How To Roast Your Own Coffee Beans

You can roast your own coffee beans at home. Caleb Whitenack (@psychdocbrewery) explains the process using a Behmor Electric Coffee Roaster.
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[@pdmoerma]

that was a really dark roast. at least FC+ if not vienna, judging from the smoke while roasting, and the shiny bean surface when pouring out the beans, and all the oil on the surface when doing your grinding. i'd suggest trying again and stopping the roast earlier to see how the coffee tastes then. i am on my third behmor, and have probably logged at least 700 roasts over the past 10 years.

[@keenoncoffee]

Wow that’s a heck of a lot of roasts. Any tips? And yes would like to try this again and stopping a little quicker.

[@pdmoerma]

@@keenoncoffee first crack is louder than second crack (think popcorn pops vs rice crispies crackle). it's good to slow down the roast (reduce the heat) when first crack begins, to allow better development and control. behmor has a manual mode that gives you that ability. if you want to compare what your dark roast tastes like to a more medium (not oily) roast, you'll want to stop the roast and begin the cool down about 2 minutes after the beginning of first crack, which will be before second crack would otherwise start.
the behmor's cooling cycle is very slow and long, and the roast actually continues for some minutes, so the solution some use is to physically remove the drum (wear proper gloves to avoid getting burned) and pour the
roasted beans onto a chilled cookie sheet, or toss between a couple colanders, or use an electric fan and stir with a wooden spoon. once the bean temp gets down to 140 or so, you can allow them to come back to room temp without any more babysitting. if you let the behmor alone cool the beans (even with the door opened) i think the beans can easily lose some/most of their varietal character, becoming baked or ashy. experimentation is part of the fun of this journey!
if you do turn off the power to manually remove the hot drum, do close the door and turn the power on and press the cool button, so the machine can continue to cool down as designed. i don't think you need to put the empty drum back in or the chaff collector tray for that - it will cool down just fine empty.

[@Unsub-Me-Now]

Noob question - why do you have to wait 7 days after roasting?

[@fiddler4035]

You don't have to, I typically only wait 2-3 days. But there is a lot of c02 "off gassing" going on, perhaps some other things, that usually make the coffee taste better after you wait for a small period of time. And it can be different from bean to bean in my experience.

[@keenoncoffee]

Exactly. And yes 7 days is on the long end. But off gassing for a few days seems to make a difference.

[@kevinwelsh7490]

I thought the tumbling was meant to stop it from burning? why did it burn (smoke)? what is the temperature of the roaster? will a rotisserie air fryer at 400F work?

[@kingquesoIV]

I use a fancy popcorn popper called the FreshRoast SR800. It can easily make 12 oz of coffee in about 7 minutes. I typically let me coffee degas for 1-2 weeks so that it isnt so bubbly when I bloom.

[@timoverton3657]

I need to know where Caleb got his awesome shirt from!

[@pdmoerma]

a couple of other thoughts. don't fret about chaff in the beans, as it won't affect the taste of the pour over. and waiting a full week is not necessary. 48 hours of rest time should be adequate. i don't think you gain anything after that point. let us know when you have tried a different roast "recipe"!

[@keenoncoffee]

I'm all for tasting these beans sooner - thanks!

[@MrPAWorthington]

Yess. Giving us the homeroast challenge series we don't deserve? I hope so, anyway

[@keenoncoffee]

Haha. More home roasting to come.

[@HoneyLaBronx]

Why wait 7 days after roasting before you grind and brew? I roast my own beans and assumed, as soon as they've cooled down to room temperature, they're ready to brew, no?

[@anon7442]

If you’re up for suggestions- I’d like to see how a pop corn maker could be used and compare the resulting coffee to the roaster you’ve used here. Thanks for your videos

[@keenoncoffee]

My what a good suggestion. There may be something coming soon there :-)

[@tjewald32]

Great content! Surprised you cured the roasted beans for a week. I have read that 12-24 hours is sufficient and that has worked well for me.

[@keenoncoffee]

Tempting!

[@gunnarbech]

Could you roast malts with that?

[@keenoncoffee]

Now there’s an idea…

[@TextheChemist]

What about flavorings? How would one make a flavored coffee with that?