Roasting any kind of coffee by your own means possessing a vast spectrum of possibilities in your adventure of creation of the perfect cup. Cause you roast only what you desire, you are able to drink several varieties a week not being afraid that your coffee could possibly go stale. In a nutshell, you’ll be able drinking the type of coffee to suit you best for a smaller sum of cash. For as lesser as twice the cost of shop-purchased beans, and within a brief period as little as 4-6 minutes a day, you can prepare and enjoy a fresh smelling, invigorating cup of delightful roasted coffee.
Pretty many means to roast at home exist! Literally, you could are able to purchase a trivial roaster that does it everything for you, but that takes the fun out of it. Most experienced home roasters prefer to use old-school popcorn poppers with their gas grills. Technically, you could do it inside on a stove, but it’s a rather smelly process initially, and moreover, the smoke will surely find its way into everything inside your dwelling and once stale it starts to stink! So, the best solution here is to find some place outside: in a yard, or a garage, a terrace etc.
Roasters also need to be aware of the moisture level in green or raw coffee, before starting the process. In roasting, the moisture content of the green bean plays an important role. Under normal conditions, these beans have a moisture content of 10–12 percent. The moisture content will fluctuate freely with the relative humidity content of the ambient air. The amount of moisture concentration in coffee parchment and beans plays an important part for two reasons: 1-st - coffee which is too high or too low in moisture will not maintain high cupping quality, and 2-nd - you make a purchase in order to brew coffee, not water. Moreover, during storing raw coffee, which can be stored for a year or more, that is high in moisture (greater than 12 percent wet basis) can deteriorate due to bacteria, mold, or yeast. One of the most popular, inexpensive and precise instruments for testing moisture content in various types of coffee beans is the moisture meter by AgraTronix perfectly handling both green and parchment beans!
Step 1: Preheat Your Side Burner
Preheat your side burner for about 10 minutes before throwing the beans on. The very process of roasting coffee beans means exposing them to t° of 240°C to 275°C.
Step 2: Get the Raw Beans in the Popper
As soon as burner is pre-heated, get the raw beans in the popper. This very moment start stirring them with the hand-crank right away (it’s OK to use a sturdy wooden spoon). Agitate or move your beans or the air around them uninterruptedly throughout the entire roasting process. This will prevent burning and unequal roasting.
Step 3: Determine the Taste of Your Beans
As you start roasting your beans, they will start changing in color and these changes determine the taste of your product and shows you how much heat is being applied for the moment.
Step 4: Cool the Beans
Once the beans are just a shade brighter than the colour you desire, take them off the heat. Slight colouring will go on until you pour them into the chilled bowl and stir constantly for about 3 minutes. Spin the bowl to cool your beans down fast and evenly.
NOTE! Fast cooling is essential to producing consistently high quality roast beans.
Step 5: Storing the Beans
Keep in mind that not all kinds of coffee beans are presupposed to be stored in a freezer. The roasted and cooled beans can be kept in an airtight container at room t°, and the coffee is going to be at its best, for up to 2 weeks.
Enjoy the procedure of roasting your coffee as well as the flavorsome results of it!