dodi90
New member
How would i slow roast coffee beans in an oven at 200 degrees can i do that?
Thanks
Thanks
How Do i Slow roast Coffee beans?
- Thread starter dodi90
- Start date
namballe
New member
that would be more like baked beans. i wouldn't recommend it.How would i slow roast coffee beans in an oven at 200 degrees can i do that?
Thanks
I wonder what would happen if the oven was 400 degrees? I can't picture it working, though. The beans would just be toasted and not roasted.
peterjschmidt
Active member
For the first few weeks of my roasting days I roasted in my oven on a cookie sheet. I forgot the oven setting, but it was probably 450. It can work, but it won't work at 200.
namballe
New member
if you do it in an oven, you will have to move the beans around to avoid scorching the side contacting your beans. have you tried the stovetop method? that can produce decent results. you will also have better control.
stephan
New member
Heating the beans will result in losing the flavor of your coffee
ZChipp
New member
Hello!
I have done some experiments with this too, (Im from the UK so everything will be Oc not Of, sorry to confuse!)
So my first oven roast experiment i ended up with a fairly dark roast by accident but it also held a diffrent taste profile to how it would have if i had done a normal dark roast with the same beans, this expriment was not exactly a slow roast but got me thinking about it more;
Pre heat electric fan oven to 180oc,
place beans in a colander on middle shelf,
first crack began around 10 mins into the roast.
Its also good to give the beans a little shake every 5 mins or so to keep an even roast and dispurse chaff.
PS. Oven gloves are essential!
Another experiment I tried after was a real slow roasting in the oven,
Same principles only this time i set the oven to 75oc.
It took about an hour and half for first crack to appear and then i kept roasting for another 40 mins.
The end result was just what you would expect from a medium roast bean.
Overall, as far as a taste difference goes i havent found any pros to roasting in an oven compared to my normal roast.
But it is fun
I have done some experiments with this too, (Im from the UK so everything will be Oc not Of, sorry to confuse!)
So my first oven roast experiment i ended up with a fairly dark roast by accident but it also held a diffrent taste profile to how it would have if i had done a normal dark roast with the same beans, this expriment was not exactly a slow roast but got me thinking about it more;
Pre heat electric fan oven to 180oc,
place beans in a colander on middle shelf,
first crack began around 10 mins into the roast.
Its also good to give the beans a little shake every 5 mins or so to keep an even roast and dispurse chaff.
PS. Oven gloves are essential!
Another experiment I tried after was a real slow roasting in the oven,
Same principles only this time i set the oven to 75oc.
It took about an hour and half for first crack to appear and then i kept roasting for another 40 mins.
The end result was just what you would expect from a medium roast bean.
Overall, as far as a taste difference goes i havent found any pros to roasting in an oven compared to my normal roast.
But it is fun
MasterKraus
New member
Hey dodi90,
I roast in my oven using a perforated Pizza tray. The perforation allows for airflow, so I don't get scorched beans. For my oven (results vary, of course), I start out at 450F and work my way up to 510F by the end of the roast. My guess is that actual temperatures are a bit less than my oven reads out. The whole process takes about 30 minutes, and the result is very full in flavor. As long as I don't go too far past the second crack, I don't get burnt beans and the overall roast is fairly even. It helps if I take out the beans every 4 minutes or so and just let them breathe a bit.
Hope that helps! Good luck to you.
-Chris
I roast in my oven using a perforated Pizza tray. The perforation allows for airflow, so I don't get scorched beans. For my oven (results vary, of course), I start out at 450F and work my way up to 510F by the end of the roast. My guess is that actual temperatures are a bit less than my oven reads out. The whole process takes about 30 minutes, and the result is very full in flavor. As long as I don't go too far past the second crack, I don't get burnt beans and the overall roast is fairly even. It helps if I take out the beans every 4 minutes or so and just let them breathe a bit.
Hope that helps! Good luck to you.
-Chris
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