In a ventilated place, place your skillet on the stove/burner turning it on to reach 350 F. Use the laser thermometer to check the temperature of the skillet.
Pour some green beans into the skillet, making sure that the skillet isn't loaded more than necessary and finally obtain an even roast. Recheck the temperature and you'll find that you need to add some more heat to get back to 350F after a slight drop in temperature.
Once you pour the beans into the skillet you must begin whisking without stopping or otherwise the roast won't be even.
First expect the beans to get slightly yellowed.
As you continue to whisk the coffee beans will change color and you'll notice some smoke.
Continue roasting your beans and whisking until you hear the first beans cracking. Congratulatations, this is the FIRST CRACK and you have a light roast.
Now it's up to you to decide at which point you'll continue to roast. I suggest to avoid taking it all the way to the SECOND CRACK or you risk having to throw away most of the burned beans unless you really want an Italian/Spanish roast.
When you are happy with the level of your roast and hence the color and oil of the beans, remove the skillet from the heat. Then gently place your beans in a bowl.
Now, it's important to drop the beans from a height so that the chaff is lost in the air. You can do this by dropping the beans from the bowl into a sieve placed 20-30 cm below.
Now the beans are ready to grind. Store in an airtight container.
