Advertisement

Peet's Coffee & Tea
 

 

Home Roasting your coffee

If you get a chance, try and roast your own beans for coffee. You can get green coffee beans cheaper than roasted beans, and you can take control of your roast. Roasting is a technique that takes decades to perfect. I am by no means an expert and can barely call myself an amateur but I love doing it. It can be a cheap endeavor as well when you first start out. Then as you grow in interest you can invest in a little equipment to perfect your roasting technique. Growing up in KC, home of the world’s largest Air Roaster, The Roasterie, I became partial to the air roasting method. There are 2 methods I am aware of, drum roasting and air roasting. Most coffee is drum roasted.  As a beginner myself, I have simply used a pop-corn popper to roast my beans. The down side of cheap equipment is consistency. I only roast 1/2 a cup at a time to try and roast as evenly as possible but overall it leads to variations in my roast. There is equipment out there such as the Cafe Genie, which will take larger volumes and roast evenly and give you control over temperature. All of which I do not have with my old-school pop-corn popper.

The roasting process is a sweet and simple chemical process. As the temperature rises, the coffee makes a small 1st crack, which releases a small amount of its weight and doubles in its size. As the bean continues to heat it will undergo pyrolysis. This is referred to as the 2nd Crack. This is where the chemical compounds in the bean change and release CO2. The bean losses about 13% of its weight at this stage. The bean then continues to darken after that. Most commercial roasters will have a guide to show you what time and temperatures to use to make the appropriate roast you want.