An Easy Guide to Making Your Own Coffee

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An Easy Guide to Making Your Own Coffee

Every coffee lover knows the joy of making your own coffee. It is not just easy, but the taste of fresh coffee is out of this world. Its richness and smoothness will have you craving a cup every few minutes.

Why You Should Roast Your Own Coffee

Besides the convenience of having fresh coffee available within the comfort of your home, roasting your own coffee is budget friendly.
In less than ten minutes and for almost half the price, you can have a fresh cup of coffee that is tailored to your taste buds. 

Requirements for Green Coffee Roasting

The appliance you use to roast depends on your budget. You can use your oven, an electric hot air popcorn popper, skillet, or a stovetop popper. The best option, however, is using a coffee roasting machine.

A coffee roasting machine is best since it has a built-in timer. There is control over temperature and air flow, which make the beans roast more evenly. It also has a mechanism to mitigate the smoke and chaff.

The Stages of Coffee Roasting

As you start the roasting process, the coffee beans retain their green color but begin turning yellow to light brown. They emit a grassy odor that turns hay-like. There is steam as the water in the beans evaporates. 

Cinnamon Roast

The beans make the first cracking sound. At this stage, the beans are still dry and have a cinnamon color. The smell shifts from hay-like to the aroma of baked bread. The seeds begin to caramelize.

 After the first crack, the coffee is ready for grinding and brewing; the period you take to get the beans off the roaster IS known as development time and will depend on your taste.

If you prefer a bright brew with high acidity, you can have a shorter development stage where you stop the roasting shortly after the first crack. As the beans continue roasting, the body increases, the acidity brightens, and the seeds turn to a medium brown. 

Second Crack

With further roasting, the beans get to the second crack. It is not as loud as the first crack. As the beans continue to roast, the beans turn oily and attain a rich brown color. 

The roast flavor dominates the origin flavors giving the beans a bittersweet taste. As you continue the roast, the acidity keeps to reduce, and the body gets much denser than in the first crack.

As the second crack nears completion, the acidity mutes and the beans are characterized by a dark brown color with burnt undertones commonly known as a French roast. This is the limit of roasting for a good flavor. Beyond this, the coffee beans burn. 

Cooling and storage

With your coffee beans roasted to your preference, cool them to room temperature by moving them to your collection jar away from any heat. When the beans stay warm, their flavor gets dull, and you don’t want that. The roasted coffee will stay fresh for seven to ten days. 

In Conclusion

After the first crack, the beans change in a matter of seconds; you need to be keen and swift. The first time roasting may not be easy, but as you practice, you are sure to get better. 
With this guide, there is no reason to use your hard earned money, buying ready coffee that hardly meets your needs.

References
https://www.ikawacoffee.com/at-home/blog/stages-of-coffee-roasting/
https://www.baristainstitute.com/blog/sampo-latvakangas/may-2017/coffee-roasting-basics-developing-flavour-roasting
https://legacy.sweetmarias.com/library/how-to-roast-your-own-coffee

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