Monday, February 15, 2010


Is this picture too subtle for the internet? The coffee in my left hand is the Nicaraguan bean we ordered green and roasted ourselves. The coffee in my right hand is the Peruvian bean we ordered, also home-roasted. The Peruvian beans were noticeably larger and plumper than the Nicaraguan, and I liked this coffee much better. It was rich, without a hint of bitterness, and tasted chocolatey or smoky or something along those lines.

I'm hooked on roasting. It takes about 10 minutes in the oven, and little to no effort--you just can't forget about it. The only foresight you need is to remember to roast it at least 4 hours before you plan to drink it. The night before is perfect.


Mikey Sklar said...

Those beans look a little on the light side. There should be some oils covering about 1/3 of the beans.

Also the beans need to off-gas for more than 4 hours to reduce acidity. 48 hours minimum and up to 96 hours for peeps with acid sensitive stomachs. After roasting put the beans in a well vented container for the first 2-4 days.

If you were to try a popcorn maker you might just get hooked. I have a extra if you would like it. We just scored a originally Poppery which is a really smooth roaster.

Keith Moore said...

Any recommendations on getting started with home coffee roasting?