Using this stove-top ceramic roaster, I have documented my most recent roast. The raw beans are blend of Columbia and Guatemala, washed.

I start off with medium-low heat, smallest flame on the outer ring. Measured with in infra-red tool, the raw beans go though the following temperature / stages:

110C – starts shredding
140C – starts smoking. here I change to low heat where only the inner ring is lit
160C – first crack
170C – starts continuous crack
200C – peak temperature

When it starts cracking continuously, pay close attention to the color of the beans. This is the stage where the roast level can be controlled. When it reaches medium-dark roast, pour out the beans and start cooling. Skane off the shreds. When it drops to about 55C, I start picking out the bad ones. Finally bag it and they are ready for consumption in 24 hours.

Here is what the beans look like at different stages.

First crack
Continuous crack
Final product – medium dark roast

Freshness is the most important factor of a good coffee drink. Roasting at home is about as fresh as it can be. Also raw beans are can be stored for relatively longer. On the bag, it says raw means can be stored for up to 3 years. Second most important factor is to use a good quality grinder. I use a hand grinder from Timemore. It beats most electric burr grinder that costs 5 times more.

The beans are used to make white coffee on a semi-auto espresso machine. I like it nutty.


A quick hand-drip test to see if the beans are fresh. I can see a nice dome shape expansion!