I Tried Roasting Coffee At Home For The First Time

hello there okay nope not today if you look behind me in our are set if you will you'll notice an issue something that is usually here but it's not currently here give you a second take a minute feel free to guess in the comments okay well i'll just tell you anyways the issue is these are empty right now now if you don't know these are my canisters that i usually store my coffee in so i can just dose it out and i'm ready to brew however we are out of coffee now the sensible thing to do in this situation would be to either go to the store or go to a local roaster and pick up a new bag to refill those canisters with however we've never ever done the sensible thing on this channel so i think we should i think we should go kind of a step further here and in fact this is a perfect little segue into a topic that i've wanted to learn more about for a very long time because i'm a barista i've done most every coffee thing that has to do with brewing or prepping coffee or any of that however there is this entire other side of coffee that i've never dived into myself that being roasting the coffee now generally when you think about roasting you think about like professionals doing this you have your roasters who have all their knowledge about their roast profiles when first crack is happening one second crack is happening what they are bringing out of the coffee profiles flavor-wise with how they're roasting the coffee they have these massive roasters and all the equipment and all the good stuff and then you have home roasting and you can roast coffee home it's very possible there are many different ways to do it i don't know any of them but i think we should start somewhere down this roasting journey so that's what we're doing today i'm gonna go get uh the things we will need today because we will need some stuff in the meantime while i go collect all of that i want to give a huge thank you to the sponsor of today's video i want to give a huge thank you to morningbrew for 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first thing we need is clearly a piece of equipment now there are many different pieces of equipment out there that are geared towards home roasting anything from like whirly pop popcorn makers to very very like small versions of the coffee roasters that like a professional might use in a more like industrial setting however we've got to start somewhere and while i think we should ultimately explore all the different methods of home roasting there are to figure out which one works best for us we gotta start somewhere and we are starting here with this thing now this right here is a little countertop roaster and it's pretty simple in its principle you can primarily roast coffee in it but if you really wanted to you could also roast other seeds or nuts or like whatever have you because the principle of coffee roasting is that you are applying heat to the green beans that means the coffee that is not roasted yet still in like a green format and at the end of all of that you have brown coffee that is the most the most generalized most basic description of coffee roasting i can give you so if you wanted to do that for nuts as well or anything like that you could use this as well however we're using coffee today and speaking of coffee i may be out of roasted coffee but i uh i've got a bag of green right here now coffee beans themselves are not actually beans they're in fact like the seed of a coffee plant they live inside like a cherry fruit like sort of thing when they're growing and then in processing after they've been picked that cherry is removed at some point whether it is before drying or after drying the coffee beans are dried and then they are shipped over to wherever they are gonna be roasted either in the producing country that they were grown in or potentially they are exported over to like the united states where we have these green beans now so coffee roasters take these uh unroasted green beans and then they are able to go through the roasting process and take them to the roast level and the flavor profile of their liking so there's a lot of customizability once you receive the sort of green coffee you can have like four different roasters that have the exact same green coffee that's been processed the exact same way and at the end of their roasting process you will have four very differently tasting coffees very cool anyways let me plug this in so the principle of this roaster is pretty simple let me show you the very few moving parts on this because i think this is a good place to start because it's arguably you don't need to know a ton to operate this which i think is a good place for me and for you to start we're going to get more complicated as this series goes on but this is this is a comfortable place to begin so we have the lid very little to say about that and then inside the main basin of this coffee roaster you have this little metal bar here that is going to spin this is very similar to like a whirly pop popcorn maker i think that's the that's the best way to describe this entire process and it's very similar you have your your base here there is a heating element underneath here so this is going to heat up this is what the beans are going to sit on and then this is going to keep those beans constantly moving so we're getting a full full rotation on all the beans in theory they're gonna be roasting evenly and they're not gonna like scald or burn in one single way with like one you know one side of them only touching the heating element besides that the front of it is pretty simple you have oh my gosh you have an on and off switch you have a knob that controls the temperature of what you're heating you also have a timer that controls the timer so if you want to you know if you have your roasting procedure dialed in you can kind of just set it leave it and come back and in theory you have roasted coffee now as i've stated before i've never done this before so let's go okay so we're going to want to start this uh preheating so set that turn it on and then i'm going to show you real fast uh you should not move this around while it's in operation but real fast let me just show you what's happening inside your little whirly pop tool has started spinning inside nice and evenly you know at least it turns on i think that's a great start to all of this now this right here has a capacity of about 400 ish grams of coffee now we're going to want to be careful not to hit that like maximum level because let me show you now if you can see in my tiny shaky hands this green coffee is much smaller than this brown roasted coffee that we have right here and that's because in the roasting coffee there is going to be some element of expansion in these beans we want to be careful that we haven't already maxed out our capacity because if we do you will have the potential of the beans not moving anymore because it's all packed together or you have the potential of some beans being pressed against the heated bottom while some of them just continue to rotate on top meaning you have beans that are going to be far more roasted and or burnt in worst case scenario at the bottom whereas some of them aren't and it's just going to be uneven it's probably not going to be very tasty so just be mindful of that i say like you're following along at home that being said i think i'm going to aim for right around 200 grams coffee beans this should leave us with a nice amount of coffee the end of all of this as well as not overloading our little buddy right here wait no no no what do you think about what we have going on here friend i love you but you have to leave the premises now that our roaster is heated up we're going to put our beans in and in theory we're going to be looking for first crack in about 20 minutes is the estimated time with something like this so we're going to put stuff in we're going to leave it and we will see what happens [Music] pardon your ability to see the second angle right now but if you will look you'll start to see that we're reaching more of like a yellow stage the beans are changing color they are no longer that like kind of like muted like minty green that they were before minty i don't i don't know mint anyways what we've reached now is kind of a yellow stage and they will continue to darken until we reach that rich brown color of like a medium roast because that is hopefully what i'm aiming for right now graham come look at my bees look what's happening i do be making coffee beans they're beaning right now you proud of me yeah okay hello speaking to you once more from the other side we're reaching a very exciting point right now this is what's called first crack if you listen very carefully you're able to start to hear some like popping cracking sounds kind of similar to like popcorn kernels when they pop essentially what's happening right now is that all the moisture that was trapped with inside those green beans has now evaporated been forced out of the beans through this repeated like exposure to heat and what's happening is since that heat is continuing to be applied the beans themselves are starting to like expand and crack open it's pretty self-explanatory also at this stage a lot of the the sugars and all that delicious stuff that creates the flavors that we know as coffee have begun to caramelize in a way this leaves us with this like nice brown color and it also leaves us with really tasty flavors rather than like if you grind up green coffee and try to brew it you're not gonna have anything like remotely similar to coffee so all in all we are in a very good place right now now as i mentioned before we are aiming for like a medium roast i don't want to take this too dark but i want to be careful that it's not like underdeveloped or under roasted as well meaning i'm going to let this run for a little bit longer now that first crack has essentially happened i don't want it to reach second crack that can happen it can continue cracking at that point you get towards really darker roasts and then at some point you just have burnt coffee that is very possible as well so we're gonna let this run a little bit longer then we have to let it cool we have to make sure we sort out any of the chat that's happening these are kind of like papery shells that are around the beans and when these get roasted that chaff will start to separate you basically it's it's fine if there's like a little bit in your coffee it's not the end of the world but you don't want like a lot of chaff in your coffee so we will separate that and then we're gonna brew some coffee i'd like to present to you coffee roasting asmr thank you i hope that was enjoyable for everyone all right well for better or for worse we've created something that sure looks like roasted coffee let's take a little bit of a closer look now it's been cooling for a little bit i transferred it into a colander here just because this surface here inside the roaster if you will is still very hot if you try to let it cool inside the roaster all you're gonna do is continue to let it cook and then you are reaching those much darker like burnt levels that we are we're not essentially chasing here now uh let's take a little bit of a closer look here so we have our beans and then this this lighter papery stuff right here this this is the chaff this is that stuff that we want to sift off it's all right if there is a tiny bit of it it's that like outer shell of the bean that has burst off once the bean expanded essentially since i think this ultimately also has to be a search for the best home coffee roaster there is one thing i will note already that i think kind of kind of puts a little bit of a sour note on this method of roasting within this brand of roaster is that i am seeing already quite a lot of color variants between the beans ideally uh when you are roasting coffee beans or when even when you're purchasing coffee beans kind of a rule of thumb is you want everything to be the same color that means everything's been roasted to the same level and you're gonna have a very even extraction and it just kind of it demonstrates care in the roasting process however we look in here and we have a like this bean right here we also have a this bean right here now both of these this one right here is a little bit on the darker side of what i wanted and this is way too light whoops however for the most part even just doing like an overhead glance you get you can visually see all the color difference that we have here which is not great but for a first try at coffee roasting i gotta say i'm not mad let me get this chat all sorted out real fast and then afterwards it's time to brew some coffee i will say that this process will leave you with chaff just just everywhere in your kitchen now we have sifted out the majority of the chaff and in that process our coffee has cooled quite a bit so in theory we are good to use it now i am gonna take the extra like step in this process and i'm gonna hand sort the beans that i'm gonna use in this room because as i mentioned before there is a lot of color variants in this method which means you are likely to end up with a brew that is probably not going to be great that being you have beans that are under-roasted and you also have beans that are over-roasted and you have beans that are in the middle which is that profile that we were going for it's all very strange and i think if we just do this by hand because we're just making a pour over i only need 20 grams of coffee beans at the end of all this so this shouldn't take too long this also if you are hand sorting your beans as well i'm pretending you're following along honestly this is another really good opportunity to make sure you really just don't have any chaff going into your final brew don't know why i spaced out my words like that you know for all the mistakes that i have undoubtedly made during this process for all my lack of knowledge and for all the mistakes i've made that i didn't even know i made i gotta say there's a serious level of satisfaction to doing this this feels a kit you know at one point in my life my family had like a little garden patch where we grew vegetables and stuff like that and there was something so immensely satisfying about going out to the yard and like picking something that one would usually buy in a store but it's something that you grew yourself that is the same feeling i'm feeling right now like it's very cool to have roasted my own coffee here will it be good probably not i don't think anything i do on my first try is very good but it's about the process and if we get a good end product it's about that too however this is a learning procedure for both of us so the fact that we will get something that should be coffee tasting like good enough for me right now 20 grams of pretty evenly colored beans my hands are covered in chaff let's get these ground and let's brew some coffee now we are gonna do something a little bit controversial here and that is brewing with coffee that is directly off of roast i mean this is kind of as fresh as you can get it generally when you roast coffee you will want to let it sit or rest for a little because there are still gases that are being released from this entire process specifically co2 and generally you want to let those eye dissipate a little bit before you try to drink whatever you're going to make with it this is even more important with espresso let's say because if you're using super super fresh coffee straight off roast generally you'll end up with an espresso that is incredibly fluffy and has a very very very thick crema on top and usually that's like a weird balance and it doesn't taste super good there are exceptions of course to all these there's always exceptions but it's just kind of a rule of thumb that you let it rest for a little bit we're not gonna do that and i imagine if you are roasting at home in a scenario similar like this you are probably also you're probably drinking it pretty quickly so this is fine this pour is just to pre-wet my filter don't mind me our coffee uh it smells a little bit on the darker side than what i was hoping for but that being said appearance wise i think we are very much still in that medium roast territory it's not very complex on the nose it's just a lot of kind of like dark chocolate which is kind of like a baseline it's a very baseline flavor note for something like this do you want a little bit of a closer look let's give you a closer look and now the slow arduous process of waiting for our pour over to finish draining and with that we have achieved a cup of coffee completely of our own making the good news is it looks like coffee it sure smells like coffee if it tastes like coffee i'm going to be a very very happy person today it's not a great cup of coffee it is okay it does taste like coffee it is assuredly darker than what i would usually drink but i gotta say there is like a maternal aspect of all of these over the fact that i have like prepared this from start to finish that that really overshadows any of the lack of complexity or like development that happened during this coffee process this all in all is an okay cup of coffee it's fine it's like i would put cream in this and i would really enjoy it as it is though it's okay that being said i think there are some issues with this method i don't think i can claim this method of home roasting as being my favorite we have many more to try hopefully we will have better and better cups of coffee each time but this itself i would give we'll give this like a we'll give this a 4 out of 10. i think there are some big issues with the amount of color variant you receive uh in your beans because everything is not being cycled super evenly in here i think this takes quite a while but that being said this was a nice starting place i feel like i learned a lot about this process even with this just first step and hopefully you did as well because believe me we will have many more versions of roasting coffee to come i think i will actually go do what i just mentioned i'm gonna go put a little bit of cream in this and i'm gonna go enjoy it i hope this was kind of educational some of you it was very educational for me and again i very much encourage you like always leave any tips or tricks or any comments or fun facts about yourself you'd like to in the comments down below i will be reading through them because as i've mentioned like three times this will be a series i intend to get better at home roasting and i would love to know any advice that you have that being said i'm morgan drinks coffee pretty much anywhere you can find me i'm here on youtube once a week plus some shorts you can also find me on tick tock or instagram almost every day i'm gonna go finish this up i hope you all have a great rest of your day and i will see you next time goodbye

Channel: Morgan Eckroth

Views: 184,291

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Id: GaHPF6t0MwA

Length: 17min 14sec (1034 seconds)

Published: Fri Feb 04 2022