Tips for getting started with Home Coffee Roasting
using an Imex or Gene Cafe Roaster

 In general the depth of roast will result in a stronger tasting coffee. The equipment needs to be adjusted to suit the time required. It is important to remember that the air temperature in the room where the roasting is taking place will have a significant bearing on the length of roast time. For example a summer temperature will mean a shorter roast time to achieve the desired depth of roast.

The green beans can be roasted as origins and then after roasting they can be blended to achieve the desired result. Alternatively green bean varieties can be blended first and then roasted. It is important to make sure that the correct weight is roasted as origin beans can vary considerable in density and weight.

Some bean varieties are more suited to a darker roast and some are more enjoyable as a lighter roast. Just enjoy experimenting to work out how you like it.

An interesting variation to the overall flavour profiles can be achieved by mixing darker roasted beans of the same origin with a batch of lighter roasted beans of the same type. Perhaps start with a 50/50 mix and vary to suit your preferences.

Click here to watch a demo of the Imex CR100 Home Coffee Roaster

The Stages of Coffee Bean Roasting

  1. Green unroasted
  2. Starting to pale
  3. Early yellow
  4. Yellow-tan stage
  5. Light brown
  6. Brown
  7. 1st crack begins
  8. 1st crack underway
  9. 1st crack finished
  10. 2nd crack begins
  11. Slow darkening. Light roast
  12. Quick colour change. Brownish to black tones
  13. Medium roast. Oils being released
  14. Medium to dark. Full flavour
  15. Italian dark. Oily surface. 2nd crack complete
  16. Fully carbonised. Ready to burn up