Roasting coffee at home is something that you have to try it to understand why other people like it so much. It’s not just the better-tasting coffee at home, it’s not the fact that you save a lot of money on coffee.
It’s that roasting coffee is a surprisingly great way to relax, let off some steam: it’s actually fun to do! Who would have thought?
First, we need to know about our plan. What kind of coffee do you want? Are you a fan of black bitter coffee or do you prefer mild coffee?
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Different Types of Roasts
Light roasts: The lighter roasts are often called blonde or cinnamon for its light brown color. This is a very mild coffee, with a fruity taste and light body.
Medium roasts: Also called “city” roast, this is a brown roast. It is significantly different from blonde roasts because it now contains more of the bitterness that is so characteristic to coffee. A darker, yet not dark enough to be called so, the roast is the Full City and is a little more popular than the other two lighter roasts. Check out more about medium roasts in “7 Best Medium Roast Coffees“.
Dark roasts: The first of the dark roasts start with the second crack of the roasting process. The lighter dropped right after the second crack, is called the Viennese. It has a rich coffee taste and full body.
So, To Roast Coffee Beans You’ll Need To Follow These Steps:
- Pre-heat your roaster to the temperature according to the roast you want to achieve. The temperature of the roaster before you insert the beans is known as charge temperature. In some machines this isn’t necessary, so you can skip to the next step directly;
- Insert the beans. Obvious enough. We recommend never roasting more than 75% of your roaster maximum capacity, it could extend the roasting time and overwork your roaster.
- For a light roast, you’ll want to get the beans out right after they pop for the first time. Some people like to get them out before the first crack, you’ll have to experiment yourself to see how it affects flavor.
For Darker Roasts, It Has a Couple More Steps:
- After they pop for the first time, you’ll have to wait for the second pop or crack.
- After the second crack, which is much quieter than the first one, the beans are already dark brown. The longer you wait after this crack, the darker the beans will get.
- Turn off the machine (and clean it!).
That Was Easy
We recommend trying freshly roasted coffee; it’s a delicacy. Other than that, it’s better you store the beans in air-tight bags after they’ve cooled enough so they don’t lose any of their aromatic qualities.
Roasting the same amount of coffee beans as you know you’re going to use in the span of two weeks is best if you don’t want to lose any of the flavors of freshly roasted coffee.
It is said that the flavor of the beans peaks at about one week after roasting, and then starts to decay after that.
Beans are to be stored in airtight containers away from the sunlight. If you roast too many beans, you can freeze the beans in batches and they will conserve their taste and some of the aroma up to one year after roasting. Store beans in a freezer, make sure they don’t get wet at any moment because that could cause loss of flavor.
We’ll brew ya later! ☕️
