Roasting Coffee in a Skillet by Maine Home Roasters
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- In this video we take you through the process of roasting coffee in a cast iron skillet on an electric stove top. You'll need the following to items:
A skillet (we prefer a 12" cast iron), a whisk or other stirring utensil, a metal mesh colander and 3/4 cup (125g) of green coffee beans. For this video we did a single origin coffee from Nicaragua.
In the video we mention that our average time for a roast is 12-14 minutes but this particular roast only took about 9 minutes. This is why we recommend you never leave roasting coffee unattended. Be aware that roasting coffee does produce smoke and chaff so be prepared to deal with them. A good vent or exhaust fan will help but your house may smell of roasting coffee for a few hours afterward.
Did you enjoy the video? Then please 'Like' and subscribe. Have any comments about the video or suggestions for future ones? Please let us know in the comments.
You can find us elsewhere on the web at:
www.MaineHomeRo...
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The way it's meant to be. I never forget the smell of my granma's kitchen in the mornings when she roasted her own beans, from coffee grown at her backyard in Santiago de Cuba.
Sounds like Very nice memories! Thanks for sharing!👍🌞☕
OH MY GOSH that is so cool
ha ha
Nice video, thanks. As a person from Ethiopia (the origin of coffiee Arabica) we make coffiee three times a day starting from the raw beans. Here, we do not stir it the entire time; we stir it occasionally. Actually, it depends on the amount of heat. The higher the heat the more the stirring frequency.
Where we were using an electric stove controlling the heat was a real problem, hence the amount of stirring. For the record, we LOVE Ethiopian coffee. It has such a depth of flavor, especially the natural processed coffees.
@@mainelycoffee9554 አመሰግናለሁ (thanks in Amharic, one of our languages). Keep up the good work!
Do you guys ever do blonde (really lightly roasted) coffee? I'm finding my yirgacheffe to be too mild, almost like it's not meant to be roasted so lightly.
@YaYa Tube, Does little amount of heat with occasionally stirring gives better result ?+
Found the answer with experimentation. Medium is WAY better. I was so used to medium = sh7t that I avoided roasting to that level, but home-roasted is 10 billion leagues better than store-bought, even the stuff that's only a single month past roast date. Never buying off-the-shelf coffee again.
THIS IS SO EERIE....
I sitting here watching all these good "Roasting Coffee" videos
and thought to myself, there has got to b more of a simpler way
like they did it in the old days...
and then I SAW your your video.
Thank you so much for sharing this video
Watching beans turned from raw to cooked like that feels satisfying.
As I get ready to roast my first beans, in Maine, I’m searching TH-cam and deciding against popcorn maker, against oven roasting, and $600 toaster oven, looking for advice on just doing it in my cast iron pan, I find this. Amazing. I love the internet. Thanks so much for sharing your passion and experience.
A saucepan (of metal, stainless steel) with a lid (preferably glass) can also work excellently. That's what I use.
Good job 👍 I've got a 14" Lodge cast iron pan that works great. I'm in the California high desert and it's raining 🌧 today so I sat on the porch like you and shook out the chaff☺️. Smells so good. Marc😸
High off homegrown. Roasting coffee beans. Sky is blue. Woodpecker pecking. Life's good!
Tried our first batch this morning. Came out better than expected! So cool. Thanks for sharing this info. 😉
Where do you buy the Green Coffee Beans?
We have a timer device.. shows a huge ass iPad 😅
I use an old steel fry pan with rounded sides and no stirring utensil at all. I keep the pan moving slowly at first like making popcorn the old old way but of course no lid. As the beans warm up I move the pan faster and give the occasional pan flip,then,as the temp reaches it's max I am shaking and flipping them at the max too,not crazy fast though, just fast enough. As you say they keep roasting when removed from the burner so take them off just before reaching the desired color or hit the color and cool them fast. I don't care if all the beans are exactly the same color and I don't get rid of the lighter color ones,if the lighter ones have more caffeine then that's ok with me because I get a good dark roast that wakes me up! Haven't roasted in a long while but plan to this Spring when I can open windows. It is a smokey process so be prepared for that folks. It's too cold outdoors but if I had a garage I would be in it roasting as we speak! Lol,sure as shootin I would be. :) It's 5:15AM and I'm enjoying some Folgers made in my 9 cup percolator. I can hardly wait to try some perk with home roasted beans!! I'm not refined so can never be a connoiseur but I am perfectly qualified to be fanatical. ROAST ON!!
Guy: we have the timer device...
Timer device: 👀
😂😂😂😂
Thank you for sharing. Looks great as a finished product.
My first roast took a very long time! Will try them out tomorrow!
Love the simplicity. Keep on going
When I first started roasting coffee I found that a wok was the most efficient way to roast on the stove top because of the ability to shake & stir the beans very efficiently.
A WOK... Great Idea
That's what I'm about to try.
@@jasonwolfe2991 Best way I've found is getting a roasting basket to roast in my smoker. I actually bought a Chile roaster & lined it aluminum screen. Best coffee there is. I sell it on the side now.
This was awesome, looking forward to trying it at 9 mile with you guys
Hey dear, some roasters believe you should vent your coffee for a long time because it loses its oxygen very quickly and become tasteless or saggy. After roasting the coffee, one must put it quickly in the zip lock bag to preserve the taste of the coffee. What do you think.? Thank you.
Thankyou for this info!!!! Learned so much!
I’m down here in baa haabah trying to roast these beans 😂🎉 thanks for the video
All the way from Saudi Arabia 🇸🇦, Thank you 💗
Using the whisk, great idea I never thought of to do. Easier to make a more uniform roast (not that yours resulted in nonuniform) can be to use a saucepan, because higher walls, smaller base area.
im excited to finally roast my own beans.
I'm using a clay pot.
Illyana Morales Cook that sounds awesome. Let us know how it turns out roasting in a clay pot
Illyana Morales Cook . Like @David Limbu I’m very curious to learn your results! It’s a year ago since you wrote your comment, are you still using a clay pot for roasting coffee? Are you still roasting coffee?
Yes, this works great, except 1) you will smoke out your house, and 2) the super light chaff will blow all over the place. I guess if you live in Maine, your just screwed, about 8 months out of the year. But here in Cali, I simply roast outdoors on a 12 in cast iron skillet, on the gas BBQ'er. 1 lb at a time. Getting ready to go to a big, heavy duty burner and a 20" cast iron double handled pan though. 1 lb batches are just too small when you need to do 6 lbs at a time.
Fish Chris actually the smell of the coffee deodorize your home. Specially cooking smells. For the chaff, wash your coffee beans first and you want have a problem at all. How do I know this? Because I am Ethiopian and coffee is in our blood.
I just want to report that I was encouraged to try this method because of your video. I also own a GE-style glass top so your visual showed me I ought to be able to do it, too.
And here on the West coast we are blessed with a large Ethiopian and Somali population in my community which I have been blessed to join in traditional coffee rituals and among whom I have made friends. A local supermarket in the area sells green beans branded as Ethiopia Yrgacheffe, which I understand to be a pretty good quality coffee.
What I don't have is a cast iron pan at the moment. So I used a stainless steel pan that has a very thick base. I've found those to be a very efficient heat on this type of stove.
In fact I started the process with the heat set to 5, as you did, but as first crack just began I turned it down to 4 1/2 then a minute or so later to 2 and finally below 1. As I said, my experience with these pans is they are very efficient with the heat.
In the end my first attempt seems very encouraging. While the roasting itself decidedly not smell much like the good smell of just-ground coffee. In hindsight I suspect this has more to do with the external roasting temperature and the chaff that must burn more thoroughly in the process. With the burner control reductions described this roughly City Roast level took almost exactly 12 minutes. I also had an escapee or two on the stove that landed near the heat. As I was cleaning up afterward I noticed quite a pool of oil had formed on the ones which had therefore roasted more thoroughly. Which certainly makes me curious to explore the darker side another day.
Afterward I cooled the beans in a stainless steel collander, continuing to stir with the same wire whisk. After a couple of false starts (beans escaping through only slightly too-large holes) I found that doing this over a glass mixing bowl allowed me to better retrieve the escapees as well as for gravity to take care of removing most of the chaff.
By the time the beans had cooled to barely warm and I had packed them away, I found they had a very pleasingly good coffee aroma. I can't wait to try it tomorrow!
@Question Mark So...? What happened? Did you try them? How was it?
I'm so ignorant. I never knew this could be done.
So glad you know about blond roast..people dont understand it has more caffeine
I roast outside on my grill with an iron skillet. Beware...neighbors will want to try a cup when made.
Thanks for the demo! I didn't realize it was that simple.
You're welcome!
Something to consider, while an iron skillet may retain more even heat, a lighter quality skillet allows for easier modulation of the temperature. A good roast should include temperature variations throughout. Arm fatigue is another downside of a heavy pan. Thanks..
You are absolutely right. We wish we'd thought to include that little nugget of info. Thanks for sharing!
@V P No, stainless steel
7:13, is that littering? JK. LOL
Similar to making a roux for gumbo: keep it moving!!
Thanks for sharing.
I have been skillet roasting off & on (mostly off) for about 40 years (I live in Kona). In the old days (before I got a good air roaster) I put the skillet into the oven for an even heating and only stirred occasionally as the beans near the edge roasted faster (more hot iron at the edge). My air roaster died so I have been stove top roasting for a few months. I have been finding that people like the taste of an uneven roast (everything through first crack but minimal second crack- because otherwise it loses the chocolate taste and gets harsh- a taste many like, but not me).
Kent S. Merrill o u roast them outside or inside ur house? Ive heard that thr smoke is toxic
in the house. I don't tend to burn the beans (dark roast) so there isn't much smoke and the exhaust fan in the stove hood does a good job.
how long is the roasted coffee last?
@@divinedebz7356 1 week, If you nitrogen flush them, they will last 4 weeks.
@@Jojo-pw2li like everything is toxic today eh? I come from Cuba and my family roasted coffee inside the house for generations. I still remember my great gandma and my grandma doing it, every morning. Most of my ancestors lived over 90. My granma still lives (she's 90) and is in good health. She ha only had gal bladder surgery about 30 years ago.
What a cool video! And from my home state!
I think this video was more straightforward than most.
I followed this method and it yielded at very even roast
Nice video. A question: is there "silence" between 1rst and 2nd pop/crack, or is it continuos popping until it reaches some sort of "escalation"? I´ve done a couple of batches and aren´t sure if I´m not reaching 2nd pop or I´m getting there without noticing it...Thank you.
Use an air popcorn maker, best device ever for roasting coffee beans. Quick and effortless
used it, burnt my beans in only 4 minutes,
don't worry, the inside of the beans was still raw,
I would say it was the worst roasting method I have tried.
Gas grill in drum
@@MGM_Think Been using the same popcorn maker for over a year, Aabout twice a week. Try a different popcorn maker. Mine is a cheapo and works like a bomb.
Yea same. Cheapest one with a metal body. Works perfectly.
what was the temp of the skillet when roasting & have you ever used a Whirlly popcorn maker?
Actually you are only partly correct. Bean for bean dark may have less caffeine but if you brew with weight instead by volume (the recommend method) You end up with more overall beans for the brew. Thus they are approximately equal when brewed properly.
I really have no idea what you just said and English is what my primary language. my secondary language says "this does not compute." 8]
Shouldn’t the beans be left for a couple of days for remaining gases to escape?
Atleast one whole day.. 2 days if you ask me..
Is that a dedicated cast iron skillet just for roasting coffee? I worry about using my Crisco “seasoned” skillet to roast coffee thinking off flavor will ruin the beans. What’s your take on it? Cheers!
We honestly don't use a skillet very often so we don't have a dedicated skillet just for coffee. Having said that, if this was our primary method of roasting we would definitely change that and designate one skillet as 'Ye Olde Coffee Skillet' to be sure. :)
If you preheat [high heat] the skillet you most likely burned off any flavor that remained. I've not found it to be a problem.
Wht a idea ..thnx ,👍👍👍
Thanks for sharing. I made a batch on my outside Gasgrill for the first time inspired by this. Made a video if you would care to watch.
The caffeine lost from roasting it longer is not very significant. People talk about it but if you wanted the same amount of caffeine in a dark roast than in a light roast , all you would have to do is add a few more beans to your dark roast and it would equate to the amount of caffeine in your light roast
Great video !!
7:50
You're getting the "Chaff" off? What is that, and why do you
need to get it off the bean?
God damn that sound is annoying. Would appreciate if you mute the recorded video and dub your voice over it.
i'm gonna try this but use a chinese method i learned for roasting dried chillis: roasting them in a pan full of coarse salt. it evens out the roast for chillis, so i bet it'll do that for coffee too. it also *doesn't* contribute any saltiness.
Interesting! How did it go? :)
update plz
good video!
Good video. I roast on a skillet outdoors on my camp stove. My roasts seem to be done by about 10-11 min max for what I consider a med-dark roast. Good idea on the whisk. I've been using a flat wooden spat but I think I detect notes of burnt wooden spoon in my coffees! One suggestion:. Don't say 'go head and ... ' so much. I counted 5 times in this video. Could almost be a drinking game. I'm messing with you!
Beautifully done- simple, tasteful- old world.
How would you flavour the beans? Before or after roasting?
If you're going to flavor them you would do it immediately after roasting. It's important that the beans be hot or they won't absorb the flavoring properly.
You really want to agitate the beans? Find them wives.
😂
I think you should purse a carrier as a sport commentator..
I roast coffee perfectly with this simple tool. I move this simple tool, circling and shaking constantly.( I apologize for my bad english.) urun.n11.com/tava/yeni-urun-yagsiz-ocak-ustu-misir-patlatma-tavasi-P253574520
this is a simple popcorn pot.
My man chilling beans in the snow with T-shirt, epic!
How do you flavor your roast?
Okay... I got my wok roasting on - my first ever home roasted coffee. And, the gas tank went out! A few things though: I forgot about the crackling, which I didn’t hear. I did 200g of Preanger Arabica and managed to get above a blonde and into a light/medium light roast. Couldn’t find a nice deep sifter like yours but found one adequate. Couldn’t find a good size whisk but do have a massive spatula. My wok is about a 38” to 40”, giving the beans lots of stirring room. Got the light roast in the moka pot as I write. Next time, I’ll go for a medium dark, higher flame, and faster roast. It took me 40 minutes to get this light roast!
Karl yes
Just watched this, great video! I tried it, and success. But the beans do not smell like coffee???
Plz help
Darker roast does not mean more flavor. More roasted taste yeah but with a lot of specialty grade beans u lose the flavors that a dark roast defeats the purpose of.
Roasting coffee this way may be all well and good for somebody trying it out for the first time, but for anyone who's serious about producing top quality coffee at home you should really invest in a roaster that's fit for purpose, such as the Gene CBR-101. You'll get much more of a uniform roast, and repeatable results time and time again, and less of a hit and miss affair.
I've roasted tons of coffee at home and believe you me, you don't want your house smelling of roasting coffee.....people say to me 'ooh it must be lovely having the smell of roasting coffee in the house'....um, no actually, it isn't pleasant at all. I mean yes, the smells of freshly ground, and brewed coffee is delicious but the smell of beans roasting? Eww, no, not at all 😆👍
$625.00 for a roaster? hmmm. let's yes... nope.
I can't help wondering if your Ethiopian granny would be laughing a lot at your citeria for what makes a batch of well-roasted beans. Would be fun to drink the 2 batches of coffee together.....
I got some bomb beans from rooster bros in Ellsworth recently. They have a Yirga Chef that blows my mind.
Looks wicked easy to do!! :)
It really is!
That's some janky uneven coffee a popcorn popper gets me to first crack in 2.5mins and a good even roast
Holy smokes that escalated quickly
God I love Maine.
Which (or which one) beans would you use to make a tasty french or Italian roast?
In my apartment I do not have any exhaust vent over my stove. Is it still OK to roast the coffee or is it going to be too smoky? Thank you.
i tried it in my old flat with no fan and the kitchen got ridiculously smokey every time. if its not too cold id definitely reccomended opening a window and a door (2x points minumum to encourage an airflow through the room. and yeah -ut the smoke detector in another room or you'll have a bad time
We are going to go ahead, AND TRY IT!
Thanks so much...looks just like Winnipeg! X
wooden spoon maybe. . . the screeching makes me crazy (mute)
Have you ever counted the times you say "Go ahead" in one day. Hell one hour. lol
My mom would say, why your scratching my pan.
It's a cast iron skillet.
@@AyAy008 she would say it anyway 😐
Is this in the county?
Auughhhgh use a wooden spoon or something that's so scratchy!
the skillet looked half off the burner, is that on purpose?
We used that as a way to help control the temperature of the skillet.
Does it taste much better than say Starbucks etc???
Far better, not even comparison. Like comparing a Spam canned meat to Spanish Iberico Pork. Or it's just Starbucks in my country serve burned coffee? I don't know how that's possible.
Can you roast on a hot plate
Sure, all you need a controllable heat source.
I recently roasted coffee in the oven on high heat without stirring and it was a very bad experience! The whole kitchen was covered in smoke and my eyes were burning. It's cool you are roasting them when it's snowy outside.
Is it normal for beans to be very dark brown (almost half of them are black) and taste like burnt popcorn? Did I burn them and should discard? I grinded then boiled them in water, tasted special (cause I used single origin Ethiopian coffee beans) but slightly burnt...
Unfortunately it sounds as though you burned them. The beans should be a uniform color when you're done. Honestly, the oven is more likely to bake the beans than roast them and constant agitation of the beans is important to not burning them. As a general rule you want to avoid roasting coffee indoors unless you have a strong exhaust fan as it is a smokey business.
You might want to look into using an air popcorn popper and roast outdoors. If you're in a cold weather region you might need to use a cardboard box around the popper to maintain temperature.
@@mainelycoffee9554 yes, I was following another video where the guy roasted them in the oven and it is so hard not to burn them!
They turned fine after about a week from roasting, the burnt taste went away, but like the darkest roast ever.
I had another batch lightly roasted from the residual oven heat after baking, just to compare, and it is the best way to roast them in the oven, cause there's no risk of burning and smoke at all...
Though didn't you rinse them before roasting? Maybe I got too much smoke cause they were not completely dry, since I rinsed them many times to get rid of dirt and ruined beans (I used raw single origin beans from Ethiopia).
Your way seems like the traditional and best way to roast coffee. Thanks
Great video. I can't help notice that as the movie progresses you move the pan further and further off the heating element. Is that intentional?
Yes, where this was an electric stove we did that to help control the temperature of the pan and keep it from burning.
Kaleido Sniper home coffee roaster is worth attention
I just roasted some beans for the first time and I got a medium roast because I didn't want to overdo it. Can I reroast them again to try to get a darker roast? Or is that a big no no?
I have the same question! however.....it was about roasting storebought beans. Already roasted but can i add more....it can't hurt to try s little bit.....
id say to do so but on a lower heat, if they're already dry from another roast then the heat will not transfer as easilly to the middle of the beans, so you'll need to give it time to roast them evenly
It smokes way to much to do indoors. And smoking beans does not smell like coffee. Smells more like burning grass. I have done it many times on my barbecue grill. With very good luck.
hack. vacuum cleaner underneath the sieve and suck from down to up.
This fellow says "go ahead" a lot.
Did you mention how hot the stove should be?
Why do you only have the pan halfway on the eye?
Roasting coffee indoors really stinks. And you are going to get chaf everywhere.
There is a smell involved which will vary in strength depending on how dark you roast. The darker you roast, the stronger the smell will become. If you go for a dark or very dark roast you are also going to get smoke so we don't recommend doing this unless you have an exhaust fan. As for chaff, it is going to happen and even though roasting in a skillet won't trow it everywhere as an air popper will, there is still going to be some that will escape your pan. We find that most will stay inside the skillet though if you aren't roasting too much at a time and aren't overly aggressive with your stirring. I hope that helps.
Very informative. Thank you. Where does one by green beans from? How are they stored?
More like dark
This is just at the _city_ roast stage. The dark brown beans just look black against the pure white snow in the video. This is defiantly a darker roast but you can go quite a bit darker and still not have it "burnt."
I've _bean_ roasting my own beans every week for the past 14 years.
Sorry ↑↑↑ was a really bad pun..
@@NWinnVR that was a dark roast
Really metal on metal grinder?
The wider the surface area the better for stirring. Ill use two wisks or a wide mashing tool to stir.
the seeds got peel right? do we need to peel the seeds before roasting it or we can roast it directly?
Fun process. I like how you separate the beans from the chaff....outdoors in sunny ME!
Go ahead, try it, go ahead
Jeg er glad for de ting han har lært mig. Hvorfor hæver han tonen mens han taler? Det lyder som om han stiller spørgsmål
all you need is a iron/pottery pot and a electric whisk
pan is not ideal
Nice video. But..... a) centre your pan! Especially towards the end you were half off (unless, of course, not having the pan fully on the heat sources is part of the technique - in which case, tell us that and explain why) b) let us know how high you turn the heat up - do you go medium or high heat?
Thanks
Yeah she was pulling the pan back to cool the pan a little, I'm pretty sure that was intentional. Electric burners are shockingly terrible to get even heat from, so the best method I've found is to leave it all the way on high and just move the pan when it gets too hot.
That was annoying