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How To Roast Your Own Coffee Beans At Home

Home Coffee Roasting

Roasting coffee beans at home is the new trend among coffee lovers. With the day to day stress, there is nothing more relaxing that the aroma of a fresh cup of coffee at home. Roasting your own green coffee beans has lots of benefits; it’s inexpensive, you get fresh coffee, and finally, it’s very easy. So, how do you roast your own coffee beans at home?


Coffee Beans Roasting methods

There are different methods of roasting coffee beans at home. The type of method you choose depends on your budget, the amount of coffee you need, and your taste.


For many years, people have been roasting coffee beans using just a cast-iron skillet and campfire. This is how simple it can be. At home, you use your stove to roast the beans. You can also use an oven or a hot-air popcorn popper. All the three methods will produce great roasted coffee. However, if you want evenly roasted beans, then you may need to get a roaster.

2.Air roaster

This appliance is similar to the hot-air popcorn popper. The only difference is that an air roaster has a filter to collect the chaff from your beans. Some models also come with a smoke-control feature. The advantage of using this method is that you get evenly roasted beans in only 10-15 minutes. However, many air roasters feature small batch sizes, and therefore, you may need to roast your coffee daily, depending on your needs.


3.Drum roaster

If you really love coffee and want to roast large batches, a drum roaster is the tool you need. This tool is used by commercial roasters and independent coffee shops to keep up with demand. However, smaller designs are available for home use.


How to Roast Your Own Coffee Beans

1.Choose your beans

The grade or quality of green coffee beans significantly affects the taste of the coffee you produce. Go for a coffee that you already enjoy or research on something new that you want to try. The market offers a wide range of beans to choose from, but the most popular for home roasting include Tanzanian Peaberry, Ethiopian Yirgacheffe, Guatemalan Antigua, Brazilian Santos and Colombian Supremo. Keep in mind that all these beans are not created equal. For a healthier, finer and tastier home coffee, choose beans grown in healthier altitudes. Coffee grown in higher altitudes takes longer to grow and mature, and this allows the flavors to develop more fully. It also allows the beans to grow denser to enhance the complexity of their flavors.


2.Heat the beans

Regardless of the tool or machine you use, there are just a few basic rules to follow to properly roast your beans. If you are using a frying pan, pour the green beans into a frying pan. Turn the temperature up to a medium heat and keep on turning them over to avoid burning. If you’re using a roaster, pour the beans inside and turn on the heat.

As you start the roasting, don’t get your eyes off the beans. You will need to watch out for color change from green to yellow to light brown. Also, you will notice a difference in odors coming from the warming beans. It should be from a grassy scent to a toasty aroma. The first sign that your beans are starting to roast is the sound of the first crack, when the crease in the bean opens up to release trapped moisture.

3.Remove beans from heat

Some people stop after the first crack. But if you want a deeper flavor, then continue to roast. Basically, how long you roast your beans depend on your taste. There are 3 roast levels; Vienna or French toast, Full city and City. Each level has several graduations within it. The more you roast, the darker the bean.

City is the lightest roast and occurs after the first crack. This light brown stage is attained after around 8-10 minutes, when the temperature is at 370 degrees F. Flavors at this stage can be floral, malty or nutty, depending on the type of bean you chose. The second stage (full city) is attained when the temperature is nearly 400 degrees F. This gives you a deeper chocolate raspberry and is common among commercial beans. The last stage (French roast) will give very dark roasts. These beans are left in the roaster up to the second crack.


4.Store your beans

Store your beans in a loosely covered container and let them rest for 12-24 hours. This allows the flavor to develop as the green coffee beans release pent-up carbon dioxide. Your roasted beans will stay fresh for about a week, if stored in an airtight container, away from heat and moisture.

 February 11th, 2016  
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Beverages That Are a Perfect Substitute For Coffee



A large percentage of the population loves their morning coffee. What if you are craving for caffeine and you realize that that you are out of it? Before you give up on getting that kick you need from coffee consider these viable alternatives. This article briefly details beverages with similar taste and effects to coffee.

These are beverages you should consider stocking up to ensure when you are out of coffee you have access to plausible alternatives both in terms of taste and effects. These perfect substitutes for coffee can also come in handy for those trying to quit coffee.

All these beverages can give you the same morning boost that coffee gives you in order to help function at optimum level. Although that rich and smooth coffee flavor is unique to the coffee bean, there are alternative beverages that also have this deep dark flavor that most people enjoy in coffee.

Coffee Alternatives that taste like coffee and have similar effects to caffeine

1.) Roasted Chicory root is a caffeine free and health promoting alternative to coffee

If you are out of coffee then roasted chicory root is the perfect alternative. This beverage not only tastes like coffee but also has similar effects as coffee.

Additionally, this beverage also boosts your health. Roasted Chicory root also has a dark and deep signature flavor similar to that of coffee. Furthermore this coffee substitute also has a mile long list of health benefits. Roasted Chicory root even looks like coffee and is just as simple to prepare, you add a 1 teaspoon to a mug of boiling water then allow the mixture to boil for 10 minutes.

2.) Ayurvedic Roast is a herbal substitutes that has a very similar taste to coffee

This herbal coffee substitute is actually USDA Certified. Apart from being non-acidic and GMO free, it is also 100% organic. This is a unique formula that comprises of chicory root, rye and barley. It comes in two types; the original taste that is unflavored and the vanilla flavored type.

3.) Teeccino Herbal Coffee Substitute

The aroma of this herbal coffee alternative is wonderful and calming just like coffee. Additionally the flavor is also mellow and rich with different notes just like coffee. When well blended it tastes like coffee except that it is purely organic. It can also be brewed simply just like coffee making an ideal substitute anytime your coffee runs out.

4.) Dandelion Coffee

This is a popular caffeine-free and instant coffee-like blend that looks like coffee, tastes like coffee and can also give you the boost and kick that coffee gives you every day because it has natural energy boosting components. It however contains zero caffeine which is an added advantage. The taste is very close to that of coffee except that dandelion coffee is less bitter and also less acidic. Dandelion coffee is the perfect alternative to coffee anytime you run out of stick

Most people are so accustomed to drinking coffee and hence have a hard time coping without it. These four coffee substitutes that have similar effects and the same taste can come

 November 30th, 2016  
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Origins Of The Pumpkin Spice Latte


Fall of 2016 is finally here. This means the time for cozy sweaters, dark colored outfits, and every person’s favorite drink of choice, the renowned Starbucks pumpkin spice latte is finally underway. For most latte lovers, five of these tasteful drinks weekly will suffice for the cold weather. The brown espresso shot, orange pumpkin syrup, and white milk make this Starbucks latte the perfect combination for coffee lovers. However, it is important to know where this stylish drink came from. You can trace the origins of this million dollar idea to a few years back. Since its introduction, a large number of Americans have made it part of the fall routine.

The following information is a basic description of how the pumpkin spice latte came into being.

The pumpkin spice latte was first introduced by Starbucks back in 2003. The drink was rolled out as part of the company’s fall promotional campaign which usually runs from early September to mid-November when their holiday promotion begins.

In previous years before the introduction of the pumpkin spice, Starbucks has experienced a lot of success with seasonal beverages such as the gingerbread and peppermint latte. As a result, the company made a decision to determine what kind of espresso based beverage could be featured during the fall. Different flavors were tried out, one being the white chocolate mocha which made its debut in 2001.

After careful consideration, the company’s executives decided that pumpkin spice made sense for the autumn season. A year before its launch, Starbucks conducted a fall promotion for their Tazo Chai Latte. This eventually led to the pumpkin flavor being introduced.

Even though every product manager hopes that their creation will become popular, no one quite anticipated just how popular the drink would be. Most drinkers will tell you it sweet, tasty, and filled with the right flavors.

Ingredients of the pumpkin spice latte

• A cup of milk

• 2 tablespoons of pure pumpkin puree

• A tablespoon of sugar

• A ¼ teaspoon of pumpkin spice, and more for sprinkling

• A ¼ teaspoon of vanilla extract

• A ¼ cup of hot espresso/

• 1/4 teaspoon pure vanilla extract

• Sweetened whipped cream (for serving)

• Caramel coloring

Changes to the recipe

Starbucks is now adding real pumpkin to their star latte and removing caramel coloring. Making its debut this fall, the revamped latte will include the following ingredients

• Espresso

• Milk

• Pumpkin

• Spice flavored sauce (now including pumpkin puree)

• Whipped cream

• Vanilla Syrup

• Pumpkin spice topping

It is predicate that by the year 2020, pumpkin spice lattes will be filled with pumpkin pie and topped with espresso. For those who have heard of this idea, they see no problem and believe if such changes were made; the drink will become even sweeter.

There is no doubt that the pumpkin spice latte has great success among the public. When fall arrives, it is the drink of choice for most. As a result, Starbucks is looking at ways to make it more appealing to those who have not yet adopted. However, at the moment, its popularity shows no signs of slowing down.

 October 28th, 2016  
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What to Know About the Different Types of Raw Coffee Beans


Raw coffee beans can be divided into two broad categories: Robusta and Arabica. Arabica coffee is considered superior to Robusta due to its low acidity and delicate flavor. It is grown at higher altitudes and can be more difficult and costly to grow. Though they are labor intensive, Arabica coffee trees produce a high demand bean that sells at a higher price. Robusta coffee tends to be more acidic than Arabica and has higher levels of caffeine. It is grown at lower altitudes, in hot climates and with less moisture. Since Robusta coffee has fewer growing restrictions and a generally desirable flavor it is sold at a lower price than Arabica beans. Here are some essential characteristics to know about the two different types of raw coffee beans.

Origin and Production Conditions

Robusta coffee originated from Africa and is grown primarily in Vietnam, Brazil, and Africa. It is usually grown at low altitudes of 200 to 800 meters. Robusta coffee is less subject to problems related to pests and rough handling. Arabic coffee, on the other hand, originated from Ethiopia and Yemen. It must be grown at higher altitudes of 600 to 2000 meters. Arabica coffee requires sun, shade, rich soil and lots of moisture to grown and produce. It is subject to attacks from different pests and is extremely vulnerable to cold and bad smelling. About 25 percent of the world coffee production is Robusta, and 75 percent Arabica. Brazil is the leading producer of Arabica coffee and Vietnam produces the most Robusta coffee.

Taste and Smell

Robusta coffee’s taste may range from harsh to neutral. It is usually described as tasting grain-like, oatmeally. The smell of unroasted bins is often described as raw-peanutty. There are high quality Robustas on the market, but they are rare and reserved exclusively for the best Robusta containing espressos.

Arabica coffee has a wider taste range, among varieties. The taste ranges from sharp tangy to sweet-soft. The smell of unroasted beans is nearly like that of blueberries, while that of roasted beans is perfumey with sugary tones and fruity notes.

Caffeine and Sugar Content

Robusta coffee beans have more caffeine compared to Arabica coffee beans. Although this may look like a positive thing, the fact is that caffeine has a bitter taste that makes coffee unpleasant to drink. Statically, raw Robusta coffee beans have 2.7 percent caffeine content, almost double the 1.5 percent of Arabica beans. When it comes to sugar and lipid content, Arabica contains nearly 60 percent more lipids and twice the concentration of sugars than Robusta. This is why most people prefer the taste of Arabica.

Shape and Plant Height

Raw Robusta coffee beans are much more circular, while Arabica beans are more oval. Robusta coffee tree grow to a height of 4.5 to 6 meters, while Arabica tree grow to a height of 2.5 to 4.5 meters.

Chlorogenic Acid Content (CGA)

Chlorogenic acid is an important antioxidant and insect deterrent. Arabica coffee has a CGA content of about 5.5 to 8 percent, while Robusta coffee has a CGA content of 7 to 10 percent.

The types of coffee beans used to make the morning coffee everyday are a major concern to true coffee lovers. The two commonly used types of raw coffee beans are the Arabic and Robusta beans. These beans are used more than any other variety of beans, either in their pure form or in coffee blends.

 August 18th, 2016  
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The Importance Of Cupping Coffee For Businesses And Individuals


In the coffee world, even flavor industry professionals have a difficult task at hand. Much wine tasting, cupping coffee is a methodical process with universally recognized parameters. It allows coffee producer, traders and roasters to deal with the same quality of beans regardless of their origin. Professionals who specialize in coffee cupping are called Q-graders. They examine the acidity, body and the flavour of the coffee.

The Importance Of Cupping Coffee

In order to be a credible and responsible producer, knowing your coffee is an indispensable requirement. It helps us know different flavor notes that are normal to various coffee developing areas. This doesn’t imply that every African coffee, for instance, will dependably exhibit the same attributes. But at the same time, we can all the more effectively investigate every mix/root.

It additionally helps us make delightful mixes that are truly intriguing and special. Other than this, it’s a truly fun and intriguing approach to invest your energy when you have an enthusiasm for coffee.

Industrial Reasons For Cupping Coffee

While there might be plenty of reasons and cultural significance to the cupping process, the following benefits are undisputed:


Regardless of your target market, you will need to ensure that the beans you’ll be simmering have the attributes you need and are free from imperfections or pollutes that will ruin the container quality. Roasting coffee and cupping it permits you the chance to assess the coffee for corrupt beans and container qualities before you begin production.


When growing new mixes, cupping lets you taste and verify different mix potential outcomes. Setting a table with coffees you need to mix, each conveyed to fluctuating degrees of dish, permits you to try different things with numerous mix potential outcomes without sacrificing a lot of green coffee. Just record the coffees and the rates utilized as a part of each effective mix and meal appropriately.

Deeper Insight

Cupping coffee is a compelling strategy to expand your insight about coffee beans. On the other hand, cupping also gives you a major boost while connecting with clients during your business meetings and general discussions about the coffees you offer and, as a general rule, has the impact of expanding their own personal satisfaction.

Optimal Quality

If you can’t produce coffee that meets quality standards, chances are that you’ll never sell a single bean in the market. Coffee in each cup has to be as good as its predecessor. Poor and inconsistent production not only spoils your trademark taste, it also dissuades loyal customers from choosing you over your competitors. Cupping is instrumental in eliminating such risks.


The process of cupping coffee is mastered through patience and modesty. The best cuppers are unobtrusive and constantly avid to take in more. The habit of settling on a truce while regarding and attempting to recognize the qualities that may intrigue other individuals, is something all Q graders strive to inculcate. Time and again, it is this very practice that has upheld the integrity of the coffee industry and made lives easier for various producers across the globe.

 July 10th, 2016  
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How to Froth Milk for a Latte


There used to be a time when coffee meant just coffee whether at home or at your local café. With ever-changing demands, coffee is no longer a cup of brewed coffee beans. There are numerous fancy options loaded with various essences, flavors and condiments making a cup of coffee a fancy experience and a fancier visual. From variations in cold coffee inducing ice cream, chocolate chips, chocolate sauce and what not to a warm cup of cappuccino or latte with intricately crafted designs on the frothy milk on top – the only downside to the otherwise every changing food art is that cafes and baristas steer up their prices alarmingly with every different concoction they brew. Yet we unprecedentedly reach out to these joints for a cup of coffee whenever our system craves caffeine. The reason why we are not satisfied with making coffee at home is simply because it lacks that special something. But for those who want to try making a delightful cup of latte without shelling out extra bucks, knowing how to froth milk for that creamy sweet texture might do the trick!

There are a couple of ways of frothing milk at home and the easiest method is to use a proper coffee maker. But there are times when a coffee maker is not available near at hand and you want to whip up a cup of instant coffee without compromising on the texture and frothy dollop of deliciousness on top. You can follow these two methods to conveniently and quickly froth milk into a creamy aerated texture for complimenting home-made coffee liquor and churning out a delicious cup of cappuccino or latte from it.

Get a frother

Milk frothers are the most convenient tools for the job at hand and available in manual and battery operated versions at cheap prices globally, frothers should be your first option for making the perfect cup of coffee. It barely takes any time and works simply by whisking warm milk fast till a foamy consistency is reached. Battery operated or electric frothers take just seconds to convert a cup of warm milk to milk froth.

Wire whisk

Pretty much the same concept as a frother, wire whisks can be used after microwaving or heating milk till steam comes out. Once heated, put the wire whisk in the container or vessel with milk and twist it rapidly holding it between your palms. You should see froth forming soon.

Tea ball infuser

Although sounds completely irrelevant, tea ball infusers come in very handy for frothing milk fast. All you need to do is ensure there are no residues in the infuser. Heat milk in a cup or vessel insert the infuser in the milk and squeeze it a number of times like you do while making a cup of tea. The porous nature will soon aerate the milk forming froth.



Yes, you read that right! Pour milk in a jar, preferably a Mason jar and shake vigorously for some time. You will see foam forming but it will dissolve faster than it formed. To retain the frothy consistency, microwave the jar for 20-30 seconds after shaking it to form froth.

These simple hacks ensure you get the best out of every cup of latte at home without going through a lot of hassle or spending a lot on expensive coffee-makers.

 April 26th, 2016  
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