every mom who figured out that the day goes better when it starts with a quiet cup.

It doesn't matter if it's five minutes before anyone else wakes up, or five minutes stolen between getting lunches made and getting everyone out the door. That cup is something. A breath. A moment that's entirely hers before the day asks everything of her.

To every mom who guards that ritual fiercely — we see you. Happy Mother's Day.

06/05/2026

Setting up your Nano 7 for the first time is simpler than you think, and we're walking you through every step from unboxing to your first roast profile loaded and ready to go. Watch the full setup in the Reel above.

For those of you who've had yours sitting in the box a little longer than you'd like to admit, no judgment. A lot of people underestimate how much this machine is capable of and aren't sure where to begin. This is your sign to get it on the counter where it belongs.

The Kaffelogic Nano 7 is one of the most sophisticated home roasting machines available today. It features PID temperature control, fully customizable roast profiles, automatic roast logging, and Kaffelogic Studio software that lets you study, edit, and repeat every roast you've ever done. The learning curve is real but so are the results.

Don't have one yet? We carry the Nano 7 at roastmasters.com, link in bio.

04/05/2026

This week's is El Salvador Finca Kilimanjaro Burundi Process. Arrived December 2025 as new crop, and a Direct Trade coffee. This coffee is very sought after by our clients each year.

This year, like the prior year, we purchased two different preparations of Aida Batlle's excellent Kilimanjaro coffee, Natural, which is being offered separately, and this less common Burundi double soaked process. Each process appeals to different palates, though many of us love both of them. This is the first offering of the Burundi processed version this season and quantity is quite limited. The Burundi process, described in more detail below, is a washed coffee so flavors have less fruit pe*******on and it presents a clear, transparent cup profile.

The SL-28 variety makes this a bit like roasting Kenya coffee. These beans are hard and dense and can be roasted to a variety of darkness levels. Most floral and delicate notes will be presented at City+ to FC range. The delicate nuances of this coffee will present themselves at lightly roasted levels but be sure to have a full first crack and extend it 90 or more seconds if your roaster has such capability.

Don't miss your chance to try it! Get some today at the link --> https://www.roastmasters.com/kiliburundi.html

01/05/2026

May is here — let's brew something great! 🌼☕ As the days grow longer and the mornings get warmer, there’s nothing quite like savoring your favorite coffee on the patio. Whether it’s a rich espresso or a smooth pour-over, May invites us to enjoy those delightful coffee moments.

What's your go-to morning brew this spring?

27/04/2026

This week's is Ecuador La Papaya Rum Barrel Natural. Arrived mid January 2026, freshly shipped from Ecuador. Offered last season as well, it developed a fan base and we sold out rather quickly.

This preparation is very innovative and unique. For the past 5 years La Papaya began experimentation by placing freshly harvested, ripe cherries in various containers for fermentation. As the process and results became better understood they added barrels to the experiment, which has culminated with this Oak Rum Barrel offering. Coffee cherries are placed into barrels that previously held rum for 20 years. They then sealed the barrels and let the fruit ferment for 120 hours or 5 days. During the period in these barrels the cherries undergo changes with the help of microorganisms, absorbing aromas and flavors from the environment while fermenting. This takes place in dark rooms kept below 65 degrees. Temperature and humidity of the room is monitored. After leaving the barrels, whole cherries head to the drying room where it requires 28 to 30 days of frequent turnover before reaching proper dryness.

This is a high grown, dense bean that will withstand lighter and darker roasting. To retain the dryness it is recommended to pull before 2nd crack, but the bean lends itself to darker roasts to highlight the bold character of the coffee.

Don't miss your chance to try it! Get some today at the link --> https://www.roastmasters.com/ecuador-la-papaya-rumbarrel-nat.html

23/04/2026

Every great roast begins long before the beans hit your drum, starting with the delicate white blossoms of the coffee tree. These flowers, which smell remarkably like jasmine, only last a few days before they wither and give way to the tiny green nodes that will eventually become coffee cherries. This transition is a game of patience, as it takes roughly seven to nine months for that fruit to mature and develop the sugars we rely on for a successful roast.

Inside each of these ripening cherries, the magic happens within the layers. Beneath the outer skin and the sugary pulp sits the mucilage, a sticky, pectin-rich layer that plays a massive role in the final flavor profile depending on the processing method used. Deepest of all is the parchment, a protective shell housing the actual seed—the coffee bean itself.

For the roaster, understanding this anatomy is vital because the density and nutrient storage of that seed are entirely dictated by the plant’s health during these months of growth. When we finally drop those beans into the heat, we aren't just cooking a seed; we are unlocking the chemical potential stored during that entire journey from flower to fruit.

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