Fresh is Fresh
- Thread starter onesonek
- Start date
- Thread starter
- #3
Sorry, kinda forgot about this,,,,,, dang, it's been awhile!
I get most of my green coffee beans from Burman
http://www.burmancoffee.com/
While there are many models of home roasters available, one common practice, and one that works for me, is the use of a hotair popcorn popper. It's just a matter of taking notes, for time and desired roast of the different origins, as not all beaans are the same. Generallly 4-5 mins works, some more some less, then pending one's taste in roast levels. The Westbend and Wearever brands, with the slots in the heat chamber work best also.
Poppers seem to work best with 1/3 -1/2 cup of green beans. That roughly is a bit more than I use in a 12 cup pot. I also roast 3-4 of those batches at one session, giving me 3-4 days worth. Then I know it's always fresh!!!! Then too, I switch origins, every roast sesssion, just to change things up. Generally you can buy beans and roast much cheaper than buying roasted whole beans in the local market, although not quite as inexpensive to the commerical canned stuff. Also we have no way of knowing how fresh the stores roast is. For me, the freshness starts to disippate around 7-10 days, so I just stay with my 3-4 day schedule.
It may sound or seem silly, but since raosting my own, I find it nearly impossible to drink anything out a can,,,,even if that was just opened!
I get most of my green coffee beans from Burman
http://www.burmancoffee.com/
While there are many models of home roasters available, one common practice, and one that works for me, is the use of a hotair popcorn popper. It's just a matter of taking notes, for time and desired roast of the different origins, as not all beaans are the same. Generallly 4-5 mins works, some more some less, then pending one's taste in roast levels. The Westbend and Wearever brands, with the slots in the heat chamber work best also.
Poppers seem to work best with 1/3 -1/2 cup of green beans. That roughly is a bit more than I use in a 12 cup pot. I also roast 3-4 of those batches at one session, giving me 3-4 days worth. Then I know it's always fresh!!!! Then too, I switch origins, every roast sesssion, just to change things up. Generally you can buy beans and roast much cheaper than buying roasted whole beans in the local market, although not quite as inexpensive to the commerical canned stuff. Also we have no way of knowing how fresh the stores roast is. For me, the freshness starts to disippate around 7-10 days, so I just stay with my 3-4 day schedule.
It may sound or seem silly, but since raosting my own, I find it nearly impossible to drink anything out a can,,,,even if that was just opened!
DrMike
Ballistician
- Nov 8, 2006
- 37,402
- 6,213
Sounds fascinating. It is hard to beat a good cuppa' first thing in the morning or for a leisurely afternoon as you wait for the evening hunt.
- Thread starter
- #5
The taste is fascinating for sure!
I should add, while roasting, the aroma given off is more like that of grain,,,kinda like standing next to a grain dryer during harvest. Once done, I dump the roast into a metal pan/strainer/collander, to cool. Then into a a container to can eventually be sealed air tight. You want to leave the container open, as to rest for 8-10-12 hrs., to let the CO2 gas off . Then the coffee aroma sets in, when you seal up.
You can grind, brew and, drink right after roasting, but most coffees like a 8-12 hr. rest for their best to come out. Also, the lighter the roast, the more acidic (generally speaking), the coffee will be. But on the other end, the shiney oily look of the dark french roast, one is actually starting to burn the roast. Once all the surgars are carmelized, then you are basically left with carbon. Some like french and I do to with some origins sometimes. But in the mid roast levels, city, full city, full city+, then vienna, (before the shiney oily look french) is where one change origin characterisics. City to full city, is where the true origin character is found,,,,,by the reports I hear. This is where the brighter fruity notes are. Going darker, brings out more the chocolate notes. This too is nice, because even with 1-2 origins on hand, one can change things up a bit. It is not overly costly to get into, with a simple and rewarding outcome. The wife looked at me kind a funny when I started doing this,,,, thinking "ain't that a pita". Not really, as it's just one of those simple pleasures!
Oh one other thing,,,,,, with the popper I found getting rid of the plastic top thingy, and replaced it with a glass oil lamp chimney works well too. Not necessary, just easier to see the color change and monitor in my mind. Don't forget a glove when using this however,,,that glass is hot.
Should you do a search, it will get more into detail about the "crack", as coffee goes through stage's. Generally refered to as, first crack and second crack. Some go by that soley. I don't so much, but do rely on a timer and visual color change.
I should add, while roasting, the aroma given off is more like that of grain,,,kinda like standing next to a grain dryer during harvest. Once done, I dump the roast into a metal pan/strainer/collander, to cool. Then into a a container to can eventually be sealed air tight. You want to leave the container open, as to rest for 8-10-12 hrs., to let the CO2 gas off . Then the coffee aroma sets in, when you seal up.
You can grind, brew and, drink right after roasting, but most coffees like a 8-12 hr. rest for their best to come out. Also, the lighter the roast, the more acidic (generally speaking), the coffee will be. But on the other end, the shiney oily look of the dark french roast, one is actually starting to burn the roast. Once all the surgars are carmelized, then you are basically left with carbon. Some like french and I do to with some origins sometimes. But in the mid roast levels, city, full city, full city+, then vienna, (before the shiney oily look french) is where one change origin characterisics. City to full city, is where the true origin character is found,,,,,by the reports I hear. This is where the brighter fruity notes are. Going darker, brings out more the chocolate notes. This too is nice, because even with 1-2 origins on hand, one can change things up a bit. It is not overly costly to get into, with a simple and rewarding outcome. The wife looked at me kind a funny when I started doing this,,,, thinking "ain't that a pita". Not really, as it's just one of those simple pleasures!
Oh one other thing,,,,,, with the popper I found getting rid of the plastic top thingy, and replaced it with a glass oil lamp chimney works well too. Not necessary, just easier to see the color change and monitor in my mind. Don't forget a glove when using this however,,,that glass is hot.
Should you do a search, it will get more into detail about the "crack", as coffee goes through stage's. Generally refered to as, first crack and second crack. Some go by that soley. I don't so much, but do rely on a timer and visual color change.
DrMike
Ballistician
- Nov 8, 2006
- 37,402
- 6,213
I am not a great fan of French Roast, preferring a milder roast myself. Whilst I've never roasted my own coffee, I did spend quite a bit of time developing my taste for various coffees. While conducting post-graduate studies at the University of California Medical School in San Francisco, I and my lab partner, built out own coffee maker from laboratory equipment. It was a real hit with the obstetrics/gynecology department where we were located. The apparatus filled one wall of the laboratory. When the new calendar was published for the 1974/75 school year, our "coffee maker" was featured in the literature for the ob/gyn studies at the school. Obviously, it impressed the heck out of those who were unfamiliar with our studies. The aroma of freshly blended coffee did fill the entire department from time-to-time. Hmmmm. I may have to try roasting my own.
- Thread starter
- #7
That is pretty interesting Doc!
I haven't got into blending as yet. I do have a couple origins, that would lend themselves to it. While almost any can be blended, I just haven't at this point.
But when asked if there is really all that much difference,,,,,, well?
I ususally respond, by asking a question in return,,(something which I hate, lol)
To anybody,,,,can you tell the difference between,
Fish fresh from the lake, from out of the freezer,,
Green beans fresh from the garden, or from the can,,
The best Steak,,,,well one can see the point, and it can be that dramatic!
If one takes pleasure in coffee, there simply ain't any better than fresh.
The different characteristics of origins, can be bold or subtle. There, individual taste can vary.
I have my favorite, which happens to be the Indian Mysore, but enjoy other's from different regions as well. The African's are are good, as well as Central American's. South American's are good cups as well, just none of them really jump out for me.
For absolutes, I do prefer ceramic burr hand grinders, and I also think the AreoPress is hard to beat for single cup brews, (one can do more with it however). Also, one can get more even consistant roast with available roasting machines, but the popper works just fine with slightly uneven roast (just the nature of the bean mostly, and no sorting). For larger quantiy brew's, I do use the inexpensive electric grinder, and automatic drip brewer,,,,that all still beats all with fresh roasted. I never grind in advance however, just before brewing only. And seldom brew in the house automatic brewer, any more than be enjoyed in 20 mins., or so.
But really, one does not need to go to extremes, and start up cost aren't all that great.
I do suggest buying smaller 1-2 lb lots at first, until one finds what they like. Then it is more economical to go with larger quanities. Green beans store well enough, but with a seasonal product, one might stock a little heavier on the favorites.
There are of course a number of online coffee vendor's, other than Burman. Some prices will very, as will shipping. A green coffee bean net search, will find you plenty to look and choose from.
I haven't got into blending as yet. I do have a couple origins, that would lend themselves to it. While almost any can be blended, I just haven't at this point.
But when asked if there is really all that much difference,,,,,, well?
I ususally respond, by asking a question in return,,(something which I hate, lol)
To anybody,,,,can you tell the difference between,
Fish fresh from the lake, from out of the freezer,,
Green beans fresh from the garden, or from the can,,
The best Steak,,,,well one can see the point, and it can be that dramatic!
If one takes pleasure in coffee, there simply ain't any better than fresh.
The different characteristics of origins, can be bold or subtle. There, individual taste can vary.
I have my favorite, which happens to be the Indian Mysore, but enjoy other's from different regions as well. The African's are are good, as well as Central American's. South American's are good cups as well, just none of them really jump out for me.
For absolutes, I do prefer ceramic burr hand grinders, and I also think the AreoPress is hard to beat for single cup brews, (one can do more with it however). Also, one can get more even consistant roast with available roasting machines, but the popper works just fine with slightly uneven roast (just the nature of the bean mostly, and no sorting). For larger quantiy brew's, I do use the inexpensive electric grinder, and automatic drip brewer,,,,that all still beats all with fresh roasted. I never grind in advance however, just before brewing only. And seldom brew in the house automatic brewer, any more than be enjoyed in 20 mins., or so.
But really, one does not need to go to extremes, and start up cost aren't all that great.
I do suggest buying smaller 1-2 lb lots at first, until one finds what they like. Then it is more economical to go with larger quanities. Green beans store well enough, but with a seasonal product, one might stock a little heavier on the favorites.
There are of course a number of online coffee vendor's, other than Burman. Some prices will very, as will shipping. A green coffee bean net search, will find you plenty to look and choose from.
- Thread starter
- #8
I forgot about this,,,,,pretty good instuctional video roasting coffee with a hotair popper
http://www.sweetmarias.com/airpop/airpopmethod.php
http://www.sweetmarias.com/airpop/airpopmethod.php
- Thread starter
- #9
Should have added these earlier as well
Not sure why the reveiws are such on this, but this little hand grinder does a great consistant grind and cleans up easy. On that, I don't find cleaning the grinder a time sensitive issue either. I only really do it, if I have run a batch of oily french roast through it.
http://www.amazon.com/Hario-Coffee-Hand ... B001802PIQ
And in my mind, the Areopress is irreplaceable.
http://aerobie.com/products/aeropress.htm
In conjunction with them, I just use a old glass pyrex pot to heat water. Stls Steel works ok as well, not Aluminum however.
With the above, I don't know there is a better way for a great cup.
I use this or similar when grinding for the larger brews in the house automatic drip brewer.
http://www.amazon.com/Proctor-Silex-E16 ... 009&sr=1-4
It don't get the most even grind, and the purist say it heats the bean, which detracts from flavor. I can't say that,,, my taste bud's ain't quite that refined lol
But I can tell the difference from the Aero, to a cup thats been sitting in the automatic drip brewer for 20 mins. Hence, I do just enough in the AD brewer to get going in the morning.
But all that is moot with crappy water also.
I use a container such as this for storage, one the roast has had it's time to rest/gas off
http://www.mileskimball.com/MilesKimbal ... 1b2166c2c0
And yes, the Hario, Areo, a small Snls pot, and popcan alcohol stove go with me on road trips.
It all fits nicely in a small duffle,,,,,,,,,,,,,,,
I figure any day I wake up is a great day, but no sense in ruining it with bad coffee !!! :lol:
Not sure why the reveiws are such on this, but this little hand grinder does a great consistant grind and cleans up easy. On that, I don't find cleaning the grinder a time sensitive issue either. I only really do it, if I have run a batch of oily french roast through it.
http://www.amazon.com/Hario-Coffee-Hand ... B001802PIQ
And in my mind, the Areopress is irreplaceable.
http://aerobie.com/products/aeropress.htm
In conjunction with them, I just use a old glass pyrex pot to heat water. Stls Steel works ok as well, not Aluminum however.
With the above, I don't know there is a better way for a great cup.
I use this or similar when grinding for the larger brews in the house automatic drip brewer.
http://www.amazon.com/Proctor-Silex-E16 ... 009&sr=1-4
It don't get the most even grind, and the purist say it heats the bean, which detracts from flavor. I can't say that,,, my taste bud's ain't quite that refined lol
But I can tell the difference from the Aero, to a cup thats been sitting in the automatic drip brewer for 20 mins. Hence, I do just enough in the AD brewer to get going in the morning.
But all that is moot with crappy water also.
I use a container such as this for storage, one the roast has had it's time to rest/gas off
http://www.mileskimball.com/MilesKimbal ... 1b2166c2c0
And yes, the Hario, Areo, a small Snls pot, and popcan alcohol stove go with me on road trips.
It all fits nicely in a small duffle,,,,,,,,,,,,,,,
I figure any day I wake up is a great day, but no sense in ruining it with bad coffee !!! :lol:
- Nov 4, 2004
- 25,342
- 8,903
Good stuff Dave.
JD338
JD338
