Where is the aroma of freshly roasted coffee?


I have had an Ikawa home for a few months now. I’m really enjoying the the various brews I have had from home-roasted beans. I have even sourced some non-Ikawa green beans and roasted then using similar profiles from the limited selection on the App (I’m not yet feeling confident enough to start tweaking roast profiles or making my own).
The only (slight) disappointment I have is that my house never has that glorious smell of roasted coffee beans. The roast exhaust is definitely not that ‘coffee’ smell…and the cooled beans are not terribly aromatic either. I can smell the exhaust and taste the coffee so this is not a Covid symptom either.
So, how do I give my kitchen/house the wonderful coffee-shop (bean seller not hot drink supplier) smell? Do I need to roast darker than I have been (I didn’t get anything from a batch of Espresso beans I roasted). Is the coffee shop aroma just an accumulation of un-swept grounds built up over time or is there something I could do to capture the magic at home (even if that was sourcing cheap beans which I could roast just for the smell - and then use for unwanted guests)?

Best profile for ristretto

At first I used to think this came from a high charge spike in the beginning but now I think this coffee cream aroma comes from a well rounded profile, and when I say rounded I mean round-ed, Though you will also have to probably roast darker but not more developed as this is a tricky thing and I do not have the time at the moment to explain it.

Heres a rounded profile I’m talking a about.
‘Urra/Uai .6’ freshly roasted by @deven.patel411 , here’s the recipe


So you roast coffee to make your home smell nice? Quite a expansive way! :slight_smile:

Jokes beside…I remember that I had the same thoughts after my first roast and was kind of dissapointed simply as I expected different. However usually after the beans rest a few days the nice smell develops. I did invest thought in fellows coffee jars and it seeks to keep indeed the aroma inside.
Also the Ikawa amount you roast is small and usually you do not keep on doing whole day. This is not to compare with continious roasting and big amounts like in a roastery I guess.
The round curve is though interesting to test and to smell the difference


Thank you for this. I’ll give it a try.


Fresh roasted coffee does not have a particularly plesant fragrance. lighter roasts tends to leave a green smell in the room, and darker leaves a more burnt smell.
When you sniff your beans just after roasting, they’ll likely just smell baked, a bit like bread.
Pleasent fragrances usually come after a few days or longer after the beans have had a chance to de-gas.
A good coffee bean seller don’t sell day fresh beans. The pleasantness really begins when you grind the beans (admittedly there may be some refined notes when you open degassed whole beans), which really shouldn’t be done at the bean shop, but many people don’t own a grinder at home.


I just started using the Ikawa. Good to know bc my place reeks like a popcorn smell. I’ll give it a day or two to see how the beans smell afterwards.


Somethings I forgot to mention earlier that also helps with that “coffee shop” like aroma.

Yea like mentioned by @nhsnielsen, time for degassing in the airscape (at least 10 days but prob more like 20) is necessary they aren’t going to smell like that right after roasting, I would say you have to roast them till they smell a little like char and the resting helps settle that char note down, given that you don’t bake them out. This also means that you need to loose more moisture getting the beans at least to 15% but I think more like 16-18% is better, though I have not roasted much like a Starbucks style. But hopefully you are doing this with mid-tier beans and not SO microlots.


Deven, this one above is an awsome profile, BIG Thanks!
Im using it as universal one, im new with ikawa 3kg so far) but after some testing oryginal profiles, chose your’s as the best


Wow thank you, that means a lot to me. Though I should say all of my old profiles (anything from pre September 2019) do not work anymore and I don’t really recommend them, things like Marshal Etheo, MELFS 3.4, Brazil2 (v.7), Sum Man 5.17142 etc. Maybe they still work for you but not for me. You can also check out this thread if you are enjoying darker profiles. Starbucks dark roast profile?
Currently trying to work on a new Ethiopian wet processed profile. These two seem to work well as a medium roast.

‘Rao 5.30.18 453C45s-5F+10s-3/5’ freshly roasted by @ikawahome, here’s the recipe

‘Rao 3/5.2’ freshly roasted by @ikawahome, here’s the recipe


thanks Deven for the hints. Apart from the name of the profile, I can see the best practices from the new Scot’s book;)
Can we really implement its recommendations for drum roasters in your opinion? & Did you put inside some probe for ROR management ?
I’m having trouble so far to get right the timing between 1C and 2C
hehe greetings


Think of the “hints” of more like tabs you can quote and ask about. There is quite a significant amount of coffee info to consider so I mention things here and there, and I am an inherently lazy person. So anything I don’t have to do I won’t, but I am more than happy to answer questions.

Yes, I named the profile series “Rao” to signify the type of profile that has a charge and then a constantly decreasing RoR.

I do recommend his latest book but I have not read it, just based on his previous work I am sure it is worth it for beginners and intermediate roasters. You may find this post helpful To Whom It May Concern, in how I think about carrying over drum roaster profiles to the Ikawa.

I did get an electrical probe but I stepped on it and broke it :expressionless:, so now I am back to one of those hanging oven thermometers, I cut out the thermostat part from the housing and it fits pretty snuggly under the glass. You can see for reference the original one I did here: The Lengths We Go

Getting a roast to flow through all the milestones (green, yellow, brown, 1C, 2C) is important to learning profiling, though not the end all be all. Considering we have profiles that are sub 5min or around there, sometimes the phases get blurred. So it isn’t a must for every profile but I think being able to make a profile on different beans teaches a lot of how some beans react differently, noting those differences help understand the bean. Though I am still learning myself so that is my assumption.

To get a good first crack you need to have enough momentum but during first crack if the momentum is too high it starts 2C too early. So I would say the segment that 1C needs to be fast enough to go through it and complete it. And them second crack needs to be slow enough to not burn out 1C but get hot enough to in 2C. I do not think this heat manipulation can be done with a fan, but a bad fan can ruin the heat profile. So that’s why I recommend starting out with a flat 80% fan. (Though as I am relearning this roaster my thoughts can change. Even Rao’s stuff is more like guidelines once you have mastered the technique.) In order to get enough momentum to 1st you can have an overall high approach in how you apply heat, requiring a lower ending temp, or you can increase the charge temp, decrease the bean weight you start with, or increase the ROR or over all temp you enter into 1C, all these variable will depend on the previous and later parts of the segment. If you 1C/2C is happening at the same time, decrease the heat of that segment, but you can also lower the amount of energy previously used by lowering the charge or lengthening or slowing the RoR of green/yellow/brown. I guess the most important thing is having the correct ROR of that segment based on the total profile so it can go through first properly, log when it starts and for how long, how loud or soft the pops are. And then alter the profile so you can get into 2C.


Thx for complex info ! :metal:


Hi Deven, Thank you for these suggested profiles. I finally made it home for a few days and quickly roasted a batch of Ethiopian beans with the Rao3/5.2 profile. Time constraints meant that it only had 18 hours degassing but it still made a lovely (filter) brew.