The green bean is the appearance of an unroasted bean. As the bean starts to heat up, what from within the bean will vaporize create a yellowish tint. At “first crack” it will turn brown and at “second crack” the bean will turn dark brown.
“The power of a man’s mind is directly proportioned to the
quantity of coffee he drinks” – James Macintosh
Get your stove to a medium heat to begin home roasting your own coffee. Place 8 oz. of green coffee beans into the Whirley POP and start your timer. Begin stirring the beans at a medium pace and check the bean about every 45 seconds. Check the color, temperature and listen for the initial cracking. After a couple of minutes, the beans will start smoking so I advise using your vent fan or open a nearby window.
Roughly around 5 minutes (around 375 degrees) you will start to hear the First Crack – similar to the sound of breaking twigs. The First Crack usually lasts 1-2 minutes with the beans going from a light to medium brown. Depending upon your taste, beans are drinkable after the first crack. The smoke will increase after the First Crack and as the temperature approaches 425 degrees, a Second Crack (like rice crispies) will produce a Full City Roast. You want to assure you are achieving the darker roast that you want and need to stop before the beans burn.
When you’ve acquired your desired roast, put the beans into a colander and gently shake the beans to eliminate any residue. The beans will continue to roast at this point while hot, so you can place over a fan to speed up the cooling process. Once the beans are room temperature, pour the beans into an air tight bag and wait 24 hours before brewing. My preference is to grind the beans just before placing them into a coffee press. If you try this home roasting coffee method, be sure to drop me a note below!
Dan is an explorer for The Outbound and founder of The Proper Function, an outdoor editorial. He is passionate about exploration and can’t stay put for more than a week.