Coffee Roaster
With the success of roasting our own coffee in the oven came the next dilemma: should we or should we not buy a roaster? This question was finally resolved last weekend when we committed to our latest new kitchen appliance: a spanking new coffee roaster. This new addition displaced our infrequently-used cappuccino maker (now moved to a shelf downstairs).
There are three main parts to the roaster: the base, the glass roaster no bigger than a juice glass, and a cover that traps the paper-y coating on the beans as it roasts. When we purchased the roaster, we were given a quick "how to" lesson. Easy-peasy and a more predictable, even roast than the oven and cookie sheet method! First you turn on the machine which whirrs into action. You remove the cover and pour in just enough coffee until one or two beans ripple and float at the top (you'll have to experiment). You cover it up again and watch the beans swirl around getting their even tan. (This part reminds me of watching popcorn pop on those old popcorn poppers.) You listen for the first bit of popping, then wait for the next. As soon as you hear the next set of pops, your coffee is pretty much done. You need only decide whether you want a light, medium, or dark roast. The whole thing takes less than 10 minutes even with the dark roast.
This morning, Jon roasted Costa Rican beans with divine results. He left the beans to roast a little darker than usual and it brought out the rich, complex flavours of the beans. For the first time, we also saw the slight oiliness coming out of the beans. We waited for the beans long enough to cool, then ground them up for a super fresh cup. One sip and I had to say, "My god, I must be in Santo Domingo."
There are three main parts to the roaster: the base, the glass roaster no bigger than a juice glass, and a cover that traps the paper-y coating on the beans as it roasts. When we purchased the roaster, we were given a quick "how to" lesson. Easy-peasy and a more predictable, even roast than the oven and cookie sheet method! First you turn on the machine which whirrs into action. You remove the cover and pour in just enough coffee until one or two beans ripple and float at the top (you'll have to experiment). You cover it up again and watch the beans swirl around getting their even tan. (This part reminds me of watching popcorn pop on those old popcorn poppers.) You listen for the first bit of popping, then wait for the next. As soon as you hear the next set of pops, your coffee is pretty much done. You need only decide whether you want a light, medium, or dark roast. The whole thing takes less than 10 minutes even with the dark roast.
This morning, Jon roasted Costa Rican beans with divine results. He left the beans to roast a little darker than usual and it brought out the rich, complex flavours of the beans. For the first time, we also saw the slight oiliness coming out of the beans. We waited for the beans long enough to cool, then ground them up for a super fresh cup. One sip and I had to say, "My god, I must be in Santo Domingo."
posted by Grace at
11:33 AM
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