Coffee certainly tastes better when the beans are freshly roasted. Which is why a true coffee lover should always possess home coffee roasting equipment, just like your favorite coffee shop should always have a roaster on display. If they haven’t, then find a new cafe because your espresso will definitely taste better elsewhere!
The first roasted coffee beans appeared in around the thirteenth century, where it was discovered that the green beans would give off their infamous aroma and flavor which we know and love today, by preparing them this way. A chemical transformation of the beans takes place whilst they cook. Oils and caramel are developed giving coffee it’s brown color, while gases are formed inside the bean. These excretions are known as caffeol.
Home Coffee Roasting
Although there are very good home coffee roasters available, if you are prepared to put in a little practice and some hard, possibly frustrating work, then you can roast your own beans in a heavy frying pan. It may take you several attempts to achieve a great tasting coffee, but perseverance and dedication to the cause will almost certainly reward you in the end, because you will get a most wonderful aroma and a truly amazing tasting brew in the end.
The Pan Method
Make sure you have a window open and good ventilation for this method, because it’s going to get smoky from the chaff! Use a heavy pan and only use a single layer of beans. If you try and use more, you will not achieve an even roast.
Set your stove to a medium heat for best results at first, finishing off with a high heat for a short time only. If you want the best brew, the quicker you need to roast the beans over that high heat at the end. Constantly stir and turn the beans in the pan, while shaking it so they get an even heat throughout.
As the beans begin to color a yellowy brown and shrivel up, they will occasionally pop open. By this time they have darkened and swelled nicely. Your freshly home roasted beans (I can smell them already!) should be cooked throughout to obtain the perfect taste. You can test a bean by cracking it between your fingers.
Now here’s the tricky part. Keep an eye on the color. The art of the whole process is to stop right before they appear done! For the first attempt, try for a medium brown color. If you over shoot though, you’ll get a deep roast so don’t worry.
Be careful that the residual oils don’t catch fire.
Finally, quickly cool the beans to close their pores. This preserve’s the aroma. Now your beans are ready for grinding and brewing the perfect cup of coffee.
If the pan method sounds a little daunting and maybe a little smoky (it will get smoky!), if you have a hot air popcorn popper you can roast them in a much cleaner way.
Home Coffee Roasting Equipment
If you are looking for a home roasting appliance, please review the coffee accessories page.
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