Espresso roasting
In this article: Espresso roast, coffee roasting, coffee roaster
Roasting and/or blending coffee and espresso beans on your own might seem to have quite an advanced touch to it. And roasting coffee beans at a large scale is hard, in terms of achieving an high and even quality over a large quantity of roasted coffee beans.
However, roasting small amounts of coffee beans for home usage is not really that hard, and it opens up a world of possibilities when it comes to experimenting with the final taste of your espresso.
You can either choose to invest in a coffee roaster, or you can simply choose to roast your coffee beans in your kitchen oven. The later example is described in this article.
- When roasting beans in your oven, the trick is to roast the beans at a relatively low temperature, about 210 - 220 degrees Celsius.
- When roasting beans for espresso, they should be a bit darker than the typical American coffee roast, but also not to dark. As a rule of thumb, when the beans start to look "shiny" or "oily" you should stop the roasting process. The shiny look comes from oils within the coffee beans that surface during roasting. It will take about 15 minutes before the oils start to appear.
- Just as the case with espresso grinding, only roast as much beans as you will need for a day or two. If you roast more, the beans will get to old to give you the optimal result and taste.
Equally important to the roasting process is the blending of the beans. Keep reading to learn more about espresso blending.