Cracking the Code on Peaberries

In this episode of the Roast It Yourself Podcast, Stephen and Catherine are back together in person—and tackling a question from Lee about roasting a Tanzania Peaberry on the Fresh Roast SR800.

If you’ve ever wondered why peaberries behave differently in the roaster, this one’s for you.

They break down:

• What makes peaberries physically different (and a little “weird”)

• Why they can roast more aggressively in fluid-bed machines like the SR800

• How bean density and size impact airflow and heat transfer

• Whether peaberry is the right choice for your first roast

• Practical profiling advice to help you avoid scorching or racing through first crack

You’ll also hear Catherine’s take on why starting with a consistent Central American bean (like Costa Rica) can make learning a new machine much smoother—and when it makes sense to graduate to more nuanced coffees like Tanzania Peaberry.

Whether you’re brand new to roasting or dialing in your SR800, this episode will help you approach peaberries with confidence—and maybe a little more patience.

Have a question for a future episode? Send it to [e-mail]

NOTES:

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