Coffee roasting is an art that is still practiced in many homes around the world. In
coffee-producing countries, families often pick their own beans and roast them. There are
many traditions associated with coffee roasting. In Ethiopia, for example, it is customary
to offer coffee to a guest, and then to roast the beans on the spot before brewing and
serving. In the Pacific Islands, coffee is roasted and then flavored with special royal
vanilla beans dispensed by the local monarch. These are just a few of many international
traditions Americans can experience by roasting coffee at home. Here are some more
advantages:
• Coffee can be roasted to taste. No need to settle for the roast available in
store-bought coffee.
• Green, unroasted beans may be stored for prolonged periods of up to several
years without deteriorating in quality. Properly aged coffee is often preferred to
"new crop" coffee.
• Coffee is as fresh as when you roasted it. No need to guess how fresh it is.
• The more subtle flavors of coffee are lost within the first few hours after
roasting. By grinding and brewing coffee just after roasting, you can enjoy the same
flavors and aromas available to professional coffee tasters.
• Roasting is easy and can be accomplished without costly utensils or appliances.
The secret to roasting coffee is to heat the beans evenly to a temperature of about 400
degrees F. A heavy iron skillet or pot allows the heat to penetrate deep within the mass
of the beans. The beans should be stirred continuously over a low flame to ensure that the
temperature is raised uniformly throughout the mass of the beans. While cast iron makes
roasting easier because of the way it distributes heat, thin-walled pots will also work,
provided the beans are kept moving by shaking or stirring, and the flame is kept low
enough to prevent scorching.
As they absorb heat, the beans release steam, turning an uneven yellow color, and then
a light brown. They also begin to expand, in some cases almost doubling in size. As the
roast progresses, the beans darken and begin to make discrete popping sounds, a phenomenon
ascribed to the breakdown of the cellular structure of the bean. This series of pops ends
as the roast progresses, followed by a second series of pops that produce more of a
crackling sound. Lighter roasts reach completion during the lull between the first and
second series of pops. If the roast is discontinued at this stage, the smoke generated is
negligible, although coffee roasting is always accompanied by a strong fragrance that
permeates the surroundings.
Darker roasts, such as Vienna, French, Espresso and Italian, are achieved after the
second series of pops. These heavier roasts leave a characteristic layer of oil on the
surface of the beans. A large volume of smoke is released at this stage, and quick action
and careful watching are needed to prevent the beans from burning.
Throughout the process, the beans shed a light chaff, which can be separated after
roasting. Roasting over a stove usually takes between 15 and 30 minutes.
A simpler and quicker method employs a hot air popcorn popper. The beans are placed in
the popper, and the stream of hot air both heats and turns the beans, so stirring by hand
is unnecessary. The process usually takes from 3 to 10 minutes, depending on the model of
hot air popcorn popper. The stream of hot air carries away the chaff, which can then be
easily collected in a strainer as it exits the popper.
While many home roasters have successfully used hot air poppers for roasting coffee, a
few notes of caution may be appropriate. Most poppers won’t roast more than a quarter
pound of coffee at a time. If the popper is overloaded, the beans will not reach the
required roasting temperature. Not all hot air poppers work well as coffee roasters. The
models that work best have vents that allow the hot air to swirl the beans around in a
circular motion at the base of the popping chamber. Because they are not designed
specifically for roasting coffee, popcorn poppers may tend to wear out more quickly when
used for this purpose, and their roasting characteristics, such as roasting temperature,
may change over time, resulting in longer roasting time or, in extreme cases, rendering
them unsuitable for further use of any kind. Fortunately, popcorn poppers are relatively
inexpensive. West Bend and Proctor Silex models have been successfully used by many home
roasters. Naturally, one must be careful to follow the cautions of the appliance
manufacturer.
Beans are very hot after roasting (400 degrees F.), and should be handled with care.
When the roast is completed, the beans should be cooled by spreading them thinly on a
metal tray or a sheet of aluminum foil. More rapid cooling is facilitated by placing them
in front of a fan or bringing them outdoors.
Although satisfactory results can be achieved on the first try, your roasting skills
are sure to improve with study and practice. Enjoy your freshly-roasted coffee.
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