『Roasting coffee - made easy』のカバーアート

Roasting coffee - made easy
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We at Roast Rebels have dedicated ourselves to a single theme: Simply roasting your own coffee. On the one hand, we offer the most proven small coffee roasting machines as well as high-quality green coffees, on the other hand, we want to support people who roast their own coffee with tips, knowledge, roasting profiles and tutorials to quickly achieve good roasting results. You can therefore find a lot of information and roasting profiles on our website, here in the podcast or also on our YouTube channel. Visit us for more on Coffee Roasting: https://roastrebels.com/enIngo from Roast Rebels アート クッキング 食品・ワイン
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  • Stop Blaming Your Roaster — It's the Beans

    Stop Blaming Your Roaster — It's the Beans
    2026/08/17
    Ever brewed a coffee that looked perfect and still tasted disappointing? Roast Rebels founder Ingo walks through the real reason: the green coffee bean itself, not the roasting machine, is the single biggest factor behind how your cup tastes.

    This episode is a deep dive into the six pillars that shape coffee flavor before roasting even starts: species and variety, processing method, origin, altitude, quality grading, and freshness/storage. Ingo explains the difference between Arabica and Canephora, why flavor-forward cultivars like SL28, SL34, Pacamara, Maragogype and Gesha exist, and how origin and micro-terroir influence what ends up in your cup.

    You'll also get a clear breakdown of the SCA's 0-100 point scoring scale, why "specialty" starts at 80 points, and why a 93-point coffee might actually taste worse to most people than an 83-point one. Ingo compares washed, natural, and honey processing, then goes into experimental methods like anaerobic fermentation, carbonic maceration, and co-fermentation that are reshaping specialty coffee flavor today.

    The episode closes with practical advice: how altitude and density affect roasting, how green coffee defects and screen size grading impact cup quality, why green coffee ages and how to store it properly (hint: keep it cool, dark, and sealed in a barrier bag like GrainPro or Ecotact), and how to actively build your own coffee palate through single-origin coffees, cuppings, and coffee festivals like World of Coffee.

    Roast Rebels is a European retailer for small-scale coffee roasting machines and specialty green coffee, with service centers in Germany and Switzerland and free shipping across the EU. Learn more at roastrebels.com/en or explore structured courses at the Roast Rebels Academy: academy.roastrebels.com.

    00:00 Why your coffee can taste bad despite a great-looking bag
    00:32 Why the green bean matters more than the roasting machine
    02:35 The SCA flavor wheel and where taste actually comes from
    04:41 The SCA 80-100 point scale explained
    07:01 Species and variety: Arabica vs. Canephora
    10:01 Flavor-driven cultivars: SL28, SL34, Pacamara, Maragogype, Gesha
    11:57 Origin, region, and terroir
    14:40 Processing: washed vs. natural vs. honey
    19:00 Experimental processing: anaerobic, carbonic maceration, co-fermentation
    21:49 Altitude and bean density
    23:41 Grading, sorting, and green coffee defects
    27:09 Screen size and bean uniformity
    28:12 Aging and storage: avoiding "baggy" flavor
    31:46 Building your palate: single origins, cuppings, and festivals
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    37 分
  • Comparison Sample Roasters Ikawa, Roest, Kaffelogic, Nucleus

    Comparison Sample Roasters Ikawa, Roest, Kaffelogic, Nucleus
    2026/08/13

    Four sample roasters go head-to-head on the same coffee, and only a blind cupping decides the winner. Ingo lines up the Ikawa, the Roest L200 Ultra, the Kaffelogic Nano7 and the Nucleus LINK, roasts one washed Colombia on each machine using nothing but its out-of-the-box profile, then hands the cups to two people whose palates you can trust: Sierra Yeo, reigning Swiss Brewers Cup Champion and Q Grader, and her guest Catherine Queiroz, Vice Champion of the World Cup Tasters Championship, Q Grader and Coffee Quality & Education Manager at Neumann Kaffee Gruppe.

    Before the tasting starts, Ingo walks through how each machine actually works: the sensor placement, the roast chamber design and the batch sizes, ranging from 50 grams up to 200 grams depending on the roaster. Then it is a fully blind triangle cupping through the hot, warm and cool stages, with Sierra and Catherine describing every shift in acidity, sweetness and body as the cups cool down.

    The result makes a strong case for value in specialty coffee roasting: the Nucleus LINK, which shares its core hardware with the considerably more affordable Kaffelogic Nano7, ends up beating the significantly pricier Roest L200 Ultra and Ikawa in this blind test. It is a good reminder that a roasting profile can matter just as much as the price tag on the machine.

    The coffee used throughout is a washed Colombia San Sebastián, a versatile, people-pleasing cup with notes of green apple, citrus and caramel:

    All four machines featured in this episode are available at Roast Rebels, Europe's platform for specialty coffee roasting equipment, green coffee and roasting education, with service centers in Germany and Switzerland and free EU shipping:

    Kaffelogic Nano7:

    Nucleus LINK:

    Roest:

    Want to learn how to get the most out of a Kaffelogic Nano7 at home? The Roast Rebels Academy course Start Coffee Roasting with the Kaffelogic Nano 7 covers 7 chapters and 24 videos in more than 3.5 hours, and comes free with a Kaffelogic Nano 7e purchased at Roast Rebels:

    Follow Sierra Yeo on Instagram:

    Follow Catherine Queiroz on Instagram:

    Roast Rebels shop:

    Roast Rebels Academy:

    Timestamps:00:00 Intro: 4 sample roasters, 1 coffee00:22 Meet Sierra Yeo and Catherine Queiroz02:27 The machines: Ikawa, Roest, Kaffelogic Nano7 and Nucleus LINK05:21 Batch sizes compared: 50g to 200g06:39 How the Nucleus LINK works08:24 Roasting profiles explained09:21 Roasting the washed Colombia San Sebastián10:20 Sample 1: Ikawa11:22 Sample 2: Roest12:16 Sample 3 and 4: Kaffelogic Nano7 and Nucleus LINK14:43 Setting up the blind cupping15:53 Fragrance and aroma evaluation19:48 Hot stage tasting22:41 Warm stage tasting26:22 Cool stage and final scoring33:28 Reveal: 4th place – Ikawa34:20 Reveal: 3rd place – Kaffelogic Nano734:58 Reveal: 2nd place – Roest L200 Ultra35:07 Reveal: 1st place and winner – Nucleus LINK35:41 About the coffee: Colombia San Sebastián36:28 Follow Sierra and Catherine
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    37 分
  • Colombia: The Perfect Second Origin to Explore

    Colombia: The Perfect Second Origin to Explore
    2026/07/21
    Colombia might be the most rewarding second origin any coffee lover can explore. It combines a centuries-old washed-coffee tradition that's forgiving to roast with a fast-growing wave of experimental processing that keeps surprising even seasoned roasters. Ingo breaks down both sides in this episode.

    Coffee reached Colombia in the early 18th century, brought over by Jesuits from Venezuela. The first documented plantings date to around 1730-1740, exports began around 1830, and by the early 1900s coffee had become the country's leading export good, grown mostly on small family farms rather than large plantations. The Colombian Coffee Federation, founded in the 1930s, helped professionalize the industry, and the Juan Valdez character later turned "100% Colombian coffee" into a global quality signal.

    Colombia's coffee character shifts a lot by region. Huila (1,300-2,000m) is the country's highest-volume region, delivering sweet, balanced cups with red fruit notes. Nariño (1,800-2,100m) grows some of the highest and brightest coffees, often citrusy with subtle winey notes. Tolima (1,200-2,000m) tends toward full-bodied, chocolatey cups. Cauca (1,700-2,200m) offers vibrant, juicy, fruit-forward coffees from a strong network of smallholder cooperatives - this is also where Roast Rebels sources its San Sebastian washed coffee, known for green apple, orange and caramel notes. Antioquia (1,300-2,000m) produces mild, well-rounded, approachable coffees. And the coffee axis of Caldas, Risaralda and Quindío (1,200-2,000m) tends to be sweet and balanced with a mild acidity, with Quindío in particular known for bright, floral cups - the origin of Roast Rebels' peach co-fermented washed coffee.

    Colombia is also considered one of the most biodiverse countries in the world, and that biodiversity shows up on the coffee farms themselves: many producers intercrop coffee with fruits like mango or papaya, and even neighboring plots with different intercrops can taste noticeably different in the cup. Add in a wide range of regional microclimates, and Colombia becomes an origin worth exploring lot by lot, farm by farm.

    On the roasting side, Ingo shares a concrete benchmark for a classic Colombian washed coffee roasted for filter: target around 13 to 14 percent weight loss, hit yellowing around 4:45, first crack around 8:30, and a roughly 1:30 development phase for a total roast time landing near 10 minutes. On an Aillio Bullet, that translates to a start temperature around 280 degrees and a heat setting of 8 rather than 9 - enough energy without maxing out the burner.

    Beyond the classic washed profile, Colombia's new wave includes anaerobic fermentation, carbonic maceration, yeast and temperature-shock fermentations, and co-fermented lots - like the peach co-fermented coffee Roast Rebels sources from Quindío.

    Links from this episode:
    Peach co-fermented washed coffee from Quindío: https://roastrebels.com/en/colombia-washed-peach-castillo/
    San Sebastian washed coffee from Cauca: https://roastrebels.com/en/colombia-san-sebastian/
    Full range of green coffee: https://roastrebels.com/en/green-coffee/
    Aillio Bullet Masterclass (Roast Rebels Academy): https://academy.roastrebels.com/course/aillio-bullet-masterclass

    Roast Rebels is Europe's go-to platform for specialty coffee roasting, selling small-scale roasting machines including the Kaffelogic Nano 7e, Aillio Bullet, Gene Café, Behmor and Nucleus LINK, alongside curated green coffees from origins like Colombia. Service centers in Germany and Switzerland, free shipping across the EU, and the Roast Rebels Academy for in-depth roasting courses.

    Shop: https://roastrebels.com/en
    Academy: https://academy.roastrebels.com
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    19 分
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