Want to try roasting your own coffee at home? This video is for YOU! I've been roasting for nearly a decade and this method gives me the most consistent results with the least mess, babysitting and burning. Over the years I've tried lots of different ways... Expensive countertop roaster; broke down after 8 months, no warranty. Vintage childhood 80's popcorn popper; worked for years but blew chaff all over the kitchen, eventually broke down. Skillet on the stovetop; 60% of the time some beans burned, had to babysit skillet the entire time. Getting fresh roasted beans delivered weekly so I don't have to do it myself; costs double the price, I found the coffee stale be the end of the week often throwing some out when the new delivery came. SO, I do it myself on a pizza pan, in my oven, every 4-6 days. I smoke out my kitchen (no joke!) It takes 15-20 minutes start to finish and for ME that's worth it.

Most of the coffee you drink is likely stale and oxidized... there I said it. After roasting the beans begin to break down immediately. Five or six days after roasting whole beans are oxidized. Three to four hours after grinding fresh beans, those grinds are oxidized. Brewed coffee only takes 20-30 minutes for the shift to happen. That horrible aftertaste from drinking coffee? That's cause it's oxidized! Fresh roasted coffee doesn't leave your mouth tasting like garbage. It's also packed with nutrients that degrade as the coffee oxidizes. You can absolutely source a local roaster to deliver fresh roasted coffee weekly to your door. I could never keep up with the subscription services and found myself wasting. If YOU are a coffee snob, and don't mind a little smoke, then give it a try! Comment below and let me know how it turns out.

How to Roast Coffee Beans in Your Oven at Home

What you'll need...

green coffee beans, organic, fair-trade, bird-friendly
pizza pan with small holes or any baking tray
large bowl
colander or large mesh strainer
oven mitts or heat proof gloves

What to do...
1. Preheat oven to 460F (240 C)
2. Spread desired quantity of beans into a single layer in a donut shape; leaving the centre of the tray open ensures the beans all roast evenly.
3. Roast in the centre of the oven for 10-12 minutes. Listening for "second crack" to cue when they are almost done.
4. When beans are nearing desired doneness, remove them from the oven immediately. For light roast, beans around the perimeter darken and just start to become shiny. Medium roast, most of the beans around the perimeter are darkened and shiny. Dark roast, almost all the beans are dark brown and shiny. Burnt, the beans are black!
5. TURN ON ANY AND ALL VENTILATION FULL BLAST. OPEN DOORS & WINDOWS. IF THERE'S HELP, GET THEM FANNING THE SMOKE DETECTOR BEFORE THE OVEN OPENS!!
6. Transfer to colander placed over the large bowl. Gently massage the beans (with an oven mitt/glove) to break up the skin (chaff) on the beans.
7. Patiently sift off the chaff. Store beans in a container that will allow them to "de-gas" for 4-6 hours. After roasting the beans give off small amounts of CO2 which can pressurize a container. Let them de-gas then store in an air-tight container at room temperature in a cool dark place for 4-6 days.

Grind just before brewing. Drink just after brewing. Enjoy!!!

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