QandAs: Food

How do you roast Coffee Beans?

Answer:
Roasting raw or green coffee beans used to be

a common practice in many people's home, but modern commercial roasting methods have made home roasting very close to a lost art. If you want to roast your own coffee beans, however, it can still be done using readily available kitchen equipment and some diligence during the actual roasting process.

Roasting green coffee beans is somewhat similar to the old-fashioned methods of popping popcorn over direct heat. The key is constant movement of the beans and a keen eye for subtle color changes. There are several different methods which can be used to roast coffee beans, each with their own advantages and disadvantages. Perhaps the option with the least number of variables is a commercial home roaster, which works something like a hot air popcorn popper. The raw coffee beans are placed in a single layer in the roasting machine and superheated air is forced over them as a mechanical stirrer keeps the beans moving. When the coffee beans have reached a preferred level of toasting, anywhere from a light tan to nearly black, they can be removed from the roaster and allowed to cool before storing.

Coffee beans can also be roasted on a stovetop by using a clean cast iron skillet or other heavy metal pan. The pan should be preheated until it reaches approximately 475 degrees F. or medium to medium-high heat. The coffee beans can then be added in a single layer, with each bean in contact with the others but not crowding the pan. The coffee beans should be stirred constantly as they roast. Eventually the hot coffee beans will split open with a noticeable cracking sound. This is considered the "first crack" in coffee roasting circles. It's similar to popcorn kernels popping as the trapped moisture turns to a pressurized steam. Even the lightest roast should continue until after the first crack. Once the coffee beans have reached a desired level of toasting, they should be moved to a large colander to cool.

Another method for roasting coffee beans involves the use of a fireplace popcorn popper. The raw coffee beans are placed into the hinged popcorn popper and placed over an open campfire for roasting. Frequent turning should keep the coffee beans from becoming burnt, although it can be difficult to gauge the level of toasting by observation. The coffee beans should remain in the heat until the first crack, then checked for doneness whenever possible. Coffee beans exude oils as they roast, which can easily burn without proper observation. There are also small skins or chaff which become separated from the bean and can become a messy nuisance in bulk. The roasted beans should be allowed to cool before being ground for brewing.

Coffee beans can also be roasted in an oven, although it may be difficult to achieve the ideal temperature of 550 degrees F. or higher. Once the oven is heated as high as it will go, the raw coffee beans can be placed on a flat pan in a single layer. The ideal roasting pan would contain small ventilation holes and a raised edge, but regular roasting pans will do in a pinch. A convection oven with forced hot air would be the best option, but any oven capable of reaching 550-575 degrees will work. The beans may not have to be stirred constantly in an oven, but they do need to be observed closely after the first crack. Roasting coffee beans often create noticeable levels of smoke, so sufficient ventilation is critical. After approximately twenty minutes of roasting, the coffee beans should be checked for color and fragrance. Properly roasted coffee beans smell like coffee, not wet grass like raw or underdone beans.


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