Since I cook a lot I got to thinking about if there is a noticeable difference in the taste of coffee when you roast your own beans? Any thoughts or experience on this and what roaster would you suggest? Go!
Does anyone roast their own coffee beans?
- Thread starter jetaction
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Did it for awhile back during one's coffee aficionado period having just discovered vacuum brewing and all.
Used a vintage electric popcorn popper along with tricks, and tips but gave it up after a few weeks.
First and foremost the thing is best done either out of doors and or with a strong exhaust fan. The whiff of "roasted" coffee lasted indoors for days not to mention smoke created. The latter sent said odor clinging over things everywhere including any clothing.
Was the difference worth the bother? Well compared to purchasing ground coffee off supermarket shelves, yes for the most part. However found by purchasing roasted beans from TOL roasters results were pretty much the same. Maybe pure coffee snobs could tell the difference, but no one around here and or invited could, so that was that.
Happily here in NYC there are plenty of places to get freshly roasted coffee beans. Failing that if one knows where and what to look for many packaged roasted beans are perfectly acceptable. Key thing is to look at the sell by date; you don't want something that has expired and or been sitting on a shelf for ages. Best advice one got was to shop for coffee the way one would any other "food"; look for a place with good turnover of stock so things are fresh.
Used a vintage electric popcorn popper along with tricks, and tips but gave it up after a few weeks.
First and foremost the thing is best done either out of doors and or with a strong exhaust fan. The whiff of "roasted" coffee lasted indoors for days not to mention smoke created. The latter sent said odor clinging over things everywhere including any clothing.
Was the difference worth the bother? Well compared to purchasing ground coffee off supermarket shelves, yes for the most part. However found by purchasing roasted beans from TOL roasters results were pretty much the same. Maybe pure coffee snobs could tell the difference, but no one around here and or invited could, so that was that.
Happily here in NYC there are plenty of places to get freshly roasted coffee beans. Failing that if one knows where and what to look for many packaged roasted beans are perfectly acceptable. Key thing is to look at the sell by date; you don't want something that has expired and or been sitting on a shelf for ages. Best advice one got was to shop for coffee the way one would any other "food"; look for a place with good turnover of stock so things are fresh.
You're making me think of Oren's Daily Roast.
It stinks like crazy to roast your own. If you got a good vent to outside fan and neighbors complain, thats what roasting coffee beans do.
Hi Don,
I haven't ever roasted my own, but it has become trendy. I see the homebrew stores are now selling roasting supplies (to go along with beer, wine and cheese making). I do always grind my own though right prior to brewing, even at work.
I generally try to buy from a local roaster as fresh as possible. Here in Minneapolis I am really fond of Peace coffee.
I haven't ever roasted my own, but it has become trendy. I see the homebrew stores are now selling roasting supplies (to go along with beer, wine and cheese making). I do always grind my own though right prior to brewing, even at work.
I generally try to buy from a local roaster as fresh as possible. Here in Minneapolis I am really fond of Peace coffee.
Phil-- Peace coffee is sold at a nearby food co-op and is a favorite in this area. Personally, I am a huge fan of Bull Run's French Roast, but quit buying their beans from a local eatery when I switched over to the Keurig. I believe Bull Run's two coffee shops in Minneapolis/metro area have changed their name to 'Vicinity', but the roaster side of the business continues as Bull Run.
I have friends in Winona, MN, who roast their own beans using an air popper. They claim it's easy, quick, and their strong kitchen exhaust fan helps with the smoke/strong coffee scent issue. They get their beans from Sweet Maria's and I have to admit their results are excellent.
I have friends in Winona, MN, who roast their own beans using an air popper. They claim it's easy, quick, and their strong kitchen exhaust fan helps with the smoke/strong coffee scent issue. They get their beans from Sweet Maria's and I have to admit their results are excellent.
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warmsecondrinse
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My two cents:
The Brazilian branch of my oft-mentioned ex's Italian family (home made wine, wild flax cut and woven into linen... that crowd) grows their own coffee and roasts their own beans. I recall that they roasted it outside and in large batches. I got the impression that roasting beans was rather like making pirogi in that doubling the batch required way less than double the time & energy.
I DO recall quite clearly that the resultant brew was heavenly
The Brazilian branch of my oft-mentioned ex's Italian family (home made wine, wild flax cut and woven into linen... that crowd) grows their own coffee and roasts their own beans. I recall that they roasted it outside and in large batches. I got the impression that roasting beans was rather like making pirogi in that doubling the batch required way less than double the time & energy.
I DO recall quite clearly that the resultant brew was heavenly
I have read the main advantage to home roasting is that it may give the freshest product. I suppose also it allows one to tailor the roasting to one's personal taste. Personally I prefer a light to medium roast, which can be hard to find in the days when heavy French roast is all the rage. I find most French roast coffees to be, well, over done. Kind of like drinking charred toast.
Still, I haven't gotten around to roasting my own. I'll seek out light to medium roasted Arabica and enjoy that instead.
Also, as I recall, Pete's Coffee, which got its start in North Berkeley, pioneered dark roasting of cheaper Robusta beans. It's quite an art, since Robusta supposedly doesn't take to dark roasting well. Nowadays I think Pete's sells mostly higher quality Arabica, but it's almost always on the darker side of the roasting scale.
Still, I haven't gotten around to roasting my own. I'll seek out light to medium roasted Arabica and enjoy that instead.
Also, as I recall, Pete's Coffee, which got its start in North Berkeley, pioneered dark roasting of cheaper Robusta beans. It's quite an art, since Robusta supposedly doesn't take to dark roasting well. Nowadays I think Pete's sells mostly higher quality Arabica, but it's almost always on the darker side of the roasting scale.
