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roasting coffee beans that have already been roasted

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Hi everyone, I recently ordered a few pounds of coffee that is only roasted lightly. Since i prefer a darker roast, I was wondering if there was a semi-idiotproof way of taking it the extra mile and roasting it to dark or even French on my own. Any ideas? I really don't want to invest in any equipment like a popcorn machine. THanks in advance.

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  1. I guess if you know about using a popcorn popper you've googled for home bean roasting info.

    Just use a heavy frying pan, I'd go for cast iron, medium heat, stir or shake pan frequently to constantly, beans will look oily when done (if starting from green state.) Since your beans have already been roasted, try giving them 5-7 minutes in a heated pan to darken further. Cool on absorbent paper to remove oils. Timing to get to the roasted stage and flavor you want will initially be trial and error, so I'd start with a smaller amount.

    Good luck. If this works for you, and I can't see why it wouldn't, maybe you'll start buying green coffee beans and roasting your own!

    4 Replies
    1. re: bushwickgirl

      Thanks, yeah i was primarily wondering if for some reason or another it was a bad idea to re-roast coffee beans...I guess it can't hurt and like you said, start with a small batch...I'll try the fry pan method...thanks.

      1. re: shmulibaby

        Welcome, let us (me) know how it works out.

      2. re: bushwickgirl

        bushwickgirl, you completely cut and pasted a reply from somewhere else without reading shmulibaby's question.

        Roasting coffee, like brewing coffee, is cooking. Sure, you can heat chicken to a certain temperature profile for a given amount of time. But would you really want to do that twice?

        The roasting process is as much about the ramp up and ramp down temperature cycles as it is about maximum heat.

        1. re: swag

          No, my reply was based on personal experience. I did not cut and paste info from anywhere. I read the question thoroughly, understood that the OP was asking about re-roasting beans, and personally feel that it is entirely possible with reasonably good results.

          There are other options, such as blending beans, and that's up to the OP.

          I'm not one to discourage posters from trying things; this is why I recommended using a small batch of beans initially, for a short period of time and with a watchful eye.

          At this point I'm interested in hearing the outcome of the OP's experiment.

      3. http://www.cheftalk.com/t/59866/re-ro...

        an interesting topic on many of the coffee geek forums, shmulibaby. Def. try a very small batch and work slow and low heat for the short duration. You can go to 3rd crack revived oils to pebbles pretty quickly. Typically when I run across a disappointing batch of beans I mix them with a darker roast and grind two diff beans together to achieve the brew I like. But, you don't need fancy equipment just technique. Slow and low heat...once the pan is very warm, seconds count. Oh and, I use a wok to roast beans.

        3 Replies
        1. re: HillJ

          Thanks for that link, it really addresses it head on, appreciate it. I will definitely try it this weekend and let you know. I'm thinking I'll err on the side of under-roasting just to be safe. I find it curious that in that link some posters say it should not be done while others reference the Swiss who actively recommend it for bringing new dimensions of flavor...bizarre.

          1. re: shmulibaby

            Which is why I sent you the forum link because there are many diff opinions on re roasting. Trying a very small batch is the best way to know for yourself if it's worth it to you to re roast.

            1. re: HillJ

              A friend gave me a pound of medium Starbucks coffee, after reading a number of forums I tried about a 1/4lb in a pot on the stove top, I stirred constantly, and stopped when the coffee looked darker. I then ground some for a 12oz French press and without a doubt the flavor is much more like a French roast with more robust flavor. I am definitely going to try again with the rest of the medium roast.