Step 1

Preheat oven to 200º F.

Step 2

Spread espresso beans in a single layer onto a baking sheet. Bake until lightly toasted and dried, about 1 hour. Remove from the oven and grind in batches in a coffee or spice grinder until finely ground.

Step 3

Pour into a container with a tight fitting lid, such as a small Mason jar or spice jar, and store for up to 6 months.