Roast green coffee beans for 15 – 25 minutes over high heat under a lid.
How to roast coffee
Green coffee beans 500 grams
Vegetable oil 1 tablespoon
(or butter 8 grams)
How to roast coffee
1. Pour half a kilo of coffee beans into a colander and rinse under running water for 3 minutes, then dry by pouring the beans on a napkin or towel.
2. Heat a cast-iron (or steel) frying pan over high heat to a temperature of 220-250 degrees (depending on the selected degree of roasting).
3. Pour in 1 tablespoon of vegetable oil (or grease the pan with butter).
4. Put 500 grams of green coffee beans in a pan in 1 layer (layer thickness 2-3 grains), close the lid. Roast coffee for 15-25 minutes. Shake the pan up and down to mix the grains while holding the lid closed with a towel.
5. Pour roasted coffee beans from the pan into a wide tray, sieve or colander, stir the beans or blow.
– Coffee should be roasted on the largest burner and with the lid closed so that the bottom of the pan is fully heated and roasting is more even.
– When roasting coffee, it is recommended to ensure maximum ventilation so that the coffee aroma does not mix and it is not possible to smell 1 coffee shade.
– The stronger the fire , the faster the grains are fried, and the more intensively they should be mixed. Overcooked grains will be bitter, undercooked – will not give a rich taste to the drink.
– The coffee husks do not have to be removed before roasting the coffee beans. They can be shaken off the roasted beans when cooled.
– Immediately after roasting, the beans should be cooled down quicklyby transferring them to a tin (metal sieve or colander), as the coffee beans still continue to roast for a couple of minutes due to the internal temperature. The last sign that the coffee has been roasted is the droplets of oils that appear on the coffee beans. After this point, the coffee will most likely be overcooked.
– The coffee roasting pan should not be used for roasting other foods, as the coffee strongly absorbs odours .
– It is not recommended to cool roasted grains with cold water, as they lose their unique taste and aroma. Cool coffee beans at room temperature by blowing with a cold hair dryer or fan.
– After the characteristic “first crack” the roasting processthe beans can be stopped at any stage, depending on the chosen degree of roast before the appearance of smoke. If the coffee stops crackling, it means that the roasting process has stopped and further the coffee is at great risk of overcooking.
– The quality of coffee roasting largely depends on the optimal combination of 3 factors: stirring speed, thickness and material of the dishes, width and power of the burner. For the first time, coffee can be stirred constantly.
– It should be borne in mind that when roasting coffee beans increase in volume by one and a half times.
– After roasting, coffee beans acquire ideal taste qualities within a day .
– Store roasted coffee beans in an opaque glass or ceramic sealed container.
Roast levels of coffee beans
– Light roast
With a light roast, no vegetable oil is released from the coffee beans.
The color of the grains is light brown.
Aroma – weak bread.
Taste is sour.
– Medium roast
A medium roast will release a small amount of oils and other substances from the beans.
The color of the grains is chocolate brown.
The aroma is coffee.
Taste is tart.
– Strong degree of roasting
At a strong degree of roasting, coffee beans release a large amount of essential and vegetable oils.
The color of the grains is dark brown.
The aroma is rich coffee.
The taste is a noticeable bitterness.