Better And Better

If you don't draw yours, I won't draw mine. A police officer, working in the small town that he lives in, focusing on family and shooting and coffee, and occasionally putting some people in jail.

Tuesday, December 20, 2011

Coffee. Make some.

The crucible of my coffee roaster broke.
We ran out of coffee.
Time to roast some.

Start with the stove-top popcorn popper. Turn on the vent-a-hood over your stove. Turn the fan to HIGH.
 Heat slowly. Crank that crank.
 Crank it.
 Really, you should probably not stop to photograph it. You'll burn some beans.You're hearing the beans popping now, as the chaff pops loose from the bean.

Darker. That's not poor focus; that's smoke coming off the beans. Crank it fast. Put down the damn camera! Cranking faster, you're knocking the hulls off the beans.

 At this point, dump the beans out into a colander.

Shake the beans to cool them, and loosen the chaff. Blow on them to blow away the loose bean hulls. Once they're cool, pour them into your burr grinder. Grind away some beans while you filter some water for your coffee maker. Make coffee right away.

Note: If your vent-a-hood isn't professional strength, you're probably going to want to cook this outside. It makes your house smell like there was a fire at the coffee roasting plant for a day or two afterward.

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At Tuesday, December 20, 2011 9:12:00 AM, Blogger jon spencer said...

My old boss use's a hot air popcorn popper and it works really well.

At Tuesday, December 20, 2011 6:00:00 PM, Blogger Matt G said...

For what it's worth, I didn't use this method until Mike and Jennifer gave me some coffee made from that method.

At Tuesday, December 20, 2011 7:32:00 PM, Blogger Old NFO said...

I could live with the smell of coffee :-)

At Monday, December 26, 2011 8:45:00 AM, Blogger Nancy R. said...

I do this over an open fire at Rev War events all the time. Make sure you're standing upwind you shake the roasted beans to get the silver-skins (chaff) off.

At Tuesday, January 10, 2012 3:55:00 PM, Anonymous Evyl Robot Michael said...

Atta boy! It's been entirely too long since I last bought green coffee. May have to fix that...

At Wednesday, February 08, 2012 4:59:00 PM, Blogger ketdesign said...

Great photos. I prefer to wait between 8 and 24 hours for the CO2 to dissipate after roasting. I always find an early grind to be kind of sour. Can't wait to try the stovetop popper. I have a modified hot air popper with a speed control for the blower and switch for the coils. It works great but takes forever for any real volume.


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