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To: FreeHueco
"I'm still working on mastering roasting my own"

It's well worth the effort. Some of the lighter oils, the ones with the most complex flavors, steam off of the coffee bean as it cools. I know it breaks all the rules of coffee roasting -- that is, you're supposed to let the bean cool before brewing -- but I take the hot beans straight from the roaster and put them into the mill, and from there, as quickly as I can, I dump them into a French press where I pour boiling hot water over the grind while it still smokes from being roasted. There's a hiss and a mild eruption of tan-colored foam as the water hits the hot coffee, but I tell you, my fellow freepers, there nothing even close to the cup of coffee you'll get. It'll spoil you: the best coffee you can buy will taste like muddy water after you've had a cup made this way.

52 posted on 12/15/2005 9:52:29 PM PST by PUGACHEV
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To: PUGACHEV
I may have to try your method, just to see if I have the same reaction, but coffee-bean chemistry is awfully complicated and changes dramatically in the 12-24 hours after roasting, when the CO2 is outgassed.

I've done side-by-side tests with my green beans and roaster, and there was a definite improvement with the coffee made using the day-after beans compared to those just roasted, so I always let mine rest overnight unless I'm just plumb out of beans and desperate.

But I usually make a coffee-cup full of espresso with a pretty high-pressure Rancilio machine, so maybe the resting period just works best for my technique.

55 posted on 12/15/2005 9:56:13 PM PST by Hank Rearden (Never allow anyone who could only get a government job attempt to tell you how to run your life.)
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To: PUGACHEV

I'm going to have to try that. After I figure out the process of getting the inside of the bean to be the same color as the outside, of course!


57 posted on 12/15/2005 9:57:47 PM PST by FreeHueco
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