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Want to give roasting your own coffee a try? Here is how we started!
Before we begin, here are some suggestions and notes:
** If you choose to try this method: YOU assume all responsibility and liability when using these suggestions. Use your own personal judgment and safety precautions. We can not be held liable for any injury or damage caused to your person, property, or others.
** We highly recommend that you do this method of roasting outside of your house, like in the garage or on the back patio. There will be some "mess" created when the chaff comes off the coffee bean and there will be smoke produced.
** Because there are many variables in equipment and beans, the times given are estimates- based on personal experiences
What you will need:
- A hot air popcorn popper that has vents on the sides of the popping chamber. This is the best kind for roasting coffee because it forces the beans around the chamber. DO NOT use the type that has a screen in the bottom of the chamber and forces air straight up. This type is prone to catch fire because some chaff particles can get on the heating element (believe me, I KNOW!!)
- Metal colander (preferred) or a cookie sheet will work -- for cooling the beans after roasting
- Green (raw) coffee beans - your choice of variety
- 15 minutes
Here is how we did it:
Start with some green beans (raw coffee) and a hot air popcorn popper . Using 1/2 cup of green beans, place the beans in the coffee roaster (aka: hot-air popper) just as we would popcorn. Turn the unit on.
(times will vary depending on amount of heat generated by your roaster/popper)
2 - 3 minutes: As the roaster and the beans begin to heat, we should start to notice very thin "skins" called chaff coming from the popper. As the beans heat, they expand and shed their chaff - similar to the red skins on Spanish peanuts.
3 - 5 minutes: We should begin to hear faint "popping or crackling" sounds coming from the roaster. The beans are now in the "1st crack" stage. There will also be a relatively small amount of smoke. The beans are a light brown at this point and should begin to smell like coffee. Next, the beans will become "quiet". The popping or cracking noise will stop for about 1 - 2 minutes. Smoke will increase. The beans will continue expand, and we will be able to see some of them at the top of the popper's chamber.
7 - 10 minutes (the FINAL roasting stage): The 2nd wave of "popping" begins (2nd crack). There will be an increased amount of smoke, and LOTS of "popping and cracking" noises happening. When we first hear this 2nd crack beginning, we start counting. We began with a 25 to 30 second count to start with, then adjusted from there. The timing will vary depending on our personal roast preferences, the beans, and the roaster we use. For our personal preference (dark and oily beans), once this increased popping begins, I start counting -usually, to 35 or 40 seconds. Suggestion: The longer the beans "pop", the darker the roast will become. As we begin the count and again at some point during the count, we carefully tip the roaster to allow a couple of the beans to come out. This way, we can get an idea of what the roast looks like. We have to be careful because these beans are VERY HOT!
Turn off the roaster, and immediately dump the beans into a metal colander or onto a cookie sheet to cool. We use a swirling action to cool the beans as quickly as possible.
Some people prefer brewing immediately after roasting, while others prefer to let the just roasted coffee sit overnight to further develop the flavor before brewing. Either way, we're sure you will enjoy a great cup of coffee!
** Fresh roasted coffee beans will emit carbon dioxide. We recommend storing your beans in a container that will allow for this. An air-tight container is NOT recommended for the 1st 24 hours.
To learn more about home roasting, and coffee in general, take a look at these books:
Home Coffee Roasting: Romance and Revival by Kenneth Davids
Coffee: A Guide to Buying, Brewing, and Enjoying by Kenneth Davids
Find a hot air popcorn popper on eBay.
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