NationMaster - Encyclopedia: Home roasting coffee

Home roasting is the process of roasting green coffee beans on a small scale for personal consumption. Personal roasting of coffee has been practiced for centuries, and has utilized numerous method of roasting the beans. Until World War I it was more common to roast coffee at home than to buy pre-roasted coffee. During the 20th century commercial coffee-roasting companies became common and home-roasting decreased^[1]. Italian roasted coffee beans Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. ... For other uses, see Coffee (disambiguation). ...

In recent years some people have returned to home-roasting of coffee to get the freshest possible coffee with aroma undiminished by storage.

Freshness

Depending on the origin and method of storage, coffee flavor can peak from 4 to 24 hours after roasting.^[2] Subsequently flavor declines at a rate which depends on origin and storage. The flavor of ground coffee deteriorates much faster, sometimes in a matter of minutes^{[citation needed]}. Many factors cause the decline of flavor after roasting, including the oxidation of oils and other compounds exposed to atmospheric oxygen after roasting damages bean cell wall integrity, and the evaporation of flavor-active volatile compounds. Roasting coffee beans produces a significant amount of carbon dioxide (CO₂) gas; this CO₂ preserves freshness to the extent that it excludes atmospheric oxygen. Other means of extending freshness such as freezing roasted beans and displacing surrounding air with an inert gas are somewhat controversial.^{[citation needed]} Carbon dioxide (chemical formula: ) is a chemical compound composed of two oxygen atoms covalently bonded to a single carbon atom. ...

Home roasters can roast the amount of coffee they want when they need it, so that the roasted coffee is not stored for long enough to lose flavor or aroma. Green (unroasted) coffee beans can have a shelf life of one year or longer if properly stored.

Bean selection

Green coffee beans vary in quality due to many factors. The origin of the beans makes a notable difference in the resulting flavor. There appears to be some regional character associated with coffee which may be due partly to plant genetics, and partly to terroir or the regional climate. Also modest changes in growing conditions affect coffee flavor. The method of processing coffee 'cherries' into dried green beans affects the flavor and aroma of the resulting beverage. For these reasons the selection of the beans is important. In recent years Internet retailers and home roasting co-operatives have made a very wide selection of beans available to home roasters.

Roasting profile

A roasting profile describes the time the beans spend at each temperature during roasting. Typical roasting profiles take the beans from ambient temperature to a peak of between 205°C (400°F) and 250°C (480°F) over a period of 4 to 20 minutes. The beans are then rapidly cooled. The times spent at various temperatures and the peak temperature greatly affect the flavor and the color of the roast. Rapid cooling of the beans is necessary to prevent substantial loss of flavor. Professional commercial roasting equipment is usually automated and well instrumented; the simpler equipment available to the typical home roasters makes accurate and repeatable profile control more difficult, though they can become very good with experience. ^[3]

Quality

Because the unroasted beans are relatively stable, and roast coffee is quite unstable, the home roaster has a decided freshness advantage over all forms of commercially roast coffee, together with the ability to formulate exact roast times to taste. The recent hobby interest in home roasting and particularly the advent of home roasting co-operatives and internet green bean vendors have made a very wide selection of high quality green beans available to home roasters, comparable to or exceeding the variety available in the best commercial shops. In addition home roasters have reasonable control of the roasting profile and can with modest equipment, experience, and skill produce results comparable to commercial roasting systems.

Equipment

Image File history File linksMetadata Download high-resolution version (1890x3145, 3367 KB) Gb grendel 12:36, 30 October 2006 (UTC) I created this image myself on October 30, 2006. ... Image File history File linksMetadata Download high-resolution version (1890x3145, 3367 KB) Gb grendel 12:36, 30 October 2006 (UTC) I created this image myself on October 30, 2006. ...

Improvised equipment

The simplest way of roasting green coffee beans is to stir them in a flat pan over a high heat. This method produces coffee beans with a variety of roast levels as it is almost impossible to achieve a consistent roast merely by stirring. Equipment designed for other purposes can also be adapted to roast coffee.

Common DIY roasters include hot air popcorn poppers (side-vented models), stove-top popcorn poppers, heat guns normally used for stripping paint, and barbecue roasters using home made steel drums suspended and rotated over burners. Heat guns and hot air popcorn poppers are generally the least expensive home roasters available. Some home-built roasters are based on stir-arm popcorn poppers coupled with convection ovens. Modified home bread-making machines have been used to agitate the beans with the high temperatures needed for coffee roasting provided by heat guns. This method is particularly popular in Australia where it has become known as a 'Corretto' after the online nickname of its developer. Corretto, from the Italian for Corrected is the name given to a home roasting coffee method that used a bread machine to stir the beans and a stand-mounted heat gun to provide the heat. ...

Hot air popcorn popper

Popcorn poppers which use heated air can be used to roast small quantities of coffee. These machines are inexpensive and require only minimal setup. Their lightweight construction can cause machines to fail sooner when roasting coffee rather than popcorn, as the heating element is used for longer periods of time. Image File history File links Home_roasting_with_a_popper. ... Image File history File links Home_roasting_with_a_popper. ...

Dedicated home coffee roasters

There are a number of consumer coffee roasters including the Imex CR-100, Hearthware iRoast2, Swissmar Alpenrost, NESCO Professional Coffee Roaster (formerly Zach & Dani's Home Roaster), the FreshRoast +8, HOTTOP Bean Roaster, and the Gene Cafe Roaster. The Behmor 1600 is the newest entry into the homeroaster market. They are more expensive than home-built equipment, but automate the roasting process and avoid the hazards of using equipment not designed for high temperature operation. The HOTTOP is notable as having one of the best cooling cycles of any purpose-built home roasting appliance, coming close to the ability of small professional roasters. Consumers refers to individuals or households that use goods and services generated within the economy. ...

Most of the purpose-built home roasting appliances are either "air" or "drum" roasters. Fluid-bed or air roasting is believed to produce more acidity in the coffee beans, while drum roasting tends to produce more "body". Recent studies have shown that the fast heat-up times of fluid-bed roasters lead to greater acidity being exposed in the bean, while the slower heat-up times of drum roasters help develop more body^{[citation needed]}. Recent "hybrid" roasters use techniques being explored in the professional roasting field; most notably the Gene Cafe roaster from Korea, which uses an oscillating, off-axis drum rotation to agitate the beans and roast them evenly, and a sealed hot air flow to heat the roasting drum chamber.

The main drawbacks with many of the dedicated home roasting appliances are their relatively small capacity—some can only roast 75 grams of green coffee, limitations to the "roasting profiles" available, and often slow cooling abilities for the freshly roasted beans, which can dull or flatten flavor. Coffee roasting produces smoke and fumes and should be done in a well-ventilated area, problematical indoors at home. If coffee is roasted outdoors the ambient temperature needs to be monitored because it can affect the roast temperature. The appropriate degree of roasting depends upon the variety of coffee bean being roasted and the style of coffee required. A typical roast takes around twenty minutes to complete.

References

External links

For other uses, see Coffee (disambiguation). ... It has been suggested that Origins of coffee be merged into this article or section. ... Main article: Coffee Coffee is one of the worlds most important primary commodities; it ranks second only to petroleum in terms of dollars traded worldwide, ($70 billion pa)[1]. With over 400 billion cups consumed every year, coffee is one of the worlds most popular beverages. ... Coffee is consumed in large part not simply because of taste, but because of the effect it has on those who drink it. ... Species Coffea arabica - Arabica Coffee Coffea benghalensis - Bengal coffee Coffea canephora - Robusta coffee Coffea congensis - Congo coffee Coffea excelsa - Liberian coffee Coffea gallienii Coffea bonnieri Coffea mogeneti Coffea liberica - Liberian coffee Coffea stenophylla - Sierra Leonian coffee Coffea (coffee) is a genus of ten species of flowering plants in the family... Map of coffee bean producton: r for , a for , and m for both species Coffee varietals refer to the genetic subspecies of coffee. ... Binomial name Coffea arabica L. Coffea arabica is a species of coffee indigenous to Ethiopia. ... Kenya is the 17th largest producer of coffee in the world. ... Kona coffee is the market name for a variety of coffee (Coffea arabica) cultivated on the slopes of Mount Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii. ... Jamaican Blue Mountain Coffee is a classification of coffee grown in the Blue Mountains of Jamaica. ... Binomial name Coffea canephora L. Coffea canephora (Robusta Coffee; syn. ... Kopi Luwak or Civet coffee is coffee made from coffee berries which have been eaten by and passed through the digestive tract of the Asian Palm Civet (Paradoxurus hermaphroditus). ... Kape Barako, also spelled Baraco (English: Barako coffee) is coffee varietal grown in the Philippines, particularly in the provinces of Batangas and Cavite. ... For other uses, see Caffeine (disambiguation). ... Cafestol is a diterpene molecule present in coffee. ... Coffee processing aquapulp Processing of coffee is the method converting the raw fruit of the coffee plant (cherry) into the commodity green coffee. ... Italian roasted coffee beans Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. ... Corretto, from the Italian for Corrected is the name given to a home roasting coffee method that used a bread machine to stir the beans and a stand-mounted heat gun to provide the heat. ... Decaffeination is the act of removing caffeine from coffee beans, mate, cocoa, tea leaves and other caffeine containing materials. ... Coffee preparation is the process of turning coffee beans into a beverage. ... A coffee percolator, caffettiera, is a type of pot used to brew coffee. ... Espresso brewing, with a dark reddish-brown foam, called crema or schiuma. ... Lungo is italian for long, and refers to the coffee beverage made by using an espresso machine to make an espresso (single or double dose or shot) with much more water (generally twice as much), resulting in a stretched espresso, a lungo. ... Ristretto is a very short shot of espresso coffee. ... Drip brew is a method for brewing coffee which involves pouring water over coffee contained in a filter. ... A blue Alaska brand drip coffeemaker. ... A French press. ... A cup of Turkish coffee served at an Ä°stanbul terrace. ... Instant coffee Instant coffee is a beverage derived from brewed coffee beans. ... It has been suggested that some sections of this article be split into a new article entitled Chemex coffeemaker. ... A long black is a style of coffee, most commonly found in Australia and New Zealand, made by pulling a double-shot of espresso over hot water (usually the water is also heated by the espresso machine). ... Look up cafÃ© au lait in Wiktionary, the free dictionary. ... Popular rock band in Costa Rica in the late 1980s. ... CaffÃ¨ Corretto, an Italian beverage, is a shot of espresso coffee corrected with a shot of liquor, usually Grappa or Brandy. ... A Liqueur coffee, as its name suggests, is a coffee brew with a measure of liqueur. ... Milk and coffee mixing in a Latte A CafÃ© mocha is a variant of a cafe latte. ... Ca phe sua da ready to be stirred, poured over ice, and enjoyed. ... A cappuccino poured with latte art into two rosettes. ... Coffee milk is a drink similar to chocolate milk. ... Cortado A cortado is nothing more than an espresso cut (from the Spanish and Portuguese cortar) with a small amount of warm milk to reduce the acidity. ... It has been suggested that Yiannis Dritsas be merged into this article or section. ... South Indian Coffee, also known as Madras Filter Coffee is a sweet milky coffee made from dark roasted coffee beans (70%-80%) and chicory (20%-30%), especially popular in the southern states of Karnataka and Tamil Nadu. ... A classic Irish coffee consists of hot coffee, Irish whiskey and sugar, with cream floated on top. ... A latte For the type of pillar found in the Marianas Islands, see Latte stone. ... A Flat White is a beverage served in Australia and New Zealand, prepared with espresso and milk. ... Wikipedia does not yet have an article with this exact name. ... A CaffÃ¨ Macchiato as being served in Addis Ababa, Ethiopia CaffÃ¨ macchiato (IPA: , anglicised variously as IPA: , , , sometimes Espresso macchiato), an Italian beverage, is espresso with a tiny dollop of hot, foamed milk on top. ... A latte macchiato is a latte (espresso with steamed milk topped with foam), but instead of having the espresso shots on the bottom, the espresso is poured on top of the foam. ... One version of iced coffee Iced coffee is a cold variant of the normally hot beverage coffee. ... It has been suggested that this article or section be merged into Starbucks. ... This article is about a non-alcoholic coffee beverage. ... An affogato [roughly rhymes with avocado] is an Italian dessert/drink. ... The United States is the largest market for coffee, followed by Germany. ... The Coffee ceremony is one of the most recognizable parts of Eritrean, and Ethiopian culture. ... Discussing the War in a Paris CafÃ©, Illustrated London News 17 September 1870 Coffee shop redirects here. ... CaffÃ¨ is the Italian word for coffee and may indicate either the Italian way of preparing this beverage at home or espresso, which is prepared instead with electrical steam machines. ... Cafe redirects here. ... A Kopitiam or kopi tiam is a traditional breakfast and coffee shop found in Singapore and Malaysia in Southeast Asia. ... Coffee house culture: the ever-present newspaper The Viennese cafÃ© (German: Wiener Kaffeehaus) is a typical institution of Vienna that still plays an important role in Viennese culture and tradition. ... A tradition in the cafÃ©s of Naples is to order a caffÃ¨ sospeso â€“ literally, a coffee in suspense â€“ as a sign of your good fortune. ... Coffee cupping, or coffee tasting, is the practise of observing the tastes and aromas of brewed coffee. ... A coffee break is a daily social gathering for a snack and short downtime practiced by employees in business and industry. ... Fika is a Swedish verb that roughly means take a coffee break. Fika is a social institution in Sweden: it means taking a break from work or other activities and having a coffee with ones colleagues, friends, or family. ...

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