I’m pretty sure home-baked bread is good for me and in a best case scenario it also tastes better than loaves bought from the bakery. Now I’ve been roasting coffee in that same oven I use for baking and after about 6 kg of raw coffee transformed into espresso beans I’m quite taken with the prospect of it all. In the latest case the blend was made up of 80% “India Monsooned Malabar AA” and 20% “India Cherry a/b Robusta” from Caffè Fausto
.I just shovel enough raw coffee onto a tray lined with baking paper so that the beans lie next to each other and not on top of each other and heat the oven to 200°C-220°C. In they go and after about 20-25 minutes and a little bit of tossing around, the beans are done. This way of roasting coffee also reveals the “hot spots” of the oven. In areas where after 15 minutes the most coloring of the beans is visible, there is a hot spot of the oven, in my case on the left and right hand side close to the walls. After roasting, the kitchen smells like smoke, liquorice, leather and coffee. The waves of steam billowing out of the oven when the door is opened are a bit freightening but so far no accidents apart maybe from a mild headache after being exposed to the smoke for more than 5 minutes.
There is a point where the beans start to sweat and quickly turn black. I found after that point almost all coffee tastes the same and I wouldn’t want to consume it on a regular basis. But a little oil escaping from the hot bean and a dark color is fine and helps to bring out the intensity that I like in a shot of espresso or in my “latte”.
When the beans are done it is probably best to cool them quickly to stop the cooking process and “seal” the aroma. There is a skin around the raw bean which is shed during roasting and needs to be removed in order to be able to produce caffè with crema. Also any remaining pieces of that skin can mess up the grinder. Between each Kilogramm of home-roasted coffee I grind a pound of professionally-roasted coffee in an attempt to clean it but don’t know if it is necessary.