By: Caffeinated Gear Review Team
Our journey into home coffee roasting began with an intriguing piece of kit – the Bonaverde Berlin, a unique machine that combined roasting and brewing capabilities.
While the concept showed promise and performed surprisingly well during our testing phase, the innovation unfortunately didn’t gain the market traction it deserved.
The Berlin’s design reminded us of a desktop computer tower with an integrated carafe – complete with a luminous roasting chamber where you’d typically expect to find a DVD drive. Though we found the instant-brew feature after roasting somewhat questionable from a flavour development standpoint, it certainly made for fascinating experimentation.
For our coffee newcomers (and we’re thrilled to have you here), let’s chat about the title’s wordplay. In the coffee roasting world, we monitor two crucial stages called “first crack” and “second crack”.
No eye-rolling from our seasoned readers, please! We pride ourselves on welcoming coffee enthusiasts at every stage of their journey. If you’re already familiar with the basics, feel free to click here to jump to the suggestions.
Let’s start with green coffee beans – a slightly misleading name on two counts. First, they’re not actually beans, and second, their colour is more silver-sage than true green.
Here’s an interesting bit of coffee knowledge: what we call coffee “beans” are actually the seeds of coffee cherries. Despite sharing the name, they’re not related to the legume family at all – we simply call them beans because of their appearance. Classic case of botanical mistaken identity!
Right then, let’s talk about that first crack we mentioned. During roasting, you’ll hear a distinct popping sound – that’s your first crack. For lighter roasts, this sound is particularly crucial, as we’ll often finish roasting sometime after this point but before reaching second crack.
We’ve included more detailed roasting information in our FAQ section at the end of this guide.
During our testing, we found this roaster to be essentially a specialised air popper – similar to a popcorn maker modified for coffee roasting. While the price point sits higher than a standard popcorn maker, the additional features justify the cost.
Our extensive experience with popcorn maker roasting has shown us the value of proper chaff collection and timing controls – features this machine delivers admirably. After numerous test batches, we’ve found the actual working capacity to be closer to 80g rather than the advertised 100g.
The built-in chaff collector proves particularly valuable – a significant upgrade from the makeshift solutions needed with converted popcorn makers. However, we do feel the price could be more competitive, especially given its origins as a generic design available across various platforms.
A word of caution from our testing: ambient temperature significantly affects performance. For winter garage roasting, you might struggle to reach second crack. We recommend using it in a temperature-controlled space for optimal results.
Pro tip from our maintenance tests: If the power button becomes unresponsive, try thoroughly vacuuming around the microswitch. Fine chaff can accumulate there and interrupt operation.
The Gene Cafe has consistently proven itself as a reliable workhorse in the home roasting community.
Our recent survey of dedicated home roasters revealed an overwhelming preference for this machine – approximately 85% of respondents named it as their primary roaster. More impressively, every Gene Cafe owner we contacted shared positive experiences with their unit.
Investment-wise, expect to spend around £500 new, though we occasionally spot second-hand units on eBay for £300-400.
During our testing, we particularly appreciated the effective chaff collection system, though we recommend cooling beans outdoors. The exhaust setup requires careful consideration – you’ll need proper ducting or a well-ventilated space like a garage with open doors.
Through our recent testing programme, we’ve watched the Kaleido range emerge as a strong contender in entry-level home roasting. The M1, available with UK delivery through Puck It in York, offers remarkable value depending on your chosen configuration.
The roaster comes in various versions, offering flexibility in app control through either proprietary software or Artisan. This 200g capacity drum roaster employs carbon fibre infrared heating technology, with full control over heat, drum speed, and fan power.
Our testing highlighted the comprehensive features: built-in chaff collection, pre-set profile options, profile downloading capabilities, and manual roasting control. One consideration we discussed extensively was the M10’s larger capacity – while it commands twice the price, it offers five times the capacity.
As coffee roasting specialists, we’ve spent countless hours working with professional roasting equipment, and the IKAWA Smart Home Coffee Roaster stands out as a remarkable piece of kit for domestic use.
This brilliant machine is essentially a streamlined version of the IKAWA Pro, which has earned its stripes in professional roasting circles. We’re particularly impressed by the endorsements from industry heavyweights like Tim Wendelboe, alongside glowing recommendations from four-time Canadian Barista champion Ben Put and Howard Gill, the head roaster at Grind.
What truly sets this roaster apart is its exceptional design for home use. During our testing, we found it refreshingly different from typical home roasters that demand garage space or complex ventilation setups. Instead, this sleek, modern appliance fits perfectly in any contemporary kitchen without compromising on functionality.
The innovative chaff collection system impressed our team – it efficiently gathers debris in a compact jar, while the roasted beans cool naturally before collecting in a stylish glass container. For coffee enthusiasts who want to roast at home without sacrificing kitchen aesthetics or cleanliness, this smart solution ticks all the boxes.
We should mention that while older reviews might reference a 60g capacity, the latest model we’ve tested now handles 100g per batch – a welcome upgrade for home roasting enthusiasts.
Before diving into our assessment of the CR600, we should clarify our ‘bad’ rating. It’s not a criticism of the roaster itself – rather, it’s about matching the right tool to the right user. This machine demands more hands-on involvement, which we see as a benefit for serious enthusiasts.
Through our extensive testing, we’ve found the Cormorant CR600 offers exceptional value, particularly for UK-based roasters who’ll benefit from reasonable shipping costs and no import duties.
Hand-crafted in Polperro, Cornwall, this stunning piece of equipment combines African mahogany with stainless steel, available in various colour options. Our team was particularly impressed by the professional-grade features typically found on much pricier commercial units:
Each CR600 is built to order by Johan, allowing for personalisation beyond just colour choices. The waiting list varies, so we recommend dropping Johan an email for current lead times.
When our testing team first unpacked the Kaleido M6, we couldn’t help but notice its striking resemblance to something straight out of a space opera.
But this isn’t just about striking looks.
After months of thorough testing, we’ve discovered this roaster packs serious capability into its futuristic frame.
The 700g capacity puts it in a sweet spot for home roasting enthusiasts who want to produce enough coffee for a week or two at a time.
We’ve spent considerable time analysing the manufacturing quality, and here’s what might surprise you about its Chinese origins.
The perception of Chinese manufacturing has shifted dramatically in recent years, and with good reason.
Modern Chinese manufacturing excellence shows clearly in this machine’s build quality and attention to detail.
We’ve seen this same evolution in other coffee equipment coming from China recently.
Take the DF range of grinders, for instance.
While they may share similar designs across brands, our extensive testing shows they deliver impressive performance and reliability.
The same goes for machines like the Turin Legato and Mii Coffee Apex.
These aren’t just budget alternatives – they’re properly engineered pieces of kit that hold their own against pricier competitors.
Yes, their inspiration comes from more established machines with longer track records and premium components.
But our hands-on experience shows these offer excellent value without compromising on core functionality.
The Kaleido M6 follows this trend.
Our research into user experiences across various coffee forums reveals consistent praise for its build quality, maintainability, and repairability.
For anyone seeking an electric drum roaster that balances quality with value, this machine deserves serious consideration.
While you can source it directly from China, UK coffee enthusiasts can find it at York-based retailer Puck It.
Our testing confirms that popcorn makers can indeed work for coffee roasting, though with some important limitations.
These machines handle only small batches and offer minimal control over the roasting process.
However, they provide an affordable entry point into home roasting.
Some enthusiasts modify their popcorn makers with chimneys and PID controllers, creating surprisingly capable roasting setups.
For beginners wanting to experiment without a significant investment, a popcorn maker could be an excellent starting point.
The key lies in choosing the right model.
We’ve found that successful popcorn maker roasting requires specific features:
Currently in the UK market, we recommend searching for a used Prima PMC001.
These typically cost around £10 on eBay and often come in nearly new condition.
Based on our research, the Prima PMC001 appears to share specifications with the West Bend Poppery II, highly regarded in American home roasting circles.
The slightly larger PMC002 model also works, though our tests suggest the PMC001 performs marginally better.
Note: Avoid the Prima duck popcorn machine, as it lacks sufficient power for coffee roasting.
After extensive testing, we actually recommend this method for absolute beginners.
You’ll need:
We strongly suggest using a camping stove outdoors for better ventilation and easier cleanup.
While indoor stovetop roasting is possible, the chaff can create quite a mess.
Gas barbecues also work well for this purpose.
Our DIY-inclined team members have successfully built and tested various drum roaster designs.
The basic concept involves mounting a metal drum (such as a rotisserie basket) powered by either a motor or electric drill over a heat source.
While these setups lack sophisticated temperature control or profile recording capabilities, they can produce decent results.
We’ve had success using gas burners and barbecues as heat sources, making this an excellent outdoor roasting method.
Check out these helpful demonstration videos:
Through our extensive comparative tastings, we’ve found that control over the roasting process directly impacts flavour quality.
Traditional pan roasting, while historically significant in coffee’s birthplace of Ethiopia, often produces inconsistent results.
It’s worth noting that traditionally pan-roasted coffee is frequently mixed with sugar or other additives to mask flavour inconsistencies.
The crucial factor is control over the development stage after first crack.
Without precise temperature control during this phase, achieving consistent, high-quality flavour profiles becomes extremely challenging.
First crack is a crucial milestone in the coffee roasting process that our team monitors carefully during every roast.
During roasting, coffee beans undergo distinct phases of heat absorption and release.
The initial phase involves the beans absorbing heat (endothermic), gradually building towards a dramatic moment.
Then comes the exciting part – first crack, where the beans release heat (exothermic) and literally burst open, creating a sound remarkably similar to popcorn popping.
As professional roasters, we consider first crack a critical checkpoint that influences the entire roasting journey.
Whether you’re just starting your home roasting adventure or you’re a seasoned enthusiast, mastering the timing around first crack is essential for achieving your desired roast profile.
Moving beyond first crack, we encounter second crack – the final cracking phase in the roasting process.
For those seeking light to medium roasts, we typically finish the roast between the end of first crack and the beginning of second crack.
Darker roasts venture into and beyond second crack territory, developing those intense, bold flavours that some coffee lovers prefer.
The development phase begins at first crack, and it’s where the bean’s true character emerges.
Our team pays meticulous attention during this stage because even subtle adjustments in temperature or airflow can dramatically impact the final flavour profile.
Quick cooling is absolutely vital after roasting.
Through our extensive testing, we’ve found that inadequate cooling can lead to ‘baking’ – an unwanted process that significantly diminishes cup quality.
Absolutely! In fact, we strongly recommend having the ability to roast decaf beans at home.
While storing pre-roasted decaf is convenient, green beans maintain their quality far longer than roasted ones.
Having your own roaster means you can freshly roast decaf whenever needed – perfect for serving caffeine-conscious guests with the same quality experience as regular coffee.
For more insights, check out our comprehensive guide to
For those interested in diving deeper into coffee roasting, we recommend checking out the excellent Hasbean roasting guide. If you’re considering taking your roasting skills to the professional level, we suggest exploring the coffee roasting course at Winchester Coffee School.
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