Green coffee is meant to facilitate weight loss in organic and unroasted form. How can you have if it is roasted? When was completly raw it tastes of sour and bitter, basically undrinkable. Is there a special way of roasting it, which makes it drinkable while effectively maintains their weight loss inducing properties?
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How to Roast Green Coffee Beans with an Air Popper
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Learn how to roast green coffee beans in an air popper. This saves a significant amount of money over buying coffee at the grocery store. As a bonus, enjoy the freshest coffee ever.
Difficulty: Easy
Things You’ll Need:
* Air popper
* Green coffee beans
* Wooden spoon
* Two colanders
* Measuring cup or kitchen scale
Instructions
Step 1
Measure 1/2 cup green coffee beans, or 3-4 ounces, and pour into air popper that directs hot air into the roasting chamber from the sides, not the bottom (see Tips & Warnings, below).
Step 2
Turn on air popper and stir beans using a wooden spoon until the beans spin automatically. This should happen around the “first crack” stage, when you hear a gentle cracking sound because the thin layer of chaff on the bean starts coming off.
Step 3
Continue roasting until the beans reach the desired roast:
Cinnamon roast, just after first crack
City roast, a couple minutes after first crack
Full City roast, a few minutes after first crack
French roast, at second crack, when a loud cracking sound is heard as small round chips of the bean pop off
Espresso roast, a minute or two after second crack
Italian roast, two or three minutes after second crack
Spanish roast, three or more minutes after second crack (not recommended, as the beans will be nearly burnt by this time)
Step 4
Immediately pour beans from roasting chamber into a metal colander and toss back and forth to another colander to cool beans. When cool, pour beans into airtight glass or ceramic storage container, leaving lid ajar for a few hours.
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Tips & Warnings
* Air poppers used for roasting coffee must circulate air into the popping/roasting chamber from side vents, not from the bottom. Chaff coming off the beans and falling downward onto a heating element is a fire hazard.
* It’s best to roast coffee outdoors or in a place with good ventilation, since smoke will be produced from the roasting process. This smoke does not have the aroma of coffee, but smells more like something is burning. Of course if you like the smell of something burning, then go ahead and roast indoors.
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Do not use an air popper that directs the hot air from the bottom of the popping/roasting chamber, but from the sides. One that directs air from the bottom is a fire hazard for roasting coffee, because the chaff could fall downward onto a heating element and start a fire.
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Be sure to use a wooden spoon to stir the beans, not a metal one which could produce a shock or a plastic one which could melt.
Probably not. When you heat any kind of food you reduce it’s nutritive and/or medicinal properties. Green tea has the same properties, supposedly, and tastes much better.