Oven Coffee Roasting Method
What You Need:
An oven.
A cookie sheet.
A vegetable steamer or a stainless steel wire mesh colander. Colanders work best.
A big spoon.
A metal colander for cooling
Oven mitts.
Instructions:
Preheat oven to 500 degrees.
Have all your supplies within reach.
For vegetable steamer method, place on cookie sheet and cover with one layer of coffee beans. For the stainless steel wire
mesh colander method spread beans evenly, one layer, close together with no cookie sheet underneath.
Place beans on middle shelf.
Wait about 5-7 minutes for the "first crack." 2 minutes after the first crack start checking for color. Try to watch through the
window to avoid losing heat but you can open and shut the oven quickly if you must. Oven roasting is slower than other
methods. If it takes more than 12 minutes to reach the medium brown color then you should turn up the heat to 525 as the
initial temperature for the next batch. If a batch takes more than 20 minutes it will taste flat.
If you're using a colander, we recommend opening the oven every 1 minute and shaking the beans around as quickly as you
can safely and not let too much heat escape.
You want to remove the beans from the over when they are a slightly lighter than the color you desire, since roasting continues
until beans are cool.
When you have reached your desired roast take the beans out of the over and dump them into the cooling colander. Agitate
beans in colander with a big spoon until they are warm to your touch. Keep the colander over the sink so the chaff doesn’t get
all over.
If beans have chaff still attached to them, simply agitating them in the colander should remove it. Blow lightly on the beans
while shaking them and the chaff will fly off, or, after it’s cooled off enough, take outside and let the wind take the extra chaff
away.
Coffee should be stored out of direct light (not in a fridge or freezer) in an airtight glass jar, but, wait 12 hours after the roast to
seal the jar tightly since it needs to vent off C02.
The coffee will be perfect 12 to 24 hours after roasting. It will be fresh for 7 days if stored as recommended. You can have it
right away, but waiting 12 hours is the best.
Enjoy
What You Need:
An oven.
A cookie sheet.
A vegetable steamer or a stainless steel wire mesh colander. Colanders work best.
A big spoon.
A metal colander for cooling
Oven mitts.
Instructions:
Preheat oven to 500 degrees.
Have all your supplies within reach.
For vegetable steamer method, place on cookie sheet and cover with one layer of coffee beans. For the stainless steel wire
mesh colander method spread beans evenly, one layer, close together with no cookie sheet underneath.
Place beans on middle shelf.
Wait about 5-7 minutes for the "first crack." 2 minutes after the first crack start checking for color. Try to watch through the
window to avoid losing heat but you can open and shut the oven quickly if you must. Oven roasting is slower than other
methods. If it takes more than 12 minutes to reach the medium brown color then you should turn up the heat to 525 as the
initial temperature for the next batch. If a batch takes more than 20 minutes it will taste flat.
If you're using a colander, we recommend opening the oven every 1 minute and shaking the beans around as quickly as you
can safely and not let too much heat escape.
You want to remove the beans from the over when they are a slightly lighter than the color you desire, since roasting continues
until beans are cool.
When you have reached your desired roast take the beans out of the over and dump them into the cooling colander. Agitate
beans in colander with a big spoon until they are warm to your touch. Keep the colander over the sink so the chaff doesn’t get
all over.
If beans have chaff still attached to them, simply agitating them in the colander should remove it. Blow lightly on the beans
while shaking them and the chaff will fly off, or, after it’s cooled off enough, take outside and let the wind take the extra chaff
away.
Coffee should be stored out of direct light (not in a fridge or freezer) in an airtight glass jar, but, wait 12 hours after the roast to
seal the jar tightly since it needs to vent off C02.
The coffee will be perfect 12 to 24 hours after roasting. It will be fresh for 7 days if stored as recommended. You can have it
right away, but waiting 12 hours is the best.
Enjoy
