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Oven roasting home grown beans

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  • Oven roasting home grown beans

    My dads got his first crop of coffee beens off the small tree in his back yard and hes started processing the beans as per the QLD DPI recommendations.
    http://www.dpi.qld.gov.au/26_19720.htm#5_Roasting

    Th dpi method says to roast the beans in the oven but I have been reading about the poppers and corretto approaches for getting into home roasting.

    Does oven roasting give poor results? Or should we just get a corretto setup (mum really isnt using that bread machine)?


  • #2
    Re: Oven roasting home grown beans

    I think there are two problems with oven roasting. First is bean agitation and second is that the heat is needed to rise quickly enough so the beans roast not bake. There are threads on the subject, best idea is to use the search function and read about other experiences.

    Steve

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    • #3
      Re: Oven roasting home grown beans

      Yes - have been searching through the forums. Found plenty of discussions on fry pans and ovens. will keep looking. Ta.

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      • #4
        Re: Oven roasting home grown beans

        Thats an interesting link Ive not seen before Cookychan.
        http://www.dpi.qld.gov.au/26_19720.htm#5_Roasting


        5. Roasting

        The green coffee beans must be roasted to develop the typical coffee aroma and flavour. During roasting, several changes occur to the beans. These include loss of moisture, caramelisation of sugars, change in colour and increase in size.

        Roast the beans in large baking dishes in the oven. Spread the beans thinly and stir frequently to prevent burning and to give an even roast. As a rough guide, a single layer of beans will roast in 12 minutes at 230-250oC, while beans at a depth of 25 mm may take 30 minutes at this temperature.

        After the coffee has been roasting for a short time, the colour of the beans changes to a yellowish brown which gradually deepens in colour as they cook. As the beans are heated, they shrivel until half cooked, then swell, and begin to open out as they increase in size. The colour and flavour of the beans will be influenced by the length of roasting, for example, light brown beans (a light roast) will have a weaker flavour than brown/black beans (a dark roast).

        The extent to which you will roast the beans depends upon individual flavour preferences. Over-roasting gives a burnt flavour. Adequately roasted beans should crack easily between the fingers. Once roasted, remove the beans from the oven, spread thinly and cool as quickly as possible with a fan, or the beans will continue to cook from their own heat. Roasting can also be carried out in a fry pan or using a popcorn machine.
        Your best bet for starting is the very last method mentioned, popcorn machine.

        You can get one for around $5 secondhand or $20 odd new and they are a great way of learning how to roast.

        Oven and frypan (and wok) will all work, but even agitation is tricky so the roasted results will vary a lot.

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