Everything you wanted to know about roasting coffee at home by Roast A Bean

A. Green coffee beans resemble raw dried beans and have a grassy like smell associated with them. If stored properly, green coffee beans can stay good for years.

A. Green coffee beans will last for around two to four years without any noticeable loss of flavor. Green coffee beans should be stored in some sort of container that will allow it to breathe and not impart another flavor to the beans: burlap bags, paper bags, etc.; avoid plastic containers. Storing them at room temperature and out of direct light is fine.

A. This green coffee bean is the best quality grown thus demanding a higher price in the coffee industry. Arabica green coffee comes from an evergreen plant that grows to a height of 15-20 feet. Arabica green coffees are more acceptable to various pests and are more vulnerable to cold weather conditions. It is grown in the region between the Tropic of Cancer and Capricorn and flourishes best when grown at high altitudes from 2500 feet to 6500 feet above sea level. Arabica coffees possess the greatest flavor potential and aromatic characteristics available.

A. Mainly grown in Brazil and parts of Africa, Robusta coffee trees grow taller, are more resistant to pests and disease, are hardier and produce more beans than Arabica. This variety makes up about a third of the world coffee market. The caffeine content of Robusta beans is about twice that of Arabica. Robusta is often used for instant coffee and supermarket-grade blends.

A. Recently there has been a rising trend in the coffee industry for sustainable coffees. Coffee drinkers in some circles demand for retailers to carry more socially conscious coffees. Sustainable coffee benefits all who have a hand in this industry (farmer to consumer) to take more notice and educate all of us on the issues that surround the coffee trade. Buying sustainable coffees, consumers can have quality and really make a difference in those who farm the coffee.

A. These coffees are grown traditionally without the use of chemical fertilizers, pesticides, or herbicides. Today, many small farms incorporate traditionally organic farming without the use of chemicals. Some farms are incorporating natural composting in their cultivations for better soil conditions and recycling.

In order to receive a certification as an “organic coffee,” a third party certification groups such as OCIA (Organic Crop Improvement Association) and QAI, (Quality Assurance International) audit coffee farms to their standards. These organizations will conduct farm visits and educational classes such as natural methods on fertilization, pest control, and offer support to the farmer seeking alternatives.

Q. What is Shade grown coffee?
A. This type of coffee is grown under a canopy of native trees. Sometimes described as forest coffee. Shade grown coffees are more predominate in Central & South America. When coffee trees are planted in with a variety of native tree species it produces an environment that supports a diverse population of migratory songbirds and other wildlife while providing a natural eco-system.

Q. What is Fair Trade coffee?
A. Fair trade principles stress minimum prices; guaranteed fair wages; credit availability; and stable long-term business relationships directly with farmer cooperatives and avoiding intermediaries or middlemen. These steps help provide access to better housing, healthcare and education for coffee growing communities.

Cost for Fair Trade coffees will be higher due to the above market price paid to the farmer. The up side to Fair Trade coffees is when you enjoy that wonderful cup you are helping contribute to farmers who are working hard to improve the quality of life for their family, community and the coffee industry. For more information on Fair Trade coffee see www.transfairusa.org.

Q. How is caffeine removed from the coffee bean?

A. In the Untied States, a coffee must have at least 97% of its caffeine removed to qualify as decaffeinated. There are basically three methods of decaffeinating: water, carbon dioxide, and solvent decaffeinating. All coffees are decaffeinated in their green raw form. Because of the process, decaffeinated coffee will take on a different appearance. The color changes from a natural jade green to a brownish tone.

New home roasters can easily mistake decaffeinated coffees as already roasted due to their color. Rests assure it’s not. Whatever method of decaffeinating you choose, all decaf coffees are considered safe. Even coffees processed using solvent decaffeinating are FDA approved. The minuscule residuals that may exist in the coffee are safe and will not detract from the pleasure of a good cup of coffee.

Carbon Dioxide Decaf Process Coffee (CO2)
Is a natural process for decaffeinating that involves the use of high-pressurized CO2 to decaffeinate green raw coffee beans. Beans are placed in a holding tank that is under tremendous pressure. The coffee is steamed allowing the pores of the coffee to open.

The CO2 becomes liquified as it is introduced into the tank. Over several hours the liquefied CO2 forces the caffeine molecules out of the raw coffee as it is dissolved. After the required residual caffeine level is achieved, the CO2 process is cut short and the beans are discharged into a drier where the coffee beans are brought back to their original moisture content. The benefits to this process are that the flavor remains while the caffeine is removed. This process can remove approximately 96-98% of the caffeine and the extraction solvent is all-natural.

Methylene Chloride Decaf Process Coffee (MC)
Coffees processed this way tend to be preferred by most cuppers in the coffee industry. Coffees processed this way tend to retain more of their flavor components over the other methods of decaffeinating. The FDA has approved MC in its process of decaffeinating. Any residual of the solvent dissipates at roughly 170 or greater temperature in degrees and when roasted at high temperatures such as 400 or greater degrees, any remaining traces of the chemical are eventually burned off.

Coffees processed using the direct method of decaffeinating are softened in steam. The beans are repeatedly rinsed with MC over a period of time. This removes the caffeine from the beans. The solvent is removed, and the caffeine is distilled out of the beans. The remaining solvent is then reutilized for further rounds of decaffeinating. Beans are then steamed intensely for hours to remove all remaining traces of the solvent. After completion of the decaffeinating process the beans are dried to remove excess moisture and are then ready for roasting.

Ethyl Acetate- Natural Decaf
This process uses a natural compound derived from many fruits, and generally is referred to as “natural decaf”. In the natural decaffeinating process, coffee is added to a hot water bath, which gradually draws out the caffeine and flavor elements. The water is separated from the beans and treated with ethyl acetate. Caffeine is absorbed with the ethyl acetate. A steaming process then removes any residual of the caffeine and ethyl acetate from the water. The water is then returned to the beans where it is added with the flavor elements. The beans are then dried to their original moisture content and are ready for roasting.

Swiss Water Decaf Process Coffee
The Swiss Company – Coffex S. A, first introduced this decaffeinating process during the 1980’s. The process takes green coffee beans that are soaked in hot water only to open the pores of coffee. This process removes the chemical properties, including the caffeine in the coffee beans. Flavor elements and caffeine are also extracted during this process.

The water is then processed through charcoal filters removing only the caffeine. The caffeine is removed and then the beans are returned to the bath of water where they soak up the remaining oils and flavors from the water. The beans are then dried and ready for roasting

A. Yes, the unique flavor each green coffee bean variety carries with it sometimes can be combined with others to create a more complex taste. The art of blending requires knowledge of each bean. Once the characteristics have been determined for that variety, a roaster may combine them to create the desired blend of flavors. Debate exists today among professional coffee roasters whether to roast all the different beans together or separately. You might try both methods and keeping a log, determine which method and blend you prefer to roast and drink.

We recommend that you find coffee beans with favorable characteristics that would compliment other coffee beans that have different characteristics to obtain a well-balanced blend. Blend them so that you are complimenting a bean with characteristics that the other bean or beans lack.

Q. How do I make flavored coffee?
A. We recommend you use natural products such as dried orange peels, cinnamon, roasted nuts or vanilla beans to add to your coffee. These items should be ground and added to the coffee before preparation. We would suggest that you do not grind these flavoring items to the grinder as the flavors are hard to get rid of in the grinder. Coffee syrups are another way to add flavor to the coffee.

Q. How often should I roast green coffee beans?

A. Roast only what you can use within a week. Store the roasted whole bean then grind only enough beans to use just before you prepare your coffee. Each roaster will roast a different amount of beans so you may roast more frequently depending on your choice.

A. The biggest advantage to home coffee roasting is that it allows the coffee lover to experience the freshest cup of coffee by roasting green coffee beans at any time to any roast style. In addition, because of the vast selection of green coffee beans, the home coffee roaster also can create a coffee profile best suited to their own flavor preference. Outside of obtaining a fresher cup of coffee, you can also save approximately 50% over purchasing pre-roasted beans from a retailer.

A. Home coffee roasting is the gradual process of heating the green bean to a desired roast. Different degrees of roast can be obtained by monitoring the coffee roasting process. How is it done? The green coffee bean goes through a chemical change that causes the bean to change color during the coffee roasting process. For a better understanding of roast styles click on roast styles.

A. Depending on how you prepare your coffee, the grind size will affect the final taste. Most coffees do well on a medium grind if you are preparing for automatic drip machines. One thing to remember is the finer the grind, the greater the yield. However, matching the correct grind size to the brewing method will maximize the results of the quality of your coffee. A good coffee grinder will offer many grind settings- course, medium, fine and very fine. At Roast A Bean we believe that conical burr grinders do the best at providing an even and consistent grind.

A. Roast A Bean recommends that after roasting and waiting until the coffee has degassed, you should store the roasted beans in an airtight container. Oxygen can quickly deteriorate the quality of coffee. Storing fresh roasted beans in a good airtight seal container can minimize this. It is important to note that freshly roasted beans can emit gases within the first 24 hours after roasting. We recommend allowing the gases to escape within that time and then seal in an airtight container. Keep your fresh roasted coffee away from direct light.

We do not recommend storing roasted coffee in the refrigerator to avoid the coffee absorbing any outside flavoring or odors. It is universally accepted knowledge that you do not store roasted coffee in the refrigerator. If you want you can place your roasted coffee in a sealed container in the freezer. With a good air tight container, you can also store your roasted coffee in a pantry or cubbard.

A. Immediately after roasting, Roast A Bean recommends waiting until the beans have cooled and degassed for at least 4 hours. Flavor will begin to decline after about 10 to 14 days, so only roast what you will use in that time. By the time roasted coffee is 30 days old it will have lost 75% of it flavor.

We believe, based upon research that you should roast enough to last 4 to 5 days and use the coffee within 7 to 10 days after roasting to maintain the freshness.