Roasting
At 400°F, sugars and carbohydrates inside the green bean caramelize in a
chemical reaction called pyrolysis - a fiery dance that creates over 800 volatile,
water soluble, flavour components (called coffee oils) which give a cup of coffee
100% of its taste. Coffee is twice as complex as red wine and just as volatile.
Degree of roast is a function of the internal temperature achieved by the bean during
roasting - 450°F (a light roast) to 470°F (a dark roast). Brewing is simply
the extraction of coffee oils from roasted grounds using hot water! Roasting in a Conventional Home Oven
A preheated ceramic plate works best, however, any pan with sides can be used, such
as a cookie sheet, pie plate or pizza pan.
- Preheat oven and cooking sheet to 450°F (230°C).
- Spread an even layer of green coffee beans onto cooking surface. Make a hole in
center to allow for more even roasting.
- Roast on the middle rack for approximately 6-10 minutes, or until beans begin to
crackle and pop. Remove beans from oven and stir with a wooden spoon. Quickly
place back in oven.
- Roast for an additional 2-6 minutes. During this period it is critical to watch
the beans as they turn colour quickly from light to dark. Watch the beans closely
to determine your preferred roast colour and stir if necessary to create an even
roast. (Tip: Roasting should take no longer than 15 minutes. If it does, increase
oven temperature by 25°F (14°C).
- Remove cooking sheet from oven when beans have reached desired roast colour.
Transfer to a heat resistant bowl for cooling.
- Enjoy immediately. Use within five days of roasting. Grind just before brewing.
Roasting with a FreshRoast Electric Home Coffee Roaster
- To start roasting, place the glass roasting chamber on top of the base unit and
turn the timer dial to the 5-minute mark.
- With the roaster turned on, pour the green beans into the roasting chamber. Fill
the chamber to the point where only the top layer of beans is "moving" or
"jumping" on the hot air.
(Note: If there is no movement, take beans out until they start to jump. If there
is too much movement, add beans. Only the top layer of beans should be moving.
This is very important as the roaster is designed to roast weight not volume and
different beans have different densities and roast at different rates. Do not
hesitate to add time to get a darker roast).
- Place the chaff collector on top of the roasting chamber.
- After a few minutes, you will hear a crackling noise - the coffee beans are
beginning to roast! It is important to watch the beans carefully in order
to: (a) make sure the beans are always moving; (b) achieve desired degree of
roast; (c) prevent burning. Coffee will go quickly from a light to medium to
dark roast.
- At the desired degree of roast, turn the timer to cool - the FreshRoast will cool
the beans and automatically shut itself down. You now have enough roasted beans
for one pot of coffee. Be careful, the beans and roaster will still be very hot!
A Few Tips
- Green beans have a long shelf life (2 to 10 years). Keep dry and store away from
direct sunlight (like grains, sugar, etc.).
- Maximum flavour is achieved with a medium roast.
- A dark roast increases body and decreases both acidity and caffeine. A light
roast has less body, but higher acidity and caffeine. Coffee tastes flat without
some acidity.
- Practice makes perfect. You will achieve the prized "Roast Master" status only
after over roasting and under roasting the green beans.
- Roasted coffee is perishable. Consume fresh roasted coffee within 5 days after
roasting. Store in any vessel - glass jar, stainless steel bowl, etc. Do not
store in the fridge.
Grinding
The purpose of grinding is to crush (burr grinder), or chop (blade grinder), roasted
coffee beans into small particles which will facilitate the extraction of the 'coffee
oils' by hot water during brewing. The finer the grind the faster the extraction.
Measure correct amount of coffee into grinder and grind! A Few Tips
- Grind just before brewing. Grinding accelerates staling to 3 hours!!!
- The grind (coarse to fine) must match the maker - i.e. ibrik, French press,
espresso, automatic drip, etc.
Brewing
The objective of brewing is to extract the full range of flavours from roasted
coffee. The variables are temperature and time. The optimum temperature for brewing
is water "just off the boil" (195°-205°F/ 90°-96°C). If the water is
too hot, the coffee oils will vaporize. If the water is not hot enough, proper
extraction is just not possible! Steeping (like tea) and espresso are the best
methods for brewing, as the hot water comes into direct contact with the maximum
concentration of coffee oils for the optimum period of time. A good ratio or
measurement of coffee to water is 2 tablespoons (or 10 grams) of roasted coffee for
every 6 to 8 ounces of water (one mug). Brewing by Steeping
Pour ground coffee into any heat safe carafe or pot and add hot water just off the
boil. Stir and let steep for 2 to 3 minutes. Filter using a Drip Cone Filter or the
Coffee Spring (from Merchants of Green Coffee). Place Cone or Coffee Spring on top of
your cup or serving pot, pour mixture through it, and enjoy! A Few Tips
- It is best to brew coffee strong and water-down to taste (nothing can save a weak
brew!). To make a greater quantity of coffee, double or triple the coffee to
water ratio and add hot water after to dilute.
- Steeping for more than 3 minutes over extracts less palatable flavours from the
grounds - bitters and sours.
- Keep brewed coffee warm in a thermal insulated carafe. Exposure to a secondary
heat source accelerates staling (ie. open flame, warming plate).
- The fresh taste of coffee is gone within 15 minutes of brewing.
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