Making fresh coffee at home with a popcorn popper is a simple and affordable way to enjoy freshly roasted coffee with unique, customizable flavors you can fully control. You don’t need expensive equipment—just a stovetop popcorn maker, green coffee beans, and a steady focus.
Gather everything you’ll need beforehand with: a stovetop popcorn maker with a rotating drum, a heat-resistant bowl or tray for cooling, a fine mesh strainer, heat-resistant gloves, and approximately 120 grams of unroasted Arabica or Robusta beans. Green beans are unroasted and can be bought online. Never attempt this with already roasted beans—they won’t work for this process.
Always prepare your space first make sure you’re in a well-ventilated area. Roasting coffee releases smoke and chaff, the papery outer layer of the bean that detaches under high heat. Turn on exhaust fans and turn on a fan. If possible, do this outside or under a kitchen vent. Put on oven mitts and place a fire blanket within reach just in case.
Place the popcorn maker on the stove over steady low-to-medium temperature. Pour the beans into the rotating chamber making sure to leave room for expansion. One standard scoop works best. Lock the top in place and turn the handle in smooth, even motions. The goal is to prevent hot spots so they heat consistently and avoid scorching.
Within 5 to 7 minutes, you’ll hear the initial popping sound. This sounds like a series of tiny pops, and it means the beans are expanding and releasing moisture. This is the start of a light roast. If you like bright, acidic coffee, you can pull the beans at this stage. For a Full City roast, keep going until you hear a second, قهوه پارتاک softer crack. This usually happens shortly after the initial crack. A dark roast requires extended roasting, but be careful—beans can char in seconds after the second crack.
Once you reach your desired roast level, immediately turn off the heat and transfer them to the cooling pan. Evenly distribute the beans and stir them gently to stop the roast. You can also employ a mesh sieve and move back and forth to help separate the papery debris. Let the beans cool completely—this can take 10 to 15 minutes.
When the beans have stabilized, store them in an vacuum-sealed bag. Wait for outgassing for 12 to 24 hours before brewing. This enhances flavor development, which improves flavor. Don’t grind them right away—newly roasted coffee taste best when brewed within a week.
DIY coffee roasting lets you test light to dark roasts and single-origin varieties. Each batch can taste different depending on how long you roast and stove temperature. Maintain a roasting journal so you can replicate your favorite results. With experience, you’ll find your ideal brew—roasted just the way you like it.