Home Coffee Roasting

From the time of Satori Kato, the Chicago-based Japanese scientist, who invented instant coffee in 1901, the process of domestic home roasting has become something of a forgotten part of home life

Many people think that roasting coffee domestically is a very complicated and tiresome task where as in reality it is quick and easy to get the job done.

Once you complete this uncomplicated procedure, you result is simply, good coffee, that is so fresh that your taste buds are already waiting to taste the actual drink. Home brewed roasted coffee has a freshness and aroma that tantalizes both the taste and smelling glands.

Roasting Coffee Beans at Home!

All that is required are fresh green and dried coffee beans that can be bought in almost any store, and an Electric or gas powered oven. If you don't have an oven? There is no need to get worried. Coffee bean roasting can even be done in a frying pan.

After getting the equipment ready, pre-heat your oven/pan, empty the beans to a pan or tray then put the beans by the heat. Then take in the wonderful aroma as the beans roast. Make sure that, you have a track on the time as well as for the aroma After Approx 10 - 20 minutes, the beans will be done. Dependant upon the drinkers tastes the beans will be complete and have their well known deep brown colouring.

The first sign that the job is nearly done is when the beans become greasy and oil seeps out. Then remove them from oven, making sure not to touch them. After they have cooled down remove the overspill oil, then commence the grounding process. The beans are now ready to become a lovely cup of coffee.

Nothing is really easy in life and a good cup of coffee is no different, meaning a lot of experimentation before the cup that suits your pallet is produced. Knowing which beans to use and the time required in roasting is crucial. Put simply coffee beans can be distinguished by those grown in lowland areas and those in highlands. Highland produced beans generally have a more pleasing smell and taste to those grown in the lowlands. The taste of coffee is entirely dependant on the time spent roasting them. The longer they are roasted for the more aromatic they become.