There are many tools and equipment you can buy to roast coffee at home. Today I want to talk about none of those. I want to show you how to use the equipment you already have at your disposal.
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You will need:
– A perforated baking sheet.
– Gram scale.
– 2 metal sieves.
– A stop watch that shows seconds.
– A Sample of roasted coffee. (It’s important to have a sample of coffee that you are trying to match the colour to.)
– A note pad. (If you think you’ll do this often, it’s handy so you can document and reference your findings.)
– And some green coffee.
Place the rack on the center of the oven and pre-heat to 500 F. (The longer you preheat the better your temperature stability will be) 30 minutes will probably do it.
Weigh out 150g of coffee and spread it on the sheet. Make sure you leave some buffer around the edges that your coffee does not expand and singe on the sides.
Open your windows, turn on your vent fan and consider shutting off your smoke alarms. (Remember to put them back on)
Agitate the pan at around the 4 minute mark.
At around 7-8 minutes you should start hearing “first crack” which will sound like popcorn popping. Agitate the pan again at this point.
At around 9 minutes, as it’s probably popping dramatically, you should consider pulling it if you like a lighter to medium roasted coffee. If you like darker, keep going. (Use your sample coffee to reference for color).
Take into consideration that your coffee will keep getting darker after you take it out of the oven, so it’s good to take it out before you think it’s done.
After you’ve pulled your pan from the oven dump them into one of the sieves. Take it outside and pour the coffee from one sieve to the next to cool the coffee down as quickly as possible.
You’re coffee will change dramatically from this day to 10 days from now. I suggest starting to drink it 48 hrs after and keeping notes on how it is evolving everyday.
If you tried this out, I’d love to hear about it! Leave a comment or shoot me an email at firstname.lastname@example.org