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June 26, 2024
Stuff New Roasters Need to Know
Thoughtful answers to some classic FAQs.
From burnt beans to a beautiful brew, we’ve been collecting coffee roasting tips to share with amateur roasters.
Do you dream of delicious coffee without the middleman? Maybe home-roasted beans sound like the perfect gift – or a way to introduce friends and loved ones to a hobby you hold dear.
We’ve connected with tons of passionate roasters who’ve braved burnt beans, exile to the garage, and a whole lot more in the name of their coffee-roasting passion. This blog post is about passing on the lessons they’ve learned, pointing you in the right direction, and hopefully saving you a whole bunch of time and frustration (that’s kind of our thing).
Without further ado, onto the FAQ!
Is it actually cheaper to roast coffee at home?
Long story short, it can be! Especially compared to buying specialty coffee. 12 oz of anything above “gas station grade” at the store will set you back $15-$20 (or more).
If you purchase green beans from a provider like Cafe Imports, Happy Mug, or Sweet Maria’s instead, you can get a whole pound for $7-$10. Of course, how much you spent on your roaster factors into things – and we can’t forget the time you’re putting in… but hopefully that last part feels more like fun and less like an added cost!
Can I really roast tasty coffee in my garage?
Your garage, your basement, your tool shed – we’ve tasted great coffee from almost anywhere with four walls and a ceiling. Just know that regardless of your equipment, there’ll be plenty of smoke involved, so we don’t recommend setting up in your kitchen, living room, or bedroom.
When you know where your beans come from and master the art of heat control, you can bring out a range of flavors that’ll knock your loved ones’ socks off. Just know it’ll take a few batches to figure out exactly what you like. Eventually, though, your stuff might even taste better than your local cafe’s!
Where should I get my green beans?
We mentioned awesome sources like Sweet Maria’s already, but a lot of specialty roasters enjoy working with importers like Genuine Origin. No matter who you order from, a few factors can set your green coffee apart.
The higher the altitude your beans come from (like the Peruvian Andes), generally, the higher their acidity will be – with equally intense flavor. It’s important to know that this is not always an absolute, but is a widely accepted opinion. Soil is a big consideration too, with many Hawai’ian varieties fetching hefty sums thanks to their rich, volcanic heritage. Some roasters love the look of a big coffee bean, but it barely makes a difference when it comes to flavor (and is tougher to achieve at higher altitudes).
Another aspect of coffee that can be daunting is the certifications. Organic, Fair Trade, and Rainforest Alliance coffees are some of the many certifications you’ll see when buying green beans from importers. These coffees are grown and handled according to specific practices. However, buying these certified beans does not inherently make your end product certified. Consider organic coffees. To sell your final product as “organic” there are specific storage and handling guidelines that you must adhere to. It is important to talk to your importer about how to navigate these certifications.
On the flip side, there are coffee suppliers that are not “certified” but are still produced in environmentally sound ways with excellent and safe labor practices. Certifications can add additional costs and complexities for coffee farmers and suppliers both in fees and in changes to their methods to achieve certification standards. The extra money the farmer receives for the certified coffee is often entirely dependent on what the consumer is willing to pay.
At the end of the day, the key is to source beans that taste great to you. It’s about having quality beans and a guaranteed supply of coffees that you need and want for your business, sourced in a way that aligns with your brand ethics. If certifications are important to you or your consumers, you’ll want to consider those carefully— but they’re not the only way to ensure ethical sourcing. Thorough research is the best way to determine the coffee that you can feel good about sourcing (and drinking). Roastar is so proud to provide packaging for responsible brands like Kahawa 1893.
What kind of equipment do I need to roast coffee?
For the bravest among home roasters, building your own roaster can be a cool first step. We’ve heard of bingo cages used as tumblers (it’s best if your beans keep moving as they bake) and witnessed dozens of modified popcorn poppers.
Speaking of popcorn poppers, they’re what a lot of first-time roasters go for. They have the benefit of being super accessible as a used one can be picked up for under $15 in many places however limitations do exist when it comes to batch size and consistency between roasts.
Getting consistent flavor notes comes down to measuring as many factors as you can; stuff like airflow rate and the weight of your beans before and after you roast them. For beginners, though, a way to track time and temperature is by far the most important. Software like Cropster is the favorite data management solution of many roasters we’ve spoken to. It makes chasing (or recapturing) that perfect taste a breeze.
As far as tabletop coffee roasters that plug into a standard outlet, we heard the most good things about the options below (we also ordered them from least to most expensive).
Air Roasting Starter Kit - Fresh Roast
Investing in a food scale as an added measurement tool can take your roasting game to the next level. Last but not least, you’ll need a reliable broom and dustpan for chaff – a whole lot of it will shake off your beans!
Okay, I’ve roasted a couple of batches, now. Why is my coffee coming out bland or too tart?
Charting your times, temperatures, and weights is the best place to start.
Check the clock – and thermometer – when your beans turn from green to yellow. Then recheck both of those readings when your beans start to crack. The time between these two “checkpoints,” meaning when your beans are turning from yellow to brown, is when most of the reactions that create deep, rich flavors happen.
If your finished brew is super sour, or just a bit of a letdown, start experimenting with one variable at a time (either heat or length of time) in that browning step. After that, try to record the time and temperature every minute or so (depending on how dark of a roast you’re going for).
The type of grinder you (or those who taste your handiwork) use makes a surprisingly big difference, too. The more consistent the ground size, the more delicate flavors come through in the brew. Folks seem to like these options:
Bodum Bistro Burr Coffee Grinder
What else should I know?
Like all great endeavors, becoming a top-shelf roaster takes time. If you read this far, you just took in a lot of info. The same way your beans need to sit for a couple of days to off-gas after roasting (that’s why Roastar bags have one-way valves), remember to sleep on the advice and equipment choices we’ve laid out before diving in. For those of you who are eager to keep grinding, here are a few additional resources to fill your cup:
Coffee Roasting Best Practices Book by Scott Rao
We’ll be rolling out a bunch more content like this in the coming months – from process-focused articles to inspiring roaster success stories. Why not sign up for our newsletter to keep up with it all? Just enter your email address in the box at the bottom of the page to get signed up!
Wherever you are in your roasting or packaging journey, we’re here to help. Drop us a line whenever, and best of luck as you chase that perfect cup!