44 thoughts on “Roasting Coffee in a Cast Iron Pan”

  1. I roast my coffee on a cast iron pot using the barbecue burner. I roast mine much darker because it will have less caffeine. Then while it is cooling I add some sugar to the beans. I have a coffee farm that it has been in my family for over 100 years, circa 1875. Good luck!

  2. Very cool, last night I thought I was making my cowboy coffee in an SS Great Nothern whirly type stove top popcorn popper with two cups of Nicaragua Caturra
    Looks like you have me beat on that title making an original cowboy coffee.
    You have deserved a good cup of coffee after that work.
    Cast has its advantages, you got quite a workout there for sure.
    I like one of your old videos where you went to East Timor, that was amazing and I recently bought some beans from East Timor and it is quite good in taste and quality.
    The problem I seem to have is the timing of All the beans to finish the first crack before the second crack begins, like you did once the first crack in midway you turn down the heat, I also do that.
    Just my opinion if you can afford a stainless steel great northern popcorn popper and straighten the wires that stir the coffee to straight you will have an easier and less messy cheap method for that emergency home method and have a much better roast quality in the end.
    The most important suggestions I would have is constant non-stop cranking one crank per second ( steady slow) .
    Lowering the head midway through the first crack.
    Cooling with no delay after you have reached your desired roast.
    Thanks for sharing your video it was very educational and interesting.

  3. Tom, I have learned a lot from watching your videos. You have gained another customer. I will purchase some green coffee from you soon. True grit and roasted like the American cowboys did back in the late 1800's and early 1900's with the exception of the gas flame.👍🏻

  4. great video! I have been roasting in a cast iron pot. 2.5L sort of a Dutch oven. I wear heavy gloves and the high heat oven mitts. I toss and stir on medium high heat. Using the lid of the pot, I can keep heat even while I lift the pot to shake. taking it off or cracking the lid every 10 sec. This method allows me to roasting 1lbs per every 10 min 20-30 for the roast to cool. once you get the scorching problem under control it really is my favorite way to cheaply roast coffee. so glad your experimenting with us. love my Sweet Maria's!

  5. I live in Japan, and the apartments I have lived in have had radiant cooktops (glass top). I use a mesh colander with a stainless steel lid that fits into it. Using a constant shaking/stirring technique, I've made largely consistent roasts.

  6. Great video. I've had super results roasting outside with a cast iron skillet on a Coleman propane burner. Avoids filling the kitchen with smoke. I stir the beans constantly with a metal whisk. After the roast is finished, I dump the beans into a metal collander and keep stirring with the whisk until the beans are cooled.

  7. Such a wonderful intro to how simple this ancient craft is. My first roasts were done in cast iron on my grill with a heat gun. Even now, when I use my Behmor, I gauge my roast more on sound and smell than on the timer. Anyone who wants to understand the roast process should do some manual roasts to really appreciate the stages of the roast and the chemistry that's taking place. Great video!

  8. I have had good results using an egg whipper, and constantly stirring to keep the beans always moving. i dont lift the saucepan. it stays on the flame. also too, roasting in a deeper saucepan allows more heat to be retained so that the roasting time is shorter than roasting in a frying pan.

  9. I've been pan roasting for about 6 mos. I've developed good results with a stainless steel pan. I keep the lid on as much as possible to retain heat. I lift and agitate the beans every 20 seconds or so , more often as the toast progresses. It's work, but the coffee is excellent. Thanks

  10. Hey Tom … long time customer here (since 2000 BTW). The first time I ever roasted, I was living in the mountains in Panama. I roasted on cast iron over an open wood fire. I roasted that way for a good 10 years before I got my hands on small roasters. Now I have a Hottop, 3 Sirrocco's (a real blast from the past), a couple of Fresh roasts and other various small roasters. I still like the cast iron method. So what I do sometimes, I'll roast the bean to first crack in an air roaster and finish off in cast iron.

  11. I find a whisk with constant stirring results in a very consistent roast with almost no scorching. Thanks for the video though, it got me into home roasting for no money other than the cost of the beans!

  12. i've been pan roasting for about 6 weeks, and i've always preheated my pan to 450*-500*, then add the beans, and drop the heat to where the pan stays at the proper temp for the roasting, and stir with wooden spoon near constantly thru 1st crack, and sometimes to 2nd crack. it takes some trial and error to find the right temp for light/med/dark roasts, but i've had minimal scorching.

  13. If you use a steel skillet with a lid and continually shake it front to back, and not circles …….it works waaayyyyy better…but you seem too lazy for this method though.

  14. Great video! I've found that using the propane burner for my deep fry turkey pot outside keeps the chaff and smoke out of the kitchen. I also have very good luck with a wire whisk to stir the beans in my iron skillet.

  15. How did you tell that the second crack had started? To me, it seemed like the first crack blended into the second crack.

  16. Your roast looks really good. A side note: Cast iron is actually not a particularly efficient conductor of heat and is prone to hot spots right above the flame. A commercial aluminium saute pan would be a lot lighter and heat much more evenly. Home cooks tend to shy away from aluminum cookware but its almost universal in commercial kitchens.

  17. What do you think of using a Cast Iron Stock Pot with Basket like the ones they use for frying? That way you could stir it easier and it would not be in direct contact with the iron.

  18. Is pan roasting on the stove top (as shown in this video) a better method than roasting on a cookie sheet in the oven? I've been doing oven roasting for some time, it works well as far as I can tell, but I'm not sure I'd be able to tell whether I'm scorching some of the beans.

  19. I have a wok I'm that I'm going to try to roast with. Should be able to toss a little easier, although the heat distribution may not be as effective as a conventional castiron

  20. Best to play at 1.5X speed. So many Americans speak so slowly it's a pain to listen t them drawl out their words.

  21. Tell us all about your life before you actually get around to roasting coffee. That's what I'm here for. i'm not interested in getting to know you as a friend. Don't cry as I can see you're the type that would.

  22. First tip before roasting coffee is kick all the women out of your life that are undermining your feelings of self esteem. Then you can drink your coffee in peace.I think that is your basic problem.

  23. What is really useless is the light aluminum pan with built in sweeper that Sweet Maria's used to sell and may still do…just malpractice on their part.

  24. Haha certified fair trade mac and cheese…very nice LOL! Nice work man… i am now motivated to start roasting my own. Thanks!

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