Hello youtube, in this video, I’m going to roast my own coffee beans with my mini stovetop roaster.
I’ve had this roaster for a while now, but never gotten to use it. Recently, a friend of mine has shared with me some roasting tips so I figured I’d give it a shot.
I am by no means any expert in coffee roasting. In my opinion, coffee roasting has it’s own learning curves and it’s a whole different game in the coffee industry. While I understand that there are certain processes and steps that you need to take in order to roast coffee. I’m only roasting for my own consumption and only enjoying it myself.
I bought this roaster way back in 2015 and only roast a couple times. I didn’t have the result I want so that’s why I decided to buy coffee beans from my local roasters instead.
1. Drying: The initial stage where the coffee beans are heated to remove moisture and prepare them for roasting. The beans gradually lose their green color and become lighter.
2. Yellowing: As the drying phase continues, the beans turn yellow and start to emit a grassy aroma. This stage marks the transition from moisture removal to the actual roasting process.
3. First Crack: The crucial point in roasting when the beans undergo a series of popping sounds known as the first crack. It signifies the release of steam, caramelization of sugars, and the development of acidity. The beans transform from light brown to medium roast during this stage.
4. Development: Following the first crack, the coffee beans continue to roast and develop their flavor and aroma. The sugars further caramelize, and the acidity decreases. This stage allows the roaster to enhance specific flavor characteristics desired in the coffee.
5. Second Crack: The second crack is another distinct cracking sound that occurs when the beans undergo further structural breakdown. Oils are released, and the beans become darker and shinier. Second crack typically indicates the transition from medium to dark roast profiles.
6. Dark Roast: The final stage where the beans reach a dark brown or almost black color. The oils on the surface become more prominent, resulting in a shiny appearance. Dark roast coffee tends to have a bold, smoky flavor and reduced acidity.
It's important to note that the specific characteristics of each stage can vary depending on factors such as the roasting equipment, bean variety, and desired flavor profile. Roasters carefully monitor these stages to achieve the desired roast level and flavor for the coffee.
This roaster can only roast 50g at one time, so I will need to do multiple batches and then combine them into one single bag for my own consumption the next few weeks.
After you’ve loaded the green beans, in this case, I bought a 1KG bag of Ethiopia Sidamo beans, you then turn on the stove to medium heat and start spinning. Bear in mind that it can get quite hot when you’re spinning with your bare hands.
By the time you hit 3 to 4 minutes, on a 50g roast, you should hear the first crack. There are 2 stages in roasting that you’d want to monitor closely.
After repeating a few times, I’ve roasted almost 200g of coffee beans and that will be enough for my next few weeks. I hope you enjoyed this video and please consider to like, comment and subscribe. I’ll see you in the next one! Thank you!
5 июн 2023
