Roasting Coffee on your Stove Top

If you're reading this page, you are likely new to the idea of roasting your own coffee.  You should check out the roasting basics page as there will be a lot of information there that will not be repeated here, and you should at least familiarize yourself with the overall process.  It will help you determine what roast level you are going for and will help you determine when you are done.

A couple of thoughts before we begin.  Roasting coffee results in some smoke and a rather distinctive and pervasive aroma.  The aroma isn't necessarily bad, but it will fill your home.  A range hood that is vented outside will help, but unless it is a heavy duty commercial hood it will not fully eliminate the smoke or odor.   (That's why I have a bench in my garage where I do my roasting)

You need two pans--a heavy one to roast the beans in and one to cool them down in, pot holders, and a spatula or spoon to stir the beans around while they are roasting and a timer. 

Preheat your pan--get it hot but not smoking hot.  Place 1/2 cup to a full cup of beans in your pot, and start stirring.  It is important to keep the beans moving in order for them to roast evenly.  You could also simply shake the pan, but that would get old (and difficult) after a few minutes. 

About 2½ to 3 minutes into the roast, the beans should be turning from the yellowish color to brownish.  At the 4-5 minute mark, you should start to hear the 1st crack--it'll sound like popcorn popping. 

About 6 to 7 minutes into the roast, you'll be at the end of the first crack and will start to see some smoke.  Keep stirring and watching for the color you want.  You can go pretty much by color in this method. 

When they get to the color you want, pour them into the second pan and cool them down.  Some use two colanders and pour the beans back and forth between the pans (this helps get rid of the chaff as well), others place the beans in parchment paper on the counter.  Whatever method you choose, you want to cool the beans down (to room temperature) as quickly as you can because the beans continue to roast as long as they stay hot.

Some will begin the cool down process when the beans are just a little lighter than they actually want as the beans will continue to roast while they are hot.

The biggest thing to remember is to relax.  As long as you don't burn the beans black, anything you produce will be better than anything you have purchased in the past--even from those fancy overpriced coffee shops!

So to recap:

• Preheat your pan
• Pour in your beans
• Stir, Stir, Stir
• Transfer the beans to your cool down pan when they become the color you want

Ready to get started?  Get your beans here.