How to Roast Raw Coffee Beans

Roasting raw coffee beans

If you first start heating your green coffee beans, they will take on a yellowish colour and start to emit a grassy smell. Today, committed DIY enthusiasts roast their own coffee beans. Home-roasting is the process of roasting coffee from green coffee beans on a small scale for personal consumption. We' re packing the green beans we get directly from the farmers. Be prepared to stock up and roast yourself with green coffee beans!

An essential guideline for toasting coffee in a saucepan

One of the most accessible ways to roast coffee is probably the fryer but it is also one of the more demanding ways to do it. It is a great way to enjoy the magical effects of coffee toasting. This is what we call the fryer technique, but you can use any fryer that holds the coffee beans and that you can put securely on a casserole.

Most importantly, you want to use a thick and uncoated metallic pan: either carbonsteel, high-grade steels or ductile irons are all great options. Alternatively, a Whirley Pop or Stovetopcorn Poppers works well with this technology and the built-in agitator has the added advantage that the beans remain evenly stirred.

Electrical or LPG burners, frying pans, stove gloves, agitator (wooden spoons or steel brushes ), metallic sieve. Switch on your extract air ventilator, if not, we advise you to fry it outdoors or with the window open. Graduate your coffee beans; you want enough in the frying pans so that they can be stirred easily.

Begin with about www. mug and customize accordingly. Fill in the beans and begin to stir. You' re gonna want to keep the beans on the move, but you don't have to be too agressive. For 8-10 min you want to see the beans go from a constant colour shift from blue to amber, gold to tan and tan to darkbrown.

After about 5 min. or when the beans turn from gold to tan, you should listen to the "First Crack". From this point on, coffee is tasty and it is up to you to decide when it is ready. Remember that you have to unload the beans one or two times brighter than where you want to end.

As the beans cool down, they boil a little further. The beans will become even darker after the first tear, as they switch from pale green to deep green, you can detect the "Second Crack". From this point on you march towards woodcoal.

After you have finished, put the beans into your sieve and keep stirring until they have cooled down. As you chill the beans, the whole husk that has fallen off during the frying operation falls through the sieve so that you want to do it outside or through some kind of container.

After cooling, let the coffee outgass for at least 4 h or over night and then keep in an air-cap. Correctly seasoned, the coffee is 5-7 Tage freshness.

Mehr zum Thema