If you’ve decided to take the plunge (pun intended) and roast your own green coffee beans, you’re in for an enjoyable experience. There’s something uniquely satisfying about taking home a batch of raw coffee beans and turning them into a quality cup of coffee.
Suffice to say, the time and effort that go into roasting green coffee beans at home are more than worthwhile.
But how does the coffee roasting process work? Assuming you’ve invested in a good household coffee roaster, like the Gene Café CBR-101, how easy (or otherwise) is it to roast raw coffee beans and put them to good use?
Contrary to popular belief, getting to grips with unroasted coffee beans is actually surprisingly simple. There are various different types of coffee roasters available, but they all operate in a very similar way. As such, the process of preparing unroasted coffee beans is also similar, irrespective of which method you choose.
So with this in mind, here’s a brief overview of the four basic stages of roasting green coffee beans at home:
You’ll need to check the manufacturer’s guidelines to determine the maximum capacity of your coffee roaster. Some drum roasters can accommodate up to 16 ounces (i.e. 454 grams) of raw coffee beans, while fluid bed roasters may be limited to no more than 6 ounces (i.e. 170 grams). It’s essential that you don’t exceed the specified capacity, as to do so may result in uneven roasting. It could even damage your coffee roaster through overheating.
Some coffee roasters have a wide variety of adjustable settings and modes to choose from. By contrast, others simply have and ON/OFF switch and nothing more. As a general rule of thumb, the temperature in a coffee roaster like the Gene Café should be somewhere around 450 °F (232 °C) for optimum results.
Even if you set the timer on your coffee roaster, you’ll still want to keep an eye (and an ear) on what happens next. You’ll notice that your unroasted coffee beans slowly begin to change to a more straw-like colour, after which you’ll hear the first pop or crack (a.k.a. “first crack”) a while later. This indicates that the coffee bean has expanded and broken through its husk, at which point the beans will have achieved a light to medium roast.
When the second pop or crack (a.k.a. “second crack”) is heard, your coffee beans will be into dark roast territory. After which, you’ll need to be careful not to over-roast your beans, or burn them beyond recognition. Experiment with different timings and/or temperatures, until you find your perfect roast and flavour profiles.
When your beans are perfectly roasted, you’ll want to give them plenty of time to cool down and degas. You can grind and use your coffee beans immediately if in a hurry, but it’s recommended to let them rest for 24 to 48 hours for the best possible results. The beauty of roasting raw coffee beans at home being that you need only roast as many as you need, as and when you need them.
At Hayman’s online coffee store, you will find the world’s finest green coffee beans for home roasting with your own coffee roaster, including legendary coffees such as Jamaican Blue Mountain coffee, best Kona coffee Hawaii, and Panama Geisha coffee beans (a.k.a. Gesha coffee). For those not into home roasting, we also offer roasted coffee and Nespresso capsules. Click here to order today, we ship worldwide!