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.
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.
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.
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.
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.
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
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😸
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.
@@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.
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!
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!!
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).
@@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.
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..
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.
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.
Thanks - I never knew I had such a pet peeve about pans not being centred over the ring of a hob... But the video was really informative and useful; I plan to try roasting some beans tomorrow, so thanks!
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.
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.
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.
@@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.
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.
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?
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. :)
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.
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.
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
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!
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
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
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.
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.
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
Do you let them settle after they cooled? I saw some article saying to wait 5 days before using them. Are they ready right after cooking with this method or do you still need to wait?
Minimum 6 hours wait, because when you pour hot water on them all the carbon releases super fast and basically causes them to overflow like a volcano, lol. After about 6 hours you get less of that. It's at its best in my opinion after 2 full days, around 40 to 60 hours. 5 days is too long, the coffee starts to stale after about 5 days, so that's ridiculous.
Thanks. I don't have one either so just going with a 5 min pre-heat on the skillet and it seems to work. I think I need a different bean for a dark roast though. Trial and error I suppose but at least it's kind of enjoyable.
@@mtnvr6545 Indeed. We have meant to revisit this method and take detailed temps but as we have started a commercial coffee roasting company we simply haven't had the time. We find that most Colombian and Indonesian coffees do very well as a darker roast. Some Brazilian coffees do as well. We steer clear of roasting natural or honey process coffees too dark though as they lose much of the flavors that make them stand out.
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
Watching beans turned from raw to cooked like that feels satisfying.
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.
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.
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
My man chilling beans in the snow with T-shirt, epic!
Very professionaly done! Nice job with min. Investment! Bet that's good coffee! Thanks! Merry Christmas!
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😸
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.
I wouldn't go the wok route! The metal is thinner and won't hold heat as evenly. Just saying, you do as you see fit!
Beautifully done- simple, tasteful- old world.
I think this video was more straightforward than most.
I followed this method and it yielded at very even roast
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?
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?
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!!
High off homegrown. Roasting coffee beans. Sky is blue. Woodpecker pecking. Life's good!
Thanks for the demo! I didn't realize it was that simple.
You're welcome!
We are going to go ahead, AND TRY IT!
My first roast took a very long time! Will try them out tomorrow!
Thank you for sharing. Looks great as a finished product.
Love the simplicity. Keep on going
What a cool video! And from my home state!
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.
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
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.
Fun process. I like how you separate the beans from the chaff....outdoors in sunny ME!
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.
Thanks -
I never knew I had such a pet peeve about pans not being centred over the ring of a hob...
But the video was really informative and useful; I plan to try roasting some beans tomorrow, so thanks!
We have a timer device.. shows a huge ass iPad 😅
I’m down here in baa haabah trying to roast these beans 😂🎉 thanks for the video
All the way from Saudi Arabia 🇸🇦, Thank you 💗
This was awesome, looking forward to trying it at 9 mile with you guys
Guy: we have the timer device...
Timer device: 👀
😂😂😂😂
Looks wicked easy to do!! :)
It really is!
Thanks so much...looks just like Winnipeg! X
So glad you know about blond roast..people dont understand it has more caffeine
How do you flavor your roast?
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
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.
Thankyou for this info!!!! Learned so much!
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.
This is awesome! Also you sound a lot like Tom Green.
Great video. Thank you.
7:50
You're getting the "Chaff" off? What is that, and why do you
need to get it off the bean?
That’s a very cool video!!
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]
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?
Very informative. Thank you. Where does one by green beans from? How are they stored?
Great video
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.
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.
Did you mention how hot the stove should be?
Great lesson, thanks!! I have a rocket stove that I will try this on.
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.
Thanks for the awesome video!
Just watched this, great video! I tried it, and success. But the beans do not smell like coffee???
Plz help
Thanks for sharing.
Great video !!
Really metal on metal grinder?
I got some bomb beans from rooster bros in Ellsworth recently. They have a Yirga Chef that blows my mind.
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.
Similar to making a roux for gumbo: keep it moving!!
Was the skillet preseason with any oil?
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
Is this in the county?
Which (or which one) beans would you use to make a tasty french or Italian roast?
I roast outside on my grill with an iron skillet. Beware...neighbors will want to try a cup when made.
what was the temp of the skillet when roasting & have you ever used a Whirlly popcorn maker?
Karl yes
Very interesting!
Very useful. Thanks!
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!
God I love Maine.
the seeds got peel right? do we need to peel the seeds before roasting it or we can roast it directly?
How high heat?
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 have to be cast iron?
good video!
Why do you only have the pan halfway on the eye?
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
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
How high do you turn that burner?
The wider the surface area the better for stirring. Ill use two wisks or a wide mashing tool to stir.
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.
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.
Jeg er glad for de ting han har lært mig. Hvorfor hæver han tonen mens han taler? Det lyder som om han stiller spørgsmål
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
7:13, is that littering? JK. LOL
its nice see roasted coffee beans
good
Kaleido Sniper home coffee roaster is worth attention
Do this in a carbon steel wok. You get even roast and super control.
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.
I think you should purse a carrier as a sport commentator..
Can you roast on a hot plate
Sure, all you need a controllable heat source.
This fellow says "go ahead" a lot.
Thank you sir
Do you let them settle after they cooled? I saw some article saying to wait 5 days before using them. Are they ready right after cooking with this method or do you still need to wait?
this guy says 11 hours. th-cam.com/video/JaQNy0Ef4YY/w-d-xo.html
Minimum 6 hours wait, because when you pour hot water on them all the carbon releases super fast and basically causes them to overflow like a volcano, lol. After about 6 hours you get less of that. It's at its best in my opinion after 2 full days, around 40 to 60 hours. 5 days is too long, the coffee starts to stale after about 5 days, so that's ridiculous.
Can you grind the coffee beans first in a grinder and then brown them in the pan? Does that make a difference in taste?
Please do try this amd report back. Improvements can come from the most unexpected and unorthodox ideas.
No, you'll need to roast the beans first and then grind. When they are green they are very hard and could damage your grinder.
Hi, what was the skillet temp before/during your roast?
It's been a while and at the time we didn't have a laser thermometer so I'm not sure.
Thanks. I don't have one either so just going with a 5 min pre-heat on the skillet and it seems to work. I think I need a different bean for a dark roast though. Trial and error I suppose but at least it's kind of enjoyable.
@@mtnvr6545 Indeed. We have meant to revisit this method and take detailed temps but as we have started a commercial coffee roasting company we simply haven't had the time. We find that most Colombian and Indonesian coffees do very well as a darker roast. Some Brazilian coffees do as well. We steer clear of roasting natural or honey process coffees too dark though as they lose much of the flavors that make them stand out.
Wht a idea ..thnx ,👍👍👍