I started learning about home roasting via internet searches and there is a LOT of information out there. At first I just wanted to see if I could do it but once I'd experienced the difference, it snowballed into a thing. A necessity. A need. A staple. Do I still buy roasted and ground coffee? Yes, I do. I keep it on hand for those busy days when I don't have time to haul out the air popcorn popper (aka the coffee roaster.) But honestly, the taste of fresh roasted is enough to convince me to try to always have time.
The coffee beans usually arrive in 5 or 10 pound bags and I've learned that they can be stored for a very long time as long as they are green. Once roasted, as all dedicated coffee drinkers know, the beans need to be stored carefully as they quickly become stale and bland with exposure to air. I usually roast enough for 2-3 days at a time. Truthfully, I'd like to roast enough for a week or two but if I roast too much at once- the smoke detector goes off, the dogs get upset and start howling, I have to open windows and wave a book in the air toward the smoke detector, in my haste to find a book a lamp gets knocked over, ....it's a fiasco. So I just do a small amount. I dump in some beans, set a timer, wait, and then dump the roasted beans into a mesh strainer to cool. Easy as pie.
But here's the new thing I want to share. I'm learning more about roasting the beans without a timer. Our original
So, what about you? Pick up any new skills lately that you'd like to brag about or share?