Pan Roasting 101 – Simple Stovetop Home Roasting

If you have a sturdy pan and a stovetop, you already have enough gear to roast coffee at home. Pan roasting is the simplest way to feel the beans, hear the changes, and smell every stage of the roast. This guide walks you through setup, a step-by-step roast, and how to avoid the most common mistakes.

What you need

• Heavy pan or skillet (not nonstick if you can avoid it)
• Wooden spoon or heat-safe spatula
• 1/2 to 1 cup (60–120 g) of green coffee beans
• Colander or metal mesh strainer for cooling
• Heat-resistant gloves or mitts
• Good ventilation (open window, fan, or hood)

Safety and ventilation

Roasting creates smoke and chaff. Always roast in a well ventilated area, never leave the pan unattended, and keep a lid or baking sheet nearby in case you need to smother the pan quickly. If the room starts to fill with smoke, stop the roast and focus on cooling the beans and clearing the air.

Step-by-step pan roast

1. Preheat the pan

Set your burner to medium heat and let the empty pan warm up for 1–2 minutes. You want it hot enough that a drop of water would sizzle, but not so hot that anything scorches instantly.

2. Add the green beans

Pour 60–120 g of green coffee into the pan and start stirring immediately. Keep the beans moving constantly so they heat as evenly as possible.

3. Watch the color and smell

• First 2–4 minutes: beans turn from green to yellow, grassy smell.
• Next 3–5 minutes: beans move into light brown, smell turns bready and toasty.

If the beans darken very quickly or you see wisps of smoke early on, your heat is probably too high—turn it down slightly.

4. Listen for first crack

As the beans approach a medium brown, you will hear sharp, popcorn-like snaps. This is first crack. Make a mental note of the time. From first crack forward, you are in the “development” phase where you steer flavor.

5. Decide when to stop

• Light roast: stop 30–60 seconds after the first few cracks.
• Medium roast: stop 60–90 seconds after first crack is underway.
• Darker roast: continue until the beans are a deep brown and the cracks begin to slow. Stop before they turn oily or smell burnt.

6. Cool the beans quickly

Dump the beans into a metal colander or mesh strainer and shake them to cool. If you have a fan, let it blow across the beans while you stir. The faster they cool, the cleaner your flavors will be.

What to write in your roast log

After the roast, jot down:

• Date and bean (origin and lot if you have it)
• Pan type and burner setting (e.g., gas, medium–high)
• Time to first crack
• Time from first crack to the end of the roast
• Any notes on smoke, smell, and bean color

On your next roast, change just one thing—slightly more or less time after first crack—and compare. You can use our printable roast log template to keep it organized.

What to try next

• Repeat the same roast, but stop 20–30 seconds earlier and taste the difference.
• Try a different origin and see how it responds in the pan.
• Move on to the Popcorn Popper Roasting guide for faster, more hands-off roasting.