Why Roast at Home?

Roasting is alchemy and adventure. Green beans are sleeping seeds; heat awakens their sugar, oil, and aroma. At Brew & Bite, we see home roasting as creative intimacy — your own hands sculpting flavor.

The Stages of Transformation

• Drying phase (0–4 min): beans turn pale as moisture escapes.
• Maillard reaction (4–8 min): caramel notes develop, color deepens to cinnamon.
• First crack (8–10 min): beans expand with a soft pop — the moment light roast begins.
• Development (10–14 min): control sweetness and body with heat and timing.

Tools for Beginners

Start simple: a stovetop popcorn popper or dedicated home roaster. Use a digital thermometer and listen closely to cracks. Always cool beans immediately in a metal sieve with a fan. Rest for 24 hours before brewing — fresh roasts need time to degas.

Roasting as Meditation

Watching color shift from green to gold to brown is watching transformation itself. No batch is identical; your senses become the instruments — ears for cracks, eyes for shade, nose for sweetness. In that moment, you’re both scientist and artist.