Why not pan roasting?

Fry pan roasting was popular in the 19th century, since the beans were normally shipped and purchased still in their green state. You simply poured the green coffee beans in a frying pan and roasted them in the kitchen. This process took a great deal of skill to do in a consistent manner. Fry pan roasting became much less popular when vacuum sealing pre-roasted coffee was perfected. However, in order to vacuum seal roasted beans, you had to wait for them to stop emitting CO2, as roasted beans do for several days after the roasting process. What this meant was that vacuum sealed coffee was always just a little stale as the flavors begin to turn bitter and deteriorate in just about a week after roasting.

This is exactly why I prefer home roasted coffee. You simily get a fresher coffee to brew and you control the roast time to suit your taste. In other words, home roasted coffee when brewed is more satisfying and costs less.

No wonder why home roasting is becoming popular again. Now you can get computerized drum roasters which take the guessing out of the process; it is getting easier. Some people effectively roast beans using their hot air pop corn makers.

Robert (Badgett), you have authored numerous articles on coffee roasting. I recall a number of years ago you posted a series of articles on what you need and how to go about roasting coffee from home. I invite you to reshare these pearls of wisdom.

It is time to roast some coffee!