Some time ago I began roasting raw coffee beans in a popcorn popper. It didn’t take long for the limitations of this method to become apparent, and so I’ve progressed to an improved method using a tripod-mounted heat gun, which I hereby reveal.

I blogged about my popcorn popper roasting setup (see Confessions Of A Coffee Snob), which gave reasonable results in cool weather. However, in warmer weather the roasting process happens too quickly to allow the full flavour of the beans to develop, and the popper’s heat can’t easily be adjusted. Another method was needed, which would allow slower roasts during the long hot Perth summer.

A lot of great information on home coffee roasting is available on the CoffeeSnobs website, and Sweet Maria’s has an inspiring illustrated collection of home-made roasting devices. With ideas from these, I built the tripod-mounted heat gun and bowl roaster shown in the photo.

It’s basically just a heat gun - normally used for drying or stripping paint - pointing into a stainless steel bowl, with the beans stirred by hand with a wooden spoon. A motorised stirrer could be added … but that’s another project. The tripod mount allows the heat gun to be positioned in just the right spot, which is how the temperature in the bowl is controlled (as measured using a multimeter). Also the setup is easily moved around, and dismantled for storage.

This is a manual, hands-on and low-tech method of roasting coffee beans, but the degree of control means much more of the bean’s potential can be realised. By adjusting the height of the gun to slow the rate of temperature increase, a roast can be extended to 15-18 minutes instead of the 5 or 6 minutes it would take in a popcorn popper on a warm day. The slower roasting leads to better flavour in the cup, not to mention the satisfaction (and money savings) of doing it yourself.

It makes me wonder what else can be achieved at low cost by tinkering with household bits and pieces.

I’ve always enjoyed drinking good coffee, and trying to get the best from my espresso machine. However, I’ve recently climbed to new heights of coffee snobbery, becoming a signed up member of the CoffeeSnobs website, and started roasting my own beans at home.

Roasting green (raw) coffee beans is a lot easier and more accessible than you might think. The photo here shows the simplicity of my beginners setup. Sitting on a crate is the main tool - a popcorn popper - with the addition of a soup tin chimney so the beans don’t pop out. Near it are a metal sieve and colander (for cooling the beans after roasting), oven gloves (the popper gets very hot!), a clock for timing the process, and some green beans in plastic bags. The crate is not necessary, but is handy for ventilation under the popper and for storing the stuff in. The only part I didn’t already have was the popper - costing only $20, this wasn’t much of a barrier to home roasting.

I won’t go into detail about the process, which is described very well in “A beginners guide to roasting using a popper” on the CoffeeSnobs website. Generally less than 8 minutes plus cooling time is all it takes, and a wonderful aroma wafts far and wide. A lot of chaff and some smoke also wafts far and wide, which is why it’s best done outdoors.

Easy, right? Yes … well sort-of. Roasting beans is easy, but getting them to taste their best takes practice. The optimum degree of roasting varies with the individual popper, the ambient temperature and humidity, the amount of beans used, and personal taste. Different beans will also prefer different roasts, varying according to country, plantation, and crop. You’ll need to try different roast times, compare results, and make notes for future reference - lots of trial and error. Yes, there will be errors! But with green beans costing as little as one third or one quarter of the price of commercially roasted coffee, a lot of money can be saved, even with a few mistakes.

For me this chance to experiment is part of the fun. It’s only a matter of time before I add a thermometer to the setup, and some method of slowing the speed of the roast to improve flavour development - all of which appeals to those like me who have scientific curiosity and do-it-yourself urges.

Why do it, other than the satisfaction? Because using freshly roasted beans at their flavour peak, ground using a decent grinder just before brewing, has the potential to make truly fantastic coffee … better than that found in most cafes, if all variables come together. The quest to reach this potential is why many coffee snobs roast beans at home. Even when the coffee isn’t as good as it could be, it’s still pretty good, and cheaper. I can think of worse things to be than a coffee snob!

When someone takes pride in their work and does something really well, it can be an inspiration to others. I found this to be true recently at Epic Espresso in West Perth (Western Australia).

Originally I went there for some of their beans to try out at home, but the glorious aroma of fresh coffee enticed me to sample one of their drinks immediately. It was exquisite! I read their brochure/menu and learned just how seriously they take their coffee, and why it is so good.

They use their own custom blend of fresh, locally roasted beans, as well as filtered water and the best milk. The espresso machines are gorgeous, hand-crafted and state of the art - there are only a few hundred in the world as good. Naturally the grinders are of the highest quality, and even the cups are of a high standard to maximise heat retention.

In keeping with the tools and ingredients, the staff are all highly trained to world barista champion level. In fact one is the 2006 WA Barista Champion, and another is the 2006 WA Latte Art Champion. The owner, Corey Diamond, was trained by the 2003 World Barista Champion (also an Aussie, by the way) and is an accredited coffee judge. His mission for Epic Espresso is “to raise espresso coffee to an art form” and “be the state’s leading authority on espresso coffee”. In other words, they really know what they’re doing, and they strive to do it well.

The payoff for customers is fantastic coffee. I’ve always drunk coffee with sugar, but Epic Espresso is the first place I’ve truly enjoyed it without. Their espresso was the best I’ve had, as was the long macchiato (pictured). And the ristretto … awesome! What this drink lacks in size (the cup wouldn’t look out of place in a doll’s house) it makes up for in quality and intensity - I could still taste it three hours later.

I took some of their beans home with the aim of improving my own coffee creations. With my comparitively humble equipment I can’t expect to match what is served at Epic Espresso - but experiencing the excellence of coffee done really well has inspired me to have a go.

Note: Some bloggers write paid or sponsored reviews; I don’t. The above is my own opinion.