Tell me more about baking your own beans. How does that work?

What kind of grind do you prefer?

Let’s do the coffee dance!

Sweet Paddy

I'm not baking the beans but I rather use a proper coffee roaster in mini format that allows me to control temperature, roast and cooling time.

I'm playing around with a Peaberry bean (http://en.wikipedia.org/wiki/Peaberry) that is a rather small and delicate bean, without much of a bitter character. I bought the green Peaberry beans from a coffee plantation in the Tablelands off Cairns, Queensland, Australia.

I'm trying to get a medium to dark roast every time I attempt to get another batch. If I'm to light than the bean is not roasted properly. If I'm to dark than the bean is overdone and too bitter for my taste.

I grind the roasted bean rather fine, firstly and obviously, for a proper expresso machine, but then also to get an almost turkish coffee like extraction, which means that the coffee runs out rather slowly, almost think, honey-like. The crema is usually think and fluffy and has almost no bitterness to it (if I got the roast right).

Then, since flat white is my favorite coffee variation, I try to heat the full cream milk to the right temperature with the right texture in order to make the coffee complete.

Now, without a doubt, the bean would do just fine as a simple espresso, ristretto or long black with no milk or sugar or other fancy additives.

Well J-M, you have piqued my interest in the coffee roasting. I’m going to ride your coat tail on this.

What kind of coffee bean roasting machine do you use?

I did a little goggling and discovered that they make a coffee roaster insert for my Ron Popeil Showtime Rotisserie Machine! Imagine that.

http://tinyurl.com/ch7ygh

But it costs about $60 US.

That’s a lot for pensioner.

I saw another machine that looked like an old stove top popcorn popper, that you stirred with a handle to keep the beans moving around. It would be nice if I could find an old fashioned shake and roast pan, like stovetop redipop.

This might be a good business idea for us to investigate. If a popcorn stove top shaker can be used to make popcorn, why can’t we invent a stovetop readiroast contraption?

Elaine will know what I’m talking about. We could call it, “Down Under RediRoasted Coffee Beans!

Paddy

I haven't tried the stove or oven method myself. After reading about coffee roasting it seemed too difficult and time consuming. I didn't believe I would keep it up.

Instead I investigated a solution I'd be using for a long time. And I found the iRoast2 (https://www.i-roast.com/default.php). Yes, it is a $200 investment but I calculated the cost of a home roast against the cost of a medium quality bean and saw the financial benefit in the home roast.

I paid the investment off very quickly.

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