Monday, February 10, 2014
Back To Roasting...Again.
Luckily, you can store dried, green coffee bean for up to a year in a cool, dark place. I still have a bit leftover from the last buy with Sweet Maria's and I needed to use it up.
Now that time is permitting, and I no longer have a cold, I broke out the mask. I could still smell the roasting coffee, and it was easier to get into the roasting a bit more. However, it did filter the fumes that were giving me days worth of problems.
I changed the amount to about a third of a cup each time, and used the end of a bamboo spoon to occasional stir.
I wanted to roast dark, but in the end, I wound up making a roast similar to the ones I have done in the past.
This was also the first time I was able to use the espresso machine for a roast, properly. For espresso, this lighter roast took about 72 hours for the flavors to settle down. Yesterday was fine, but today was perfect. The first day or so, the coffee was just too gassy and acidic. I've also made an Aeropressed Americano with it. It came out nicely. (I will have more general commentary on the Aeropress Americano soon.)
I also broke out the French Press, which I hadn't used in a while. With fresh roasted coffee in it, it is about what I remember.
And it is good.