Oven Coffee Roasting
You must have a gas oven to roast coffee beans using the oven coffee roasting method. Electric ovens really roast unevenly and there seems to be a lot of wastage. The benefits to oven coffee roasting are: the smoke gets vented outside, it is easier to clean and you really don't need much equipment. All you need is a sturdy metal strainer with a foot on the base because you simply put it on the wire oven rack with nothing underneath it (I usually put a tin foil tray on the bottom of the oven to catch the chaff) and a thermometer. So, this is what you do:
- Spread beans evenly one layer deep
- Use the thermometer to check your oven is preheated to 500 degrees.
- Put strainer on middle shelf and listen for the first crack, which is usually between 5 and 15 minutes.
- Every minute, after the first crack, grab your oven mitts and give the strainer a shake to move around the coffee beans.
- Listen for the second crack, remove from oven and transfer to a colander.
- Set aside for cooling and shake off the chaff.
This is one of the easiest methods, but I find I do not get the taste exact every time. There are far too many variables in place. If I were starting the oven coffee roasting method for the first time I wouldn't buy the best beans. I would buy low-grade coffee until I have perfected it, in fact, I don't think I'd ever do this method again unless I was desperate. The taste of the coffee beans is hit or miss. Try the automatic coffee roasting machines.