How To Roast Coffee Beans Professionally?

Coffee roasting is a complex process that involves carefully applying heat to green coffee beans in order to transform the seed's basic components – sugars, proteins, and acids – into the delectable aromas of roasted nuts, malts, chocolate, fruit, berries, and flowers. 

Loaders are used to transfer raw coffee beans into a rotating drum where they are processed. The drum has been pre-heated to a temperature of approximately 240 degrees Fahrenheit before being filled with water. According to the type of roast, the beans will exit the drum at approximately 195 degrees after 12-15 minutes of roasting time. They will then be transferred to a cooling tray at the front of the roaster.

Roasting times range from approximately 8 to 20 minutes, depending on the size of the roaster and the variety of beans used. During the roasting process, the beans lose approximately 20% of their weight as they develop a dark hue and a fragrant aroma, and the beans shrink by approximately 20% in weight. The time required to roast twenty-five pounds of green coffee beans may be as little as fifteen minutes on average.

Fortunately, you can begin roasting right away using equipment that you may already have at home if you so desire. You could make this on your stovetop with a pan and a wooden spoon if you wanted. As their first piece of equipment, most home roasters opt for either a hot-air popcorn popper or a stovetop popcorn maker, depending on your preference.

After thoroughly rinsing and washing the green coffee beans, they should be dried. This will not only help to clean the beans, but it will also help to keep them moist until they are ready to roast. Turn on the stovetop to medium heat and heat a medium-sized frying pan until it's hot to the touch.

Remove them once they have reached a sufficiently dark color; the lighter the roast, the more caffeine there will be in your cup. To cool the beans, place them in a baking sheet or strainer. Allow them to breathe for a few moments before beginning the brewing process. For maximum freshness, brew within 5 days.

What Is A Latte

By: Douglas

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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).


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