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I don't have anything like an actual coffee roaster or hot air popcorn popper, so looking for advice on how to do it in a pan or perhaps oven.

I don't have anything like an actual coffee roaster or hot air popcorn popper, so looking for advice on how to do it in a pan or perhaps oven.

(post is archived)

[–] • 6 pts

Dump green beans into pre heated pan, medium flame. Stir more. Stir till they smoke. Stir till they go through first crack. Stir more. Stir till first crack is finished. Stir till 30 seconds into second crack. Dump on cookie sheet in front of fan, stir till cool. First crack is like popping corn, second crack is quieter.

Try 1/4 to 1/3 lb to start, too much and you can’t stir enough.

Let it rest a day or three before trying. Only grind what you need at a time.

[–] [deleted] • 2 pts

Great how-to. Thank you sir.

[–] • 2 pts

Let us know how it went. What beans did you choose?

[–] [deleted] • 1 pt

These are the beans: https://i.ibb.co/D81QM9Z/Beans.jpg

I bought 5 lbs from the Bald Guy's site.

[–] [deleted] • 1 pt (edited )

OK, done. Pics:

https://i.ibb.co/vsBtS8H/Beans-starting-tocrack.jpg

https://i.ibb.co/RYk7ngt/Beans-second-crack.jpg

https://i.ibb.co/44GX2QX/Beans-Done.jpg

How do these look? Did I burn them?

Another pic after cooling. They seemed to darken a bit as they cooled.

https://i.ibb.co/GCK7Kvd/DSCN1889.jpg

[–] • 2 pts

Oh ya, burned. Stirring not enough, they tend to sit on flat sides and swish around.

Here’s another way I used to do. Take medium saucepan. Cover with two layers of heavy duty aluminum foil, tightly roll and crimp around edges to make drum.

Cut 2” to 3” inch round hole in foil. If available, use foil tape to reinforce edges of hole( only wrap into inside 1/4” inch.

Hold over medium flame of and preheat, drop beans at 300-400 ish.

The fun part, is now pan flipping chef style the beans for the next 10 minutes without stopping. I found two or three flips and a swirl was a good combo. That’s 3-4 motions accomplished in 3 seconds. Don’t stop. Arms will get beastly after months of this, coffee will improve.

If you do it right, you should have near perfect even color across beans. Depending on the beans... a mix of lots from different places will yield variability.

It’s a good start though, they what you have will be drinkable. Still better than stale preroasted coffee.

Congrats!

The rabbit hole goes deep on this subject, I am many many years in and it just keeps getting deeper. Damn it’s good coffee though...

[–] • 1 pt

burned

Just like Starbucks! ^__^

[–] [deleted] • 0 pt

Thanks for the after action report, I suspected I had scorched them a bit. Mrs. Sunshine said "Paulie Walnuts would call that Expresso!" I am going to see about getting a hot air popcorn popper or actual roaster.

[–] • 0 pt (edited )

Any experience with oven pan -roasting? Is that even possible for a method? I made a small batch of coffee from a "Kona" plant transplanted to backyard. After picking the berries and removing the sweet fruit I decided to make a tea out of the fruit since Starbucks made some kind of coffee cherry tea drink once that I recall. The fruit tastes mild, slightly sweet, not tart. Anyway, after getting the beans out and letting them dry, and then removing the parchment layer, I tried the pan fried method which I found scary because of the pop which I didn't know about. I did grind it up and got a cup of coffee out of it, but couldn't find instructions on oven method which interests me due to reading ads about 'slow roast' coffee. I compared my pan-fry method color to a sample of a store-bought bean color to know when to stop.

[–] • 1 pt

Oven doesn’t work well, they taste wrong....

The fruit is used as tea in coffee countries, it’s called cascara maybe. I have some somewhere, it’s pleasant. Some places sell it, I know sweet Maria’s does.

The drying process usually is either natural process, or washed. Each adds it’s own process flavor to the coffee.. I enjoy both at different times, natural has more fruit tones. It takes weeks to dry coffee down to where it can be roasted or stored, I think 10-12 percent moisture is max.

See the saucepan method I mention on this post, its been good enough to win competitions, it’s just a ton of work. Arm day YaY!

Not sure about slow roast, 7-12 minutes from drop to dump into cooling pan (roasting pan works weell). Too long and it tastes off, too short a development and it tastes harsh or acidic.

Sweet Maria’s has a wonderful learning section, including bean color charts, roasting methods, etc. ignoring the color, going 5-30 seconds into second crack is usually good. African coffee I go less, otherwise you destroy the lovely fruit tones of it.

[–] • 0 pt

Thank you for the info. I have a gas oven so did use the oven to dry my beans although I have no way to determine when they are 10-12% moisture. I'll be pan roasting again next crop and check out sweetmarias.com.

[–] • 3 pts

Using a pan is difficult. The goal is to get an even as possible roast. You will have to constantly be moving the beans to prevent scorching. Don't over fill the pan. The beans should all be able to touch the surface. I found shaking the pan to kinda roll the beans is a good way to even out the roast. Be patient depending on the bean variety it can take some time. Some varieties contain more moisture and take longer. Listen for first crack. If you are new to roasting look up first and second crack. Be prepared for the smell. It won't smell like coffee as the beans burn off moisture and expand. Also you should let the beans sit for a day or more as they expel the CO2 left inside. Otherwise your coffee may taste like charcoal. Have Fun!!! I personally use a popcorn popper and really enjoy experimenting

[–] [deleted] • 3 pts

Thank you, sir. I was considering using a crank stovetop popcorn popper,but that sucker is caked with butter. Mrs. Sunshine is going to town today, so I will have her check the thrift store for a hot air popcorn popper. Or a coffee roaster- you never know, and this town is chock-full-o ultra rich types, so you see a lot of expensive kitchen gadgets and such they have donated. Today I am going to pan them though. That is a real pic,by the way, and I will update after I roast these Beans.

[–] • 1 pt

That's awesome. I have been roasting for a couple years now. Started pan roasting, then I bought a cheap popcorn popper and have been using it ever since I refused to pay those crazy prices for a home roaster. I am currently roasting a bean from Costa Rica called red honey. Good luck! Enjoy!

[–] [deleted] • 2 pts
[–] • 2 pts

Never try, just do.

[–] [deleted] • 2 pts

I had a friend who'd use a popcorn popper for small amounts. They keep the beans moving pretty well. You can probably find one at a thrift store for cheap.

[–] • 2 pts

I use a coffee roasting machine Similar to this one: https://www.amazon.com/Capacity-Electric-Multifunctional-Chestnuts-Non-Stick/dp/B08LH861NQ/ref=sr_1_4?dchild=1&keywords=coffee+roaster&qid=1615649487&sr=8-4 I roast only 4/10 Lb at a time, which lasts me about 5 days. I roast the beans at 240 Celsius for around 15 minutes, which is just the start of the second crack. The only bad thing about the roaster is that there's no control over the smoke generated. I pour the roasted beans in a steel bowl, and stir the contents in the kitchen sink with cold water in it, which cools the beans enough in three minutes to place the beans in a glass container.

[–] [deleted] • 0 pt

stir the contents in the kitchen sink with cold water in it

You actually put them in the water? Or just put the pan in to cool it?

[–] • 1 pt

do NOT put them in water. Water will oxidize the beans, so will not placing them in an airtight container.

[–] • 2 pts

Also, roasting nuts is worth a try.

[–] • 2 pts

You will never get the oil out of anything it touches, take that into consideration.

[–] [deleted] • 2 pts

Avoid citrus flavors. There are many descriptions for the taste of coffee: Balanced, Chocolatey, Earthy, Floral, Nutty, Smokey.

Good coffees use these flavor profiles. But cheap shitty coffee is always CITRUS.

[–] • 1 pt

Would this make you a Beaner?

[–] [deleted] • 3 pts

Nah, just someone who puts Beans in the oven.

[–] • 1 pt

I have a coffee roaster. Look up Fresh Roast SR500 on eBay or elsewhere. Of course there are other brands and styles to choose from. It may seem like a big investment, but if you're paying retail price for premium coffee, it will eventually pay for itself. It's mostly foolproof, and what you roast yourself will be fresh and much better. You can buy green coffee for ~$6/lb shipped to your door.

[–] • 1 pt

Spend 4 years getting a useless degree and you'll be a master of making coffee.

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