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Here’s a guide that I wrote up for a coworker a while back about getting started with roasting coffee in a simple popcorn popper purchased for $7-10 from Walgreens.

You’ll need a metal colander (strainer) or a baking sheet lined with aluminum foil. If you have a small (8-12″) fan, that also helps cool the beans down faster (otherwise they keep cooking). You’ll also need some oven mits or some gloves. The popper gets pretty hot and it’s a lot easier to handle with gloves. Also, you’ll want to use a large bean (not peaberry) for your first roast. It’s a lot easier to hear the cracks that way. Get a long, wooden spoon for stirring. A small-ish box that’s big enough to sit around the popper. I’d leave 3-4 inches of space in each direction. Cut out one side and the bottom so you can fit it over the popper and give the chaff and heat an escape route. Also, line this with aluminum foil on the inside. The box is optional, but recommended. It speeds things up without scorching or roasting too fast. Another optional box should measure about 1′x1′x2′ for the popper to sit in. Slide the popper to one side of the box and angle it in. The extra 18″ of empty space left in the box helps collect chaff and make clean-up easier. And, finally, you’ll need a 1/3 cup measuring cup. 1/3 cup is just about perfect for roasting in the popper. Now, here’s what to do:

1. Put the popper in the box. You may want to line the box with aluminum foil for easy cleanup. Also, scoot the popper towards the back of the box with enough room for the cord and the aluminum foil box over the popper.
2. Dump the beans in the popper and turn it on.
3. Put the aluminum foil box over the popper.
4. After about two minutes, stir the beans around against the rotation with the narrow (not spoon) end of the wooden spoon. The chaff should start flying then. You’ll want to repeat this every 30 seconds to a minute. It doesn’t have to be exact. It just makes sure the beans are getting stirred around and gets rid of a lot of the chaff.
5. Listen (more explained down below)
6. When your beans have reached the right stage, turn off the popper and dump them onto the baking sheet.
7. Use the spoon end of the wooden spoon to stir the beans around. If you have a fan, turn it on and angle it at the beans.
8. The beans shouldn’t take too long to cool. Maybe 30 seconds at most.
9. Put them in a container (glass is best) and seal the container.
10. Wait at least 4 hours (24 is recommended) before grinding and brewing and enjoying!

The different stages (this is what you’re listening for):
City - When you hear the first few cracks, you will have reached first crack and a city roast.
City+ - Wait until you think most of the beans have cracked. This is just a best guess and not an exact science. Once you’re familiar with the process, you’ll really want to stop just before the second crack.
Full City - You will hear some muted pops (quieter than the first). This is the second crack and a full city roast.
Full City+ - Just like a city+ roast, wait until you think most of the beans have had their second crack. This is just before the beans start getting oily.
French/Vienna - Wait until you are a little ways past the second crack. Don’t wait too long, though, or you’ll reach the dreaded third crack. The beans will now be oily and will probably leave a residue on the baking sheet or in your coffee container.
Third crack - This is similar to the sound you hear when burning stuff in a fire. That’s because the beans have caught fire. Don’t use water to douse the fire!

Hopefully that will get you started out alright. If you have a bunch of beans, it helps to make a chart or something with the bean name and it’s ideal roast. If the ideal roast isn’t printed on the bag, go to the web site the beans came from and look it up. They’re usually in the bean description in the shopping cart system. If in doubt, I recommend doing a full city roast. This is a pretty safe spot for most coffee beans.

A few tips:
- Normal beans (not peaberry) are easier to roast. This is because the cracks are more pronounced and they tend to take a little less time.
- Peaberry beans are harder to roast mostly due to the fact that they take a little longer and the second crack isn’t as pronounced.
- Stay on your toes. Do not leave a roast unattended. Once you get the hang of it, it may take 6-7 minutes tops and you’ll need to be stirring and listening. With a popper, you need to be fast because it
takes less time to heat up and therefore less time to roast the beans.
- Don’t do more than 3 batches in a row without giving the popper a good 15-30 minute cooldown period. Otherwise, you’re going to blow the heating element.
- The popper will blow after a while. Don’t worry, you’ve only lost 1/3 cup of beans. Just head on down to the nearest Walgreens and pick up another one. As far as I know, they only sell one popper. Just look for the same brand as the one you have. They are only $7 or so, so it’s not a huge financial loss.
- I haven’t mentioned this before, but roast outside or in a ventilated garage. I have an open window and a door open. That seems to do the trick. Remember, heat rises, so
just make sure you have some place for that heat and smoke to go.
- After the first 2-3 roasts, you’ll be a pro. It’s easy. I also find something rather relaxing about it, too.
- Don’t be tempted to mod the roaster. It’s not worth it unless you’re really itching to try and take the thing apart. It’s not easy (it’s not hard, either) and just not worth the time.
- Depending on the distance from the popper to the baking sheet, you may want to unplug the roaster instead of flipping the switch. It’s just quicker that way.
- Remove the aluminum foil box about 5 seconds or so before you think you’ll need to stop the roast. It just makes things easier.
- If you are using the aluminum foil box, don’t use the plastic cover.

Some bean tips:
- Mexican Malinal Washed have a very wide range that they can be roasted. They taste fine from city to Vienna. I recommend experimenting with this type of bean to familiarize yourself with the varying roast levels.
- Indian Monsooned Malabar are strange beans. They act like any other bean would throughout most of the roast, however, once you reach full city, they seem to accelerate into a Vienna roast much faster than others. They are probably also the biggest roasted beans you may come across (at least they are much more common). They smell great when roasting and have a nice color before they start cracking.
- Sumatran beans are tough. They don’t seem to roast evenly and it’s futile to try to get them to do so. I call them the ugly beans because they look dirty no matter what. They do make a great, earthy cup of coffee and are great to blend with brighter cups to tone it down and give it more body and character.

That’s all I can think of. Just remember to have fun, relax, and don’t panic!