At this moment in time, we have 8 pounds of GREEN coffee beans at our house. Yes, that's right. GREEN beans. The unroasted, not quite ready to turn into coffee varietal of coffee beans. Yes, because someone in our family decided he would like to start roasting his own coffee beans.
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| Said Someone |
I don't know why I'm surprised. The past year or so, Jeremy has been baking his own bread in the style of a famous bakery in San Francisco, Tartine. That means "regular" yeast is replaced by a natural leaven which gets its "yeast" from stuff in the air. (Sweet, Jeremy, we're eating microbes.) In addition, Jeremy cooks his bread in a cast-iron skillet. It's really kind of like a science experiment, which is fine, except that it's in my kitchen. And to be honest, the results to date have been hit or miss. But when they've hit, they've been great, I'll give the man that.
But coffee roasting? I honestly don't know where this one came from. He's mentioned a desire to brew his own beer, and make his own wine, and I get that -- such activities also include fermentation, a process he "studied in college," lest I ever forget the man is a chemical engineer.
A chemical engineer, and now, a coffee roaster. A coffee roaster who roasts coffee beans in a popcorn popper on a camp stove in our backyard.
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| The Setup |
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| The Inner Workings |
That is what ARTISANAL coffee looks like. And THIS is how it tastes...
1 comment:
I must try some!!!! :-)
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