Roast Your Own Coffee Beans - Total Control Over the Flavor

Roasting Green Beans:

You may be wondering at this point how difficult it is to roast your own ? Not as taxing as you might think is the answer, after all, traditionally it was how the world obtained a drinkable brew before big commercial interests became involved. It is a natural way to have some control over the outcome towards a satisfying cuppa.

Coffee Bean Roast Chart

Here’s How:

  • The green beans need to be turned constantly during the process to allow for an even distribution of heat during roasting, approx... 475F / 246C on a stovetop.
  • Please make a mental note that during roasting the beans must be kept in constant motion to avoid unevenness or burning. The simplest is a frying pan or, if your budget allows, a pop-corn popper and either a manual stove top or electric fluid air type which is less messy (chaff is produced),  providing a more even roast.
  • Amazon has an enormous selection of coffee appliances for all of your needs.
  • The more air flowing around the bean allows for lower temperatures (roasting occurs at temperatures <> 370F/188C and 540F/282C. An inexpensive thermometer can come in handy.
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  • During the roasting process after approximately 5-6 minutes you will hear a crackling sound which indicates the first stage of the process has arrived (smoke will also appear, so turn on the extractor or open a window).
  • From now on keep an eye on the colour of the beans. If you have a reference chart showing the colour and corresponding description of how the bean is reacting internally this can best indicate at what stage to halt the roasting process e.g. the bean, after hearing the first “crack” is light brown (cinnamon) and the result if drank would likely be sour. As the beans continue to roast they will change in colour (brown) until very dark brown almost black. The art is to stop roasting when observed that the bean has reached the correct shade of brown and the physical surface of the bean is showing signs of the internal oils coming to surface e.g. at medium to a dark brown ( approx.. 435F-445F / 223C-229C ) after the “second crack” you will detect  the surface of the bean to be slightly oily that provides a very full bodied brew that has full aroma and sweetness with moderate acidity ( popular in the Pacific northwest likened to a Viennese, Full City or Light French.
  • Once your beans have performed their transition to your liking quickly stop the roasting process by emptying into a colander to let the beans rest, although not required some connoisseurs suggest up to a 24hr period to allow the subtleties and delicate flavours to develop as the beans continue to release CO2.