AIRPOPPER METHOD

AIR POPCORN POPPER METHOD FOR ROASTING COFFEE VIDEO

Instructions:

Start by setting up a work space near a ventilated area. Your stovetop with the exhaust fan running is a great place, you can also go outside, or near an open window.
Turn on your popper and preheat it for a minute or so. Add the same amount of beans as you would popcorn. There is typically a line to fill up to. You can even add a little more as roasted beans have less mass than green ones.
Make sue you use the top of the popper (roaster) as well and direct the chute into a bowl or other container. The beans will emit chaff which you won’t want flying around your kitchen.
Always keep the popper running until you have reached the desired roast profile. You will hear the beans pop after a few minutes. This is known as ‘first crack’. The beans can be taken out about 1 minute after first crack. This will produce a light/medium roast. At this point, you will closely monitor the beans and stop the popper when the beans are slightly lighter than your goal. They will continue to roast until they have been cooled. The beans will progress to another level for about each minute that passes, with the total time to a dark roast being 6.5 – 7 minutes. The beans will crack a second time, but you won’t want to roast much past this point, unless you like the flavor of cigarette ashes.

Your beans need to be cooled asap! Some will tell you to use water…DON”T USE WATER! This will kill the flavor. Transfer the beans to a metal strainer and toss them or stir them. You can even step outside or use a fan to promote faster cooling.
Freshly roasted beans emit CO2 (Carbon Dioxide). This makes it important not to seal them in an airtight container. The flavor of your coffee will evolve during the aging process, with the peak flavor being from 4-15 days old. The CO2 will ward off oxygen and the beans will remain fresh until cooled. After complete cooling it is important to store your beans in a dark, cool (not cold) area, in a container that will not allow air in, such as the CoffeeVac containers. These containers have a valve that allows the CO2 to escape, but doesn’t allow air in. The beans’ freshness is affected by oxygen, light, humidity, and temperature.

DO NOT BREW THE FRESH ROASTED BEANS FOR AT LEAST 24-48 hours! The flavor needs to develop in the bean and if you brew too soon, you will be sorry.

STOVETOP SKILLET METHOD FOR ROASTING COFFEE BEANS

Instructions:

Same as with the popper method you will want to turn on your stovetop exhaust fan.
With the lid on, preheat the skillet under a low flame (natural gas) or medium setting (electric) to as close to 500 degrees fairenheit as possible.
When the temp hits 500, quickly remove the lid and add the beans. In Jiffy Pop fashion, while wearing oven mitts of course, start sliding the pan back and forth over the heat, keeping the beans in constant motion to prevent scorching. Burnt beans are yucky.
Don’t stop moving the beans! You will hear the ‘first crack’ after 4-5 minutes. Wait about another minute or so and check for desired effect. Remove just a shade lighter than your goal as the beans will continue to roast until completely cooled.
Your beans need to be cooled asap! Some will tell you to use water…DON”T USE WATER! This will kill the flavor. Transfer the beans to a metal strainer and toss them or stir them. You can even step outside or use a fan to promote faster cooling. Using the metal strainer does two things. First, it allows more air to come in contact with the beans and helps them to cool. Second, the strainer removes the chaff from the beans.

Freshly roasted beans emit CO2 (Carbon Dioxide). This makes it important not to seal them in an airtight container. The flavor of your coffee will evolve during the aging process, with the peak flavor being from 4-15 days old. The CO2 will ward off oxygen and the beans will remain fresh until cooled. After complete cooling it is important to store your beans in a dark, cool (not cold) area, in a container that will not allow air in, such as the CoffeeVac containers. These containers have a valve that allows the CO2 to escape, but doesn’t allow air in. The beans’ freshness is affected by oxygen, light, humidity, and temperature.

DO NOT BREW THE FRESH ROASTED BEANS FOR AT LEAST 24-48 hours! The flavor needs to develop in the bean and if you brew too soon, you will be sorry.

“Now I know how to roast the green beans, but WHERE DO I BUY THEM?”

Okay, so you may be wondering where to purchase green coffee beans to roast at home. Many larger urban areas have specialty shops that you can purchase right there or from a local roaster, but the vast majority of us have to order online. Surprise, just like most other things, you can purchase green coffee beans from Amazon.com! If you are afraid that you won’t be able to use that much, don’t worry. Green coffee beans can be stored for YEARS! Unlike roasted coffee, which can stale in days, green coffee can last for 2 years if properly stored, usually in burlap to allow it to breathe and prevent mold.