02-07-2009, 03:19 AM
Once the parchment is off and your looking at green...maybe a few weeks. Best to keep the parchment on until ready to roast (as stated above). There is a guy over in Kona who sells a manual and electric coffee bean huskers. (I prefer doing the whole coffee thing from start to finish myself). Bake at 400 degrees for exactly 30 minutes (turning occasionally) for Dark roast in a regular oven. Put immediately from oven into an ice water bath to stop the cooking process or your dark roast will be french roast. Then dry and finally rub between hands lightly to get final thin parchment off which leaves you with that nice looking oil coated bean.