How do you roast your own coffee beans?

4 Comments

1. orf1943 says:

   August 14, 2009 at 5:03 am

   I went to a flea market and bought an old stainless steel 2 quart pan. I only make 1 or 2 pots worth of beans at a batch. Freshly roasted and ground beans are always the best. Turn the heat on to medium high, add some beans to the pan, and roast. About every 5 to 8 seconds, I toss the beans. You reach a point when you know by sight and smell when the beans are done. They will be dark brown, but still have a nice aroma. Over roast them and they’re bitter. You’ll make a batch or two of bitter ones. But you learn. And you’ll have coffee that’s so much better than the beans you buy in the store.
2. perch25 says:

   August 14, 2009 at 5:03 am

   http://coffeegeek.com/guides/popperroasting
3. willa says:

   August 14, 2009 at 5:03 am

   you don’t, unless you have your own coffee roasting machine. you can try with a stove top popcorn machine if you have one.

   It is recommended that you purchase a crank style popcorn popper such as a whirley-pop but this method can be used with a simple old fashioned cast iron skillet or heavy frying pan. If using a frying pan, make sure to use one that does not have absorbed cooking smells (unless you want curry flavored coffee!), and be prepared for a somewhat uneven looking roast. Roasting on the stovetop takes longer and will produce a roast with more body and deep notes but will lose some of the bright notes and aroma of a faster roast such as a fluid air bed roasting machine.
   Note: The use of a candy or deep fry thermometer will greatly increase the accuracy of the roast and is highly recommended. A good basic thermometer is available in our online store.
   http://www.breworganic.com/coffee/howtoroast.htm
4. Henry Ate My Eggo says:

   August 14, 2009 at 5:03 am

   Ah.

   I use a West Bend Poppery II hot air popcorn popper. They’re rare, and when you find ‘em, can be 20 bucks or more. I order green beans online, and get them around $4.50 to $5 a pound. I roast about 2/3 cup at a time. I can be messy; smoke and chaff blow everywhere, so do it outside. WATCH while you roast. It’ll smoke and blow chaff, then stop for a few minutes; when it starts smoking again, you know the oils are coming to the surface of the beans. Dump in a strainer and cool. The roasted beans need to vent for 4-8 hours or so before grinding. I prefer my old Zassnehaus hand mill. Go to :

   http://sweetmarias.com

   …for more info.

   You’ll never drink store-bought again.