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Fresh Roast SR800 Coffee Bean Roaster plus 5Lbs FREE Green Coffee Beans and Coffee Journal – A $50 Value and Aways FREE Shipping

In Stock: 2 each
4-8 ounces
Very Easy
9 variable settings
9 variable settings
10-20 mins
Good ventilation recommended



Receive 5 FREE pounds of  green coffee beans AND a coffee journal with the Fresh Roast SR800 Coffee Bean Roaster purchase. Costa Rica, Brazil Serra Negra, Papua New Guinea, Tanzania Peaberry and Sumatra.


The Fresh Roast SR800 Coffee Bean Roaster is the newest addition to the SR Series of green coffee roasters.   Our customers wanted an affordable 1/2 pound roaster and the new SR800 is the answer. With a roast capacity of 8oz./ 226 Grams of wet-processed beans.  For best results with dry processed beans reduce the roasting amount to 6oz/ 170 Grams. Dry processed beans create more chaff than wet-processed.

The SR800 roaster features a new heavy-duty high capacity fan and heater.  It has an improved control board. All adjustments are made with pushing the knob and turning to adjust the heat, fan, and time. It also features a real-time temperature readout. A quick turn of the knob to the right will display the current temperature. There are now 9 levels of heat adjustment compared to having a Low, Medium, and High adjustment. The fan also has a wider range of adjustment.

The chaff basket and top lid from earlier SR roasters will not fit on the new SR800 or SR540. The roasting chamber is a much larger diameter. Users are also able to change the default start settings.

The SR800 can roast a minimum of 4oz of beans.

It is highly recommended that when roasting multiple batches of beans to let the roaster cool for 20-30 minutes in between roasts. The Fresh Roast SR800 Coffee Bean Roaster will give you unlimited possibilities for formulating your own blends from our extensive selection of the finest quality green beans. And your Fresh Roast SR800 Coffee Bean Roaster will roast coffee for any type of coffee maker, including espresso machines. This machine carries a manufacturer’s one-year limited warranty. For on-line manual, replacement parts and returns, see U-Roast-Em does not accept returns for defective roasters.

The SR800 is not certified to be sold or shipped into Canada at this time.

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  1. Kate says:


    My partner and I are just getting into coffee culture. If we wanted to start with small batch roasting (1 lb at a time) what would you recommend for a roaster? We’ve been looking at the Behmer 1600 as we like that we don’t need a separate gas burner but I heard it was just “ok.” Would you provide some guidance when you have a moment? Thank you for your time!!

    • Martin Russo says:

      Hi Kate,

      We’re so happy yo are exploring home roasting! We carry several roasters and starter kits that you’ve probably already seen, but here’s the link just in case:

      Very briefly, most folks get into home roasting to save money. You can buy much higher quality unroasted green beans for less money, and roast them yourself. But once you taste truly fresh roasted coffee, you’ll be hooked. There is a bit of science behind this: Once roasted, coffee beans give off carbon dioxide, and the microscopic layer of this gas wraps around each bean and keeps in the flavors. After about 3-4 weeks, even in a sealed container, this protective layer dissipates and the beans start to lose flavor – they taste a little stale.

      So most home roasters try to roast in small batches that can be consumed in a week or two to retain the most flavors and taste. Even Decaf beans when fresh roasted taste very flavorful.

      So we try to encourage home roasters to keep the batches small – 1/2 pound or less and get the most bang for the green bean buck.

      Hope that helps. Feel free to email or call us anytime if you’d like to chat more – we love to help people get started n this hobby. We’re in the office T/W 1-5 pm and Th/F 9-1 pm. But feel free to text us anytime and we’ll call you right back.

      Voice/Text: 612-518-6080 or 651-341-7988

      Thanks and happy roasting!

      Jane and Martin Russo, Owners

  2. Tom Dannelley says:

    Does NESCO have any plans to bring back their affordable PRO home roaster…that can be used inside the home ?

    • Martin Russo says:

      Hi Tom,

      Thanks for the question! We’ve never carried NESCO products, but I contacted them today to get some insight. I’ll let you know if/when I hear back.

      All of the roasters we offer are designed for inside the home use with appropriate ventilation. In practical terms, if you have an outside venting stove hood you’ll probably have no problem. In our own home we either place the roaster by a window with a fan, or roast in the basement with a DIY outside vent, or on our deck. Our son loves to roast on his condo deck near downtown Minneapolis. In the wintertime he just starts the roaster and keeps an eye on it through the patio door. He says the roast profile is the same even in subzero weather. I have a friend who roasts under the vent in his bathroom 🙂 Another customer sent us a video of roasting with a hot air gun in a metal dog dish using the gun tip to stir the beans during the roast. Ingenious!

      All of us in the home roasting community figure out something that works for our particular situation so we can save money, have fun, and enjoy all the benefits of fresh roasted high quality coffee. Here’s an example of a detailed roasting process one of our customers shared with us.

      Our customer and home-roaster extraordinaire Bruce R. turned us onto this fantastic bean, and he was kind enough to share his roast process with us, and now with all of you:

      “Once I got the beans up to temperature (320-340C) I kept them within that range for 5 minutes before raising the temperature to just below 400F and held it there until first crack plus 2:30 minutes. I get rapid cooldown by removing the roasting cage (with leather gloves or oven pads) before auto-cooldown cycle starts, and shake it up and down in front of a floor fan on high. (Chaf blows out the garage door…) Then I place a steamer tray (the kind with lots of holes) in front of the fan and slowly pour the beans out so any remaining chaf is blow away from the beans. The floor fan cools the beans within a couple of minutes.”

      We hope you enjoy this bean, and Bruce’s insights. If you discover other roasting nuances, feel free to share in the comments below.

      I’ll update this post as soon as I hear back from Nesco. Tom, thanks again for the inquiry!

  3. nancy anne rowe says:

    What does the term ‘wet processed beans’ mean? I must guess that dry processed beans are as they arrive from you? Is wet processing something I can do myself? Thanks.

    • U-Roast-Em Admin says:

      Dry processed (naturals) coffees are dried in the full cherry prior to de-pulping. Wet processed (washed) coffees are dried without the cherry. Washed coffee’s are de-pulped then usually fermented to promote the separation of any remaining pectin still stuck to the bean and parchment, then washed clean prior to drying. Wet processed coffee cherries are floated in a vat of water. The bad cherries drop to the bottom and area easily removed. This isn’t the case in dry processed coffee where bad cherries have to be identified by hand.

      • nancy anne rowe says:

        U-Roast-Em Admin, good info, but does not answer my question! I ordered one of these roasters (hoping to get it tomorrow), and I think it’s important to know if I can roast 6 ounces or 8 ounces. When I receive coffee from you, which is it? Dry or wet processed? Or does it vary by varietal?

        • Martin Russo says:

          Hi Nancy,

          The processing is done at the farm, not by the roaster. Beans are generally either Natural (Dry) or Washed (Wet) processed. All of our bean descriptions include a Processing Method (when provided by the farmer). Here’s a sample of this information from our Costa Rica El Conquistador (one of the free beans you’ll receive with your new roaster):

          Country Costa Rica
          Region Santa Maria de Dota Tarrazu
          Farm/GrowersVarious smallholder farms
          Varietals Caturra, Catuai
          Altitude 1200 – 1900 masl
          Processing Method Washed
          Cupping Notes Dark cherry and caramel flavor; sweet, winey, and refined with heavy body.
          Cupping Score 85
          Recommended Roast Medium/Dark (Full City Roast)

          This information is located on each bean’s web page just below the name of the bean and above the Taste, Roast, and About sections. Here’s the link:

          • nancy anne rowe says:

            Thanks for the information – I’ve been ordering beans from y’all for quite some time, and I have never noticed this in the description. Now I know, and thanks. I will look up the others I have and make a note of it.

  4. Nixon Lange says:

    I purchased a JMS-209 coffee roaster (made in China) through Amazon. It replaced a popcorn poper roaster my son bought me for Christmas and whose plastic top did not survive many roastings. Being a novice roaster I’m having fun learning but still feel a bit lost. This roaster looks quite a bit different than what you sell. It has a large heating area but nothing to blow away the chaff. There is a dial whose heat ranges from 0-240 C (0-464F). I usually roast at 220 C (428F). Roasting time varies from 25 – 32 minutes depending on the type of bean and the amount. Just roasted pound of Tanzanian Peaberry ~ 27 minutes. I usually keep a constant temperature but wonder if I’m too high or too low or do you vary the temperature while roasting. Do you have any experience with this type of roaster?

    • U-Roast-Em Admin says:

      Hi Nixon. We are not familiar with that particular model. Is it more like a Stir crazy popcorn popper bottom and a convection oven top? If so, we have used a similar model. We set it to about 425 – 450 F and let go for about 10-15 mins. We did not adjust the temp on that particular roaster. If roasting outside in colder weather it did take a bit longer. We only used it outside because the chafe did come out a little bit and it could be fairly smoky. Then we would winnow it between two bowls/colanders to cool and get rid of the chafe.
      Anyone else out there like to chime in on this? Please feel free!

  5. Nixon Lange says:

    Thank you for the reply, it is appreciated. Chafe was a poblem until I realized my little dinky weed blower was perfect for the job. As an aside, one of the coffee’s I loved the most back in the early 80’s was Celebes Peaberry. About 9 years later I started a company in Jakarta, Indonesia. Wow! We had a cook from Sulawesi name Tatun. The original name for Sulawesi was Celebes! I bought some ground Sulawesi coffee there, it was almost orange. Your Taraja Peaberry had a orange tint to it. Love it! Thanks.

  6. Jeff Carlone says:

    I just purchased and received the SR800. My wife and I enjoy a medium roast blend so what is the best settings on the SR800 to obtain medium roast of the green beans?

    • U-Roast-Em Admin says:

      Hi Jeff,

      Thanks for posting! We have found the SR800 works best with a little less than 1/2 lb (7 scoops vs 8 scoops). With the full half pound the chafe collector tends to fill up quickly, especially with natural processed beans.

      We also tend to start the 800 out at full power, full fan speed and about 3 mins into the roast drop the heat from 9 to 6 or 7 until first crack really gets going. It depends on the bean, but just through first crack is usually the sweet spot for medium roast. Then turn the fan speed up again to 9 for the cooling cycle.

      You can check out our green bean selection here. We only sell 100% Specialty Grade Arabica beans – the top 5-10% by quality. Green Coffee Beans

      Hope this helps!

      Have a great weekend–


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