Roasted at Home

Roasting of coffee is one of the most important processes on the way of its transformation from berry to a perfect drink. Among coffee fanciers there are those who prefer coffee of dark roasting. Such coffee has a slight bitterness, that invigorates. There are also those who prefer coffee of light roasting that gives a bit of sourness and fine aroma.

Coffee gourmets and simply those who like coffee as it is, more often roast coffee at home. It is explained by the fact that one has the possibility to control the process of roasting. You can choose coffee grades from all over the world, control the time of roasting and set your own standards of light, medium and dark roasting. But you have to remember that it's impossible to get such quality of coffee while roasting at home as you can get due to industrial production. It is difficult to get guarantee qualitive roasting inside and outside the bean at home, because of lack of necessary technologies.

Before you start your experimental home roasting be ready to spoil the first portion but don't be upset, practise makes perfect. You'll spoil not one kg of coffee on the way to perfection.

It is better to roast coffee in a cast-iron pan, as in the oven it roasts unevenly and needs to be stired very often. Before roasting wash the pan assiduously to make away with all unnecessary scents that can spoil coffee aroma. At first green beans are washed and dried out. You can drain them in a natural way - on the air or you can wipe them with a towel.

Heat the pan beforehand, strew coffee in a thin layer and roast on a slow feeble fire. Gradually increasing the fire maximize it. Don't laze always to stir it in order the beans were evenly "covered with a tan". Some coffee lovers in the process of roasting add butter or oil on the assumption 1 tablespoon on half a kg of coffee. Than the coffee is more fragrant but it is preserved worse.

The time of roasting depends on quantity of beans, on thickness of a layer, on power of heat and even on the grade of coffee. Some people think that one should roast coffee beans till they get the colour of chestnut. When beans start to crackle they discharge oil that means that you can take the pan off the fire. When you've finished roasting get coffee out the pan and dry it on air for nearly 5 hours. Then put it into capacity where you'll keep coffee. After roasting at home beans get different hues but it won't influence the qualityof coffee essentially.

Green coffee beans may be kept for years. And roasted coffee better to use right after roasting. That is the advantage of roasting at home - you can always have at hand fresh coffee. Experimenting with roasting you can find the best stage of roasting coffee for yourself. You can even create new mixes.