How to roast coffee on your braai or an open fire

How to Roast Coffee in a Pan on the Stove
Roasting coffee in a pan is a simple, traditional method that can be done at home. While it requires attention and practice to achieve the desired roast level, it can yield satisfying results. Here's a step-by-step guide:
What You'll Need:
- Green Coffee Beans: Purchase raw, unroasted coffee beans.
- Pan: Use a heavy-bottomed pan (cast iron works best for even heat distribution).
- Wooden Spoon or Spatula: For constant stirring.
- Heat Source: A stove or open flame.
- Colander or Sieve: For cooling the beans.
- Gloves or Oven Mitts: For safety, as the pan will get very hot.
- Ventilation: Ensure good airflow, as roasting produces smoke.
Step-by-Step Instructions:
1. Prepare the Setup:
- Choose a well-ventilated area, such as a kitchen with an exhaust fan or an open window.
- Gather all your tools and ingredients before starting.
2. Heat the Pan:
- Place the pan on medium heat and allow it to preheat for a few minutes. Test by sprinkling a drop of water; it should evaporate quickly.
3. Add the Green Beans:
- Pour a single layer of green coffee beans into the pan. Avoid overloading to ensure even roasting.
4. Start Stirring:
- Stir the beans continuously with the wooden spoon or spatula. This ensures even heat distribution and prevents scorching.
5. Monitor the Roast Progress:
- First Crack (5-7 minutes): The beans will begin to turn yellow, then light brown, and emit a grassy smell. You'll hear a popping sound (like popcorn) as the beans release moisture.
- Medium Roast: After the first crack, the beans turn medium brown and develop a more robust aroma. Stop here for a lighter roast.
- Second Crack (10-12 minutes): If you continue roasting, a second, more rapid cracking sound will occur. This indicates a darker roast. The beans become darker and oilier at this stage.
- Dark Roast: For an intense, bold flavor, stop shortly after the second crack. Be cautious to avoid burning.
6. Cool the Beans:
- Immediately transfer the roasted beans to a colander or sieve to stop the roasting process.
- Toss or stir them to release heat and chaff (the papery outer skin of the beans).
7. Let Them Rest:
- Allow the beans to rest for 12–24 hours to degas. This improves the flavor as CO₂ escapes.
8. Store the Beans:
- Store the roasted beans in an airtight container away from light and heat. Use them within 1-2 weeks for the best flavor.
Tips for Success:
- Experiment: Roasting times and temperatures may vary depending on the beans and your equipment. Keep notes for consistency.
- Listen and Look: Pay close attention to the cracks and color changes to determine your preferred roast level.
- Practice Safety: The pan and beans will be extremely hot, so handle them carefully.
Roasting coffee in a pan is an enjoyable process that allows you to explore the nuances of fresh coffee. With practice, you can develop your skills to achieve your ideal roast.
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How to Roast Coffee at Home
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