My very first attempt at roasting coffee. Success! Roasting took about 5 minutes 20 seconds, cooling took about 3 minutes. I used Sweet Maria’s beans and the Back to Basics Nut Roaster Pan, made by West Bend.
Four pound sampler from Sweet Maria’s included
1. Brazil Carmo de Minas Dry-Process Peaberry
2. Nicaragua Dipilto – Finca El Recuerdo
3. Sumatra Grade 1 Mandheling
4. Ethiopia Kaffa – Michiti Coop
I roasted the Ethiopian beans in the video. I ground some the next day, the taste was very smooth, although aftertaste was a bit strong. Next time I’ll roast for a slightly shorter time.
View original source video by clicking here