Home roasting
I offer some samples of fresh home-roasted coffee.If you love to drink coffee.You should roast yourself and enjoy.
Equipment
- Green bean for roast. I buy them from the festival coffee. We should do they stock about 4 different sorts of bean.
- A pan to roast in. one with a base of 12 to 15 inches in diameter for a batch size 400 g.
- Gas stove ( in the kitchen ) or a picnic stove when roasting outdoors.
- A mash protect smoke ,while we roast them.
-A wooden spoon
- A fan for cooling after roast them.
- A clock
- Two mesh colanders or pots to swap the beans between for air-coojing them.
- Standard GRA scale card
Roast
-Start by pre-heating the pan about 5 minutes. The pan should be warm from the beginning.
- Measure 400g of beans by weight into the pan and immediately start stirring with the wooden spoon all the times
-In the 15 minutes I set heat up to the highest. The beans skins have turned yellow and change form yellow to brown. In the 17 minutes I hear a series of crack ,called. "1st crack"
- The beans will begin to darken and a second series of cracks ( 2nd crack) .I think that Fullcity roast level. I want to stop roasting here.
- Put the beans into a colander cooling them with fan.
-The roast is finished.
Green, or unroasted, coffee beans must be roasted before they are ground to make the coffee beverage.
In their unroasted form, coffee beans are smaller and heavier than roasted beans, and they are extremely hard.
Roasting your own coffee beans means taking control of the flavor that come out of them. Roast lightly for delicate results, dark for the full taste enjoyed in espresso, or anywhere in between.
Coffee roasting is the art of applying an even heat to green beans, to break down carbohydrates and fats that produce the oils necessary for creating flavor and aroma .
Green, or unroasted, coffee beans last for years, when stored in a dry, place.Experiment with different roast, blends, flavorings,and different brewing systems, for that perfect cup that will please your palate.
Different coffee roast differently, so it is usually best to roast one type of coffee at a time until you gain enough experience to blend before roasting.
Allow roasted beans to rest about six hours before grinding, to bring out their full flavor.
Store roasted coffee in airtight container. Oils are volatile, so the less air in the container, the fresher the beans will remain. Use roasted coffee within a couple weeks for maximum flavor.
Green, or unroasted, coffee beans must be roasted before they are ground to make the coffee beverage.
In their unroasted form, coffee beans are smaller and heavier than roasted beans, and they are extremely hard.
Roasting your own coffee beans means taking control of the flavor that come out of them. Roast lightly for delicate results, dark for the full taste enjoyed in espresso, or anywhere in between.
Coffee roasting is the art of applying an even heat to green beans, to break down carbohydrates and fats that produce the oils necessary for creating flavor and aroma .
Green, or unroasted, coffee beans last for years, when stored in a dry, place.Experiment with different roast, blends, flavorings,and different brewing systems, for that perfect cup that will please your palate.
Different coffee roast differently, so it is usually best to roast one type of coffee at a time until you gain enough experience to blend before roasting.
Allow roasted beans to rest about six hours before grinding, to bring out their full flavor.
Store roasted coffee in airtight container. Oils are volatile, so the less air in the container, the fresher the beans will remain. Use roasted coffee within a couple weeks for maximum flavor.
ROAST DEGREE
Medium Roasts
no oils visable on the serface
higher levels of caffeine
desirable acidity is typically bright
a balance of aroma, body and acidity
natural varietal flavors of the coffee's origin still pronounced
can best suit some exotic Arabica species coffees
sweeter than the lighter roasts
also referred to as American Roast or City Roast
Medium-Dark Roasts
surface shines with a small amount of oils
medium levels of caffeine
desirable acidity is greatly reduced
heavy body
natural varietal flavors of the coffee's origin reduced - roast flavor very evident
flavor may be spicy, with a bittersweet tang and include subtle chocolate and caramel flavors, and hints of smokiness.
also referred to as Full-City Roast or Viennese Roast.
Dark Roasts
very oily surface on the coffee bean
lower levels of caffeine
desirable acidity is almost non-existant
dark roast flavors dominate
natural varietal flavors of the coffee's origin almost totally eclipsed by the roasting process
smoky-sweet or perhaps exhibit a bittersweet flavor
Robusta species need to be dark roasted to mask their natural woody flavors
also referred to as Dark French Roast, Espresso Roast, Italian Roast, Italian Espresso Roast
no oils visable on the serface
higher levels of caffeine
desirable acidity is typically bright
a balance of aroma, body and acidity
natural varietal flavors of the coffee's origin still pronounced
can best suit some exotic Arabica species coffees
sweeter than the lighter roasts
also referred to as American Roast or City Roast
Medium-Dark Roasts
surface shines with a small amount of oils
medium levels of caffeine
desirable acidity is greatly reduced
heavy body
natural varietal flavors of the coffee's origin reduced - roast flavor very evident
flavor may be spicy, with a bittersweet tang and include subtle chocolate and caramel flavors, and hints of smokiness.
also referred to as Full-City Roast or Viennese Roast.
Dark Roasts
very oily surface on the coffee bean
lower levels of caffeine
desirable acidity is almost non-existant
dark roast flavors dominate
natural varietal flavors of the coffee's origin almost totally eclipsed by the roasting process
smoky-sweet or perhaps exhibit a bittersweet flavor
Robusta species need to be dark roasted to mask their natural woody flavors
also referred to as Dark French Roast, Espresso Roast, Italian Roast, Italian Espresso Roast
Penniless live on salt preferably
Than to seek charity from friends.
A tiger, though hungry, will starve
Rather than take offence of being fed by hand.
from "Interpretative Translations of Thai Poets"
By M.R. Seni Pramoj
ถึงจนทนสู้กัด กินเกลือ
อย่าเที่ยวแล่เนื้อเถือ พวกพ้อง
อดอยากเยี่ยงอย่างเสือ สงวนศักดิ์
โซก็เสาะใส่ท้อง จับเนื้อกินเอง
Than to seek charity from friends.
A tiger, though hungry, will starve
Rather than take offence of being fed by hand.
from "Interpretative Translations of Thai Poets"
By M.R. Seni Pramoj
ถึงจนทนสู้กัด กินเกลือ
อย่าเที่ยวแล่เนื้อเถือ พวกพ้อง
อดอยากเยี่ยงอย่างเสือ สงวนศักดิ์
โซก็เสาะใส่ท้อง จับเนื้อกินเอง
