Putting a layer of beans on a baking dish and roasting them in the oven is one of the quickest and most straightforward methods to begin. Because they can roast a larger quantity and allow for greater temperature control.
The fundamental method is straightforward. Heat is used to transform green unroasted coffee into brown roasted coffee. Roasting periods vary depending on the method used and the size of the batch, but you can expect the procedure to take approximately 10 minutes for smaller batches and approximately 16 minutes for bigger quantities.
Roasting fresh beans in a skillet or oven is the cheapest method of obtaining them. If you're serious about roasting your own coffee beans, investing in a machine is beneficial.
Most sources say 350F to 500F is the acceptable range of temperatures. The results will be different if you're using a different method.
Constant stirring ensures an even dispersion of heat and, as a result, a uniform roasting result.
The first crack will occur after 3 to 5 minutes, when the beans begin to generate an audible cracking sound which indicates that your beans have been lightly roasted, making them excellent for making white coffee. Roasting and agitation should be continued for darker roasts.
A second crack can be heard after a few more minutes have passed. This crack indicates that the roast is medium in intensity. After just a few more minutes of roasting, your beans will be completely charred and unfit for consumption. Experiment with different roasting times to find your favorite. Wait approximately 30 seconds before continuing.
Transfer the beans to a metal colander or a piece of baking paper to allow them to cool. Transfer the roasted beans between two colanders after shaking them. This helps to chill the beans fast while also removing the chaff. Spread evenly over baking paper to serve as a substitute for a traditional metal colander. This strategy is not as effective as the last one.
Remove the chaff, which is the dried husk of the coffee bean that needs to be removed. Cool your beans.
It takes a day for beans to mature and develop a full-bodied flavor before grinding and brewing your coffee. Keep beans fresh in an airtight container. After more than a week, your roasted beans will begin to become stale as a result of oxidation taking its course.
Other Questions about Coffee
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).