Hello friends! Today im showing you a little video about how i roast my own coffee. You can buy the same coffee roaster here: https://zenroast.co/

BENEFITS OF ROASTING YOUR OWN COFFEE:
Back in the 1930s and earlier, Americans used to roast their own coffee. However, with the rise of modern conveniences, the majority of Americans buy pre-ground coffee without knowing how long ago it was roasted or where the beans originated.
Benefits of roasting your own coffee:
Its actually super simple and easy to do once you get used to it
Its so much more sustainable, You’re also cutting out on transportation and packaging for roasted beans, as well as supporting fair pay and good working conditions for farms who care about their bean quality (just be sure to buy your green coffee beans from a good source)
If you were to buy high quality organic beans at a boutique coffee shop, it will probably run you $12 to $20 for only 12 ounces. However, organic fair-trade green coffee beans runs an average of $4.50 per 12 ounces
Coffee begins to lose its antioxidant content within a week of being roasted. This antioxidant loss accelerates immediately after being ground, so if you buy ground coffee you’re losing out on a lot of the health benefits. For your healthiest and tastiest cup, roast fresh, grind just before brewing and let the beans sit for no more than 1-2 weeks

Roasting your own coffee simple basic steps
Place about 2 cups of beans over a medium heat in a cast iron skillet or roasting container (i use ZENROAST)
Constantly move the beans around evenly with a wooden spatula, or shaking the pan.
You will start to hear a popping or cracking noise, this is when the real roast begins. You can continue to roast your beans to your desired darkness, but keep in mind once your hear the second more violent cracking, you only have a couple more minutes until the coffee is burned. Here are the different stages of the roasting process

Green: The beans will retain their virgin green essence, even as they start to heat.
Yellow: The color will become yellowish, and the beans will emit a grassy odor.
Steam: Steam will rise from the beans. This is the water inside the beans evaporating.
First Crack: Here’s where the real roasting begins. Sugars inside the beans caramelize, and a cracking sound is heard, like the sound of popcorn popping.
City Roast: Following the first crack, the beans have reached City Roast, the minimum level of roast acceptable for grinding and brewing.
City Plus Roast: With further caramelization of sugars and the migration of oils, the beans swell in size and reach City Plus Roast. This is a popular and common level of roast to use.
Full City Roast: Beyond the limits of City Plus is the Full City, an even darker roast that takes the beans to the verge of a second cracking.
Second Crack (Full City Plus Roast): The beans undergo a second, more violent cracking and enter Full City Plus. This roast will reveal even more layers of intensity to the flavor.
Dark Roast (French Roast): The smoke will become pungent, the sugars will burn as much as they can without ruining the flavor, and the beans overall structure will break down. This is the utmost limit of roasting within the confines of good flavor.
Burn: If you haven’t stopped roasting by this point, the smell will go from pungent to terrible, and the beans will burn.

During the roasting process, the coffee beans will shed their outer skins, leaving behind the shell which is known as the chaff.
take 2 colanders and dump the hot beans into the colander as soon as you are done roasting. Continue to dump the beans back and forth between the two colanders a few times to remove the chaff. If you don’t get it all don’t worry about it.
Once the beans have cooled, you can place them in an airtight container for storage. Keep in mind oxidation of the beans will start to happen after 5 or 6 days, so it’s best to consume your beans within a week of roasting.

one on one coaching: Isabelpaige.com
instagram: @Isabelleyoga