May 23 2011
How to Roast Green Coffee Beans
Green coffee beans & roasted coffee beans
Coffee lovers who have decided to try their hand at roasting their own coffee should at least have an understanding of the process before they dive in and purchase expensive coffee roasters. Roasting green coffee beans can be done without purchasing a roaster by using an air popcorn popper or a skillet on top of the stove. This is a good way to determine if roasting coffee beans at home is something that is going to be continued or if it was simply something the coffee drinker wanted to try.
The first thing that is needed is obviously green coffee beans. These can be purchased online and possibly at local coffee shops. Only a small amount should be purchased initially so that they are not wasted if roasting the beans is not something that is going to be continued.
If an air popcorn popper is available it is the best option to use. If not, a skillet on the stove can be used. The popcorn popper more closely resembles the air flow that a coffee roaster uses and should be used if it is available.
Place the air popcorn popper on the stovetop surface in a flat area. This is to allow the stove’s exhaust fan to be used to remove the smoke that roasting coffee beans create. A bowl should be placed underneath the opening of the popcorn popper to catch any beans that come out while they are roasting. The bowl will also catch any husks that come off during the popping process and fly out of the popper.
Place the beans in the popcorn popper and turn it on. Listen to the beans as they are heated. They will begin to crack as they roast. Once the first crack is heard it is important to time the beans. They will roast fast after they start cracking. After one minute of cracking the beans should be at a light roast. Darker roasts take about three minutes after the first crack. The total time from start to finish should not take more than six minutes for the darkest roast or the beans will most likely be burnt.
Pour the roasted coffee beans into a metal colander and stir or toss to cool them down. Store the beans in a covered container after they have been allowed to sit for 8 to 10 hours. This gives the CO2 that has built up in the beans time to escape.
Using a skillet is similar with the exception of having to continually stir the coffee beans due to lack of rotating air to keep them moving. The timing of the roast is the same and so is the cooling process.
Either of these methods will produce a quality roast and let the coffee drinker determine whether or not they want to continue roasting their own coffee beans. If the process is going to be ongoing then a coffee roaster could be the next consideration on the shopping list.
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