Inor
07-23-2021, 09:11 PM
Tell us about how to roast/process them.
Roasting coffee at home is about the easiest thing you can do in the kitchen. It is so easy, I can even do it and Mrs Inor usually does not let me anywhere near her kitchen.
In the summer, I suggest you do it outside as it does create quite a bit of smoke. The smoke is not unpleasant, actually it smells really good, but it did set off the smoke alarms in our Minnesota house. My ceilings are high enough in our current house that it does not.
We just use a cast iron pan with 3" tall sides. Heat the empty pan over medium flame until an oven thermometer in the bottom of the pan reads 200. Then put in the beans. Just be careful not to add too many beans. They grow in size considerably when you roast them so you can overflow the pan if you put in too many at a time. When the beans are in, start stirring slowly with a baker's whisk and keep stirring until they are done. The key is to keep them moving so they do not burn on one side. Roast them until they get almost, but not quite to the final color you want. It takes about 15-20 minutes to roast a batch to a full dark-greasy color, less for a lighter roast. Then just spread them out on a metal tray to cool down.
They get the best flavor about 1-2 days after roasting and the flavor starts to go down after about 6-7 days. They are still way better than you can buy at the supermarket even after 2 weeks, but just not as good as fresh.
I have also heard some folks just put them in an air popcorn popper. I have not tried that way, but it sounds like it would work.
I am really surprised more folks do not roast their own because it is so easy. Plus they taste FAR better than you can get from Starbucks or other similar places. AND you save a buttload of money if you drink much coffee.
Roasting coffee at home is about the easiest thing you can do in the kitchen. It is so easy, I can even do it and Mrs Inor usually does not let me anywhere near her kitchen.
In the summer, I suggest you do it outside as it does create quite a bit of smoke. The smoke is not unpleasant, actually it smells really good, but it did set off the smoke alarms in our Minnesota house. My ceilings are high enough in our current house that it does not.
We just use a cast iron pan with 3" tall sides. Heat the empty pan over medium flame until an oven thermometer in the bottom of the pan reads 200. Then put in the beans. Just be careful not to add too many beans. They grow in size considerably when you roast them so you can overflow the pan if you put in too many at a time. When the beans are in, start stirring slowly with a baker's whisk and keep stirring until they are done. The key is to keep them moving so they do not burn on one side. Roast them until they get almost, but not quite to the final color you want. It takes about 15-20 minutes to roast a batch to a full dark-greasy color, less for a lighter roast. Then just spread them out on a metal tray to cool down.
They get the best flavor about 1-2 days after roasting and the flavor starts to go down after about 6-7 days. They are still way better than you can buy at the supermarket even after 2 weeks, but just not as good as fresh.
I have also heard some folks just put them in an air popcorn popper. I have not tried that way, but it sounds like it would work.
I am really surprised more folks do not roast their own because it is so easy. Plus they taste FAR better than you can get from Starbucks or other similar places. AND you save a buttload of money if you drink much coffee.