How to roast green coffee at home?

There are several ways to roast coffee at home, and the choice of one of them depends only on your taste and / or the technical equipment of your kitchen. In any case, roasting coffee yourself, you will feel a huge difference between the coffee that has been roasted in the warehouse and in the store for an unknown amount of time, and coffee brewed from freshly roasted beans according to your taste.

What does "according to your taste" mean?

The fact is that there are many degrees of roasting of coffee beans: from the lightest, when the grain is barely brown (Fig. 3-7), to extra - strong, in which the grain becomes almost black (Fig. 14-16). In stores, coffee is most often sold medium roast, in which the beans acquire a pleasant chocolate hue (Fig. 8-13). But in each of the categories there are nuances, and you can understand them only by experimenting.

What to fry with?

Many people roast coffee in a regular skillet, but a cast iron skillet is best for this purpose. In this case, it is better to select a separate frying pan, since the coffee bean easily absorbs the odors surrounding it.

Some people use the oven for roasting, but we do not recommend doing this, as it will be inconvenient for you to turn the beans and they will roast unevenly.

How to fry?

Grains are poured into a preheated frying pan in 1-2 layers. At first, the fire is set small, and it is gradually increased. Stir the coffee throughout the entire process with a wooden spatula to ensure an even roast. Roasting takes 7-15 minutes on average, depending on the degree of roast you want.

Never put the grains on a high heat: they will burn and be bitter.

Roasting stages.

• After the first few minutes, the grains stop being green and gradually turn into light yellow and smell a characteristic herbaceous smell.
• Steam begins to flow from the grains, and after this the first crack (crackle) will be heard, after which the stage begins at which the sugars contained in the grains begin to caramelize, and this happens until all the water has evaporated.
• Oil is seen coming out of the grains
• The grain grows little by little. Here, roasting enters the "dark" stage.
• Now it's time for the second crack, which is much quieter than the first
• The steam is more caustic and thicker, since now there is almost no sugar left in the grain. If overburned, this coffee will be very black, but completely aromatic.

When to shoot from fire?

Remove coffee - at any time after the first crack. If you want a very black, but still aromatic coffee, you need to carefully monitor the beans after the second crack, otherwise there will be no trace of your favorite drink!

You can determine readiness by biting through one grain.

Cooling of grains.

As soon as the grains have acquired the color you need, they need to be cooled. If you need coffee that is not deep roasted, it is better to turn off the stove a little in advance, as the beans will still "reach".

The grains can also be cooled at room temperature. You can pour the grains into a colander or sieve and cool them while stirring.

When can I grind roasted coffee?

It is not recommended to grind freshly roasted coffee: it will simply be tasteless - raw and sour. It is advisable to wait at least 12 hours for the carbon dioxide released during frying to evaporate. For this, a container with a lid is best suited, in which you can make a hole for the gas to escape.

Store roasted coffee in a jar with a tight-fitting lid, in a dry place away from light.

Interesting tips

• If you are already a sophisticated coffee lover and have tried different stages of coffee preparation, try adding cardamom, ginger, cloves, fennel and / or cinnamon during roasting, and after roasting, grind them with the coffee! You will receive fresh coffee of unforgettable taste and aroma!
• Try adding a little sugar or butter to the pan before frying: the coffee will acquire a very interesting flavor!

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Roasted coffee beans".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.

Energy value Roasted coffee beans is 331 kcal.

Main source: Skurikhin I.M. and other Chemical composition of food products. ...

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the "My Healthy Diet" application.

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The nutritional value

Serving size (g)

BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods in order to meet the body's needs for vitamins and minerals.

Calorie analysis of the product

SHARE OF BZHU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, one can understand how a product or diet corresponds to the norms of a healthy diet or the requirements of a particular diet. For example, the US and Russian Ministry of Health recommends that you get 10-12% of calories from protein, 30% from fat and 58-60% from carbohydrates. The Atkins Diet recommends a low carb intake, although other diets focus on low fat intake.

If more energy is consumed than it is supplied, then the body begins to spend its reserves of fat, and body weight decreases.

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Find out your additional calorie consumption for training and get updated recommendations absolutely free.

TIME OF ACHIEVING THE GOAL

USEFUL PROPERTIES OF ROASTED COFFEE IN BEANS

Roasted coffee beans rich in vitamins and minerals such as: vitamin B2 - 11.1%, vitamin E - 18%, vitamin PP - 98.5%, potassium - 80.4%, calcium - 14.7%, magnesium - 50%, phosphorus - 24.8%, iron - 29.4%

Why is roasted coffee beans useful?

• Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient skeletal muscle atony, increased fatigue, myocardiopathy, and atrophic gastritis.

You can see a complete guide to the most useful products in the appendix - a set of properties of a food product, in the presence of which the physiological needs of a person for the necessary substances and energy are satisfied.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamins are usually synthesized by plants rather than animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.

Today I will show you how to light roast green coffee beans (Arabica) in a regular frying pan on a gas stove. The article consists of several blocks. In each block, I tell you what to do and why it should be done.

I won't tell you why you need to roast coffee at home, but I can tell you why you shouldn't. It is quite difficult to roast grain evenly and with high quality, and the first time most likely you will not be able to do everything right. Therefore, I highly recommend taking cheaper grains for the first experiments in roasting. To spoil dear Colombia San Pascual would be a shame.

Required tools

What needs to be prepared:

• gas (electric) stove;
• cast aluminum or cast iron frying pan (stewpan) without non-stick coating;
• a whisk or wooden spatulas (for mixing the beans);
• stopwatch;
• a clean, dry metal baking sheet in which the grains will cool. It is highly advisable to have a kitchen scale.

Why is it necessary:

• Gas stove

  In fact, it doesn't matter whether you roast coffee on a gas or electric stove. But I will give examples for a gas stove - I have no other stoves. By the way, you can read about the positive experience of roasting grains in the convection oven.

• Pan
  It is very important to follow a few rules. The frying pan must be completely clean inside, no deposits and adhering fat. Yes, you have to scrub the dirt all the way down to the metal. Ideally, for coffee, you should have a separate frying pan, in which nothing but coffee should be fried.

  Finding an aluminum skillet or stewpan without a non-stick coating is tricky right now, so you can use a nonstick skillet that has been washed inside to "like new". But even in a well-washed frying pan, the smell of previously cooked dishes can remain. To get rid of foreign odors, boil water and detergent in a pan for 5-10 minutes and rinse thoroughly. You will not need a lid during the roasting process.

• Stirring paddles or whisk

  Mixing the beans is a very important part of the roasting process and the most difficult. The point of mixing is to turn the beans so that they are evenly fried on each side. Therefore, you can stir coffee with any object that will allow you to turn the beans as intensively as possible, for example, a whisk.

  If a whisk is not available, wooden spatulas can be used. The pan gets very hot during frying, also warming up your hands. In order not to burn yourself, I recommend choosing long-handled shoulder blades. By the way, in order to mix the grains with the required intensity, it will be more convenient to use two shovels at once, as Andrei Laube does in his video... The shovels need new ones (wood is not a frying pan, you can't really wash off the fat), the cheapest from the nearest supermarket will do.

  Personally, I liked stirring coffee with a whisk more than with spatulas. There is no need to turn the grains by shaking the pan: lifting the pan from the stove, you break the heating mode.

• Stopwatch

  Found in almost any cell phone. The exact time of roasting will be determined by a stopwatch (and not only). Make sure your phone screen with the stopwatch turned on does not turn off during frying.

• Baking tray for cooling grains

  Pour the fried grains immediately onto a cold baking sheet. The baking sheet is good because it quickly takes away some of the heat and on it you can distribute the grains in a thin layer so that they cool faster. If there is no baking sheet, any clean metal dish into which you can pour and spread your roasted beans in a thin layer will do.

Roasting coffee

Step 1

What to do?

Measure 150 or 200 grams of green coffee on a scale. Prepare a baking sheet to cool the grain.

Why is that?

During the roasting process, coffee grows in volume and loses weight. When roasted lightly, coffee loses at least 13% of its weight, depending on the variety, moisture content, etc. That is, 150 grams of greens will turn into 130 grams of light roasted coffee, and 200 grams of greens will turn into 174 grams of roasted coffee.

If you ruin your roast, throwing away 150 grams of coffee isn't as bad as throwing away a pound or a kilogram.

The fried grains must be immediately poured into a baking sheet and cooled. There will be no time to find a baking sheet: prepare it in advance. I will tell you more about cooling below.

Step 2

What to do?

Turn on the middle burner on the gas stove, turn the fire so that it burns at half the power. Preheat an empty pan for 10-15 seconds, pour the green beans into it, turn on the stopwatch and immediately start mixing the beans.

The roasting time will be from 8 to 15 minutes, depending on the strength of the fire.

Why is that?

If the fire is stronger, then you can manage faster. But there is a greater chance of a smoky coffee at the end of the roast. If you roast over a very low heat, then you can get unroasted (albeit darkened) coffee of a nasty herbaceous taste in an hour.

It is not necessary to reheat an empty pan for a long time, as the chance of getting an uneven frying or a smoky aftertaste increases greatly.

Step 3

What to do?

Stir the coffee vigorously. Not a single grain should lie in its place for more than one second. We carefully observe the grains. We look at the stopwatch at that moment in time when the grains began to crack (not one by one, but all at once), remember this time.

Why is that?

The more you stir the beans, the more even the roast will be. I remind you again: you cannot stop for a second. Pay attention to the grains at the edge of the pan. As I wrote above, the point of intensive mixing is to turn the grains, and not just drive them in the pan... It is necessary that each grain be evenly heated on each side.

Closer to 5-9 minutes (depending on the strength of the fire), the coffee begins to crackle. When the grains begin to crackle not one by one, but simultaneously (like popcorn, just a little quieter) - this is the beginning of the first crack... From this moment, the development of the grain begins, it continues until the end of the roasting.

Step 4

What to do?

Stir the grains intensively, looking at the stopwatch. Remove the pan from heat at such a moment in time that the development time of the grain (from the beginning of the first crack until the end of roasting) was 20-25% of the total roasting time. After removing the pan from the heat, immediately pour the fried beans into a baking sheet and start cooling the beans.

Why is that?

As I wrote above, grain development should be 20-25% of the roasting time. That is, if the first crack occurred 7 minutes 30 seconds after the start of frying, then at 9.30-10 minutes after the start of frying, you can remove the pan. If the first crack starts 9 minutes after the start of roasting, then stop roasting after three minutes (total roasting time will be 12 minutes).

If everything works out as it should, the intensity of the crackle by the end of the roast is significantly reduced, the beans crack one at a time, and not all at once, as in the middle of the crack.

Pour the grains onto a clean, dry metal baking sheet and proceed to cooling.

For your convenience, freshly roasted coffee beans are sold in our online store in packages of various sizes: 250, 500 and 1000 grams. Therefore, before ordering a large batch of coffee, you can taste it by purchasing the minimum package and make sure of the quality of our products.

Coffee beans from the manufacturer

Why is it worth buying freshly roasted coffee beans from us?

• Own production. We purchased high-tech German roasters to fully control the roasting process;
• Work experience. Kavil has been on the Russian coffee market for over seven years. During this time, we have earned the trust of regular customers from the capital and other regions of Russia.
• Quality control. For maximum disclosure of taste and aroma, we use a special author's roasting technology. Thanks to experienced specialists, the Kavil company carefully controls the quality of coffee beans and roasts them strictly according to the technology;
• Affordable prices. We work without intermediaries, this allows us to sell freshly roasted coffee at reasonable prices;
• Modern packaging. We pack freshly roasted coffee in a vacuum bag with a valve, which plays an important role in maintaining the quality of the product;
• Delivery throughout Russia. You can order coffee from anywhere in Russia, and we will certainly deliver the goods to you on time.

How does coffee taste depend on roasting?

The natural color of coffee beans is very different from the brown color we are used to. Some experts believe that there are no clear rules for how long it takes to roast coffee, and that you can't always get the same result. Much depends on the experience of the company and specialists. Working on the coffee market for several years, we guarantee that the taste and roasting of beans will be exactly what you want. There are several of them:

• American roast. Coffee beans have a mild aroma, their size practically remains the same;
• Viennese roast. Oil appears on the grains in an insignificant amount, the smell of the grains becomes richer;
• Italian roast. The strongest. The grains turn black, acquire a bitter, slightly burnt taste.

Why should coffee be freshly roasted?

It is important that the coffee is freshly roasted, only then the beans will be able to convey their true taste and aroma. After 25-30 days, the intensity of the coffee aroma weakens, and after a month and a half, you may not feel the qualities declared on the package.

Freshly roasted coffee in Moscow

The online store of freshly roasted coffee Kavil offers to buy selected coffee at a bargain price. We guarantee the quality of our products and have selected the best assortment from five continents of the world. You can buy freshly roasted coffee in Moscow or order from any region of Russia.

Kavil freshly roasted coffee shop offers high quality coffee at a good price.

Roast green coffee beans for a minute over high heat under the lid.

How to roast coffee

Green coffee beans 500 grams

Vegetable oil 1 tablespoon

(or butter 8 grams)

1. Pour a pound of coffee beans into a colander and rinse under running water for 3 minutes, then dry by sprinkling the beans on a napkin or towel.

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2. Heat a cast iron (or steel) frying pan over high heat to a temperature of 220-250 degrees (depending on the selected degree of roasting).

3. Pour in 1 tablespoon of vegetable oil (or grease a frying pan with butter).

4. Put 500 grams of green coffee beans in a pan in 1 layer (layer thickness 2-3 grains), cover with a lid. Roast a coffee minute. Shake the pan up and to the sides to stir the beans, holding the closed lid with a towel.

5. Pour the roasted coffee beans from the pan into a wide tray, sieve or colander, stir or blow through the beans.

Fusofacts

The coffee should be roasted on the largest hotplate and with the lid closed so that the bottom of the pan is fully heated and the roasting is more even.

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After roasting, coffee beans acquire the ideal taste within 24 hours.

Store roasted coffee beans in an opaque glass or ceramic airtight container.

Roast degrees of coffee beans

Light roast

When roasted lightly, no vegetable oil is released from the coffee beans.

The color of the grains is light brown.

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The aroma is weak bready.

At a medium degree of roasting, a small amount of oils and other substances are released from the beans.

The color of the grains is chocolate brown.

With a strong roast coffee beans, a large amount of essential and vegetable oils is released from the coffee beans.

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How to roast green coffee at home. Roasting coffee at home.

The easiest way is to roast green coffee beans in the old-fashioned traditional way, in a skillet. For roasting green coffee beans, a cast iron pan or a thick-walled aluminum (soviet) pan is ideal.

How to grow coffee at home

How to roast coffee at home

How to roast green coffee

The easiest way is to roast green coffee beans in the old-fashioned traditional way, in a skillet. For roasting green coffee beans, a cast-iron pan or a thick-walled aluminum (soviet) pan is ideal. Stir coffee in such a pan with a wooden spatula throughout the entire roasting time.

"Measure seven times, cut once"

"The one who does nothing is not mistaken"

And, accordingly, do not be upset if the first time the coffee did not come out the same as that of a professional roster.

Roasting coffee in a pot or saucepan

Roasting coffee in a closed container is somewhat easier and faster than in an open way in a frying pan. But it must be borne in mind that in this case you cannot observe the roasting process itself under the lid, how the coffee beans change color, and the process in a closed volume will go faster. There is, of course, one trick: take a transparent fireproof glass saucepan, this will allow you to see how the color of the coffee beans changes. Also, professionals, for complete control, recommend shaking out the coffee, for example, in a colander and looking at how evenly the beans are roasted and to what extent. Thus, the coffee is roasted in several stages. If the coffee is not fully roasted, then the roasting process must be continued.

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Roasting coffee in special roasters.

For roasting small volumes of green coffee, special ministers are produced. And in recent years, very tiny household coffee roasters have appeared on the market. Unfortunately, their cost is high, even more expensive than a coffee machine and coffee maker. This pricing policy is due to the low demand for such a product. But with the growing popularity of roasting coffee at home, the price of household roasters will steadily decline every year.

Important points to consider when roasting green coffee

What is important to consider when roasting green coffee. At the initial stage, the smell from coffee resembles dried grass or hay, the grains become slightly yellowish. As it warms up, gradually, the coffee beans begin to smoke and give off a more aromatic smell. From this moment on, the first wave of cod is to be expected, coffee beans, like seeds, begin to "shoot", i.e. crackle, because water begins to evaporate from the grains. Actually, from this moment you need to be especially careful, tk. the roasting process itself begins. The grain structure begins to change intensively, essential oils begin to come out to the surface of the grain, moisture evaporates, and the grain increases in volume. The sugar in the grain begins to melt and caramelize.

The grain then begins to go through all stages of roasting, from the lightest to the darkest. In order for the grain to have uniform roasting, it is necessary to mix constantly and do not interrupt this process. Slightly yellowish coffee beans begin to change color quite intensively. Then the second wave of crackling will come, after which you need to be extremely careful to reduce the fire to a minimum, because within 1-2 minutes several degrees of roasting change each other at once.

Things to Avoid When Roasting Coffee

Things to Avoid For example, if the coffee is heated too much, drops of oil appear on the surface of the coffee beans. This is highly undesirable, moisture and essential oils evaporate too quickly, most likely you will not even notice how the grains will be redone. In this case, immediately stop frying and start cooling, reduce the heat to a minimum. Then you can continue frying over low heat.

How to know when coffee is ready.

When roasting coffee at home and wanting to get the same roast coffee every time, the easiest way is to focus on several factors. The first is color. With a sample of roasted coffee, you will have something to compare with the next batch. The second is smell. Each degree of roast is accompanied by its own unique bouquet of aromas. The third is the roasting time.

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After roasting coffee several times, you will remember the roasting time, although it is better to set the alarm, remember the intensity with which you need to stir coffee beans in a frying pan or shake them in a saucepan.

Cooling roasted coffee

The coffee roasting process ends by cooling the coffee beans. If you do not cool them and leave them in a frying pan or in a pot, they will "burn", ie. the roast will come out darker than expected.

Roasted coffee must be cooled down fast enough to fix the roast level to which the coffee beans have reached in the pan. To do this, coffee is quickly poured onto a flat surface in a layer of one bean. The distance between the grains should also be 1-2 grains in size. A fan can be used for blowing. With the amount of coffee that is roasted at home, this will not be a problem.

After cooling the roasted coffee beans, pack them into a suitable container and wait for an hour. During this time, various physical and chemical processes continue in coffee beans. Some substances disintegrate, new compounds are formed, thanks to which the coffee drink will have a number of remarkable properties.

It should be noted here that the properties of different types and varieties of coffee can be very different from each other. This is due to the composition of the soil on which the coffee grew and the degree of roast. Therefore, often some people like strictly certain types of coffee, some have certain blends, someone from certain types of coffee can greatly increase blood pressure or become depressed. And, therefore, coffee is such an interesting product that must be selected individually for everyone. And if you don't like one coffee, perhaps you will like another blend or a single variety. There is more than one known case when, returning from a tourist trip, people became passionate coffee lovers, because tried real coffee, and not an instant surrogate from the nearest supermarket or stale sour powder from repackaged coffee beans.

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In what container to store roasted coffee

On a note

Different coffees roast slightly differently. In addition, different degrees of roast give very different flavors and aromas. And the color of different varieties of coffee can be different at the seemingly the same roasting time. Therefore, if you are preparing a mixture from different types of coffee beans, it is not surprising that the mixture will be variegated in appearance. The main thing is that there are no undercooked, overcooked and charred grains.

And we accept for publication your recipes for coffee blends and roasting methods. It is possible with photographs.

How to roast coffee at home

Today, there are still true coffee lovers who appreciate the taste of true coffee, allow themselves to roast and grind the beans on their own.

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Any master has his own secrets. But, even without being a professional, after a short practice it will seem simple and exciting.

Roast degrees of coffee beans:

• Raw grains are pale gray with a greenish tinge, smooth skin and virtually odorless.
• Scandinavian roast is characterized by a light brown shade of beans that slightly increase in size. At this stage, a slight smell of bread appears.
• American roast begins when crackling or cracking begins, the sugar crystallizes, the acidity rises, and the beans grow slightly larger. The shade becomes more brownish.
• City is defined by the end of the first stage of the krak.
• Full city - the grains balance acidity and sugar. The second stage of cracking is approaching. The clicks are much easier and less loud than the first time. The shade turns into a juicy brown. The coffee will turn out to be saturated with all shades of taste.
• Viennese Roast - The second stage of clicks is completed. Oil begins to stand out. The color becomes more vivid. There is a rich coffee aroma.
• Espresso - the smell becomes bittersweet. More oil is produced.
• When French roasted, the beans take on a darker brown hue. The acid is almost completely gone. The sweetness in the smell is replaced by the smell of burnt oil.
• Italian roast is an extreme stage, during which all oils are lost, and the color color approaches black. The coffee smell disappears.

In practice, it is difficult to determine the exact degree of coffee maturity. Often coffee lovers use such degrees of roasting as Scandinavian, Viennese, French and Italian. Individual preferences determine the required stage of roasting the coffee beans.

• Smell. When initially heated, green coffee beans will turn slightly yellowish and smell like grass or hay. And already at the time of full roasting, the beans will begin to smoke and emit a coffee smell.
• Colour. Cooking time is based on the color of the beans. From green to dark brown or even almost black. It is worth noting that the darker the beans, the richer the flavor of the brewed coffee will be.
• Sound. You need to listen carefully to the crackling sound. As soon as the grains begin to actually roast, the water from them begins to evaporate and crackle occurs. There are usually two stages of crackling, which are due to an increase in temperature.

Roasting methods for coffee beans

1. In a frying pan... To do this, you must use a cast iron pan or a thick-walled aluminum and wooden spatula. It is advisable to use a clean spatula that has not been used to stir other foods so that foreign odors are not transferred to the beans. The roasting process takes 7 to 25 minutes, depending on the expected coffee qualities (richness, bitterness, astringency). To achieve uniform cooking, you need to fry the beans over medium heat, stirring constantly.
2. In the oven... Preheat the oven to 230˚ and place a baking sheet with grains scattered on it. In order for the roasting to be uniform, the baking sheet must be with slots or other holes in the bottom. Stir the coffee every 2-3 minutes and check the degree of doneness while stirring.

There are other ways: braziers, popcorn makers and special roasters. The frying principle is almost the same for each device. But, regardless of the method, it is very important, right away, to remove the finished beans from the hot surface, pour them onto a tray or other flat dish to speed up the cooling process. Then insist the grain for a day and after that you can grind them and use them for their intended purpose.

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Roasted coffee beans

BEANS VIA APPIA, 1 KG, EL ROMA

with free shipping within Russia

Roasted coffee is used to prepare a coffee drink. This means that the green beans must be roasted to the desired degree before making coffee. The special taste of coffee is formed during the roasting process, this is due to a variety of chemical compounds formed at that moment. Depending on what taste and aroma is needed, we roast the coffee in a certain way, and accordingly, we select the roasting mode.

The roasting process is extremely complex and extremely important. This is the most important cooking step. Usually professionals do this, but some do it calmly at home. When roasting, the grains greatly change in appearance, they become larger, change color, and lose moisture.

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Traditionally, there are 3 degrees of roast, but different countries use their own gradation. Several stages are distinguished during each roast.

Light roast. Stages

The first stage of light roasting is called light or bready. The whole process takes place at a temperature not exceeding 150ºC. At the first stage, coffee beans warm up and lose moisture, their weight decreases by 10-13%. Due to the loss of moisture, their volume slightly increases, but this is invisible to a non-professional look. After roasting, the beans turn yellow or light brown. The surface of the grains remains dry, since during this time the fats do not have time to evaporate. The brewed beans form a beverage that bears little resemblance to regular coffee. Its taste is very weak, the aroma is similar to popcorn or baked bread. Such coffee is extremely rare on the market, since it is not used for making coffee.

The second stage is called American or medium-light. For this roast, the temperature is raised to ºC. At this stage, the following changes occur: the grains acquire a brownish color and continue to increase in size. The coffee beans take on a stronger aroma and flavor similar to regular coffee. Although, it is still too sour and weak. Such coffee is also extremely rare on sale, but it can be found in some special establishments.

The third stage is called medium-light or urban. The temperature at this stage reaches 200ºC, the grains quickly lose moisture and increase in size, and begin to crack strongly. The grains become light brown or greenish. The aroma is already quite intense with light hints of herbs. This coffee is suitable for cooking in a Turk; espresso from it will be light, expressionless and ugly reddish in color.

Medium roast

Medium roasting takes place at a temperature of ºC. At this stage, the grains grow strongly and begin to shoot repeatedly. The grains become a beautiful brown color with reflections of fat. The drink from this coffee is aromatic, with a rich taste, which is dominated by sourness, bitterness, sugar and spicy fruit notes. It is also worth noting that there is no bitterness and no density in coffee. This option is suitable for brewing in a Turkish or French press.

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The medium Viennese roast is darker and takes place at a temperature of about 225ºC. Roasted grains turn dark brown and oily coating appears on them. The drink from such grains turns out to be dense and rich, the sourness is in good harmony with the light bitterness and velvety bouquet of different aromas. Viennese roast coffee is suitable for any preparation method.

Dark roast

Dark roasted beans have a dark, almost black color, covered with an oil film. They are of the following three types:

Italian roast - coffee beans have a very rich aroma, the taste of the drink is deep and velvety. The taste is dominated by sourness, set off by the bittersweet taste of chocolate and caramel. It is best to dilute this coffee with milk.

French roast - grains acquire a dark red-brown color, have a shiny oily surface. With such roasting, the delicate and sour taste is lost, caramel and bitterness appear.

Mexican Roast - Black beans that have been roasted for the longest time. They make a tart and very strong drink, which is extremely popular in Mexico.

Features of professional roasting of grains

Each type of coffee must be roasted according to a special recipe. It is necessary to select the correct temperature and duration of roasting. The ideal way is achieved only through trial and error. If you roast coffee on a large machine specially designed for this purpose, then first you need to warm up the drum, and only then pour coffee into it. The entire roasting process is additionally controlled with a scoop, into which the beans are poured directly from the drum.

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A few minutes before the end of frying, a small amount of water is injected into the drum to slightly reduce the temperature of the beans. If you don't add water, the grains will crack and break.

After that, the grains are cooled with dry air on a special carousel-like machine. Then the coffee is cleaned from waste and sent for packaging.

At the moment of roasting, new aromatic compounds appear in coffee beans, which fully develop within a few days. Therefore, it is very important to deliver coffee to consumers before this happens.

Roasting coffee at home

Roasting coffee at home is easy, but making it perfect is not easy. To do this, you must follow the following guidelines. The oven is initially turned on at low heat, approximately 160º. On a shallow baking sheet, you need to spread the grains in a thin layer, throwing out the ugly or defective ones. When the oven is warmed up, put a baking sheet in it under the fan. After 5 minutes, increase the temperature to 230 degrees. Time must be monitored very strictly, this is of great importance. It is necessary to keep the grains in the oven for another 5-6 minutes, making sure that they do not burn out.

In order to cool the grains, they must be quickly thrown into a mesh colander and shaken, blowing over the grains. You can also use a cold air hairdryer. Under no circumstances should water be used for cooling.

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If you don't have a very good oven, you can also roast the beans on the largest burner. The grains must be poured into the pan in several layers and constantly stirred with a wooden spatula. Stirring is necessary to ensure that all beans have gone through the same roasting stages. However, it is worth knowing that this is not possible with all varieties. The process must be monitored very carefully, since the grains burn out quite quickly. It is necessary to remove from heat when oil begins to protrude.

Keep in mind that the coffee should still be ready for a few hours after roasting. All taste features are revealed no earlier than after 7-9 hours.

The advantage of roasting coffee beans at home is the ability to experiment and use a combination of the varieties you want. You can also choose the degree of roast you need. It is worth remembering that roasted coffee cannot be stored for a long time, because it loses all its taste and aroma. It is necessary to grind the grains right before cooking.

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How to roast coffee at home

There is an incredible sense of satisfaction when drinking a cup of coffee from home-roasted coffee beans. And the main thing is that self-roasted coffee beans give a fresher taste of coffee that you can't buy in a store. Skip to step 1 to learn how to roast your own coffee beans to your own taste.

Steps Edit

The basics of roasting coffee beans

Whichever method you decide to use when frying, there are a few important characteristics of the beans to keep in mind. For the most part, your preference will determine when to stop the browning process.

Method 1 of 3:

Due to the very low airflow, roasting coffee beans in the oven can sometimes deform the coffee beans somewhat. However, if used correctly, the lack of airflow can increase the richness of the aroma.

Method 2 of 3:

Roasting coffee beans is best done on the stovetop in an old popcorn maker. Better than any handcrafted style found on resale or online. Cooking the beans on the stove produces denser beans, but reduces the intense coffee aroma.