![Trying roasting raw coffee beans for the first time. Any advice? [1600x1200 - 482KB]](https://pic8.co/sh/t1Hjlh.jpg){kind=link}
Eh you could. They all have advantages and disadvantages. The pan technique I describe, while a bunch of work, produces excellent results. A nice heavy medium saucepan works good.
I mostly have Descoware enameled cast iron, that was a crappier one with enamel crazing I roasted them in. Not going to be using my 10" Avocado Green, wood handle, still in the box collector item for this type of thing...
Maybe goodwill will have you a nice stainless 8-10” pan. Also, they will get a patina. Lovely gloss brown really, reminds me of a variant of black chrome. But it’s ten oils that have hardened into a coating. Unfortunately it also affects flavor so every so often get some bar keepers friend and scrub it off.
I actually do have stainless steel pans as well, I just don't use them much except for a Revereware one I like for eggs sometimes.
Would using a double boiler work? It keeps the temper more even and lower. I assume he would have to up his times but maybe control is worth it.
No, you’re in the wrong realm of temps. Start at 300+ and get it to maybe 442 by end of roast. Pan must be hotter to convey heat by conduction, maybe a minimum of 50 degrees over what bean temp is.
Fair enough. I’m not a coffee drinker so I didn’t know what range of temps might be needed.
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