How To Roast Green Coffee Beans In The Oven?

Coffee roasting in oven

There has been a trend in our demand for coffee.

More and more people are moving away from the month-old coffee bags with year ling shelf life, and now prefer to pay more for a good freshly roasted coffee from the local coffee shop. You get a lot more taste for the money – and of course, the more and more quality conscious public naturally appreciates it.

However, there are other solutions, if are on budget or just want to “do it yourself”. With fairly simple means you can actually roast your own coffee beans.

Green coffee beans / raw coffee beans

Many people are used to the roasted coffee beans, and do not really think about where the unprocessed coffee bean comes from. For a long time, I also believed that the coffee beans were pre-roasted directly from imports and that it is just “how to buy them”. But as my interest in the coffee taste developed, I began to take a closer look at how to nerd a little with the coffee. This is where I found that one can easily get green coffee beans / raw coffee beans and even roast them as needed.

A visit on Google and you will soon find a good selection of green coffee beans. The price varies depending on the prayer, but with a starting price of around USD10 per 500 g, 

Homemade stuff always has something unique about it – and the coffee is no exception, as you can actually make your mark on the taste the more experienced you become in the art of roasting. For example, To vary the roasting profiles, you can get something different from the coffee beans and eventually hit the one that suits your coffee taste best.

But how do you start roasting coffee yourself at home? Yes, there are actually different methods that you can use at home. In the following, I will tell you how to roast coffee in the oven.

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Coffee roasting in oven

One of the ways you can roast coffee is in a very ordinary oven. With a roasting pan or a refractory dish, you can quickly toast 200-400 grams of coffee, with a few simple steps:

  1. Start the oven. Preheat oven to approx. 225 degrees. Do not use hot air. While the oven is heating, you can find the dish / pan that you need to shake. Pour the desired amount of green coffee beans into the dish / pan in one layer. If they lie on top of each other, the roasting will be more uneven.

  2. Take time. When the oven reaches 225 degrees, place the coffee beans in the middle. Put any. a timer in progress if you want to monitor the roasting with time for future roasting.

  3. Listen. The coffee beans will provide so-called “popcorn sound” – Once or twice per bean (second crack is hard to hear / differentiate though). For me, it’s mostly about what the coffee beans look like, but I never stop roasting before they crack. Therefore, this sound is an indication to me that I need to keep an eye open.

  4. Keep an eye out. Depending on the bean and brewing method, you need to light, medium or dark. For espresso, for example, aim for a darker roast (dark chocolate color) as a rule of thumb, while filter coffee is usually light to medium roast (dark caramel colored).

  5. Palette Knife. It is a good idea to have a palette knife or similar ready so you can turn around the beans approx. every two minutes. Especially if you have experience that your oven heats unevenly like mine.

  6. Cooling. When you are satisfied with the color of the roasting, take them out of the oven. Cooling is important – therefore have a cold frying pan ready to pour on. Pour if necessary the coffee beans from container to container.

Coffee roasting tips

  • Gratings Profile. If necessary, examine the recommended roast profile for each type of bean. Does is taste as expected ,and please always remember you have to follow your own taste buds. But in the beginning, the recommended profiles may be a indication as to which roast profile will produce the best result for the specific bean.

  • No hot air. The coffee beans give off some small thin flakes, which easily fly around. If you use hot air, you risk the flakes settling in uncomfortable places in the oven. However, the flakes are not “dangerous” in the coffee – so if they are not sorted out, it does not hurt to grind them with the coffee.

  • Ensure good ventilation. The roasting process develops some smoke which can be bothersome in a closed kitchen. Therefore, open windows and turn on hood.

  • Pour coffee beans. When the beans are cold, it is recommended to pour them into an airtight container or valve bag so that the aroma is maintained.

  • Rest time. Let the coffee beans rest for at least 24 hours – preferably 48 hours. Then the aromatic oils are allowed to settle in the coffee, which benefits the final product. However, you can in principle use the coffee beans right after roasting – but the taste will be a little more “flat”. The taste of coffee beans decreases approx. 1 month after roasting – much longer than that, they should not stand unused.

I hope you can use this review of home coffee roasting in the oven. Try it out, and taste it. It can take many unsuccessful attempts before you find the coffee bean and flavor that suits you and your brew best. But it is worth all the trouble then.