Coffee Roasting

How to make the best coffee you'll ever taste!

My opinion is that your best bet is to roast your own coffee beans... you can't get any fresher than that.

And do you want to know something? It's not difficult, nor is it time-consuming!

The attached video shows one simple method for coffee roasting on a gas barbecue. I'll post another one soon showing how I roast beans in a gas oven.

But first... what's this got to do with lodge or rustic living?Only this: fresh morning coffee, combined with fresh country air is a combination that can't be beat!

So, take a peak at the short video below. Then come back here to have a few of your questions answered.

Coffee roasting on a gas barbecue

• Start the BBQ and let it heat up.
• Pour a single layer of green beans into your pan.
• Place the pan in the BBQ and close the lid.
• Stir the beans about every minute so get a more even roast. Beans around the outer edges start roasting first so keep moving the beans on the edge into the center of the pan.
• Listen for the "first crack"... and audible sound similar to popcorn popping.
• Continue to stir frequently
• Listen for the "second crack"... this indicates that the beans are nearing completion.
• Once the beans have reached the desired darkness, remove from heat and pour into a colander.
• Transfer the beans back and forth into another colander to cool them and stop the roast process and to let the chaff blow off (chaff is the thin outer layer of the bean that is left behind after the bean expands during the roasting process).
• Let the beans continue to cool. I sometimes put them into a container in the freezer for about 15 minutes.
• Place beans in storage jar or other container, but leave it open for 12 hours for CO2 gas to escape.

The best thing to do is to just start roasting your own beans. In relatively short order you'll be comfortable and confident in achieving roasts that are perfect for you.

Coffee can be brewed immediately, but maximum flavors start to develop after about 12 hours. The coffee remains "fresh" for about one week. During this time subtle changes in flavor may be noted.

Some of the most common questions I get asked regarding coffee roasting are discussed below. If you have additional questions or if you have some suggestions about roasting your own beans, please share them!

Q&A

A. The entire process only takes about 30 minutes. The actual roast can vary depending on your heat source, but ranges from about 15 to 22 minutes.

Q. Where do you get green coffee beans?

A. I'm lucky in that I have a source of green beans very close to my urban dwelling. They supply only organic, shade grown beans from either fair trade or relationship growers. That is, they support the growers with healthy relationships that encourage financial independence for these suppliers.

There are many other Internet sources for green beans. One of the best for information about roasting your own beans as well as being a great supplier is SweetMarias.com. Also, check out GreenBeanery.ca

Q. How much will I save by roasting my own beans?

A. That depends on a number of factors. Obviously your source and price of green beans is the primary determinant. Beyond that is the cost of any roasting equipment you might buy such as a counter top roaster. These can run up to several hundred dollars, so if you go that route you would need to amortize that into your costs. The only equipment I bought was a couple of round perforated pizza pans for about $8. Everything else was already in the house. The only additional cost is the source of heat... in my case, natural gas. But the main reason for roasting your own coffee should be the exceptional taste, not the possible savings!

Tips

My first few batches were under-roasted, resulting in a beverage that tasted more like wet grass (yuck!).

Roasting coffee results in a lot of smoke. Prepare in advance. This isn't a problem when using an outdoor barbecue, but if you're roasting in your oven indoors, be prepared by turning on any vent and ceiling fans and opening some windows! Your smoke detector may go off! Incidentally, the smoke doesn't have the wonderful aroma of coffee that you might expect... just the smell of something burning!

When I started coffee roasting I kept meticulous spreadsheet records of every batch including type of bean, length of roast, temperature, time to first and second cracks, and my assessment of the final taste. This was useful to do for the first few months to become familiar with the process. I no longer record any details of my roasting... just enjoy the experience AND the taste!

It helps to have an appreciative partner in the house! A non-coffee drinker may not be enamored with the idea, given the smoke! But a fellow coffee lover will thank you for becoming a home coffee roaster.

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