Roasting with items in your own kitchen

Oven Roasting Method

This method will produce a full city to french roasts but you will not have the "control" of the roasts as in other methods. Remember each time the oven door is opened heat will be lost. You will need either a coffee sheet or a stainless steel collander, a metal folding steamer or other type of perforated pan. Make sure you have a good oven mitt or pot holder available.

Preheat the oven to 500 degrees. Use an oven thermometer. If using a steamer place on the cookie sheet, place one layer of green coffee beans in the steamer. Do the same for the collander, or perforated pans but don't use the cookie sheet. Place the container on the middle rack in the oven. Wait about 5 to 7 minutes for the "first crack", after 2 additional minutes starting checking for bean color but be quick as door open will lose temperature. Oven roasting is a little slower than the other listed methods and can take about 12 minutes to get the "right" deep roast. Don't roast more than 18 minutes or the taste will be off flavored. Shaking the beans in the collander will help develop a more even roast. Now you are ready for the cool down - using the oven mitts dump the roasted beans into another collander and stir with a wooden spoon to cool the beans. The chaff must be blown away from the beans so it is a good idea to be outside, near the kitchen sink or a waste basket. Store the coffee in an airtight jar (but do not seal tightly for the first 12 hours to allow the CO2 to release). We suggest allowing the coffee to rest between 4 to 24 hours before using it.

Skillet/Wok Method of Coffee Roasting

Use a lightweight skillet with a tight fitting lid or a wok with a wooden spoon to stir the beans. Have oven mitts available and a metal collander or large bowl for the cooling process. Preheat the skillet or wok over medium to high flame or electric burner with an oven thermometer inside. The inside temperature must be 500 degrees. Remove the thermometer and add a single layer of green coffee beans (similar to doing pop corn), add the lid and start shaking the skillet or stir the beans in the wok. The beans should be kept in motion until the desired roast is reached. After the "first crack" watch closely for the change in color and yes there will be a bit of smoke coming out of the skillet/wok. It is easy to burn the beans at this point so watch the heat and maybe turn it down a bit. Once the desired roast level is reached now you are ready for the cool down - using the oven mitts dump the roasted beans into another collander and stir with a wooden spoon to cool the beans. The chaff must be blown away from the beans so it is a good idea to be outside, near the kitchen sink or a waste basket. Store the coffee in an airtight jar (but do not seal tightly for the first 12 hours to allow the CO2 to release). We suggest allowing the coffee to rest between 4 to 24 hours before using it.

Air Corn Poppers

Not all air corn poppers can be used for coffee roasting - look for poppers in which the hot air enters the popcorn chamber from side vents NOT the poppers where the hot air enters the chamber through a mesh covered on the bottom these can start a fire from the coffee chaff!!! Look for brands such as West Bend Poppery II, Popaire 2 by Hamilton Beach or The Popcorn Pumper. These can be found under other brand names. Use the popper in a well-ventilated area near a kitchen fan or window, but you will also need good lighting so that you can see the roast develop. Put the same amount of green coffee beans into the popper that the manufacturer recommends for popcorn. Place the plastic hood and butter dish (if there is one) on the machine with a large bowl or the kitchen sink under the chute to "catch" the chaff. Turn the machine on and watch for the smoke! First crack should occur in 3 to 4 minutes. Wait another minute and then start to watch the beans for the desired roast level. Roasts develop quickly so be prepared with a cooling bowl at ready. Now you are ready for the cool down - using the oven mitts dump the roasted beans into another collander and stir with a wooden spoon to cool the beans. The chaff must be blown away from the beans so it is a good idea to be outside, near the kitchen sink or a waste basket. Store the coffee in an airtight jar (but do not seal tightly for the first 12 hours to allow the CO2 to release). We suggest allowing the coffee to rest between 4 to 24 hours before using it.

You can be a "Home Roasting Cowboy" roasting on the stove or consider one of our fantastic home roasters made especially for the purpose.

HAPPY ROASTING!!!

Roasting 101
Choosing a Roaster
Roast Styles
How to Store Coffee
Roast with Items in your Kitchen
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