COFFEE ROASTING BASICS:

Coffee was first roasted in the late 14th century. The earliest method was by roasting the green coffee in a heavy pan over charcoal fire (some hard-core cowboys still roast this way). Late last century, a new process was introduced where beans were spun in a hot air chamber heated by natural gas; this system is still the most widely used to date. With the birth of the computer technology has evolved and when coupled with light heating (as with Halogen) temperatures can now be maintained within +/- 1ºC.

The chemical make-up of the coffee bean changes during the roasting process: water dissipates in the bean and a series of chemical reactions change sugars and starches into oils, which give coffee much of its aroma and flavor. When roasted the coffee bean doubles in size and the caramelization of the sugar turns it from green to brown.

The color and appearance of the roasted bean depends on how long it has been roasted for. The longer it is roasted, the darker the roast. Coffee is usually roasted for about 10 to 20 minutes at temperatures ranging from 400ºF to 425ºF (204ºC to 218ºC).

Dark roasted beans contain less acid, have slightly less caffeine than lighter roasted beans and have a shorter shelf life, due to the amount of oils on the surface. In darker roasts, it is the roast's smoky, pungent, burnt taste that dominates overtaking the bean's natural flavor. Many times the dark roast's burnt taste will mask beans that are low in flavor and quality. Contrary to popular belief, a dark roast does not equal a richer, stronger cup. Roasting plays no part in determining the strength of a cup of coffee. It is the amount of water and coffee to be used when brewing that determines the strength.

Lightly roasted coffee beans have a sharper, more acidic taste than darker roasts. The coffee suffers less heat
exposure, which maintains the bean's qualities. Because flavor is revealed, light roasts are used with higher quality
beans.

ROAST STYLES:

Coffee roasting coaxes golden flavor from a bland bean. Unroasted beans contain all the coffee’s acids, protein, and caffeine—but none of its taste. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burning off moisture and carbon dioxide, and alternately breaking down and building up acids which unlocks the characteristic coffee flavor.

A note on flavor: Describing the tastes of different roasts is as subjective as putting a wine into words. In both cases there is no substitute for your own personal taste, so sample away!

Light (Aliases: Cinnamon roast, Half city, New England)

Roaster Watch: After about seven minutes the beans “pop” and double in size, and light roasting is achieved. American mass-market roasters typically stop here.

Surface: Dry

Flavor: Light-bodied and somewhat sour, grassy, and snappy

Medium (Aliases: Full city, American, Regular, Breakfast, Brown)

Roaster Watch: At nine to eleven minutes the beans reach this roast, which U.S. specialty sellers tend to prefer.

Surface: Dry

Flavor: A bit sweeter than light roast; full body balanced by acid snap, aroma, and complexity

Dark (Aliases: High, Viennese, French, Continental)

Roaster Watch: After 12 to 13 minutes the beans begin hissing and popping again, and oils rise to the surface. Roasters from the U.S. Northwest generally remove the beans at this point.

Surface: Slightly shiny

Flavor: Somewhat spicy; complexity is traded for rich chocolaty body, aroma is exchanged for sweetness

Darkest (Aliases: Italian, Espresso)

Roaster Watch: After 14 minutes or so the beans grow quiet and begin to smoke. Having caramelized, the bean sugars begin to carbonize.

Surface: Very oily

HOME COFFEE ROASTING:

Oven Roasting Method
This method will produce a full city to French roasts but you will not have the same "control" of the roast as in other methods. Remember each time the oven door is opened heat will be lost. You will need a cookie sheet or a stainless steel colander, a metal folding steamer or some other type of perforated pan. Make sure you have a good oven mitt or potholder available.

Preheat the oven to 500 degrees. Use an oven thermometer. If using a steamer, place on the cookie sheet, place one layer of green coffee beans in the steamer. Do the same for the colander, or perforated pans but don't use the cookie sheet. Place the container on the middle rack in the oven. Wait about 5 to 7 minutes for the "first crack". After 2 additional minutes starting checking the bean color but be quick as temperature will be lost with the open door. Oven roasting is a little slower than the other listed methods and can take about 12 minutes to get the "right" deep roast. Don't roast more than 18 minutes or the taste will be off flavored. Shaking the beans in the colander will help develop a more even roast. Now you are ready for the cool down. Using the oven mitts, dump the roasted beans into another colander and stir with a wooden spoon to cool the beans. The chaff must be blown away from the beans, so it is a good idea to be outside, near the kitchen sink or a wastebasket. Store the coffee in an airtight jar (but do not seal tightly for the first 12 hours to allow the CO2 to release). We suggest allowing the coffee to rest between 4 to 24 hours before using it.

Skillet/Wok Method of Coffee Roasting
Use a lightweight skillet with a tight fitting lid or a wok with a wooden spoon to stir the beans. Have oven mitts available and a metal colander or large bowl for the cooling process. Preheat the skillet or wok over medium to high flame or electric burner with an oven thermometer inside. The inside temperature must be 500 degrees. Remove the thermometer and add a single layer of green coffee beans (similar to doing pop corn), add the lid and start shaking the skillet or stir the beans in the wok. The beans should be kept in motion until the desired roast is reached. After the "first crack" watch closely for the change in color. It is normal for there to be a bit of smoke coming out of the skillet/wok. It is easy to burn the beans at this point so watch the heat and maybe turn it down a bit. Once the desired roast level is reached now you are ready for the cool down. Using the oven mitts, dump the roasted beans into another colander and stir with a wooden spoon to cool the beans. The chaff must be blown away from the beans so it is a good idea to be outside, near the kitchen sink or a wastebasket. Store the coffee in an airtight jar (but do not seal tightly for the first 12 hours to allow the CO2 to release). We suggest allowing the coffee to rest between 4 to 24 hours before using it.

Air Corn Poppers
Not all air corn poppers can be used for coffee roasting. Look for poppers in which the hot air enters the popcorn chamber from side vents NOT the poppers where the hot air enters the chamber through a mesh cover on the bottom. These can start a fire from the coffee chaff and must be avoided! Look for brands such as West Bend’s Poppery II, Hamilton Beach Popaire 2 or The Popcorn Pumper. These can be found under other brand names as well. Use the popper in a well-ventilated area near a kitchen fan or window. You will also need good lighting so that you can see the roast develop. Put the same amount of green coffee beans into the popper that the manufacturer recommends for popcorn. Place the plastic hood and butter dish (if there is one) on the machine with a large bowl or the kitchen sink under the chute to "catch" the chaff. Turn the machine on and watch for the smoke! First crack should occur in 3 to 4 minutes. Wait another minute and then start to watch the beans for the desired roast level. Roasts develop quickly so be prepared with a cooling bowl at ready. Now you are ready for the cool down - using the oven mitts dump the roasted beans into another colander and stir with a wooden spoon to cool the beans. The chaff must be blown away from the beans so it is a good idea to be outside, near the kitchen sink or a wastebasket. Store the coffee in an airtight jar (but do not seal tightly for the first 12 hours to allow the CO2 to release). We suggest allowing the coffee to rest between 4 to 24 hours before using it.

Indian River Coffee® offers a large variety of Green Coffee Beans for you to purchase for home roasting. They are same quality 100% Arabica beans that we use to create our signature roasts and blends.

Bon Appetite!