Heat up your cast iron frying pan, on medium. (Temperature may vary- my pan and gas range roasts best at medium/high.) Pour in green coffee “peas”, as coffee beans are called prior to roasting. Stir constantly. The peas will turn color, from green, to yellow, to golden to light brown. At this point, you will begin to hear cracking sounds. This is known as the “first crack”. Keep stirring until you reach the level of roast you like, If you keep heating it, you will begin to hear a second cracking begin. By this time your beans will be a deep chestnut color. Some people stop the roast just before the second “crack”, others like it a little past the second “crack” (French Roast), some take it to a dark brown.

You will notice the peas will shed a thin “skin” as they roast. When you have reached the color of bean you prefer, pour the beans into a colander. I usually take mine outside and shake it gently to filter out the “skin” and let it blow away.

Keep shaking for a bit as the beans cool. They will continue to cook even after you remove them from the pan, so you may want to stop the roast just before you reach the level you prefer.

You may place the coffee in a jar, but do not cover it until it has cooled completely. Place it in a dark cupboard. Once it has cooled completely, put the lid on the jar tight. Keep the jar in the dark cupboard. Light and air will cause the coffee to loose freshness.

If you are roasting more than a cup of peas, you may want to have your vent on, as there will be a little bit of smoke as the oils come out in the beans as they roast.

You will want to wait at least 4 hours for the flavor to come out in the roasted beans. Most people wait at least 12 hours.