More coffee drinkers roast beans at home

By Sarene Wallace, CONTRIBUTOR
Alameda Times-Star

IF you're passionate about fresh coffee -- really fresh coffee -- consider joining the growing band of coffee hobbyists who have cast aside pre-roasted whole beans for their raw brethren.


These food and wine enthusiasts are fueling a home-roasting renaissance as they turn up the heat on grassy-tasting green beans and transform them into bronzed baubles. The reward: a cup of joe as smooth as 12-year-old Scotch and as complex as a teenager.


If this doesn't sound like your coffee, take heart. It's difficult to purchase truly fresh roasted beans from a store because the beans' aroma and flavor peak between 12 to 72 hours after roasting.

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