Roasting Guide

How to Roast Your Own Coffee Beans at Home

(Yes, it’s easier than you think!)

First things first – the fine print:
Roasting coffee at high heat for extended periods can produce smoke, so we recommend keeping a window open, using your extractor fan, or simply lowering the heat slightly. A little ventilation goes a long way.

🛠️ What You’ll Need

If you don't have a coffee roaster, you can roast coffee using:

  • An electric or gas stove

  • A wood or gas braai

  • Your oven

  • Even a popcorn machine!

The ideal tool? We recommend a flat-based cast iron pot—it retains heat beautifully and helps separate the chaff (the flaky husk that comes off the beans). But don’t stress—any pot, pan, or wok will work. If you prefer to braai, roast on the braai. If you're a stovetop chef, roast on the stove. Do what feels natural.

For oven roasting, you'll need a perforated tray like a vegetable steamer—the kind with folding leaves.

🚫 Never add oil, butter, or cooking spray. This is a dry roast only.

🔥 Stove Top or Braai Roasting

 (The Simple Version):

Pour a thin layer of raw beans into a pot, stir over heat until they’re brown (not black). Done.

Full Method:

  1. Preheat your stove or braai to a fairly hot temperature.

  2. Add your green beans to the pot or pan.

  3. Heat for 3–5 minutes. Once you smell popcorn, begin stirring occasionally (make sure to flip the beans over, not just stirring in circles).

  4. When the first crack begins (a popping sound), stir more frequently. You can aim for consistency—or not. Uneven roasting can create a deliciously complex flavour profile.

  5. Turn the heat to medium to maintain control and reduce smoke (unless you’re after a faster roast, then stir constantly).

  6. Once your beans reach your preferred roast colour, remove from heat and spread on a plate or tray to cool rapidly.

  7. Once cooled, shake or sift off the chaff—or blow it off outside.

  8. Store the whole beans or grind as needed. (Tip: Whole beans stay fresher longer. Ground coffee loses flavour faster.)

🕑 Roasting takes about 15 minutes, depending on your heat source, equipment, and preferred roast level.

🎨 How Dark Should You Roast?

Match your roast to beans you already enjoy! Use your favourite brand as a visual guide. Then start experimenting: (personally, I think of chocolate when I roast)

  • Light roast: more floral and acidic notes

  • Medium roast: balanced, nutty, chocolatey

  • Dark roast: bold, smoky, bitter (be cautious past second crack)

🔊 Understanding Cracks

  • First Crack: Like popcorn popping – this marks the start of the roast and is when the origin flavours start coming out.

  • Second Crack: A finer, more rapid crackling sound. Proceed with care—flavour starts to degrade quickly here. This is where you start nearing a French or Italian roast.

Important: Beans can reach up to 250°C. Cool them quickly to prevent over-roasting after removing them from heat.

🍿 Popcorn Machine Roasting (Air-Popper Method)

  1. Pour green beans into the popcorn chamber and replace the lid.

  2. Place a bowl under the spout—chaff will fly out.

  3. Turn on the machine.

  4. If you’ve removed the thermostat, simply turn off when your desired roast level (or roast colour) is reached.

  5. If not, you may need to cycle the machine twice or stop it midway to avoid under- or over-roasting.

💡 Flavour It Up

Want to experiment with flavour? Add syrups like vanilla or hazelnut to your beans immediately after roasting while they’re still warm. Shake well to coat evenly.