There are a lot of better ways to roast coffee beans, but I am a bit of a simpleton when it comes to coffee, and I enjoy pan roasting.  You can do a better job with commercial roasting equipment, but pan roasting is fine for me, for now anyway.

If you like coffee, but have never roasted your own beans before, you probably don’t know what coffee really tastes like.  The coffee you buy in the grocery store was roasted months ago, and it’s stale.  The coffee that I roast and drink is used within 1 week or so after it is roasted.  I store it in special bags that keep it fresh.  The coffee I roast and drink tastes nothing like what you will taste from a can you buy in the store.

To roast coffee beans, there are a few steps:

• Personally, I pan roast no more than a half pound of coffee beans at a time.  I do this because I feel I can better control the roast on a small batch, and also by roasting a small batch I can drink it while it remains quite fresh.
• You will roast the coffee in a pan, as I show in the video.
• After the roasting is complete, you need to cool the beans as soon and as quickly as possible.
• Let the beans rest for at least 24 hours before drinking the coffee, as they will develop more flavor after having rest time.

I hope you enjoyed the video!  Enjoy the coffee too, I know I will!

Again, with this bean, I roasted them to a Full City+ level, just up to the second crack.  As I said in previous articles, this is a little darker than I normally go, but for this bean, I think this is a good level.

For this bean, I found that after one or two days resting, there was little flavor in the cup.  It really takes 3 to 4 days post-roast rest for this bean to begin developing some flavors, and after more like 6 or 7 days, I began finding a unique flavor.  I actually started tasting a bit of a saltiness or a bit of a spicy flavor in the cup after 6 or 7 days.  First sip was like “oh, what is that, not so good” because it was not what I expected.  But, a few more sips and I was won over.  I liked it, and I continue to like it a lot.

This Mexico bean is enjoyable.  My advice is to let it rest for nearly a week after the roast.  Full City+ level on the roast too.  I believe this would make a nice “everyday” coffee.  Very flavor neutral, except for the slight bite of salt or spice in there.  Overall, I enjoyed it greatly, and will be roasting some more soon.