The Ago Old Tradition of Open Fire Roasting

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Open fire roasting of coffee beans is one of the oldest and most traditional methods of preparing coffee.  This technique involves roasting green coffee beans over a direct flame, often using a pan, drum, or mesh container held above a fire or open flame source.  Unlike modern, automated roasters, this hands-on method gives the roaster full control over the heat and duration, resulting in a more artisanal and variable roast.

The process begins by heating the beans evenly while constantly stirring or shaking the container to avoid scorching.  Temperature control is crucial—too much heat can burn the beans, while too little will result in an underdeveloped flavor.  As the beans roast, they go through a series of changes: they darken in color, lose moisture, and emit a cracking sound (commonly referred to as the “first crack” and, if roasting continues, the “second crack”), which signals different roast stages.

Open fire roasting imparts a unique, often smoky flavor to the coffee that can’t easily be replicated with electric or gas-powered machines.  It's a highly sensory experience that relies on sight, smell, and sound, rather than precise timers or thermometers.

This method is still used today in many parts of the world, especially in traditional coffee-drinking cultures such as Ethiopia and Turkey.  It appeals to coffee enthusiasts who appreciate the craftsmanship, ritual, and distinct flavor that open flame roasting offers, despite the challenges in consistency and control compared to modern methods.