The SR800 Roast: Why One Home Brewer Swears by It (And How You Can Too)

Let’s talk about the SR800 roast profile—the quiet revolution in home roasting that’s turning skeptics into believers. For nearly two years, this roaster has been chasing consistency across a dizzying array of beans: Guatemalan, Brazilian, Costa Rican, Indonesian, PNG, Vietnamese, and more. The trick? A rigid heat and fan setup, tweaked only for natural-process beans. But here’s the real question: Do you all adjust profiles for each origin? Or are you sticking to a formula?

The SR800’s extension tube is a game-changer, but the real magic lies in the rhythm of the roast. This roaster leans into a 300–325g batch, moving through a precise temperature ladder. From 9P1F (low temp drying) to 6P5F (final cooling), the profile is a dance of control. First crack hits around 445–460°F, a sweet spot that balances caramelization and acidity. Yet the real test is consistency—same heat, same fan, same timing.

Natural-process beans? That’s where the script bends. Their lower moisture demands slower drying, longer holdovers, and a touch more patience. But for the majority? Stick to the script. The SR800’s precision lets you dial in profiles without overcomplicating the process. It’s not about chasing trends; it’s about mastering a baseline that works across origins.

Key points: First, embrace consistency—most beans thrive on a core profile. Second, natural-process beans require adjustments, but they’re the exception, not the rule. Third, the SR800’s extension tube is your ally in achieving even heat, but don’t ignore the temperature ladder.

So here’s your challenge: What’s your go-to roast profile? Share your setup in the comments—because the best roasters are the ones who listen to their beans, not their instincts.

Questions & Answers

Information sourced from industry reports and news outlets.