How to Roast Your Own Coffee Beans

In class Jessie and I roasted some coffee beans with the help of our teacher. When roasting the beans we used 2 different kinds, one was a Ethiopian Washed Yirgancheffe Gr.1 Dumerso, and a 2015 Mexican Turruno Nayarita Washed Reserve bean. To roast these beans we used a west bends air crazy popcorn maker that had the heat gadget removed so it could get to a temperature of about 400°F. To do this yourself you could also use a popcorn make with vents on the side not mesh, or a coffee bean roaster.

In order to roast the beans though first start with 1/3 cup of and green coffee bean. Place it into the popcorn popper and turn it on. The beans should be able to move around in a circle on their own, you then put the cap on top and wait. You should also make sure to have a bowl where the opening is so the thin shell coating the bean can go into when it falls off.

After the beans have been roasting they will begin to crack which is how you know what point their at in their process.

1st Crack- at this point the beans will make a loud sound similar to popcorn. At the first crack your beans will be at a light roast.
2nd Crack- after the first crack if you keep going the beans will soon begin to crack again sounding similar to rice krispies popping. At this point the beans will be at a medium roast.
End of 2nd Crack- About 30 seconds after the 2nd crack the beans will then be at a dark roast.