I never really set out with the goal of roasting my own coffee beans, it just kind of happened.
It started a month ago when we got a coffee grinder. Naturally we started getting whole bean coffee, which we used at a rate of about one pound per week. While I’m not (by any standards) a coffee connoisseur, I found myself noticing that the first pot of coffee out of the new can really was just betterthan the last pot of coffee out of the old can– meaning that the coffee quality does actually decline noticeably after just a week.
Now, that’s a minor annoyance, and hardly cause for action. But, two weekends ago I happened to be browsing in a home brewing store (needed champagne yeast– that’s another story) where there were sealed bags of green coffee beans just sitting there on the shelf. Fair trade, organic, and in a number of varieites. Only 5 bucks a pound. So what the heck, right?
It turns out that there’s a common and cheap method of roasting coffee at home: using a regular air popcorn maker. You put the beans in the popper as though they were popcorn kernels, heat them for a few minutes until they’re properly roasted, and then cool them. (You can read the details of this process here, here, here, and here, amongst other places.) This is kind of neat because it doesn’t take much in the way of equipment and it roasts just enough for a big pot of coffee.
The weak point in the popper method is the cooling. The beans keep roasting as long as they are still hot, so many of the sites suggest pouring the beans back and forth between a couple of metal colanders until they cool down. We tried it, and while it did cool them faster than a cookie sheet, it was more tedious than fun. It also seemed a bit silly to use this nice semi-automatic roaster and then turn it over to a manual process for the next few minutes. So, here is our better (if somewhat obvious) solution: a dedicated coffee cooling tower, built from a second modified air popper. Continue reading