Today I’m going to teach you how to roast your own coffee beans. Oh yes my friends, you can DO THIS!
My husband has like, 8,000 interests. Often fleeting, one day he might be obsessed with researching home-sausage making, the next he’ll tell me how he’s going to make us a mattress. Okaaaaaay. Neat. One activity that has stood the test of time, much like home-brewing, is home-roasting. Double neat! He’s been home-roasting for over a year now and I have to say, it’s a fun activity, makes fantastic gifts, reduces packaging waste and saves loads of money. Let’s get roasting!
- green coffee beans (see resources below)
- electric air popcorn popping machine (check your local thrift shop. We found two machines for $1 each)
- wooden spoon or other utensil – optional
- stainless steel colander or mixing bowl
- container(s) for storage
Step One – Prep
If you don’t want your entire home smelling like coffee, head outside. Plug in the machine and add enough beans so they spin freely but not bouncing around like mad. It’s about 3/4 cup. Now watch those beans whirl!
Step Two – Roast
The most compelling reason to roast your own beans is to control the blend and body of roast. The possibilities are endless! You can use just one type of bean in a roast or several. This particular batch is a blend of Tanzanian Peaberry and Ethiopian Yirgacheffe, which was super tasty. We let our beans whirl for quite awhile, until the second crack (in the bean) resulting in a dark roast, deemed between a Full City Plus and a Vienna Roast. If this is too much mumbo jumbo for you, I assure you it’s really easy and I’ve added additional resources for you at the bottom of this post. Fist bump!
Step Three – Cool Your Beans
When the beans are done roasting, carefully transfer the beans (they’ll be hot! hot! hot!) to the colander or mixing bowl. Allow the beans to cool. If you’re making a large batch, simply transfer them to a larger container once your next batch has finished. Blowing on the beans is optional. So is wearing a lion mask. UPDATE: see Mister’s comment for more information.
Step Four - Store/Package
Once the beans have cooled simply transfer them to the container(s) of your choice. Be sure not to put the lid on! The lid needs to stay off for about 12 hours to allow the beans to off-gas; and no taste tastes for about 24 hours. It’s worth the wait. Personally, we store beans on the counter top or in the freezer and grind on demand. I’m curious to know your method! Coffee and tea rituals are super fascinating to me.