How to Roast Cacao in an Air Fryer (Quick Guide)

If you have dry cacao beans at home and an air fryer, you have everything you need for a fast roast. It's not the method professional roasters use (they have equipment with much more precise temperature control), but for small batches at home it works very well, and it's usually faster than the oven thanks to hot air circulation.

What you need

• Dry, fermented cacao beans (80-150 g depending on your basket size)
• A home air fryer
• A colander or rack if your basket has large gaps, so beans don't fall through

Step by step

1. 1

   Preheat the air fryer110–130°C

   The air fryer concentrates heat with its fan, so it needs a lower temperature than an oven for the same result. Start at 110°C for your first roast.

2. 2

   Spread the beans in a single layer in the basket

   Don't pile them up. If your basket is small, work in batches — better than stacking beans and roasting unevenly.

3. 3

   Roast for 12 to 18 minutes

   Shake the basket every 3-5 minutes for an even roast. Because of the air circulation, this is faster than the oven — don't wander far from the kitchen.

4. 4

   Watch for the signs

   Chocolate aroma (no longer raw/earthy), even dark brown color, shell that separates easily when rubbed between your fingers. If it smells burnt, take them out immediately.

5. 5

   Cool quickly

   Move the beans to a cool surface or another tray as soon as you take them out. Roasting continues with residual heat if you leave them on the hot tray.

Prefer to skip the process?

Roasting at home is a fun experiment, but not for every day. If you want cacao that's already roasted and ready to eat, grind or brew, Fundo Maranatha offers roasted peeled cacao and whole roasted cacao, artisan-roasted at the farm and ready to use.

Prefer a traditional oven? You can roast cacao there too. Check out our oven roasting guide, or see the full home roasting guide which also covers the stovetop method.