Kitchen Coffee Roasting

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For this pan-roasting demonstration, we roasted about 8 ounces (by weight) of some fine Harrar Organic green coffee that we normally keep in stock. The resulting roast was brewed in an open-pot and tasted similar to what one would expect from correctly made coffee made in a Press-Pot (aka “French Press”).

Now, some of you coffee ultra-aficionados out there are going to probably jump out of your seats in disagreement as you read some of this. All we can say is, try out this method for yourselves. This is probably as easy and efficient as pan roasting can get while producing a great tasting cup.

It only took us about 30 minutes to clean, wash, roast, grind and brew our coffee beans – to – brew.  There is nothing like roasting and brewing your own coffee!

1)  Gather, inspect and clean the raw coffee beans

These beans above are Ethiopian, sort of small quite honestly but good quality and cleaned.

2)  Here we are washing the beans under warm water, 3 times.

Ethiopian Coffee Ceremony tradition says three times anyway. Notice how we gently wash the beans, scrubbing the beans against one another.

3) Drain the water off, 3x

4) Place the damp beans in your pan, (that will get coffee stained!)

5) Putting Beans on the Stovetop and on high heat

If you are using an electric stove, turn up the burner to nearly its highest setting. The element should be glowing red. Thoroughly rinse and wash about one-half pound of green coffee beans. Yes, wash them. This not only cleans the beans, but also moisturizes them prior to roasting them. Place a medium sized frying pan on the burner and let it get plenty hot. If you plan on making a habit of pan-roasting, consider using a dedicated pan for this as the high temperatures and coffee oils will discolor it over time. It is not necessary to use a heavy, iron skillet unless you want to develop your forearm muscles!

For safety reasons, it is a good idea to use a cooking mitt for the next part to avoid the heat coming off the burner. Place the beans in the hot pan and immediately begin stirring them around with a wooden spoon. Be careful, because the beans will immediately begin giving off steam which can cause burns if you’re too close to the action. Tilt the pan to about a 20-degree angle while constantly stirring the beans. It only takes a few seconds of inattention before the beans become scorched. After about a minute or so, the steam dissipates and is replaced by smoke from the beans (make sure you have your range-fan turned on high). The beans will probably appear to be roasting unevenly, don’t be concerned at this point. Just keep the spoon going. It should only take five or six minutes (no kidding!) for the beans to reach a full-city or French roast level. If it’s taking longer than that, the heat’s not turned up high enough.

6) Photo of First Crack

Stir constantly, that and shake your pan to better evenly roast your beans

7) Finished Pan Roasting in about 15 minutes

In about 15 minutes this is what we had. At this stage continue to pick out the bad kernels of coffee. I check for hollowed out kernels at this stage, these are easier to see at this stage.
*Note that a bad seed or coffee bean can ruin or contribute to souring a cup of coffee and or your shot of espresso. Give this process your attention, the fruits of your rewards are a really great – fresh cup of coffee. I do not think I will ever be able to sip a Dunkin coffee in the same way again after having roasted my own coffee.

It is customary for at least one of them to offer the words, “Tu bun” (Pronounced similar to “Too Boon”), meaning “good coffee”. If this compliment is not offered, then the coffee-making girl must go back and start over.

Link: http://www.lostdutchmancoffee.com

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Written by cyberiadmin

February 8, 2011 at 10:15 am

Posted in Blog

Tagged with , , ,

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