Roasting your own coffee is really easy and all you need is an oven, a cookie sheet and some green coffee beans - sh.itjust.works
## Why? Even though green coffee beans tend to be heavier due to the higher
water content, generally it’s cheaper to roast your own compared to buying them
pre-roasted. You can roast the same beans at different levels to get some
variety without having to go out and buy a new batch. It’s kind of fun and a
decent conversation topic. ## Notes Don’t be scared by how long this post is. It
basically just comes down to spread beans on a cookie sheet, put in preheated
oven, wait around 12-15 minutes and then take them out and cool them. Since
we’re talking about roasting beans, naturally you’re going to need a grinder to
actually use them. The process will create some smoke, even with a light roast.
Basically, darker roast, more smoke. So far I’ve mainly done pretty light roasts
and even though my kitchen doesn’t have much ventilation (and my oven doesn’t
have fancy modern contraptions like, you know, a light or a fan) it hasn’t been
an issue. Your oven should be reasonably clean if you don’t want the roasted
coffee to taste like random stuff. If you’re a super coffee snob and it has to
be perfect, this may not be for you. It’s pretty easy, but odds are the first
few tries aren’t going to be perfect especially if you like darker roasts.
You’re going to want something like a large metal mixing bowl and colander for
the cooling process. My colander is plastic, so you can probably get away with
that if you don’t put the red hot beans in it directly out of the oven. You’ll
also probably need access to an outside area where bits of coffee chaff blowing
around aren’t going to bother people. I don’t think there’s really an easy way
to deal with coffee chaff indoors. By the way, don’t try to grind green coffee
beans in a normal grinder. They are insanely, and I mean insanely hard and
tough. You’ll destroy your grinder unless it is an absolute tank. (I’d say it’s
also not really worth trying, green coffee didn’t taste very good to me.) ## How
Here’s the process: 1. Start preheating your oven to 500f/260c. (Some people say
as hot as possible, some people use a slightly lower temperature like 460-475f.)
2. Get a cookie sheet ready. Just a standard cookie sheet. Mine aren’t super
clean so I put a layer of silver foil on it. Don’t preheat the cookie sheet
itself. 3. Measure out about 1 cup of green coffee beans. (I’ve found you can
fit about 2 cups on a single sheet but it’s probably better to start small.) You
want to make sure the beans are spread out evenly in a single layer. 4. Look for
beans that are discolored/damaged and toss them away. Don’t be a perfectionist
though, just get rid of 10-15 of the worst looking beans. Something like that.
5. Place the cookie sheet in the oven once it’s reached the correct temperature.
I put mine on the bottom rack near the (electric) heating element. If you’re
going for a darker roast, I guess this might make burning them more likely. 6.
Set a timer for ~12 minutes. I wouldn’t recommend roasting longer than 14
minutes your first time. 7. Now you wait a bit. Probably around the 8 minute
mark, you’re going to start hearing sharp cracking/popping sounds. Don’t worry,
the beans won’t jump around like popcorn and the sound is fairly loud so you’re
not likely to miss it. At this point (or in 1-2 minutes) you can remove the
beans and have a light roast. This point is known as the “first crack”. 8. After
a couple of minutes, the sounds will die off and you won’t hear anything for a
little bit. If you keep roasting, you’ll start to hear a softer, more muted
crackling sound start. This is the “second crack”. I would not recommend
roasting past this point until you’re comfortable with the process and have an
idea of how roasted the beans are at this point. If you roast much longer, it’s
very easy to burn them and there’s also going to be a lot more smoke. 9. Remove
the beans from the oven. You can let them rest for 1-2 minutes on the cookie
sheet if you want, then transfer to something like a metal mixing bowl. It has
to be something that can deal with 500f stuff touching its surface. 10. Ideally
get another mixing bowl/colander/whatever as well. Pouring the beans back and
forth through the air is a good way to cool them off and remove chaff. What’s
chaff you ask? The beans are coated with a papery layer of chaff. Don’t worry
though, once they’re roasted it’s really easy to remove. You want to try to cool
off the beans pretty quickly at this point. 11. Go outside and blow gently on
the roasted beans in your bowl. You should see a bunch of super light, papery
chaff fly out. You can pour the hot beans from one bowl to another, and if
there’s a bit of a breeze that’ll help a lot. Otherwise, you can just blow on
them. You could also stir them around with a wooden spoon or something to
encourage the chaff to separate. 12. Once the chaff is mostly gone (it’s fine if
there’s a little left, or little pieces stuck to some beans) and the beans are
fairly cool you can just leave them in a safe place for around 12 hours to fully
cool and vent CO2. Don’t put them in a sealed container for the first 12-ish
hours. ## Conclusion One thing to note is you don’t want to actually grind/use
the beans for at least 12 hours. It might seem unintuitive, but from what I’ve
read as freshly roasted as possible isn’t necessarily best. Depending on the
beans/roast level, the coffee might reach its optimal tastiness even a couple
weeks after roasting. I’m far from an expert, but feel free to ask questions in
the comments if you want. I can recommend a grinder/beans to get started with if
anyone needs information like that.