Weigh Green Batch and Pre-Heat Roaster
30 minutesCalculate green weight for target roasted yield accounting for moisture and roast loss.
Advanced4-8 weeks
Coffee Roasting Home Guide
Complete guide for coffee roasting home — step-by-step workflow, tools, checklist, and expert tips to get started.
home roastersmicro-roasters
Workflow
Execute Charge and Drying Phase
15 minutesDrop beans at target charge temperature and monitor rate-of-rise through yellowing.
Manage Development Time Ratio
5 minutesControl time from first crack to drop; target 20–25% DTR for filter, 15–20% for espresso.
Cool, Rest, and Package Beans
1 hourCool to ambient within 4 minutes, rest 24–72 h, then seal in valve bags with roast date.
Tools Used
- Coffee Roasting Loss CalculatorPrimary
Calculate green coffee input weight needed to achieve desired roasted output after moisture loss.
- Time Duration CalculatorPrimary
Track development time from first crack to drop for consistent roast profiles.
- Coffee Freshness EstimatorSupporting
Estimate peak flavor window based on roast date and storage method.
- Coffee Bean Storage Capacity CalculatorReference
Size storage containers and valve bags for batch yield.
Checklist
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Safety
Preparation
Execution
Quality
Tracking
Reference Materials
Roast Level IndicatorsTable
Drop temperature and time benchmarks.
| Level | Drop Temp (°C) | DTR | Color |
|---|---|---|---|
| City | 205–210 | 20–25% | Light brown |
| City+ | 210–215 | 18–22% | Medium brown |
| Full City | 215–220 | 15–20% | Dark brown |
Roast Loss FormulaFormula
Roasted weight = green weight × (1 − loss %) — typical loss 12–18% depending on origin and roast level.
First Crack ReferenceStandard
First crack occurs near 196 °C bean temperature — development time begins at this point.
Batch Consistency
Use identical green weight and charge temp for every batch when dialing in a profile.
Rest Before Brewing
Coffee needs 24–72 h degas post-roast — brewing same-day tastes grassy and uneven.
Fire Risk
Chaff is highly flammable — clean collector after every roast and never leave roaster unattended.
Safety Notes
- Roasting produces carbon monoxide and smoke — always roast in well-ventilated space or outdoors.
- Roasted beans and drum surfaces exceed 200 °C — use heat-resistant gloves when handling.