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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.

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[–] • 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.

[–] • 1 pt

Moisture meters are cheap, but realistically simply laying them out on cookie sheets on warm days and turning couple times a day for a week or two does the trick.

I’m jealous you are have your own plants tho, I’m still working on moving to a climate that I can grow them. Then I’m many years away...

I enjoyed kona coffee in kona, don’t think it was the cultivar that made it special, just the soil and weather. It was good, very smooth, but a one note number to me without the heavy body of a good Columbian, or the complexity of an Ecuadorian.