Let’s talk about selecting the home coffee roaster that is right for you. Roasting coffee on the most basic level can be accomplished by spreading raw, green coffee across a pan and baking them in the oven, browning them in a skillet, roasting them in a colander over a heat gun, or the barbeque. But of all the rudimentary ways to roast, perhaps the easiest to get started with is a popcorn popper. Out of the box, though, popcorn poppers offer little to no control over variables such as temperature and airflow, and they send chaff flying everywhere.

There are so many great home coffee roaster options on the market, and there are new ones popping up frequently. Here are some of our recommendations at different price points:

• Popper from Sweet Maria’s ($90) – This is a much better budget option than a traditional popcorn popper as it decouples heat and fan speeds allowing you to make adjustments on the fly. It also has a chaff collector, saving you from having to clean up a big mess after you roast.
• Hive Roaster ($75) – This coffee roaster is a skillet designed to be shaken in circular motions over a heat source to agitate and evenly roast the coffee.
• Fresh Roast 540 or 800 ($209-289) – These are great options if roasting at home seems like something you’ll stick with. Like the popper, these are fluid bed roasters using convection to heat the beans. They offer a higher capacity though, as well as more control.
• Behmor 2000AB Plus ($479) – The Behmor is a drum roaster that not only gives you the option to roast manually, but also comes with pre-programmed profiles. Another nice feature is the exhaust fan. A properly ventilated roasting chamber will keep smoke buildup inside from ruining your roast.

A wide array of home coffee roasting options are available on the market – just be sure to do your research both on the manufacturers’ websites as well as on the various roasting forums online before pulling the trigger on a home roaster.

At this point in your home coffee roasting journey, the choice will probably come down to your budget, and how much coffee you need roasted each time. On that note, know that roaster manufacturers tend to exaggerate. As a rule of thumb, count on the best roasts happening with batches at least 30% below whatever they say their product is capable of. Also remember that measurements are based on the weight of green coffee going in. By the time you are finished roasting, the coffee will have lost between 12-21% of its weight, depending on how dark you roast your coffee. Do some quick math and consider the coffee consumption in your household. How often will you have the time to roast? Are you ok with roasting a couple batches back to back, or do you want it all finished in one go?

Introduction to Dark Roasts
As Raghunath says, when it comes to specialty coffee, the emphasis always seems to be on medium and light roasts, with a focus on acidity and floral notes. But the truth is that those drinking light roasts globally are still a very small percentage of coffee drinkers. The majority still prefer medium-dark and dark roasts that are more chocolaty and bitter.

And, while everyone should pick the coffee that’s right for them, we at Flair would be remiss if we didn’t help educate on all roast levels, especially when it comes to our Flair products. The main takeaway here is to choose what’s best for you, and make sure that it’s sustainably sourced and freshly roasted.

So what exactly is a dark roast? Every roaster has a different scale for what they consider light, medium or dark, so it can be hard to understand. But, for the purposes of this educational video, when we say dark roast we’re referring to beans that have at least hit the second crack in the roasting process. A straightforward way to identify this visually is to look for oils on the surface of the beans, which make the beans look glossy, or shiny. The oilier the beans the darker the roast!

Dark roasts are more forgiving in many ways, especially in how easily they give up their soluble material and also how much better they are at maintaining puck integrity when pulling a shot. That being said, dark roasts still present some unique challenges that need to be managed in order to get the best out of them. It’s very easy to over extract a dark roast and get a really bitter and astringent brew, so a lot of what we’ll be discussing today is how to avoid this. 

So let’s look at the key variables of espresso and how each should be approached when brewing dark roasts.

What is Espresso
So, what is espresso? As Martina explains it, espresso is both a drink and a brewing method. Those big machines you see at coffee shops and cafes all around the world specialize in this brewing method, which is characterized by forcing heated water at high pressures, through a bed of finely ground coffee in a short period of time. This process creates a coffee drink known as espresso, which is small in volume and highly concentrated.

The espresso brewing method is completely different from other coffee brewing methods, like pour over or drip coffee for example, and the texture and mouthfeel of the espresso drink that comes from it will be completely different.

But, it’s important to note that regardless of the brewing method, any coffee beans can be used! There are no beans that are specific only to espresso. Any coffee bean, from light to dark roast, can be used in espresso, and bags of coffee that say they are an “espresso blend” simply mean that the roaster recommends these beans for the espresso brewing method!

This should open up a world of coffee to everyone, and Martina recommends that new home brewers try out different coffees and pick the ones they like best.