Coffee Roasting Tips

Here are a few tips that will help you in the coffee roasting process, no matter what method you choose.

1. Coffee roasting does generate smoke. We set the fire alarm off more than once in our last home. Weather permitting and pending your method and equipment, consider the back porch or use an exhaust fan. Some of the newer programmable roasters boast a smoke controlling catalytic converter. Never leave roasting beans unattended.

2.Keep a roasting log – only by keeping a coffee roasting log can you work out the best methods an times for your locale and the beans you prefer to use. We time the first and second cracks for instance and the outcome of every roast to aid in particular when blending.

3.Different beans will roast differently, sometimes dramatically so. Decaf coffees in particular vary, as the decaffeination process reduces bean moisture by 15 to 20%. Pay attention, and ask you coffee vendor for tips for the specific bean you purchase.

4.Ambient temperatures can have a huge influence on roasting times; we live in Montana – it gets cold here in the winter!

5.If using a machine roaster...
- Make sure your power supply is true (110 V for most). Underpowered circuits may not produce full or dark roasts, and might damage the electronics. Never use an extension cord with your roaster.
- Always clean your roaster carefully, and make sure you start with a clean roaster with every roast. Chaff can restrict the ventilation of the machine and must be removed. Most roasters will also accumulate oils that resemble a tar – clean, clean, clean.
- Use the amount of coffee recommended by the manufacturer. Common sense, but a common problem.
- Cool your roaster between roasts – failure to do so could damage the machine.