If you are interested in more hands-on experience of drinking coffee, then why not try roasting coffee beans at home? It’s not as complicated a process as you might think, and you can also buy a grill with affordable and easy to use. If not, you have the opportunity to learn how to roast coffee at home with a number of different methods, including the hot air above the stove or even in the oven.

Again, many of the methods are simple enough to try, especially by using a hot air popcorn popper. Using a hot air popcorn popper will take less than 10 minutes to burn the coffee beans and even meat.

Coffee Roast Style Chart

Roast Color	Name of Roast	Bean Surface	Ave. Bean Temp. (at end of roast)	Acidity	Body	Aroma	Sweetness	Comments
	Light Brown/ Cinnamon	Dry	380- 400 oF“First crack”	High	Weak	Medium	Low	Very light roast that is rarely used. Can taste grainy and sour.
	Medium light Brown/ American	Dry	400- 415 oF	High	Full	Full	Mild	Common roast in eastern US
	Full Medium Brown/ City	Dry	415- 435 oF“second crack”	High	Full	Strong	Mild	Common roast in western US
	Medium-dark brown/ Full City/ Viennese/ Light French	Slight oily surface	435- 445 oF	Medium	Very full	Strong	Strong	Common roast in Pacific northwest
	Dark brown/ French/ Espresso	Shiny surface	445-460 oF	Low	Full	Medium	Full	Common roast for France and Italy
	Very dark (nearly black)/ Dark French/ Spanish	Very shiny surface	460- 480 oF	very low	Weak	Mild	Low	Burned tones are distinct or even dominate. Not popular in the US.

*Note: the above colors may not be accurate due to color changes that can occur with individual computer and web browser settings.

One major benefit to roast coffee at home is a sweet aroma that will give fragrance to your home. If you are a lighter roast coffee beans for you, then you will be pleased with the subtle aroma that is typical. If you bake a darker, then it will have the smell of charcoal smokier to peanuts. Always best to bake in a well ventilated area or on the patio to prevent excessive smoke inside your home.

Please note that the roasted coffee beans will produce a husk, which is the skin will be separated from the beans during the roasting process. It is important to collect the chaff is to prevent a mess, but if there is some ground coffee beans with you, it’s no big deal. To start grilling at home, make sure that you are really organized in the process. You need the item to cool the beans after they are baked, like a sieve, so make sure that you have all the equipment on hand before you start.

There are many different methods you can use to bake, and ranging from simple or very complicated, depending on your destination. It is relatively easy to roast on the stove, or you can also buy a grill and professionals to foster a sense of taste different in the nuts. Be sure to always clean the hot air roasters and popcorn poppers with easy either to remove essential oils from the beans. One thing to keep in mind if you decide to use a hot air popcorn popper roasting is really void the warranty when you use it for that purpose!

Although a relatively simple process, roasting your own coffee does take some practice to develop consistent results that will meet your expectations for an excellent cup of coffee. There are several factors which will determine the method you will want to use for roasting your own coffee. Some methods require more attention to detail and more of your time but are less expensive; others require a larger investment in equipment but will save you time. The instructions here are a summary only and are not intended to be the sole source of knowledge. For more detailed roasting knowledge we recommend the book “Home Coffee Roasting, Romance and Revival” by Kenneth Davids.

Using a stovetop roaster:
It is recommended that you purchase a crank style popcorn popper such as a whirley-pop but this method can be used with a simple old fashioned cast iron skillet or heavy frying pan. If using a frying pan, make sure to use one that does not have absorbed cooking smells (unless you want curry flavored coffee!), and be prepared for a somewhat uneven looking roast. Roasting on the stovetop takes longer and will produce a roast with more body and deep notes but will lose some of the bright notes and aroma of a faster roast such as a fluid air bed roasting machine.
Note: The use of a candy or deep fry thermometer will greatly increase the accuracy of the roast and is highly recommended. A good basic thermometer is available in our online store.

1: Start by heating the frying pan or roaster on the stovetop to a medium setting, or until temperature reaches about 475 oF. Add up to 8 oz. of green coffee beans and close the lid and begin turning the crank (or stirring) constantly. 2: Continue stirring. Beans must be agitated constantly for an even roast. At a minimum, beans must be stirred every 30 seconds. In 4- 7 minutes the beans will start to make crackling sounds. At this time coffee smelling smoke will start to appear. If you have a fan hood, turn it on now, or open the window. 3: About a minute after the first crack check the beans color frequently (once a minute) until the beans have reached the desired roast color. 4: Once the beans are roasted to your satisfaction, immediately remove from heat and pour into a large metal colander to cool. Toss or stir the beans to remove excess chaff and speed the cooling process.

A Whirley-pop PopperAvailable in our on-line store

Fireplace, Campfire, or Barbecue:

Back in the days of the old wild west many frontier travelers carried green coffee and roasted it as they needed it. Sometimes the only method available was a cast iron frying pan over an open fire. With patience and practice, this method can produce a nice tasting roasted coffee, although it is nearly impossible to get an even roast. The process is basically the same as the stovetop method, above. A fireplace popcorn popper is an easy way to roast because the long handle helps keep your hands from getting burned and the lid keeps the heat in and helps to maintain an even temperature. If roasting over an open fire, it is important to wait until the flames die down and there is a good bed of hot coals. Use the methods outlined on the next page to determine the right time to remove the beans from the heat and cool them down. A Fireplace PopperAvailable in our on-line store

Fluid Air Bed Coffee Roasting Machines

Purchasing a home coffee roasting machine is a more expensive option than the other methods in this article, yet the process is more automated and less messy. With the fast moving hot air of a fluid air bed roaster a very even roast is attainable. These roasters operate on the same principal as a hot air popcorn popper: air is heated and then blown directly over the beans. This heats the beans and keeps them in constant motion, resulting in a faster, more even roast. Coffee roasted by this method usually has a good strong aroma and bright flavor notes, but can sometimes lose the deeper notes of a stovetop or drum roasted coffee. Currently there are several models of home roasting appliances available, including the FreshRoast, pictured right, which retails for about $90. FreshRoast Coffee Roaster in ActionAvailable in our on-line store

Gas or Convection Oven Roasting:
If you have a good quality gas oven or a high temperature convection oven (that heats to at least 450 ^oF), you can roast coffee in larger quantities in a few simple steps. Oven roasting usually produces a somewhat uneven roast because there is very little air flow, but the taste can be rich and complex for this very reason. You will need a flat baking pan that has been perforated with many small holes that are close together and a raised lip. You can find such a pan at many gourmet kitchen supply stores, or you can make one with a sturdy baking sheet an a power drill with a 1/8” metal bit. Holes should be spaced about 1/2” apart and small enough so the beans do not fall through.
1: Preheat oven to 500- 540 ^oF. Put the green coffee in pan so the beans are one layer deep and close together, and covering the entire surface of the pan. Place the pan on the middle oven shelf.
2: Roast for 15 to 20 minutes, or until desired roast is reached. If roast takes longer than 20 minutes, you should roast at a higher temperature. Every oven is different, so it may take several batches to achieve the best results. By taking notes, you should be able to duplicate these results every time.
3: Once the beans are roasted to your satisfaction, immediately remove from heat and pour into a large metal colander to cool. Toss or stir the beans to remove excess chaff and speed the cooling process.

When you start baking, you can expect to turn from green to yellow and the beans have an astringent aroma. Nuts will begin to expand, and you’ll hear them start to crack, which means more light. When the beans get to the second gap, which will offer roast is darker and has a deeper and smokier flavor.

Guidelines For All Roasting Methods
The most important consideration when roasting your own coffee is knowing when to stop the roast. As you become more experienced you will be able to stop the roast with more precision while relying on the following methods:

Fresh roasted coffee

*Color: start with some roasted coffee that is roasted to the style you prefer. Use these beans as a guide, or refer to the chart at the bottom of this page.*Temperature: use a candy or deep fry thermometer to measure the temperature of the beans while roasting. If using a roasting machine, this method is not necessary.*Smell: when the beans are nearly done the smell will change from a wet grassy vegetable smell to a coffee smell. As you gain experience, you sense of smell will become more refined.*Sound: Once the beans get hot enough they start to crackle as the water in the coffee turns to steam and is forced out. There are two distinct stages of cracking, commonly referred to first and second crack. See the chart at the bottom of this page for temperature ranges for these two important stages.*Time: All other factors being equal, such as type and weight of the beans and the roasting temperature, you can duplicate previous efforts by timing the duration of the roast and recording this information for each type of green coffee you roast. This method is especially useful when roasting coffee in an oven or with a coffee roasting appliance.

Cooling The Beans And Removing Chaff:
As soon as a batch of coffee is done roasting, it should be cooled as quickly as possible. The coffee beans will continue roasting from residual internal heat even after the heat source is removed. To speed the cooling process if roasting with an oven, stovetop, or campfire method, dump the hot beans into a colander immediately after removing from the heat source. If you have a large quantity of beans, using 2 colanders is even more efficient. Pour the beans back and forth between the 2 colanders slowly. If you do this outside and there is a slight wind you can effectively remove the chaff this way as well. It is not necessary to remove every bit of chaff as it will not affect the flavor in small quantities.

Venting The Roasting Smoke:
Roasting coffee produces a bit of smoke, and this will have to be vented if you roast coffee indoors. A stovetop exhaust fan is typically adequate to vent smoke from most roasting efforts unless a large quantity of coffee is roasted very dark (the darker the roast, the more smoke is produced). In the absence of an exhaust fan, a portable fan in front of an open window will usually take care of the smoke.

Resting & Degassing: The 24 Hour Wait To Prime Time:
Fresh roasted coffee reaches its peak flavor and aroma about 24 hours after resting. A 24 hour rest period is not necessary but is preferred by many coffee lovers to allow the beans to fully develop their flavor and aroma. The rest period allows excess CO2 to dissapate and permits the coffee bean chemistry to stabilize.