To roast coffee beans, heat a stovetop popcorn popper. Add the beans, stir them for 5 to 7 minutes, pour the roasted beans into a metal colander, and stir once more. This 15-minute process requires coffee beans, a stove, a candy thermometer, a spoon, a popcorn popper and a metal colander.
- Heat the popcorn popper
Place a stovetop popcorn popper over high heat, and attach a candy thermometer to it. Do not let the thermometer touch the bottom of the vessel.
- Add the beans
When the thermometer reads 475 degrees Fahrenheit, add the coffee beans. Close the lid of the popper, and turn the crank to stir the beans. Stir them slowly and constantly for about 4 minutes.
- Check the beans
Open the popcorn popper when you hear the beans start to crack. Evaluate their color and aroma. For a darker roast, leave the beans in the popper for an additional 3 minutes, stirring frequently.
- Cool the beans
When the beans reach the preferred color, take the popper off of the stove, and open the lid. Pour the beans into a metal colander. Stir the beans with a long wooden spoon, and shake the colander to dislodge the chaff. The beans are ready to use once they reach room temperature.