Roasting Coffee

The term RIP coffee has nothing to do with wishing your coffee a peaceful death. Rather, it is short for Roast In Parchment. It means pretty much what you would expect in this case – the coffee bean is roasted while still in its parchment and then it is ground and brewed parchment and all. […]

Several articles in the past few months that I encountered centered on the importance of ROR (rate of rise) when roasting coffee. After reading just one it was like eating potato chips, l could not stop. Over the past few months, I started comparing my data on ROR with what I was finding online. I […]

There are many ways to roast coffee at home. One of the most basic and least expensive methods is the oven. Yes, you can easily roast your own coffee at home using an oven. It doesn’t make the brightest, most flavorful coffee, but it works. If you’ve never home roasted coffee before, you may be […]

Roasting your own coffee is not only personally satisfying, but it is also relatively easy. You don’t really need the expense of a Probat or Diedrich roaster to begin this craft. Using nothing more than a hot air popcorn popper, you can achieve a very high level of freshness as well as being able to […]

While researching the economics of home coffee roasting, I wanted to learn more about a green coffee buying cooperative. Green bean coffee cooperatives are groups that pool their money together to buy sizes of unroasted coffee that are usually only available to commercial roasters. Fortunately, I knew that INeedCoffee contributor Chris Arnold was active with […]

Blonde roasts are one of the fashionable trends in coffee, and while it seems that many consumers do have an appetite for these, we see a lot of confusion in print and media about this “lighter than Light” roast level. We also have concerns about the high levels of acidity seen in extra-light roasts and […]