Stove on a skillet and constantly move them. Wait for them to crack (listen for the slight pop). That is ‘first crack’ and it will be a light roast. Keep an eye on them and remove when you think it’s the right color/roast that you usually have your coffee. If you like a dark roast or an espresso roast, let it get to ‘second crack’ (ie pops a second time). Remove soon after or it will burn.

Ask Joel at Qualia

Anonymous wrote:You can just do them in a skillet on the stove.

Yes,
Or on popcorn popper , small independent coffee shop with small roaster.

We roasted them in the oven all the time. Just make sure that they are single layer on a flat sheet.

You can just do them in a skillet on the stove.

Does anyone know of a coffee roaster where we can bring our own beans to be roasted? We received some unroasted beans from a cousin's coffee farm in India and I've searched on-line but can't find a place that roasts beans for customers. Anywhere in the DMV would be fine.

Thanks!