Roasting Coffee In Oven
October 5, 2016
Unlike tea, coffee must be roasted. However, coffee is regularly roasted at home without any special equipment. Although there are various home coffee roasters that have come with new technologies, most coffee lovers have forgotten how easy coffee roasting can be. Here is all you need to know about coffee roasting in an oven.
The supplies you need
A decent oven that can reach higher temperatures is desirable. You will need a cookie sheet or a baking tray and a stop watch to time your process. The temperatures will also demand an oven mitt. A Wooden spoon should be in your list of requirements and a metal colander for cooling. If you live in a hot climate, get a bottle with mist spray and have green coffee beans with you.
Preparing The roast
While you prepare the coffee roast, you can turn on the oven at a high temperature. Exact temperature to turn will vary with the oven and whether you are using electricity or gas. For gas, try 475F and for electric,500F will be fine for a start.
This method works best if you use a baking pan. However, you need to be careful not to use one with a large hole. Some beans usually fall into holes then expand during roasting. Spread green beans over the holes and ensure they are 1 bean deep and touching. They shouldn’t be stack on top of each other.
You should also be ready for the smoke that will be produced during your roasting. The darker the roast and the more coffee you roast the more smoke you will get. The ventilation on your oven may not be enough. So you will need to open windows and turn on fans.
You should have an exit strategy. Your beans will be extremely hot and have chaff on them when they come out of the oven. The most important task here is to cool them as fast as possible. It is advisable that you create a path from the oven to outside where you will cool them and get rid of the chaff.
Monitoring The roast
Once you place your coffee into the oven, you will need to learn how to monitor them. Start the timer once everything is in place. The coffee will change colors. It will go from green to yellow then to light brown before in goes to a darker brown. When monitoring roasting, color is of great importance. It will help you not burn coffee.
Some beans, especially those on outside edges, may roasting faster than the rest because not all trays or ovens are similar. Pull your coffee out and stir it with your wooden spoon if you notice unevenness. You should then quickly place beans back. This should not be repeated more than twice since temperature drops when you open the oven.
Listening to The roast
Apart from just observing colors, listening is also important. The first crack is normal when roasting. When you roast long enough, you will hear a second crack. The first crack normally produces a popping sound. These cracks then fade. The second crack is a crackle sound. You may decide to end it here depending on how you like the coffee. But if you like darker roast then you can allow it to go a little bit longer.
Stopping the roast and cooling the beans
You can now stop the oven and remove your beans once they have reached a desired roast. You should also expect a cloud of smoke. So this doesn’t mean that you have burnt your beans. Simply take them to where you had planned to cool it.
Dump them into the metal colander from the tray. You may have to slightly spray mist Water to cool them down if you live in a very warm climate area. These beans should not be drenched. Instead, the water should evaporate immediately. This is why most people roast their beans in the morning just to cool them faster and better.
Once they are in the colander, shake them gently. In this case, you can use metal colanders and pass the beans back and forth. This has also been the best way most coffee lovers knock off chaff from the beans.