[Papajim]

I just decided to jump right in and do it. I put 1/2 cup of Nicaraguan green beans in a covered pot that I had let heat until condensation formed on the glass lid. I then set the oven timer for 15 minutes to help. I lightly shook the pot as the beans heated and after first crack I would occasionally remove it briefly (maybe a second) to upthrust the beans allowing the chaff to come off and to better agitate them. At about the 12 minute mark second crack began. I poured the beans into a colander at about 12 1/2 minutes and then started passing the beans back and forth between two colanders to cool the beans, dumping the husks from the empty colander as I did this. The method seems to work well, and the beans seem to be a nice medium color. I will grind them for my 20oz french press in about four hours. Let you know how it turns out, then.
Jim

[Papajim]

I ground the beans to a coarse setting for my 20 oz French press. Nice medium roast flavor. One mini moo and a single teaspoon of light brown sugar later yields a great cup. I am pleased with my first attempt. I will try to work on improving the technique for more consistency in the beans. I should be able to get a better feel for the temperature of the roast and the right timing of the roast.
This method will suffice until I get a roaster.

This attempt involved Nicaraguan green beans from Cafe Campesino in Americus, Ga., roasted in a 2 quart non-stick, sauce pot. I ground the beans after a 4 hour wait in a Mr. coffee grinder with the chamber maid feature. I pressed the beans in my 20 oz Mr. Coffee french press with a 4 minute steep. This is my amateur foray into the coffee realm, and I hope to gain better knowledge and coffee skill with time.
Jim

[bigmike787]

Hi Jim,
That's awesome! I have a friend from Ethiopia who roasts coffee the traditional Ethiopian way, which is similar to what you're doing. This method doesn't produce a rock solid consistent roast, but it does produce a good cup. Some of the guys who use a heat gun/stainless bowl method will use a wooden spoon to stir the beans, which will give you a more uniform roast. Good luck with the roasting!

[Papajim]

I'll give it a try. I plan on trying it again today. I am going to let them roast a little longer. I just enjoy a good cup and the effort of doing it all makes the cup even better. Plus, you should see the eyes on friends and family when they taste my coffee.

[Jim]

You also might want to let your roasted coffee rest a little longer to degas. Most recommend at least 12 to 24 hours before using the roasted coffee.