Roasting coffee at home is really quite a simple concept however there is a huge margin for error. Whether you want cheaper or fresher coffee or perhaps the opportunity to experiment with different blends home roasting will most likely take some practice to perfect. Keep in mind however that when you do become proficient in your roasting skills you will still need a quality machine like the Jura Capresso ENA 5 if you want to achieve an excellent espresso beverage.

The concept of roasting your own beans is a simple one. You will need to be able to expose the beans evenly to air that is the temperature of at least 400 degrees for 5-10 minutes. You’ll have to know the correct time to cool them down. This might seem simple but it’s often hard to determine when to halt roasting also to prevent the coffee from unevenly roasting.

To start a new roast you will need a perforated surface that is oven proof such as a normal petal like vegetable steamer. Myself I bought a big pizza pan with small holes in the bottom. You need to use something perforated so that the air can flow around the beans more evenly.

Layer a thin layer of green beans on the surface of your pan or steamer (if using a vegetable steamer you can fit a thin layer of approx. 3 oz. of beans). The layer of green beans can be up to 2 beans deep.

Heat up your oven to four hundred twenty five degrees. Once your oven is up to temp place your green beans into the oven in a central location such as the middle of the middle rack. Set a timer or watch the clock for 10 minutes. If you are trying to recreate a roast that you are fond of it would be helpful at this point to have a sample of that roast handy so you can use it as a color reference.

Shortly the coffee will start to release bound moisture because of the heat and you will start to hear crackling. The time to check on the color of the roast is after the beans have been making the cracking sound for one to two minutes.

You will want to only open the oven door just long enough to see the color because roasting beans do not smell very good and smoke a ton. You will want to look at the bean shade every few minutes til the shade is a bit lighter than what you are going for.

The reason you want to pull the beans before they are the final color is because they will continue to cook and darken while they cool. It is a good practice to put your hot beans in a well ventilated area to cool so the smell dissapates.

Don’t worry if your beans look a bit uneven or darker in spots than you were trying for. Your home roast will still taste better than any stale grocery store bought bean that is available.

I roast beans around once every week or so and after they’ve had ample time to cool I load them right into my Jura Capresso ENA espresso machine to enjoy (I own the ena 5 cherry red…it’s so cool).

Roasting coffee at home is really quite a simple concept however there is a huge margin for error. Whether you want cheaper or fresher coffee or perhaps the opportunity to experiment with different blends home roasting will most likely take some practice to perfect. Keep in mind however that when you do become proficient in your roasting skills you will still need a quality machine like the Jura Capresso ENA 5 if you want to achieve an excellent espresso beverage.

The concept of roasting your own beans is a simple one. You will need to be able to expose the beans evenly to air that is the temperature of at least 400 degrees for 5-10 minutes. You’ll have to know the correct time to cool them down. This might seem simple but it’s often hard to determine when to halt roasting also to prevent the coffee from unevenly roasting.

To start a new roast you will need a perforated surface that is oven proof such as a normal petal like vegetable steamer. Myself I bought a big pizza pan with small holes in the bottom. You need to use something perforated so that the air can flow around the beans more evenly.

Layer a thin layer of green beans on the surface of your pan or steamer (if using a vegetable steamer you can fit a thin layer of approx. 3 oz. of beans). The layer of green beans can be up to 2 beans deep.

Heat up your oven to four hundred twenty five degrees. Once your oven is up to temp place your green beans into the oven in a central location such as the middle of the middle rack. Set a timer or watch the clock for 10 minutes. If you are trying to recreate a roast that you are fond of it would be helpful at this point to have a sample of that roast handy so you can use it as a color reference.

Shortly the coffee will start to release bound moisture because of the heat and you will start to hear crackling. The time to check on the color of the roast is after the beans have been making the cracking sound for one to two minutes.

You will want to only open the oven door just long enough to see the color because roasting beans do not smell very good and smoke a ton. You will want to look at the bean shade every few minutes til the shade is a bit lighter than what you are going for.

The reason you want to pull the beans before they are the final color is because they will continue to cook and darken while they cool. It is a good practice to put your hot beans in a well ventilated area to cool so the smell dissapates.

Don’t worry if your beans look a bit uneven or darker in spots than you were trying for. Your home roast will still taste better than any stale grocery store bought bean that is available.

I roast beans around once every week or so and after they’ve had ample time to cool I load them right into my Jura Capresso ENA espresso machine to enjoy (I own the ena 5 cherry red…it’s so cool).