Home Roasting your own gourmet coffee y
Roasting coffee at home used to be the norm rather than the exception, before big companies took over the process towards the end of the 19th century. The revival of home roasting coffee followed in the wake of a general interest in gourmet coffee in the seventies and beyond, even to this very day. Nowadays, we have more knowledge, skills and tools to make coffee roasting easier and more enjoyable than years ago.
Coffee is a small red fruit (also, it can be yellow) that goes through many steps before it becomes a coffee drink. The coffee berry is usually wet processed to remove the outer skin or pulp (which is actually fermented away). The inner seed, or bean, is then dried and becomes the green bean that is sold and shipped throughout the world.The green bean can be stored away for up to two years and still remain fresh and delightful to the taste once it is roasted.
For home roasting coffee, beans need to be heated from 370°F to 540°F—faster air currents permit lower temperatures. The beans must be kept in motion to prevent scorching or uneven roasting. The cool down of the beans must be done quickly to avoid over roasting. Make sure that you have plenty of ventilation as smoke often accompanies the roasting. Also, do not be intimidated by the outer skin or chaff that will be blown off the beans midway through the roasting process. This is why if you're roasting indoors, it's best to do it in the kitchen sink or on the countertop next to the sink, so as not to make a mess in the process.
Let the coffee beans rest for 24 hours as that is when they reach their peak in flavor and aroma. However, beans can be used as early as 4 hours after roasting.