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 -Roast Profile-Coffee -Campfire Coffee Roasting -Stovetop Coffee Roasting -Oven Coffee Roasting -Popcorn Popper Coffee Roasting | Home Coffee Roasting in an Oven |
If you would like to roast larger amounts of coffee at one time, you can use your oven to roast coffee. Home coffee roasting in an oven should produce a fairly even roast if you are using a gas or convection oven. While far from being a perfect roast, coffee beans roasted in an oven will be more evenly roasted than on the stovetop. Please note that it is not necessarily true if you are using a plain electric oven. Because of the way it heats, it is very difficult to roast coffee well in an electrical oven. Besides the oven, the most important piece of equipment is a perforated pan. A perforated pan is a pan that has a lot small holes in it and a raised lip. If you don't have one, you can usually find pans like this at kitchen supply stores. You could also make one by drilling a bunch of small holes in a thin baking pan. The holes should be small enough so that the beans can not fall through them and should be about ½" apart. Preheat your oven to 500 °F (260 °C). If your want to roast the coffee beans until they are dark then set the oven to 550 °F (290 °C) instead. Once the oven is hot, pour the green coffee beans into the pan until you have covered the entire surface with a thin layer of coffee beans. The coffee beans should not be stacked on top of each other. Place the pan in the middle of the oven. It usually takes about ten minutes before the first crack of the coffee beans. While the beans are roasting, you can rotate the pan as needed to get a more even roast. You should to keep a close eye on the coffee beans after the first crack and take them out as soon as they reach the desired color. (See Roast Profile-Coffee) You need to be very watchful because coffee beans tend to change color rapidly which can be somewhat difficult to see because the beans will begin to smoke the more you roast them. Make sure you have the exhaust fan on or at least a window open. When you take the coffee beans out of the oven, place them into a metal container immediately and begin stirring them to help speed up the cooling process and to remove any excess chaff. You might be tempted to use a fan to speed up the cooling process but be warned that most of the excess chaff will blow free and create a huge mess. Once the roasted coffee beans have cooled completely, you should store them in a sealed container in a cool, dry place. | |
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