Perhaps you've seen it on Instagram or heard stories about a colleague roasting their own coffee. Home coffee roasting is indeed becoming increasingly popular. But is it really worth it? And how much effort is involved? What methods are there for roasting your own coffee? We'll tell you all the important facts about home coffee roasting and what it actually tastes like. Enjoy!
How is coffee traditionally roasted?
At our coffee roastery, we also roast using a Loring coffee roaster with a gentle drum roasting process. The green coffee beans are roasted for 13-19 minutes while rotating evenly in the drum, ensuring consistent heat from all sides. During this time, the coffee is heated to 180-220 degrees Celsius. After 12-15 minutes, the first crack occurs. The desired aromas then develop within a maximum of 4 minutes. Afterward, the coffee is transferred to a cooling tray and cooled with cold air and rotation. The entire process is digitally monitored to guarantee that the coffee is roasted evenly on all sides.
Roasting your own coffee - how does that work?
After explaining the traditional roasting process, we will now show you the possibilities for roasting coffee at home.
Roast in a pan
Yes, you read that right. But please don't use the same pan you use for your breakfast egg and bacon. The fats could contaminate the porous green coffee beans, and you won't taste the coffee. So how does it work in a pan? First, you should use a cast-iron pan, not a non-stick one. After adding the green coffee beans to the hot pan, you must stir constantly—without stopping! After 5-10 minutes, you'll see the beans begin to change color, and the first crack shouldn't be far behind. After that, it depends on your desired roast level, and you remove the roasted beans from the pan to a baking sheet to cool. You can use a cool hairdryer to prevent the beans from overheating.
And what does it taste like?
Coffee roasted in a pan unfortunately doesn't impress us. The roasting is very uneven, and the heat isn't consistent enough to produce a satisfactory result. However, it's okay if you're just trying something new and then discover that your favorite coffee is best roasted traditionally.
Roast in the oven
Roasting your own coffee in the oven? It makes sense, as the heat is more even from all sides. Preheat the oven to 220-250°C. Spread the green coffee beans evenly on a baking sheet and roast them for 15-20 minutes. Then let them cool.
What does it taste like?
While the result is somewhat more even than in a pan, it's still not good. The best comparison is to a pizza. The top is beautifully golden brown, but the base remains fluffy. The same thing can happen with coffee beans, simply because they lack a proper turning motion. The taste is therefore unbalanced.
Roasting coffee at home in a popcorn machine
This is probably the most effective and tastiest method so far. The coffee is roasted evenly and with constant movement in the popcorn machine. The first crack occurs after 4 minutes and the second crack after about 10 minutes. So keep a close eye on it. Our tip: During roasting, the silverskin comes off the coffee – this will fly around when roasting in the popcorn machine. Therefore, it's best to roast outdoors.
And does it taste good?
We still believe that this method is not ideal either. However, it is the most consistent, and those who enjoy experimenting will find it a good and relatively inexpensive option.
Roasting coffee at home on a home roaster
For us true coffee nerds, there's also the option of roasting coffee on a so-called home roaster. This is a miniature coffee roaster and is also used by professionals to roast very small quantities of coffee as samples. The most advanced models are available for just over €7,000. But the coffee tastes simply superb.
But why roast coffee at home?
That's a valid question. After hearing about the different methods, you're probably not convinced. And we don't really understand the arguments either. Yes, the coffee is "freshly roasted." But coffee needs time to degas after roasting before it develops its full flavor. This process needs to happen at home as well. It's better to ask your trusted roastery when the coffee was roasted and get their advice on whether you should wait two days or two weeks. The different varieties make a difference. We can only understand the idea of roasting coffee individually according to preferences when using high-quality equipment. Unevenly roasted coffee simply doesn't taste good. The acids and bitter compounds aren't balanced. The often-cited quality argument is also irrelevant to us. We're transparent about where we source our coffee and share this information comprehensively. We also roast the green coffee beans thoroughly. Therefore, we say that roasting coffee at home wouldn't be worthwhile for us, since there are simply fantastic artisanal roasters like ours.
What are the challenges of roasting your own coffee?
Roasting coffee at home may have its appeal and be a real change of pace as an experiment, but here are a few negative aspects:
-
High time commitment
Sourcing the raw coffee beans alone takes time, as does the roasting process and the cooling. Roasting the coffee itself also requires full concentration, as it can't simply be done casually.
-
Long learning curve
It takes some time and consumes a considerable amount of raw coffee until the desired roast level, the correct temperature and time are determined.
-
Acquisition costs for the equipment
Whether it's a new frying pan, a popcorn machine, or a home roaster, you have to spend a fair amount of money on equipment just to get started. Whether you then stick with roasting your own coffee is another question entirely.
-
Smoke development
Roasting coffee produces smoke. Especially with darker roasts, this can cause problems with the fire alarm, and the resulting smell isn't for everyone.
-
Irregular result
No matter how fast you stir, except with a home roaster you will never get results as consistent as those you get with traditionally roasted coffee.
-
Small quantities
Roasting coffee at home requires a great deal of regularity, as you can only produce small quantities in a pan or home roaster.
-
Risk of burning the beans
If you prefer dark roasts or don't stir the beans regularly enough in the pan, they can burn. This doesn't have much to do with roasted flavors anymore.
-
Danger of fire
The silverskin that falls off during the roasting process is highly flammable. Even professional roasteries regularly have to call out the fire department.
-
Follow-up
Cooling freshly roasted coffee is essential, otherwise it will continue to roast even without a heat source. This prevents the desired flavor from being achieved. Furthermore, the silverskin (the membrane that forms on the beans), which should be properly disposed of, develops into a residue.
-
storage
A small coffee barrel with a valve would be useful. This allows the coffee to degas without being exposed to oxygen. Again, the purchase price needs to be considered.
Conclusion
Roasting your own coffee is a great experiment that every coffee lover has probably always wanted to try or already has. However, due to the inconsistent results, the effort involved, and the less-than-stellar taste, we can't really recommend it. Unless, of course, you're using a high-quality home roaster. Have you ever roasted your own coffee? Were you impressed with the results? If so, what are your tips?
Your SIMON&BEARNS Team
Roasting your own coffee - does it taste good?
Perhaps you've seen it on Instagram or heard stories about a colleague roasting their own coffee. Home coffee roasting is indeed becoming increasingly popular. But is it really worth it? And how much effort is involved? What methods are there for roasting your own coffee? We'll tell you all the important facts about home coffee roasting and what it actually tastes like. Enjoy!
How is coffee traditionally roasted?
At our coffee roastery, we also roast using a Loring coffee roaster with a gentle drum roasting process. The green coffee beans are roasted for 13-19 minutes while rotating evenly in the drum, ensuring consistent heat from all sides. During this time, the coffee is heated to 180-220 degrees Celsius. After 12-15 minutes, the first crack occurs. The desired aromas then develop within a maximum of 4 minutes. Afterward, the coffee is transferred to a cooling tray and cooled with cold air and rotation. The entire process is digitally monitored to guarantee that the coffee is roasted evenly on all sides.
Roasting your own coffee - how does that work?
After explaining the traditional roasting process, we will now show you the possibilities for roasting coffee at home.
Roast in a pan
Yes, you read that right. But please don't use the same pan you use for your breakfast egg and bacon. The fats could contaminate the porous green coffee beans, and you won't taste the coffee. So how does it work in a pan? First, you should use a cast-iron pan, not a non-stick one. After adding the green coffee beans to the hot pan, you must stir constantly—without stopping! After 5-10 minutes, you'll see the beans begin to change color, and the first crack shouldn't be far behind. After that, it depends on your desired roast level, and you remove the roasted beans from the pan to a baking sheet to cool. You can use a cool hairdryer to prevent the beans from overheating.
And what does it taste like?
Coffee roasted in a pan unfortunately doesn't impress us. The roasting is very uneven, and the heat isn't consistent enough to produce a satisfactory result. However, it's okay if you're just trying something new and then discover that your favorite coffee is best roasted traditionally.
Roast in the oven
Roasting your own coffee in the oven? It makes sense, as the heat is more even from all sides. Preheat the oven to 220-250°C. Spread the green coffee beans evenly on a baking sheet and roast them for 15-20 minutes. Then let them cool.
What does it taste like?
While the result is somewhat more even than in a pan, it's still not good. The best comparison is to a pizza. The top is beautifully golden brown, but the base remains fluffy. The same thing can happen with coffee beans, simply because they lack a proper turning motion. The taste is therefore unbalanced.
Roasting coffee at home in a popcorn machine
This is probably the most effective and tastiest method so far. The coffee is roasted evenly and with constant movement in the popcorn machine. The first crack occurs after 4 minutes and the second crack after about 10 minutes. So keep a close eye on it. Our tip: During roasting, the silverskin comes off the coffee – this will fly around when roasting in the popcorn machine. Therefore, it's best to roast outdoors.
And does it taste good?
We still believe that this method is not ideal either. However, it is the most consistent, and those who enjoy experimenting will find it a good and relatively inexpensive option.
Roasting coffee at home on a home roaster
For us true coffee nerds, there's also the option of roasting coffee on a so-called home roaster. This is a miniature coffee roaster and is also used by professionals to roast very small quantities of coffee as samples. The most advanced models are available for just over €7,000. But the coffee tastes simply superb.
But why roast coffee at home?
That's a valid question. After hearing about the different methods, you're probably not convinced. And we don't really understand the arguments either. Yes, the coffee is "freshly roasted." But coffee needs time to degas after roasting before it develops its full flavor. This process needs to happen at home as well. It's better to ask your trusted roastery when the coffee was roasted and get their advice on whether you should wait two days or two weeks. The different varieties make a difference. We can only understand the idea of roasting coffee individually according to preferences when using high-quality equipment. Unevenly roasted coffee simply doesn't taste good. The acids and bitter compounds aren't balanced. The often-cited quality argument is also irrelevant to us. We're transparent about where we source our coffee and share this information comprehensively. We also roast the green coffee beans thoroughly. Therefore, we say that roasting coffee at home wouldn't be worthwhile for us, since there are simply fantastic artisanal roasters like ours.
What are the challenges of roasting your own coffee?
Roasting coffee at home may have its appeal and be a real change of pace as an experiment, but here are a few negative aspects:
Sourcing the raw coffee beans alone takes time, as does the roasting process and the cooling. Roasting the coffee itself also requires full concentration, as it can't simply be done casually.
It takes some time and consumes a considerable amount of raw coffee until the desired roast level, the correct temperature and time are determined.
Whether it's a new frying pan, a popcorn machine, or a home roaster, you have to spend a fair amount of money on equipment just to get started. Whether you then stick with roasting your own coffee is another question entirely.
Roasting coffee produces smoke. Especially with darker roasts, this can cause problems with the fire alarm, and the resulting smell isn't for everyone.
No matter how fast you stir, except with a home roaster you will never get results as consistent as those you get with traditionally roasted coffee.
Roasting coffee at home requires a great deal of regularity, as you can only produce small quantities in a pan or home roaster.
If you prefer dark roasts or don't stir the beans regularly enough in the pan, they can burn. This doesn't have much to do with roasted flavors anymore.
The silverskin that falls off during the roasting process is highly flammable. Even professional roasteries regularly have to call out the fire department.
Cooling freshly roasted coffee is essential, otherwise it will continue to roast even without a heat source. This prevents the desired flavor from being achieved. Furthermore, the silverskin (the membrane that forms on the beans), which should be properly disposed of, develops into a residue.
A small coffee barrel with a valve would be useful. This allows the coffee to degas without being exposed to oxygen. Again, the purchase price needs to be considered.
Conclusion
Roasting your own coffee is a great experiment that every coffee lover has probably always wanted to try or already has. However, due to the inconsistent results, the effort involved, and the less-than-stellar taste, we can't really recommend it. Unless, of course, you're using a high-quality home roaster. Have you ever roasted your own coffee? Were you impressed with the results? If so, what are your tips?
Your SIMON&BEARNS Team