Coffee Beans Recipe

Prepare

Measure 12 oz (about 340 g) of green coffee beans and let them sit at room temperature for 30 minutes if they were refrigerated. Preheat your chosen roasting method: for a hot-air popcorn popper, ensure it is clean and dry; for a skillet, preheat over medium heat; for an oven, preheat to 475°F (245°C) and use a shallow sheet pan.

Optional oil (for even sheen)

If you want a slight glossy sheen and slightly faster heat transfer, toss the green beans with 1 tsp neutral oil in a bowl so they’re lightly coated. This is optional and not required for good roasting.

Roast in small batches

Place the beans in your chosen method in a single even layer or into the popper chamber. If using a popcorn popper, roast for 4–8 minutes, shaking occasionally if required by your model. If using a skillet, keep the beans moving constantly with a wooden spoon or spatula and roast 8–12 minutes. If using the oven, spread beans on the pan and roast 10–15 minutes, stirring every 2–3 minutes. Monitor color and listen for cracks.

Listen for cracks and watch color

First crack typically occurs around 5–8 minutes depending on method and marks a light roast start. After first crack, beans will be pale brown to medium brown. For a medium roast, continue 1–2 minutes after first crack. For a medium-dark roast, aim for the beginning of second crack (a faint, more rapid cracking) and stop shortly after. Do not exceed your desired roast — beans darken quickly once past second crack.

Cool the beans immediately

When beans reach the desired roast level, dump them into a colander or spread on a cool metal tray and stir or toss to stop the cooking. Use a fan or cool running air if available. Cooling should take 1–3 minutes.

Allow roasted beans to rest (degass) for at least 12–24 hours at room temperature in a breathable container (open or loosely covered) to release CO2. After 24 hours, transfer beans to an airtight container and store in a cool, dark place. Use within 2–3 weeks for best flavor. Avoid refrigerating; if you must freeze for long-term storage, portion into airtight bags and thaw to room temperature before opening.

Grind beans to the grind size appropriate for your brewing method just before brewing: coarse for French press, medium-coarse for drip, medium for pour-over, fine for espresso. Use about 1 to 2 tablespoons (6–12 g) of ground coffee per 6 fl oz (180 ml) of water, adjusting to taste.