So far outside the box you can't even see the box from here.
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Thursday, May 19, 2016
Old School Coffee Roasting
Roasting coffee in a cast iron covered deep skillet.
This is a five pound bag of green beans from Dean's Beans. There are a number of suppliers out there. I happen to like organic fair trade coffee and that's Dean's thing.
Your basic cast iron covered deep skillet.
Starting to roast. Every minute or so I lift the cover and stir the beans with a wooden spoon. Coffee makes a popping sound when it's roasted. That's called the first crack. If you want a darker roast continue until it makes a second, quieter pop -the second crack. Be careful to stop roasting before it becomes expensive charcoal.
When cool I take the beans outside and gently blow the chaff out of the beans. For best flavor it should rest for 12 hours or so, but you could grind and brew it now. Green coffee takes years to go stale, but once it's roasted it should be used within a few days.
Most coffee you buy off the shelf already roasted is stale.
I live in an area of NH known as the Great North Woods. I'm in my dome-i-cile out in the county with my lovely wife and a varying number of family and friends
-part red neck, part hippie but all country. Experimenting and enjoying the adventure of life.