an 'ole [retired from the army] Canadian soldier whose politics span the entire spectrum.
Thursday, 29 October 2015
Researching, to roast my own Costa Rican ‘Tarazu’ beans in my fabricated BBQ roasting drum, I learned that the French Roast was developed to simply make one’s beans ‘go farther’ by burning the coffee, to make it ‘stronger’, hence make more cups from a lb of beans. Thus a French roast is a poor man’s roast…
Where is the flavor & aroma ?In the oil.
oThe tradition 1st crack [pop !] in roasting is the water coming to temperature
oThe 2nd crack, is the oil coming to temperature; at which point, the oil starts coming to the surface of the bean... Keep roasting and you physically burning the oil.
-Roast 15 seconds past the cresendo of the 2nd crack, remove ASAP and cool down in a LARGE metal bowl, stirring under a LARGE fan, so as to cool rapidly
-Let sit for a day to vent off the CO2
-Grind & enjoy !
-Roast to and/or buy a ‘City Roast’ (medium).
-If you like your coffee stonger, grind/add more [unburnt] coffee
- Use a paper filter with a drip machine ?Your filtering out the oil (taste)
-Us a french press to extract the most flavor, while retaining the unburnt oils.