Kenya Raw Coffee Beans

Renowned for its bold, vibrant personality, Kenyan coffee is world-famous for its bright, sparkling acidity and complex fruity notes. When roasted, you will typically taste a juicy cup bursting with blackcurrant, dark berries, and crisp citrus, often balanced with a lovely floral aroma and a rich, full body.

How to roast your green coffee beans at home:

You don't need a professional, expensive coffee roaster to enjoy the incredible aroma and taste of fresh, home-roasted coffee! You can get fantastic results using standard kitchen equipment you likely already own.

Here are the four ways to do it, along with some insider tips on how to control your roast.

1. The Air Fryer Method

Because an air fryer works by circulating intense hot air, it acts like a mini professional roasting drum, giving you a remarkably even roast.

How to do it: Preheat your air fryer to 200°C (this is the ideal starting temperature to transfer heat to the core of the bean without scorching the outside). Place a small batch of green beans (100g-150g) in a single layer in the basket. Slide it in, and give the basket a vigorous shake every 2 minutes to keep the beans moving.
Time: Around 8 to 12 minutes. Listen out for a popping sound (the "first crack") which signals a light-to-medium roast.
Top Tip: Keep a close eye on them! Because the fan blows the dry, papery outer skins (chaff) off the beans, make sure to give your air fryer a thorough wipe-down afterwards to keep it clean.

2. The Popcorn Maker Method

Because an air fryer works by circulating intense hot air, it acts like a mini professional roasting drum, giving you a remarkably even roast.

How to do it: Turn on the popcorn maker to heat it up, then pour in about 80g-100g of green beans (enough so they circulate and "swirl" around in a vortex, but not so much that they stall).
Time: Incredibly fast! It will take only 3 to 7 minutes to roast. Turn off the machine the second the beans reach your desired colour.
Top Tip: Do this outdoors or near an open window! The powerful fan will blow the papery chaff out of the chute like confetti. It is highly efficient, but very messy!

3. The Frying Pan / Skillet Method

This is the most traditional, hands-on method. It gives you complete visual control over the roasting process from start to finish.

How to do it: Heat a heavy-bottomed frying pan (cast iron is perfect) on a medium hob. Add a single layer of green beans and stir them constantly with a wooden spoon or whisk. Do not stop stirring, or the beans will scorch on one side!
Time: Around 8 to 15 minutes. You will see the beans transition from green to yellow, then to a beautiful rich brown.
Top Tip: This method produces a bit of smoke as the beans roast, so make sure your kitchen extractor fan is turned up high!

4. The Oven Method

The best option if you want a completely hands-off approach during the roasting process, or want to roast a slightly larger batch.

How to do it: Preheat your oven to 200°C. Spread your green beans out in a single layer on a baking tray (a perforated tray is ideal if you have one, to let the air circulate). Pop them on the middle shelf.
Time: Around 12 to 20 minutes. Open the oven door every few minutes to give the tray a quick shake or stir so they roast evenly.
Top Tip: Because there is no fan moving the beans, they might roast a little unevenly compared to the air fryer or popcorn maker, but it is a wonderfully simple way to get started.

Level up your roast: The guide to temperature...

For a Bright, Fruity Light Roast: Try starting at a slightly lower temperature (around 190°C). This slows down the roast slightly, preserving the delicate, fruity, and floral acidity of the bean. Stop the roast shortly after the "first crack" pops..
For a Rich, Balanced Medium Roast: Keep it around 200°C. This develops the natural sugars into smooth caramel and chocolate notes with a balanced body.
For a Bold, Oily Dark Roast: Push the temperature up to 210°C-220°C. This speeds up the process and pushes the beans toward a "second crack" (which sounds like snapping twigs). This brings the natural oils to the surface, resulting in a dark, smoky, and full-bodied cup. Watch them like a hawk so they don't burn!

Please note:

The methods and temperatures listed above are intended as a friendly guide and starting point for your home-roasting journey, rather than exact instructions. Because domestic appliances, ventilation setups, and individual oven calibrations vary wildly, we highly recommend doing a bit of your own research and starting with very small test batches first.

Always roast in a well-ventilated area, never leave your appliances unattended while roasting, and make sure to thoroughly clean out any chaff or debris afterward to prevent any fire hazards. Happy roasting!

How to roast your green coffee beans at home:

You don't need a professional, expensive coffee roaster to enjoy the incredible aroma and taste of fresh, home-roasted coffee! You can get fantastic results using standard kitchen equipment you likely already own.

Here are the four ways to do it, along with some insider tips on how to control your roast.

1. The Air Fryer Method

Because an air fryer works by circulating intense hot air, it acts like a mini professional roasting drum, giving you a remarkably even roast.

How to do it: Preheat your air fryer to 200°C (this is the ideal starting temperature to transfer heat to the core of the bean without scorching the outside). Place a small batch of green beans (100g-150g) in a single layer in the basket. Slide it in, and give the basket a vigorous shake every 2 minutes to keep the beans moving.
Time: Around 8 to 12 minutes. Listen out for a popping sound (the "first crack") which signals a light-to-medium roast.
Top Tip: Keep a close eye on them! Because the fan blows the dry, papery outer skins (chaff) off the beans, make sure to give your air fryer a thorough wipe-down afterwards to keep it clean.

2. The Popcorn Maker Method

Because an air fryer works by circulating intense hot air, it acts like a mini professional roasting drum, giving you a remarkably even roast.

How to do it: Turn on the popcorn maker to heat it up, then pour in about 80g-100g of green beans (enough so they circulate and "swirl" around in a vortex, but not so much that they stall).
Time: Incredibly fast! It will take only 3 to 7 minutes to roast. Turn off the machine the second the beans reach your desired colour.
Top Tip: Do this outdoors or near an open window! The powerful fan will blow the papery chaff out of the chute like confetti. It is highly efficient, but very messy!

3. The Frying Pan / Skillet Method

This is the most traditional, hands-on method. It gives you complete visual control over the roasting process from start to finish.

How to do it: Heat a heavy-bottomed frying pan (cast iron is perfect) on a medium hob. Add a single layer of green beans and stir them constantly with a wooden spoon or whisk. Do not stop stirring, or the beans will scorch on one side!
Time: Around 8 to 15 minutes. You will see the beans transition from green to yellow, then to a beautiful rich brown.
Top Tip: This method produces a bit of smoke as the beans roast, so make sure your kitchen extractor fan is turned up high!

4. The Oven Method

The best option if you want a completely hands-off approach during the roasting process, or want to roast a slightly larger batch.

How to do it: Preheat your oven to 200°C. Spread your green beans out in a single layer on a baking tray (a perforated tray is ideal if you have one, to let the air circulate). Pop them on the middle shelf.
Time: Around 12 to 20 minutes. Open the oven door every few minutes to give the tray a quick shake or stir so they roast evenly.
Top Tip: Because there is no fan moving the beans, they might roast a little unevenly compared to the air fryer or popcorn maker, but it is a wonderfully simple way to get started.

Level up your roast: The guide to temperature...

For a Bright, Fruity Light Roast: Try starting at a slightly lower temperature (around 190°C). This slows down the roast slightly, preserving the delicate, fruity, and floral acidity of the bean. Stop the roast shortly after the "first crack" pops..
For a Rich, Balanced Medium Roast: Keep it around 200°C. This develops the natural sugars into smooth caramel and chocolate notes with a balanced body.
For a Bold, Oily Dark Roast: Push the temperature up to 210°C-220°C. This speeds up the process and pushes the beans toward a "second crack" (which sounds like snapping twigs). This brings the natural oils to the surface, resulting in a dark, smoky, and full-bodied cup. Watch them like a hawk so they don't burn!

Please note:

The methods and temperatures listed above are intended as a friendly guide and starting point for your home-roasting journey, rather than exact instructions. Because domestic appliances, ventilation setups, and individual oven calibrations vary wildly, we highly recommend doing a bit of your own research and starting with very small test batches first.

Always roast in a well-ventilated area, never leave your appliances unattended while roasting, and make sure to thoroughly clean out any chaff or debris afterward to prevent any fire hazards. Happy roasting!