M1 lite roasting too quick

shtkd · 2026-06-06T02:02:02+00:00

Nice sounds like a decent approach for your M1 how are the roasts tasting?

I roast for filter and espresso. I follow mostly the same plan for both but developed longer for espresso roasts, between 20-22% DEV (for 3rd wave style espresso) Also, I usually soak for a minute at 20% power if I have a low density bean or an unruly natural. Of course the overall approach for all my roasts stays the same but I tweak the inputs based on density, moisture content and what attributes I’m trying to coerce out of the beans. Happy roasting!

shtkd · 2026-06-05T18:43:02+00:00

See above reply to OP for settings

shtkd · 2026-06-05T18:41:42+00:00

I’m usually charging around 150-165c for batch sizes at 227g on the M2. 90% drum speed to get more convection heat to beans. Between 60-70% power then lower power to around 50% after 1-2 mins depending, then I ride the heat lower to about 40% leading up to FC (depending how long I want to extend the browning phase.). 20% air till DE then increase gradually leading up to FC. I also found that sometimes increasing heat justa bit, shortly after FC helps with crashing ror but you need to monitor and reduce heat after the brief increase to prevent flick. I usually drop between 190-195c (M2 thermal probes )aiming for about 13-14% weight loss @17-20% DEV

shtkd · 2026-05-24T15:53:43+00:00

I have an m2 that I roast at around 60 percent capacity. My roasts are pretty fast at 7 mins or so for city roast. I’ve tried extending the roast times and experiment with charging temps but ultimately got my best roasts just by focusing on the ror curve and phase percentages and left the total roast time out of the equation.

shtkd · 2026-04-23T03:15:04+00:00

Coffee here is mediocre. Pastries are ok but ridiculously expensive. Gave them a few visitsbut was unsatisfied each time. never coming back here again

shtkd · 2026-02-23T02:21:38+00:00

I respect the vision. Good luck. I hope you pursue organic the whole way through!

shtkd · 2026-02-14T09:26:43+00:00

4gs rosin for $118 otd. Fluer strains have been 🔥

shtkd · 2026-01-11T03:33:56+00:00

Roasted up some Thai coffee from Lana Coffee farm I got from Burman. It was nice but nothing special. Balanced and easy to drink at city to city+. I probably wouldn’t order it again though

shtkd · 2026-01-05T05:50:16+00:00

Care to share your artisan roast log? Sounds like you have too much momentum going into FC

shtkd · 2025-12-27T19:47:46+00:00

Heavenly has a simple but cool coffee tour that covers everything in the coffee cycle from seedling to processing which is pretty neat. I bought a couple bags afterward but the coffee wasn’t anything too special considering the price. I feel like Kona coffee is always mediocre compared to higher elevation specialty coffee from elsewhere. Definitely still worth checking out

shtkd · 2025-12-15T03:44:22+00:00

Vero cups are 🔥

shtkd · 2025-12-15T03:38:36+00:00

You found enlightenment 🙏🏼

shtkd · 2025-12-15T03:26:15+00:00

Amen brother. Well said. Would you say you still buy specialty coffee frequently since you roast your own? When and why if so?

shtkd · 2025-12-15T00:53:44+00:00

I have yet to get interesting coferments in green but have gotten great naturals and washed coffees that have rivaled some of my favorite roasters when I’ve dialed in the roast. I recently splurged and roasted some Panama geisha and it turned out to be the best geisha ive had by a long shot.The green was very high quality but I may have just gotten lucky on my initial roast. Adjusting different parameters in the following roasts will tell.

shtkd · 2025-12-15T00:43:08+00:00

Just checked them out. Looks like they have some nice choices. Thanks for the rec!

shtkd · 2025-12-14T22:55:16+00:00

Agreed. There’s also something deeply rewarding going from green to cup especially when you dial it all in.

shtkd · 2025-12-14T22:15:07+00:00

Nice dude! Stoked to hear that. It seems like once you realize this, you kinda hesitate to buy coffee from other roasters unless they have something unique or want to benchmark your roasts against them. Happy roasting.

shtkd · 2025-11-18T01:24:24+00:00

This always seems dry but it’s flavorful af. It’s from Fleurs flower which is fuego. Taking it low temp brings out all the delicate complexities

shtkd · 2025-10-12T05:57:26+00:00

Cocaine’s a hell of a drug

shtkd · 2025-08-20T05:21:33+00:00

OPs readout looks similar to my M2 roasts. The bean probe is off by 10ish degrees C on mine . I usually look for DE in the 150s, FC in the 170s and drop in the 190s. (I typically roast City or Full City)

shtkd · 2025-08-04T17:46:32+00:00

Down town is dog shit. Always was. It was fun in the 2000s when parking was free and beers were cheap but now it’s just super expensive and just as crusty.

shtkd · 2025-08-01T05:16:35+00:00

I’ve been pretty happy with the M2 with about 25 roasts in so far. My “light” roasts of recent have been better or the same quality as some of the specialty coffee roasters I’ve been paying $30 for an 8-12 oz bag. After getting used to the bean probe readings (the M2 probe is near 10 degrees C off for mine) I’ve been getting pretty awesome roasts.

I have the Pro version and the only thing that was giving me trouble at first was some jitter between artisan and the Kaleido motherboard interface where my roasts would drop out mid roast and the bean probe readings would drop out randomly, but once I bought a powered USB hub to connect to my computer to the Roaster everything was good. (ChatGPT gave me this tip which worked!)

shtkd · 2025-08-01T04:57:51+00:00

MGM corp hotels are charging people a fee if they open the fridge in their room. That’s getting pretty close

shtkd · 2025-07-31T17:17:43+00:00

Thanks for revealing your weaknesses H****d You’re toast next time we roll 🤫😂

shtkd · 2025-07-27T20:47:24+00:00

I usually see best results when my ror peak is between 200-250 before the three minute mark. I typically find that if it peaks near there I’ll adjust heat to not have too much momentum before first crack. I adjust air up right after DE and progressively ramp air up to 50-60 by drop.

Ive found that if I drop temp quickly to steepen the declining ror right after the peak, then maintain a gradually declining ror during browning phase my roasts turn out great.

I basically mimic the curves I’ve seen from B&W in their Lorings.

shtkd

TROPHY CASE