For the Love of Coffee, Cigars, Wine, & Great Food!

My Trip to Ethiopia

Home roasting can be fun, and you can experience the joy of fresh roasted coffee every day! I will teach you the equipment you can use, information about various coffee regions, and yes…that aficionado terminology.

So this video is split in two (sorry, it’s 15 mins and I can’t have more than 10 mins on YouTube). Anyhoo, here is the second video – chaff & bagging your fresh roast.

When roasting, it is very important to have the proper equipment, store the coffee immediately, and let it rest to experience its best characteristics! In about 5 to 15 minutes, you will be done with a full bag of coffee – enjoy! Great coffee moments start at home!

HELPFUL TERMS

Green Coffee/Green Beans: The green or yellow colored coffee seed of the harvested fruit. The appearance of coffee prior to roasting.

Dry Processed: The unwashed or natural coffee, the original method of processing coffee. Fruit is picked from the tree, hand sorted for ripe, unripe, and defective beans, then laid to dry in the sun or on raised screens. Dry processed coffees generally have more body, less acidity, and more rustic flavors. Refer to my other post about the fruit of the tree.

First Crack: At this stage, coffee becomes acceptable to drink.  Occurs between 390 and 410 degrees F. Has a very loud cracking or popping sound. Rapid expansion of the coffee seed, water and CO2 fracture leading to the liberation of moisture from the coffee in the form of steam. Roast levels: City & City+

Second Crack: Faster, more shallow cracking. Occurs around 440 to 450 degrees F. Cellular matrix of bean begins to break down resulting in the emergence of oils to the surface of the bean. Roast Levels: Full City (on the verge of 2nd crack), Full City+, Vienna/Light French (and no, French Roast is NOT a flavor!)

Degassing: Also known as resting. Immediately after roast, coffee emits CO2 in large amounts and prevents water infusion or good extraction (ie, it hurts your brew, and it just won’t taste as good). Letting it rest for about 12 to 24 hours allows you to experience coffee’s best qualities and characteristics at its prime.

Click here for more info on the different roast levels!

Helpful Links & Roasting Tools

Sweet Marias

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5 responses

  1. Tariku

    Nice presentation, coffeejunkie! How was your trip to Ethiopia? I would be glad to hear more about your Ethiopian experience.

    August 1, 2010 at 9:19 PM

    • Thanks! Well, the trip to Ethiopia was all about the beauty of the coffee that Ethiopia and the regions in Africa produce. I haven’t visited yet, but I wanted to explain the joy in having a great Ethiopian find in your kitchen every day.

      September 18, 2010 at 12:21 AM

  2. Hi, I saw your profile on baristaexchange and followed it here to your blog. I’m impressed! The reason I’m contacting you is that our book and music store is expanding and we’re opening a cafe. Not your usual mediocre bookstore cafe. Fresh roasted beans (primarily Kahwa with some guest roasters), a variety of brewing techniques (french press, chemex, pour over) and a sweet espresso machine. We’re looking for both part time and full time staff members. If you’re interested or know anyone else who is, please have them email us with their info/resume. Thanks!

    August 11, 2010 at 8:41 PM

  3. Joe

    Nice #coffee roasting demo. Have fun sipping in Ethiopia. Bean visits that is…

    January 23, 2011 at 9:30 AM

    • confessionsofacoffeejunkie

      Hi There Joe! There will be more sipping in Ethiopia this week – going to roast some of the Harrar! Can’t wait!

      January 24, 2011 at 9:29 AM

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