Nothing beats enjoying a delicious coffee that you roasted yourself.
If you want to roast your own coffee beans at home, you can explore different types of coffee, learn more about your favorite beverage, and customize your daily cup to your exact preferences.
You’ll enjoy the smell of freshly roasted coffee and the sight of those beans in your cooling tray, knowing that you did your part in helping them grow.
However, home roasting isn’t easy. This hobby requires you to learn a whole new set of skills and concepts. Even if you become very good at something, there is always more to learn.
Roast profiles
Light
This means the beans are only lightly roasted, keeping a lot of the inherent flavors from the bean. A coffee bean that has only been lightly roasted will still have a lot of its original flavor. A light roast will accentuate the bean’s unique fruitiness and acidity.
The beans used for this coffee face the greatest risk of being underdeveloped and having grassy or sour notes.
Medium
The beans will be at the point where they are close to or just beginning to make a second crackling sound (which will be explained in more detail later).
Dark
The beans will have surpassed second crack. They will be oily and have more “toasty” characteristics. They are usually larger in size, have less acidity, and can be more bitter if done poorly.
While dark roasts are not as popular in the third wave coffee industry, you can still find them if you look hard enough.
Espresso, Filter, and Omni Roasts
The way a coffee is roasted can vary depending on how it will be used. For example, a coffee that is going to be used as an espresso may be roasted slightly darker than a coffee that will be used for pour over. Some roasters strive to find a roast profile that is suitable for both espresso and filter brewing, called an omni roast.
Cinnamon/Blonde Roast
More names for light roasts.
City/City +/Full City
City roast coffee is typically light roasted, while City + coffee is typically medium-light roasted. Full City and Full City + coffee is typically medium roasted.
Vienna/French/Italian
A Vienna roast is a light dark roast, a Full French roast is a dark roast, and an Italian roast is the darkest roast.
Roast stages
Here are the major stages in chronological order:
Charge Temperature
Charge temp is the temperature of the drum when you first add your coffee beans. It’s more of a “drop-off” stage So, you can’t actually control the roast stage on many home roasting machines, it’s more of a “drop-off” stage.
We have included this here even though it is not likely that you will read about it in roasting articles. As you get more into roasting, you may want to experiment with it, because it can have a major impact on the rest of your roast.
Rate of Rise (RoR)
The rate of heat increase inside your roaster. The majority of home roasters will not have direct control over this, but it is a crucial element in the industry and therefore worth understanding.
It helps you to control acidity, body, and more. The more you roast coffee, the more you may wonder how it affects the flavor.
Yellowing
This is early on in the roast, when your beans start to turn brown and become dry. Shortly afterwards, they’ll begin browning.
Maillard Reaction/Browning
The Maillard reaction is a chemical process that browns your food and creates many of its delicious flavor compounds – especially the savory ones.
Caramelization
The Maillard reaction and caramelization are similar in that they both create flavor and aroma compounds. However, caramelization is a separate process from the Maillard reaction. However, the chemical process is different.
You will know the coffee is roasting correctly if you smell slightly more caramel notes than usual. It begins soon after the Maillard reaction.
First Crack
The “first crack” is an important moment to pay attention to. A “literal auditory crack” is a sound that indicates your coffee is nearly ready to drink.
Second Crack
Second crack is the second set of cracks you’ll hear during roasting. Since dark roasts are associated with a bad reputation in the third wave coffee scene, many people avoid them.
Resting
After you roast your beans, allow them to rest for a few days before grinding and brewing them.
Roast and flavor characteristics
Acidity and Sourness
Acidity is a term used to describe the sensation on your tongue when you drink coffee, which is similar to eating a nectarine or slice of lemon. There are different types of acidity in coffee.
If coffee tastes too sour, it is not a desirable trait among specialty coffee drinkers. Although roasting can manipulate this trait, it is challenging.
Body
This is a brewed coffee’s texture. The texture of the fabric can be described as rounded, silky, or full. It can be enhanced through roasting.
Sweetness
A desirable trait, this can be enhanced through roasting.
Bitterness
Some bitterness can be essential to the final flavor profile Bitterness is considered a negative trait in specialty coffee, but it is not always bad. Sometimes, bitterness is essential to the final flavor profile. Over-developed and overly dark roasts tend towards bitterness.
Nutty, Spiced, Floral, and Fruity
Some common flavor profiles you’ll find in coffee beans are: -Fruity -Floral -Nutty -Smoky -Spicy
Toastiness
The flavor characteristics most associated with the roast process. This is a common trait in darker roasts.
Grassy
This suggests that the coffee was under-developed.
Faded
The flavors and aromas are less vibrant. This often indicates that the green coffee was old.
Types of Beans
There are two main types of coffee beans – Robusta and Arabica. There are hundreds of species of butterflies, but you are unlikely to see anything other than these two.
Arabica coffee is known for its more aromatic and delicate flavors. It’s also less resistant to disease and pests. Robusta beans are known for their bitterness, higher caffeine content, and hardiness. The majority of third wave coffee is Arabica, with a small level of interest in Fine Robustas.
1. Arabica
Around 60% of commercially grown coffee is Arabica coffee. The best Arabica plants are grown at high altitudes in volcanic soils. They need a lot of rainfall.
The downside to Arabica plants is that they are more vulnerable to pests and diseases. Robusta beans have a more round shape and are smaller than Arabica beans.
2. Robusta
Robusta coffee beans are responsible for approximately 40% of all coffee production.
The name robusta comes from the fact that these plants are sturdier than Arabica plants. They are less likely to get diseases, and can grow in a wider range of environments, including lower altitudes. Robusta beans are smaller and rounder than Arabica beans and contain more caffeine.
3. Liberica
Less than 2% of coffee produced worldwide is liberica coffee. Liberica coffee trees grow taller than Arabica or Robusta trees, with some trees reaching 20 meters high.
The Liberica bean is a coffee bean that is longer than other coffee bean types, and has a unique hook shape at one end. Libera coffee has less caffeine than Arabica or Robusta.
Since Liberica coffee is so rare, not many people know about it. The taste of Liberica coffee is much sweeter than Arabica, and has strong fruit and floral flavors. It also tastes similar to Robusta coffee with its smokiness and full-body.
4. Excelsa
Excelsa was once thought to be a different kind of coffee, but recent classification has revealed that it is actually a subtype of Liberica. Liberica coffee trees are tall, not shrubby like other coffee trees. The Excelsa bean has a unique teardrop shape, but it is smaller in size than the Liberica bean.
Excelsa is a type of Liberica coffee, and does not have any subtypes itself. When Excelsa coffee beans are grown under the right conditions, they can develop a sweetness with fruity flavors and a tart acidity.
Types Of Brewed Coffee
1. Drip Coffee
Automated drip coffee machines brew coffee by slowly dripping water over roasted, ground coffee beans. Drip coffee has a mild, simple flavor, so it’s not as complex as other types of coffee.
A filter basket containing coffee grounds is placed over a cup. Hot water is then slowly poured over the basket, and the coffee drips into the cup. Drip coffee is a popular choice because it is easy to brew and can be made in large quantities.
2. Pour Over Coffee
Coffee made with a pour-over coffee maker is brewed by pouring hot water over grounds held in a filter. Pour-over coffee has a light, fresh taste with subtly complex flavors. Instead of using an automatic coffee machine, pour-over coffee is made by pouring hot water over coffee grounds that are placed in a filter.
This technique provides a level of control that helps to bring out the intricate flavors.
3. Espresso
Espresso is a type of coffee that is made using an espresso machine. The best espresso coffee is brewed at 9 bars of pressure, with an extraction time of between 20-30 seconds, and a coffee to water ratio of 1:2.
The espresso brewing method uses hot water that is forced through finely-ground coffee. Espresso has a strong, concentrated taste. Ristretto, lungo, and doppio are all different kinds of espresso shots.
4. Cold Brew
Cold brew coffee is unique from other types of coffee because it is brewed with cold water instead of hot water. This process yields a less acidic flavor which many coffee drinkers prefer. Cold brew coffee is made by steeping coffee grounds in cold water for an extended period of time. Cold brew coffee has a smooth, sweet taste with very low acidity.
To make cold brew, you steep coffee grounds in cold water for 18-24 hours using the immersion brewing method. You don’t need a special coffee maker to make cold brew coffee, you can just use a mason jar.
Types Of Coffee Drinks
1. Cappuccino
Cappuccino is a coffee drink that originated in Italy in 1901, shortly after the invention of the espresso machine. The first cappuccino was recorded in 1930.
Cappuccino is mostly drunk at breakfast in Italy and other parts of Europe, but people drink it at any time of day in other parts of the world.
To make a cappuccino, you’ll need one part espresso, one part steamed milk, and one part milk foam. People often top it with cinnamon or chocolate powder. It has a gentle sweetness with a lightness from the foam.
2. Espresso
Espresso coffee was created with the espresso machine. In 1884, Angelo Moriondo invented the first espresso machine in Turin.
The first espresso machine that could make one serving at a time was patented in 1901 by Luigi Bezzera. The Pavoni company was the first to mass produce these machines in 1905.
Espresso coffee is made by forcing hot water through fine ground coffee at 9 bars of pressure. This process results in a small amount of coffee with a strong flavor. Espresso is a strong coffee that can be used as a base for milk coffees.
3. Americano
A hot coffee drink made with espresso and hot water is called an Americano. The Americano was created during World War 2 by American soldiers who added hot water to espresso in order to make their coffee last longer.
Some say that the out-of-towners were not accustomed to the robust flavor of the area’s espresso.
Americano coffee is made by making a shot of espresso and then adding hot water to it. It has a less-concentrated taste than espresso but more complex tasting notes than drip coffee.
4. Cortado
A cortado coffee is a coffee that is made with equal parts espresso and steamed milk. Although its origins can be traced back to the Basque region of Spain, the exact history and age of the dish are unknown.
Cortado spread to the United States in the 1960s, where it became known as Gibraltar. It is also popular in Latin American countries.
A cortado is a coffee drink made with one shot of espresso and an equal amount of steamed milk, with no foam. This coffee drink has a rich, full-flavored taste that is well-balanced by the milk.
5. Red Eye
Red Eye is one of the latest coffee-drink inventions. The history of the red eye cocktail is mainly unknown, but we know that it originated in the United States.
Red Eye coffee is made by adding a shot of espresso to a cup of coffee that has already been brewed. It has a strong coffee taste but is not as concentrated as an espresso. It is served without milk. There are a few variations on this coffee drink, including “lazy eye coffee,” “black eye coffee,” and “dead eye,” or “dripped eye coffee.”
6. Latte
A latte is a coffee drink that is made with milk and espresso. The coffee with milk combination started in the 17th century, but today’s latte began in the 1950s.
Latte is a type of coffee that consists of a shot of espresso, topped by two parts steamed milk and a small amount of milk foam. A latte has more steamed milk than a cappuccino, making it taste sweeter and creamier.
7. Macchiato
Macchiato is a variation to a simple espresso shot. Macchiato is a coffee drink that is believed to date back to the 1980s in Italy.
According to the story, baristas would add a small dollop of foam to help waiters distinguish between plain espresso and espresso with a small amount of milk added.
A macchiato is a type of coffee drink that is made by adding a small amount of milk or milk foam to a shot of espresso. Café con leche is not like other coffee drinks because there is no one way to make it. The way it is prepared can vary depending on where you are.
It tastes like a strong espresso with a little bit of milk. This is a guide on how to make a macchiato.
8. Flat White
Flat white is yet another recently invented coffee drink. In 1983, the first documented reference to the modern flat white coffee was mentioned in the Miller’s Treat cafe review in Sydney, Australia.
A flat white coffee is a coffee drink made with two shots of espresso and steamed milk, but no milk foam. A cappuccino has a stronger coffee taste than a latte because it has an extra shot of espresso. For more information on what a flat white coffee is, read our detailed article.
9. Cafe Au Lait
Cafe au Leit is coffee with milk. The first time the cafe au lait was mentioned was in the late 1600s when cafes started to show up in Paris. Cafe au lait is the French term for coffee with milk.
The European way to make a cafe au lait is to start with a shot of espresso then top it off with some warm milk. Even though Americans typically make coffee with concentrated drip coffee, they will top it off with steamed milk. The taste of the latte will depend on how it is prepared, but it will typically have a milky flavor.