Over 800 compounds are transformed from the boring, flavorless compounds present in the raw beans into the delectably delicious and aromatic compounds found in roasted beans.
Understanding the roasting process broadens your appreciation for the art and the science that goes into pouring the perfect cup of coffee. Home roasting also ensures that your coffee is as fresh as possible, and the roast is as light or dark as you prefer.
The great thing about roasting green coffee beans at home is there’s virtually no barrier to entry. Depending on your chosen method and what you’ve already got at home you can get started roasting today.
In this article, we’ve provided you with step-by-step instructions for
each of the four home methods. Your exact approach to roasting will vary
depending on your chosen method.
Roasting in a pan or oven is the cheapest way to get fresh beans. But for producing the best possible results we recommend that you choose either a popcorn machine or a purpose-built coffee roaster for their simplicity and consistency.
It’s a simple process with some necessary steps to note along the way to guarantee great results. These important steps hold true for every method.
Roasting
- Temperature: 350F to 500F is the widely accepted temperature range. This varies depending on the method you’re using.
- Agitation: Your beans can never rest and roast! Constant stirring ensures an even distribution of heat, and thus an even roast.
- First Crack: After 3 to 5 minutes the beans will produce an audible crack. This crack indicates that your beans are lightly roasted and ideal for white coffee. This the minimum amount of time required to produce roasted beans. Continue roasting and agitating for darker roasts.
- Second Crack: After a few more minutes another crack is heard. This crack indicates a medium roast. A few more minutes of roasting and your beans will be burnt and unusable. Experiment with times to find your favorite roast.
- Tip: We usually wait roughly 30 seconds after hearing the second crack.
- Cool Down: Transfer
beans to a metal colander or baking paper to cool. Use two metal
colanders (plastic can melt). Shake and transfer your roasted beans
between colanders. This cools the beans quickly and removes the chaff.
Spread evenly over baking paper to substitute for a metal colander. This method is not as effective. - Remove Chaff: Chaff is the dried husk of the coffee bean. It is very messy. Cool your beans down outside or in the sink to reduce clean-up.
It is one of those things that you’ll get the feel (and eye) for with practice.
More read on https://www.homegrounds.co/how-to-roast-coffee-beans/
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