I started roasting my own coffee a few months ago. I use a light pan with a screen cover I found online and roast the beans by shaking the pan over a high flame for seven or eight minutes. I judge the degree of the roast from the sound, the smoke, and the smell. It took a few batches before I got the hang of it, but now it works great.
Home coffee roasting is, as one might expect, a deep rabbit hole that one can spend a lot of money on. But if you're only roasting for yourself, a simple setup like mine should be fine.
I live in Japan, and there are coffee wholesalers that carry raw beans from all over the world. I'm currently trying beans from Nicaragua, Cuba, Ethiopia, and Indonesia. When I use those up I'll try four other origins.
> But if you're only roasting for yourself, a simple setup like mine should be fine.
i wonder how consistent it is to do it over a pan with hands...
I personally have a roasting attachment in my air-fryer, which is a rotating drum. And the air fryer has temperature setting, which can be used to correctly tune to roast your beans!
But i just buy mine from a good local roaster...their skill is worth paying for since i find my own roasting to be uneven and inconsistent.
I understand. I don’t get exactly the same degree of roasting each time. The roasted beans themselves are not as consistently roasted as ideal, either; after I grind them, I notice some lighter and darker grounds mixed in. But that doesn’t seem to affect the taste, as least as far as I can tell.
Anyway, it’s for my consumption only. I’m enjoying the manual roasting process, and I think I am gradually getting better at it.
Home coffee roasting is, as one might expect, a deep rabbit hole that one can spend a lot of money on. But if you're only roasting for yourself, a simple setup like mine should be fine.
I live in Japan, and there are coffee wholesalers that carry raw beans from all over the world. I'm currently trying beans from Nicaragua, Cuba, Ethiopia, and Indonesia. When I use those up I'll try four other origins.