When it comes to the roasting of coffee beans, the debate is not as simple as it might seem. The issue of the roasting of the coffee bean either at home using a simple coffee roaster or frying pan or leaving it up to the professional coffee roaster companies is the best description of the range of choices that confront the modern coffee lover.
Are the beans roasted at home better than those roasted by the coffee roaster companies? I think it all depends on what it is you want.
It really is not that difficult to roast the beans at home. A little research will provide you with a basic set of instructions on how the coffee roasting process works.
Learn about these methods and more (such as coffee cupping) in our free coffee classes.
A collection of the various Drip Coffee Methods
It can be as simple as taking your favourite frying pan, spreading green coffee beans across the floor of the frying pan and then setting the pan over a low to medium heat.
The beans need to be kept moving, that is not that difficult. They will pop and groan and at some stage there might even be some smoke given off as the residuals of the coffee berries roast as well.
At some stage the oils of the beans will begin to emerge on the surface of the bean and it will glisten. At this stage the roasting process is complete. The beans can be placed on a plate covered with paper towel which will absorb the excess oils.
Once cooled, the beans are ready to be ground. But what if the level of roast is not what you want? How do you decide when to stop the process?
There are varying degrees to which the green coffee beans can be roasted. A light roast would typically induce a small change in colour of the coffee bean and it might swell in size.
As the brown colour begins to deepen the coffee achieves what might be called a medium roast. There after the degree of roast will move rapidly toward a full roasted coffee bean and then a double roast.
How can one effectively control this process if one does ones coffee roasting at home? The answer is with great difficulty.
The coffee roaster companies are able to adjust time and temperature with far greater accuracy than one can using a frying pan at home.
They are also able to produce a far greater degree of consistency of roast which is perhaps the best reason to trust the ability of the coffee roasting companies, don't you think so?
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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