This is how you roast fantastic coffee yourself in the oven
It’s easy to roast coffee yourself. If you have raw coffee and an oven, you are well on your way. If you want to get started quickly, there is a quick instruction on how to do it. If you want to know more then you scroll down, I tell you everything you may want to know about
Contents
Order raw coffee online. I buy from rawcoffee.se which has many good varieties from different parts of the world. You could say that there are three different types you can buy. Arabica, Robusta and ready mixes.
Further down in this article, I write about the differences between Arabica and Robusta and how to choose depending on which coffee you want.
Regardless of which variety you choose, I think the result will be unbeatable compared to other coffee. Do you have raw coffee? Then we start running.
Pour the beans into a thin layer on a baking sheet. Spread them out so that they are not on each other. During roasting, the coffee beans swell quite a bit and then air is needed around them so they are evenly roasted. A plate usually lasts a week so this has become a Sunday morning tradition.
If you have bought different varieties, you can roast them at the same time but you risk getting a little uneven result. The size of beans varies quite a bit. This means that they need different time in the oven.
If the beans are similar in size, you can try making a mixture directly on the plate. Otherwise, it is best to roast twice and then mix the different varieties after roasting. It is usually better as it goes quite fast in the oven. Heat the oven to about 225 degrees and switch on the cooker hood to max. Feel free to open a window so you can pull the fan while toasting.
Now it is important to join. If this is your first time roasting, I recommend trying around 200 ° on the oven. All ovens are different.
After 5-6 minutes, some of the beans start to “pop”. This is called the first “crack”. Then it calms down for a while.
Around 9-10 minutes a second crack comes. Then it’s time to get ready. Now you have to decide which roasting you want.
Mild roasting
If you want a “sweeter” lighter roasting, you should remove the beans when other “crack” starts. Take a look at the color and let it decide. The time varies greatly between different ovens. However, it should be between 10 and 14 minutes. Different types of beans also need different long time in the oven.
French toast
After the second crack, the French toast begins. The beans are now rapidly darkening. In the end, they get a little greasy. Then you have to remove the sheet otherwise it can catch fire. I recommend making light roasting the first few times. It is very easy to burn the beans so that the taste disappears. Most flavors have the coffee as it is golden brown.
Roasted coffee – Hold the plate with the coffee against the fan to catch the smoke.When you open the oven door, it becomes quite a powerful (surprising) smoke development. Especially if you make dark rust.
A good way is to quickly lift the plate out and hold it high up against the fan. Already after a few seconds it has cleared and you can put the plate outside or on the balcony to cool off.
No balcony? Pour the beans on a cold plate and leave them under the fan for a while.
When the beans have cooled, it is time to remove all the shells and crumbs. The easiest is if you have two bowls that you can pour the coffee beans between.
If you can do this outdoors, it is easiest. Then not much wind is needed for all shells to blow away as you pour back and forth – from one to the other.
Grind the coffee and brew it in your favorite way. I make espresso in different forms. for that, fine ground coffee is needed. Maybe you have an appliance that “turns” coffee beans into coffee automatically. What good, then just push the button. I myself have a whole-manual large piece of the brand, La Vibiemme – duo boiler. Many levers and teasing tubes. Lovely!
The coffee needs to emit a lot of carbon dioxide. Therefore, it can stand up to a day before you put it in a jar. Do not place it in the fridge or freezer. Then only the coffee risks becoming moist and ruined.
Completely freshly roasted coffee is good but it has aired for a day and then accumulated aromas in a dense jar for a while, yes then it is unbeatable good.
First and foremost – the taste! After I started to toast myself I have not been able to go back to finished bags at ICA. There are quite good varieties in their places but the deciding factor is the freshness. When its own roasting has aired for a day, it fills its jar with a fantastic aroma. A roasting stay on top for about a week. Then self-toasted is unbeatably good. Espressos gets a nice cream that I never managed to get with other coffee.
I am not really a coffee expert, but I have learned one thing and another over the years. I am also not a connoisseur but like and recognize really good coffee. There are many different opinions on how coffee should be prepared. The same goes for roasting. Here it is important to try out to find what you like best yourself.
The whole thing is like wine. It’s a matter of taste. At least I haven’t bought coffee from here Friedcoffee.com since I started toasting, so to speak.
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