A few weeks ago I posted this article about the Chemex coffee maker. To further enable my coffee dependency, and obtain the highest quality caffeine imaginable, I’ve been roasting my own!
http://www.discusscooking.com/forums/f122/chemex-coffee-72833.html
Home roasting using quality beans makes a tremendous difference in the cup...Night and Day. Put this on the list of things to try.
Source
· Central and South America
· Africa
· Near East
· Indonesia
· Asia
· Islands in the “coffee belt”
Coffees from each of these countries are unique agricultural products and vary from region to region. Different species of coffee tree ultimately produce distinctly different types of beans. Many of these trees have histories 100’s of years old and some exist only on one specific farm. A pound of coffee at the store is about the entire annual production of a single tree. Good thing there are coffee estates!
Production
Not all coffee beans are the same. With all the different producers quality varies a great deal. Some producers are under contract to fill quotas and are all about quantity. Other producers are single-family operations that are all about quality. Source your greens from a professional so you can steer clear of mass produced canner grade beans and purchase top grade. With some notable exceptions there are many top quality green coffees that can be had for around $5 a pound. Here is an article with specific information about how coffee is produced.
Shelf Life – Quality rule of thumb
· Green coffee beans have a shelf life of about 2 years without loss of quality
· Roasted coffee beans have a shelf life of about 2 weeks without loss of quality
· Ground coffee beans have a shelf life of about 2 hours without loss of quality
Modern storage methods like vacuum packaging and one-way valves can help extend shelf life but not long term.
Roasting
There are a industry standard terms that go along with roasting coffee and this vocabulary helps communicate the level of roast. This is a direct description of how done the beans are. Here is an article with a pictorial link describing roasting level.
Color, sound, and smell tell the tale of a roast. Digital thermometers and programmable roasting curves allow for a more detailed approach and control during the roasting process. Scientific measuring devices can determine the exact degree of roast. However, only basic equipment is required for a successful home roast.
The process of roasting coffee produces smoke and chaff (read messy). Ideally, it should be done outside. It can be done indoors under a vent hood…consider yourself warned.
Listen for the beans to crack or pop. “First crack” signals the beginning of a light roast. “Second crack” signals the beginning of a dark roast. The popping sounds are similar to popcorn but more subdued.
After roasting it is important to cool the beans. Without cooling the beans will “coast” and get darker making it difficult to hit a specific roast level. “Winnowing” the beans in a steel mesh colander or spreading them in a single layer on an aluminum cookie sheet after the roast are great ways to quickly cool them down. Be sure to let them rest for a few hours before grinding.
Home roasting methods:
Pan roast – Total control. Control the heat and use a spoon to keep the beans moving so they don’t scorch and roast evenly. Free
Stove top popcorn popper. Similar to pan roasting. Stirring mechanism to help keep the beans moving. About $25
Hot Air popcorn popper. Certain models of HA poppers can be adapted to roast beans. Can set chaff on fire. Off label use of electric appliance voids warranty. $25 $30.
Coffee specific small appliances – small 2 – 3 ounce capacity. Typically uses hot air and some form of agitation. Programmable. $150 - $200
Drum roasters – 1/2 to 1 pound capacity. Radiant and convection heating sources offer broader range of roasts. Forced-air cooling cycles and other features. $300 - $1000
Home built “Hot Rod” roasters. – Manufacture your own roaster. $$$?
Commercial sample roasters – starting around $10000 used
