If you know Hayman, you’ll know we’re strong advocates of roasting your own green coffee beans at home with your coffee roaster, if at all possible. Along with producing the most consistently excellent coffee, roasting raw coffee beans is a deeply satisfying and enjoyable experience. Particularly if you enjoy the smell of green coffee beans roasting in the oven, which goes without saying!
Still, it’s not uncommon for keen amateurs to try their hand with unroasted coffee beans, only to come out with disastrous results. Roasting raw coffee beans like a pro isn’t particularly difficult, but it’s also something of a fine balancing act that’s easy to get wrong.
So if you’ve experienced failures in the past with unroasted coffee beans, here’s a quick look at the five most common mistakes you might have made:
The biggest and most obvious mistake of all is that of inconsistent or inappropriate temperatures. Unroasted coffee beans need a consistent temperature between 350° F and 500° F, in order to roast evenly and at the ideal speed. If things are too hot or too cool using whichever method you choose, it just isn’t going to work.
Unless you have a proper coffee roaster, you’re going to need to ensure you roast your raw coffee beans in small batches. Whether using a coffee roaster, a pan, an oven tray or anything else at all, don’t make the mistake of piling too many in or on there at the same time. Unroasted coffee beans need a good amount of space for air to circulate during the roasting process, so take your time and stick with small batches.
Another common mistake is that of failing to keep green coffee beans moving during the roasting process. A coffee roaster uses mechanical components to keep things moving at all times. If you don’t have a coffee roaster, you’ll have to ensure you continuously agitate the beans manually. If not, they won’t roast evenly and the result will be a disappointing one.
You also a need to be relatively careful when it comes to timing. The reason being that after the ‘second crack’ – which signifies a dark roast – you typically only have around 30 seconds or so before the beans are burned and rendered useless. It’s up to you how dark or light you prefer your roast, but it’s worth remembering that when roasting green coffee beans at home, seconds really can make all the difference.
Last but not least, with such precise temperatures, timings and general processes to monitor, it simply makes sense to keep records of your successes and failures. Experiment with different timings and temperatures, different quantities of raw coffee beans, different roasting methods and so on. Keep a log and you’ll eventually nail the perfect roasting process for your tastes.
At Hayman’s online coffee store, you will find the world’s best coffees, available also as green coffee beans for home roasting. Our spectacular coffee menu includes such famous treasures as Jamaican Blue Mountain coffee, best Kona coffee Hawaii, and Panama Geisha coffee beans (a.k.a. Geisha coffee). Click here to order now, we ship worldwide!