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Been roasting my own beans for some months. Thought I’d share my latest batch, Ethiopian Yirgacheffe (lemmy.world)
submitted 1 month ago* by to c/coffee@lemmy.world
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Really enjoying roasting my own coffee these last several months. I got tired of inconsistent, too dark batches when I was ordering light and medium roasts from Fresh Roasted Coffee.

I roast stovetop, using a stainless steel popcorn popper, this one for anybody interested.

Took the photos just after roasting, they’ll lighten up a bit more as they cool and gas off, from past experience.

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[–] [S] 6 points 1 month ago*

Saves money and I’m getting better quality roasts overall, so long as I don’t screw anything up. And if a roast is bad I’m less upset because I paid less and did it myself instead of paying more and expecting better from the vendor.

So far everything I’ve made has ranged from “drinkable, at least better than Dunkin or Starbucks” to very good, and better than what I received from online specialty roasters. Partly better because I enjoy light roasts, and commercial “light roast” still runs darker than my preference, and now I’m in control.

It’s easy to get into home roasting, all you need is a stovetop popcorn popper or a cast iron or steel pan. A laser thermometer is recommended, though not required.

Some good videos for pan and popcorn popper methods:

Only major caveat worth noting is that if you prefer dark roasts, either open the windows or do it outside on a grill, as darker roasts will smoke.

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