A: Roma Pro uses an adjustable rotating lid structure to help control heat retention, smoke release, and chaff exhaust. Suggested use:

• During the heating stage: keep the lid half-closed or with a smaller opening to help the machine heat up faster.
• During the middle and later stages of roasting: adjust the lid opening based on smoke, chaff, and temperature behavior.
• When you need a higher temperature: reduce the lid opening to minimize heat loss.
• When smoke or chaff increases: open the lid slightly more to improve airflow.

Note: The lid position does not have to stay fixed. Users may adjust it flexibly according to the roasting environment and bean behavior.

A: When using Manual Mode, please pay special attention to the following:

• Do not leave the machine unattended. Manual Mode requires continuous observation to avoid over-roasting.
• Watch the temperature changes. A temperature rise that is too fast may cause the outside to develop before the inside. A rise that is too slow may produce flat or dull flavors.
• Adjust airflow appropriately. Too much airflow can carry away heat, while too little airflow may reduce bean movement. Adjust fan speed based on how the beans are moving.
• Pay attention to first crack. First crack is an important milestone for judging roast development. Because Roma Pro uses a double-wall glass structure, the first-crack sound may be quieter than on some traditional roasters. Please judge together with bean color and aroma.
• Cool promptly. Once the target roast level is reached, start cooling in time to prevent residual heat from continuing to develop the roast.
• New users should record their parameters. We recommend recording bean weight, origin, heat level, fan speed, time, and final cup results so you can improve future roasts.

A: Roma Pro Auto Mode includes several roast levels for different roast degrees. General recommendations:

• Auto Levels 1–2: suitable for about 150 g of green coffee beans.
• Auto Levels 3–5: suitable for about 300 g of green coffee beans.

Note: We strongly recommend using a digital scale to weigh the beans accurately. If the bean weight is inaccurate, the automatic roast curve may not match the actual batch size, which can lead to under-roasting, over-roasting, or abnormal temperature behavior. For the most consistent results, please follow the recommended bean weight.

A: Auto Mode works well for most common regular green coffee beans, but it is not guaranteed to be suitable for every bean. Green coffee can vary in:

• Origin
• Altitude
• Density
• Moisture content
• Processing method
• Freshness
• Bean size

Note: All of these factors can affect roasting speed and temperature performance. For special beans, high-density beans, decaf beans, or experimental processing methods, we recommend using Manual Mode for more precise control.

A: Decaf coffee beans may not always be suitable for Auto Mode.

Note: Because decaf beans have gone through a decaffeination process, their structure, moisture content, and heat absorption can differ from regular green coffee. In Auto Mode, decaf beans may roast too lightly, color faster on the outside while developing less on the inside, or produce less consistent flavor. We recommend using Manual Mode for decaf beans and adjusting heat and airflow based on bean color, aroma, smoke level, and first crack.

A: It is usually normal for a small number of beans to occasionally enter the chaff collector. Possible reasons include:

• Some beans are lighter or smaller than others.
• The fan speed is relatively high during roasting.
• Beans are lifted by the hot air stream.
• When the batch size is small, individual beans are more likely to be carried upward by airflow.

Note: If only a few beans enter the chaff collector, this normally does not affect use. If many beans are blown into the chaff collector, try lowering the fan speed or check whether the bean weight is too low.

A: Yes. Coffee roasting can be affected by the surrounding environment. Morning and evening conditions may differ in:

• Room temperature
• Humidity
• Voltage stability
• Air conditioning, fans, windows, or ventilation conditions
• The starting temperature of the beans themselves

Note: These factors can all affect heating speed and roasting results. For more consistent results, roast in a stable indoor environment and record the conditions for each batch.

A: A small amount of smoke during coffee roasting is normal, especially during medium-dark or dark roasts. To reduce smoke:

• Use the machine in a well-ventilated indoor area.
• Place it near a kitchen exhaust fan, range hood, or air purifier when possible.
• Control the roast level and avoid roasting too dark.
• Clean the chaff collector regularly.
• Keep the inside of the machine clean to prevent residue from heating up and producing unwanted odors.
• Adjust the lid opening properly to allow smoke to exit smoothly, while taking care to avoid burns.

Note: Roma Pro is designed for home use, but coffee roasting naturally produces some aroma and smoke. We do not recommend using it in a fully enclosed space with no ventilation.

A: Outdoor roasting is not recommended. Roma Pro is a hot-air coffee roaster, and environmental wind can significantly affect heat buildup. When used outdoors, wind, low temperature, or humidity changes may cause:

• Slower temperature rise.
• Difficulty reaching the target temperature.
• Longer roasting time.
• Inconsistent roasting results.
• Reduced Auto Mode performance.

Note: We recommend using Roma Pro indoors in a well-ventilated area with no strong direct airflow. If you must use it in a semi-open area, avoid direct wind blowing onto the machine and closely monitor both temperature and bean behavior.

A: Roma Pro supports both Celsius and Fahrenheit temperature display.

Note: Usually, you can press and hold the AUTO button for about 5 seconds to switch between °C and °F. After switching, the screen will show the selected temperature unit. If the unit does not change, make sure the machine is in standby mode and try again.