Step 1: Weighing out the beans
Start by measuring the right amount of beans for your specific roaster. Using too few beans can cause them to roast unevenly, as they’ll move too quickly through the chamber without absorbing enough heat. On the other hand, overloading your roaster can restrict airflow, leading to overheating and inconsistent results. Always refer to your roaster’s capacity guidelines for the best outcome.

Step 2: Preparing the Roaster
Before each roast, make sure your roaster is clean and ready to go. Remove any leftover chaff (the papery skin that sheds during roasting) and wipe away excess oils or residue from previous batches. Built-up oils can affect the flavor of your coffee and even pose a fire risk over time. A clean roaster ensures consistent heat distribution and pure, fresh flavors.

Step 3: Setting the Roasting Time
Roasting time isn’t set in stone—it can vary depending on factors like your home’s voltage supply. For example, during hot summer months when appliances are running heavily, your roast may take an extra minute or two. Use your roaster’s timer as a guide, but rely on visual cues (bean color) and auditory signals (cracks) to judge progress. Flexibility is key to mastering the perfect roast.

Step 4: The Roast

As the beans heat up, they undergo complex chemical reactions that transform their flavor and appearance:

• First Crack: The beans turn yellowish-brown, giving off a grassy, hay-like aroma. Moisture inside the beans turns to steam, causing them to expand and pop. This is the first major milestone, signaling the start of light roast development.
• Between Cracks: As the roast continues, caramelization deepens, oils migrate outward, and flavors become more pronounced. This is the sweet spot where many specialty roasters find the best balance of acidity, sweetness, and body.
• Second Crack: The beans crack again, louder this time, as their structure breaks down further. Oils become more visible, and the flavor shifts toward darker, smokier notes. Roasting past this point can lead to burnt flavors and loss of delicate aromas.

Experiment with stopping the roast at different stages to discover what suits your taste best. The beauty of home roasting is the freedom to customize every batch.

Step 5: Cooling
Immediately after roasting, it’s crucial to cool the beans to stop the cooking process. Allowing them to sit in residual heat can lead to over-roasting. Most MoreCoffee!™ roasters include a built-in cooling cycle that you can activate manually or automatically. For larger batches, you can speed up cooling with a colander and fan to ensure even airflow. Proper cooling locks in the desired flavor and aroma.

Step 6: Degassing
Freshly roasted beans continue to release carbon dioxide (CO₂) for 12–24 hours—a process known as degassing. This is why coffee bags often have one-way valves to let gas out without letting oxygen in. Brewing immediately after roasting can result in flat or sour flavors, as the CO₂ interferes with extraction. For the best taste, wait at least 24 hours before brewing. After about 3 days, the beans start to lose peak freshness, so aim to consume them within 1-2 weeks.

Roasting Tips for Best Results

• Listen for the Cracks: Time is helpful, but the first and second cracks are your best indicators of roast development.
• Caffeine Myth: Light roasts have more caffeine than dark roasts, as caffeine burns off during longer roasting.
• Brew Strength: The strength of your coffee depends on the coffee-to-water ratio, not the roast level.
• Experiment Freely: Home roasting is about finding what you love. Try different beans, roast levels, and brew methods to discover your perfect cup.

Have questions? Call us at 1-800-600-0033—we’re here to help with all your roasting needs!