To Roast your own coffee at home is an art that has been gaining popularity with coffee enthusiasts in the last decade.
there’s nothing that can ever compare to brewing freshly roasted coffee
Before we begin our roasting process guide,This is to explain a few roasting-related terms first:
1.Pungent
-Pungency is the term used to describe the bitterness that is particular to the dark roasts of coffee. This is quality that is desirable in dark roasts but avoided in lighter ones.
2.Baked
-We use this word to refer to coffee that has been “overcooked”: if a roast is held for too long at inappropriate temperatures, the resulting coffee will be without any particular taste or aroma; flat, bland coffee.
3.Bready
-It’s used for coffee that was either not roasted long enough or wasn’t allowed to reach the appropriate temperature for all of the oils in the coffee bean to come out. The result is a bread-like taste.
Development time is crucial for smokier, more abundant coffee flavors, but tends to be overdone and ruining the qualities found in lighter roasts, don’t extend the roast time for no reason or it will result in baked coffee.
The first act is divided into two phases: During the first one –commonly referred to as the “drying” phase- nothing happens in terms of flavor and aroma.
During the second phase, the magic starts to happen : sugars begin to break down, and the beans release steam and start to expand, emitting pleasant aromas.
The second act starts with the sound of the first crack. The beans will begin popping one by one and then be joined by the rest of the batch.
The third act : Bean oils are now migrating from the inside of the bean to its surface. With them comes another wave of carbon dioxide. Which is known as the second crack.
Fourth act : Development time. The last act of the roasting process is a bit tricky. Some people talk about development at any point after the first crack.
How do we go about planning a batch?
A good rule of thumb is to go for 50 to 70 percent of the maximum capacity of your machine. This will save you issues with overheating and minimize fire risks.
Air to Fuel Ratio
The flame of your roaster should look blue with orange streaks.Allow for the flame to be on for a few minutes before you judge it by its appearance; it can take a moment to stabilize.
Charge Temperature
Refers to the temperature of your machine before you’ve loaded any coffee beans. These vary depending on what roasts you want to achieve.
For charge temperature, it is essential to take into account batch size and bean density. If your batch is too big, adjust the charge temperature accordingly. And the same must be done if your green coffee beans are of higher density than usual.
Reasonable charge temperatures go from 193 to 227 degrees Celsius.
Roast Time
For classic drum roasters, the roast duration can go from ten to sixteen minutes so plan accordingly.
Planning
A couple of tips just before you jump into it. Warm up your machine for at least 20 minutes before every batch. This will keep your batches consistent and try always to roast the same amount of coffee beans, so you don’t have to adjust your machine to different settings every time. Remember that the key to good coffee is consistency.
Cupping
Cupping is the international standard for evaluating coffee. All the special equipment you need is a grinder and a scale. Apart from that, what you need can be found in your home: A kettle for boiling water, a few glasses, a spoon, a spitting bowl, and a timer.
See more details at https://coffeesesh.com/ultimate-guide-to-roasting-your-own-coffee/
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