Did you know that roasting your own coffee can boost the antioxidant content of your brew? Coffee begins to lose its antioxidant content within a week of being roasted and accelerates after being ground. For your healthiest and tastiest cup, roast fresh, grind just before brewing and let the beans sit for no more than 15 to 20 days.
Coffee has some great health benefits as well. The caffeine in coffee is known to help with increasing your metabolism as well as helping with improved energy levels, mood and various parts of brain function. Recent studies have found that coffee may reduce the risk of Type 2 diabetes as well as protecting the brain from dementia and Alzheimer’s Disease.
Over the years, there have been stories of coffee and mold. Coffee does have the ability to grow mold if left in the right condition. Coffee is just the seed of a fruit and must be de-pulped, washed and then dried before roasting. The mold theoretically could produce mycotoxins which are poisonous and harmful in large quantities. When coffee is roasted, this process kills any mold and most of the mycotoxins left on the beans. Some studies suggest that roasting coffee can reduce the mycotoxin level found in the beans by 90%.
- Measure out 1/2 cup green coffee beans
- Preheat pan over medium heat. Pan has to be hot.
- Add beans and start stirring.
- Keep beans moving but don’t be too aggressive.
- Beans will start to change colors in 8-10 minutes from green to yellow, to a golden brown, light brown to dark brown.
- Watch for an even progression of color change. You may need to adjust heat if it seems like they are missing a color step.
- At the 5 minute mark, the beans should be turning from golden to light brown.
- Around this time, there will be a “crack” sound.
- Coffee can be brewed at this time and it is up to your taste at how dark of a bean you desire.
- Beans continue to cook during the cooling process so stop at least a shade lighter than what you want.
- When the first crack is done, shortly after there will be a second crack but you are getting close to burning them.
- When beans are done, pour into a metal colander and continue to stir.
- The chaff will fall through the holes. Make sure to get rid of most of the chaff.
- Allow cooling for 6 hours.
Coffee will stay fresh for 5-7 days if stored in an airtight container.