How to Roast Coffee

How to Roast Coffee

Roasting coffee with popcorn making machine

Coffee roasting in the modern circular popcorn machine is better than roasting in the old popcorn machine, where better results can be obtained and more coffee beans are prepared, but they can reduce the aroma and coffee of coffee.

  • Put the popcorn machine on the stove at a temperature of 232 ° C, or in the absence of a popcorn machine can use a deep fryer, but must be sure to clean so that the coffee does not pick up any flavor.
  • Add the coffee beans by only eight oz each time, then close the roasting machine and start stirring manually. Keep stirring the coffee until it is evenly roasted, and if you use the pan, continue stirring to give the coffee beans an opportunity to stir well in the pan.
  • Listen to the cracking sound after about four minutes or it can take about seven minutes. This means that the coffee beans are starting to be roasted, and they will start producing the smoke of the coffee smell, then turn on the oven fan and open the windows to allow the smoke to go out. Pay attention to the time when coffee beans start to click.
  • Place the coffee in a metal filter until cooled after making sure its color is appropriate.

Coffee roasting in the oven

Coffee beans are called green coffee beans, and are chosen according to the person’s preference. Coffee beans can be selected from the Kenyan or Ethiopian coffee. The coffee beans are roasted in the oven by following the following steps:

  • Bring a tray and a metal baking sheet with small holes, a metal filter and a spoon, heat the oven to 232 ° C, then add the coffee beans on the baking sheet as a single layer and put them in the oven. The coffee beans will begin to crack after a few minutes. That when it starts cracking soon darken color.
  • Transfer the coffee beans with the spoon around the baking sheet every few minutes to make sure that the coffee beans are roasted more. This process will take 10-15 minutes to reach the desired color. Then roast the coffee beans once and then remove them from the oven and transfer them to a strainer.
  • This is a good way to cool coffee, and it must be noted that it is not cooled in the refrigerator; because it causes moisture between the coffee granules, and after To be cooled to a sealed jar.
  • Grind the roasted coffee beans, or leave them for 24 hours before grinding to ensure that they get the best flavor.

Roast coffee with an toaster

This method is one of the most expensive and effective methods. It works in the way of Popper Fachar, where hot air is poured through coffee beans and thus roasted. This type of toaster is called a leek bottom quilt. It contains a glass container that allows the person to see coffee beans, Required.

Basics when roasting coffee

No matter how different the roasting method of coffee, there are many basics that must be known:

  • Take the smell into account: When you start heating green coffee beans turn yellow, and smells of grass, but when you start to smell the smoke and the smell of coffee.
  • Listen to the sound of coffee pop: When the roasting starts, the water starts to evaporate, causing the sound of the pop. These sounds occur as the temperature rises while roasting coffee. It should be mentioned that there are two stages of cracking. The first starts with the sound of the pop and the second begins with breaking the coffee beans.
  • Coffee roasting period: When roasting green coffee beans, the process undergoes a set of colors. There is also a reliable and proven rule that the more dark the coffee is, the more roasting the colors will be:
    • Dark brown: It is characterized by its medium aroma, full grains, and full sweetness.
    • Light brown: This roasted coffee is characterized by its sour taste, medium aroma, low sweetness and fragile grains.
    • Light brown slightly: It is characterized by its light sweetness, aroma and full grains, and is spread in the eastern United States.
    • Brown Medium Grade: It is characterized by its strong aroma, sweetness and strong scent.
    • the black: This coffee is characterized by its glossy surface and its bitter taste.