It is important that the person doing the roasting does not touch any of the beans that come out of the chute during roasting as they are likely to get burned; coffee beans hold a great deal of heat.
The article further explains that once the machine is on and roasting has begun, the author points out that the individual doing the roasting may need to tilt the popper backwards to stop the beans form falling out of the popper and the hot air moves the beans around (Romanoff). The need to tilt the machine is dependent on the depth of the machine that is used.
It will take about 3 minutes before the beans begin to crackle and turn brown. During this time the beans must be carefully watched because they will start to rapidly get darker. The article also explains that if the beans begin to crackle at a rapid pace, they are roasting too quickly and are likely to burn. The coffee beans should only be roasted until they are a little lighter than the desired color. The author explains that the coffee beans will remain hot and will continue to roast even after they have been removed from the heat source. The beans should be place in the colander once they are roasted for the desired amount of time.
Once in the colander, the beans need to be stirred constantly to help with the cooling process. Once the beans are cool enough to touch they should be placed in a container that is airtight. The coffee can be immediately ground and brewed but it will not reach its flavor peak until 12 hours after it has been roasted. The peak of the flavor will only last for about 12 hours. However the beans will remain fresh for nearly two weeks and they should only ground prior to the brewing of the coffee.
Overall the roasting of coffee at home using a hot air popper seems quite simple. The directions are clear and most people would be able to follow these directions without any problem.
It also seems that it can be rather inexpensive and a wonderful way to participate in the creation of a wonderful cup of coffee.
Conclusion
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