| Back to the Basics: Roasting Coffee |
[Sep. 6th, 2008|02:44 pm] |
Since it is "beastly hot" outside (which means about 85 degrees here in San Francisco), I decided it was a good day to roast some coffee beans. I hadn't done that in a while; I didn't realize quite how long it had been until I looking at my roasting log and saw that the last time I had roasted some beans was well over a year ago!
My stash still holds a lot of green beans, so I pulled out some Brazilian I'd gotten a little while back and set up the HotTop and got the whole production rolling. Fortunately, I still remembered the moves and after about 25 minutes of setting up the equipment, weighing the beans, warming up the roaster and roasting, I had a half-pound of very nice looking coffee bean, roasting to a just-about perfect Full City+ roast.
I suspect that much of my green bean supply has gone "sacky" as some of it is quite ancient at this point. I should probably toss what I have, hop over to Sweet Maria's website and restock with some fresh greens.
I'm really looking forward to giving it a try on Monday. |
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| Comments: |
Because you want to let freshly roasted coffee rest for 24 to 72 hours, to let the flavors develop and peak, that's why! :)
Figured out it was probably something like that, just after I clicked "Post Comment." I'm sure it's the process as much as the product that makes roasting your own beans worthwhile, but I just don't foresee getting into it myself. That's 25 minutes I could waste on the internet, while drinking coffee someone else roasted. :p | |
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