Toast the Roast- Now What? Abbreviated

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Now What Do You Dowith the Coffee You’ve Roasted #4

“The Abbreviated Version” 🙂

(a series about roasting your own coffee) #4 of 4

By Dahni
©️ 2019, all rights reserved

Map of Coffee World-click for a larger view

One dancing goat, the other one is drinking coffee- click for larger view

From Kaldi and his dancing goats from Ethiopia, to Kenya and Yemen, coffee spread across the world where today—

• Coffee locations on the map all share similar characteristics: tropical and high elevation (among others). The climate must be perfect, for coffee to be grown and thrive!
• Coffee is exported from around 70 countries and imported by most countries in the world! The United States, is one of, if not the biggest importer of coffee in the world! WE the People of the USA, like our coffee!
• Mexico is likely the largest exporter of coffee to the United States! Think about that! Where did your coffee come from? Is it a blend of Mexican and some other(s)?!
• No coffee origins (varieties), are exactly like any other! Even the same origin will not always be the same, every time. Correctly roasted coffee reaches a peak then falls off in about 7-10 days! Coffee in those 7-10 days is always subtle, unique and their nuances different, each day! Some believe that the ONLY place to roast coffee is at the same location where the plants are grown, the cherries are harvested and the green beans (seeds), are processed! If this is true, then wouldn’t the best place to drink coffee be, at the same place where it is roasted? Personally, I am not financially independent, not that particular and not this patient!
• They are not really beans, they are seeds! They are called ‘cherries’, before they become ready for our coffee. They are very odd as, not every “cherry” will produce a seed! It takes around two thousand (2,000), cherries (the ones with seeds), to make our one cup of coffee!
• Because of all the above conditions and more, most cherries are still picked by hand, throughout the world! The terrain of most areas where coffee is grown, prevents most beasts of burden and modern equipment, from reaching the plants to extract the “cherries”!
• Arabica beans are the most desired, but they are also, the most fragile, compared to Robusta! Generally, Robusta beans have more caffeine and are larger beans! Robusta are often used in “blends” and to lower costs, while still charging us more for what they tell, are their, “signature blends”! Arabica beans account for sixty percent (60%), and Robusta, forty percent (40%), of all coffee beans!
• Coffee is the second (2nd), most traded commodity in the world!
• Coffee is the fourth (4th), most consumed beverage in the world, following in order: water, beer, wine and coffee!
• Kona Coffee from Hawaii (one of the most expensive and most popular in the world), is about the only place where commercial and mass quantities of coffee, are grown in the United States!
• One of the reasons (among many), Jamaican Blue Mountain (another expensive, popular and my favorite coffee), is so expensive is because, Japan (yes Japan), has had a trade agreement with Jamaica, to purchase ninety percent (90%), of their beans (roasted or green), for maybe well over a hundred (100), years!
• Political unrest and instability, could potentially halt the export of coffee, from that country, at anytime! Think about that and ask yourself what you would do, if tomorrow morning, your favorite coffee was no longer available??? This is another wonderful reason to order green beans at a current price and not at a higher price in the future and green beans can keep for years, in a cool dark place! Need I mention the importance of trying new coffees and educating your palette? ROAST YOUR OWN COFFEE!

Brewed Coffee and Beans

Brewed Coffee

The most obvious thing to do after roasting your beans is to grind them and brew, and have a cup or two or a few. If you have never had coffee this fresh and that it’s not over-roasted, you just might be tasting coffee as it was meant to be enjoyed, for the very first time??!! If you usually drink coffee with cream, sugar or both, you may be surprised how great your roasts taste, drinking it black??!! Enjoy the flashback ‘Percolator ‘ song, from the YouTube video to follow. 🙂

OK, what next?

What to do with those grounds? Do you have roses or hydrangeas? Share your grounds, they like coffee too. One of the reasons for this is due to the acidity in the coffee that plants like. OK, what next?

Decaf? There is no such thing! Most coffee marketed and sold as decaffeinated is around 97% caffeine free. Well, that still leaves around 3% caffeine doesn’t it? What I’m calling it is, Locaf (lower caffeinated) Coffee.

Locaf or Lower Caffeinated Coffee

Sometimes, you or your others, may or would like a cup of coffee before say, bedtime. Maybe you don’t need the energy or the buzz from caffeine and you don’t want to stay awake all night. 🙂

To remove caffeine, it begins with green beans ONLY! There are only 2 ways to remove up to about 97% of the caffeine from coffee:

1. Chemicals- Not for me!
2. Water- The most natural and organic! For anything and everything you may or may not want to know about so-called decaffeination (lowered caffeine, but never all), click here 

Want it? Need it? Well, you have three choices:

1. Buy whole beans or ground decaffeinated (Locaf), coffee. But if you are a home roaster or want to be, why would you?
2. Buy green beans that have most of the caffeine (never all), removed and roast yourself. NO PROCESS CAN REMOVE ALL OF THE CAFFEINE! But I would only choose green beans that use the water process, to remove caffeine (whatever amount is removed)! Where to get them? Click here
3. Do it yourself! How? Well, it will take some time!!! Place your green beans in a bowl. Pour hot water onto the beans and cover them with the hot water. Let them soak, for a few minutes. Drain and rinse. Repeat. Each time you do this, more of the caffeine is removed. When finished, roast the beans to your satisfaction.

Did you know, there are over 1,200 complex compounds in coffee, which contribute to their flavor profiles?? There are!!! Uhh, why then, would anyone want to over-roast and mess up any of these flavor compounds??? Just Don’t!!! Sugar is just one of the compounds. Caffeine is another. But it is odorless and colorless, though it does contribute acidity, which does affect, the overall taste of some coffees.

Note: There is more information available on this to class participants or online subscribers. See classes- click here

OK, what’s next?

Blends or Blending

Blends could be something you might like? Blends are for two real reasons, in the coffee industry:

  1. By using inferior beans and over roasting, costs can be cut and it can be marketed and sold as a signature blend and charge more for it.
  2. You really want to produce a signature blend with something unique. Or, maybe you had no choice? Look back to the South during the Civil War. The North was often blocking the southern waterways and prevented or disrupted the supply of coffee. They either had to make some dark beverage from roots and other stuff besides coffee or they stretched the coffee by adding other grains and etc. to it.

Chicory was once such grain and it is still popular in the south, particularly in Louisiana. Have you ever heard of Cafe du Monde? It is world famous and started in New Orleans in 1862. They are open seven days a week; year-round, except, for Christmas Day or if an occasional hurricane forces them to close. We still have a can of this in our freezer (not a good idea to store this way, but it’s done). My wife Susan, actually had this coffee in New Orleans. I first tasted it in Japan. Yes, it’s all over the world. But in a can? How fresh can [pun-ny], that be? What if you made your own? Yes, yes you can!

Coffee blended with pine nuts

Another blend I liked and tasted, is roasted in New Mexico, USA. It is coffee made with pinions (pine nuts). It is very unique, but how long can it stay fresh in a can or even a nitrogen packed can or foil bag? When was it roasted? How many months ago was that? How many months hence, from the date of roasting, does the package read, “Best is used by [some date way into the future]”. Why not roast this blend yourself? I will be, as soon as possible!

Blends and Dark Roast

Do you like or do your friends and family like espresso, latte, macchiato, capuchino and other dark roasted beverages? Then roast some! It is easy to do. Any coffee, if dark roasted, can be used for any of the beverages above. But here is where blending or blends come in. I wanted to try this and I mixed three (3), different coffees from different countries. One was from Ethiopia. By now you know that Ethiopia is likely, where coffee began. In our classes, we use Ethiopian coffee to roast. Class participants get to sample some fresh brewed, from fresh ground, and from fresh roasted coffee beans. And they each receive a 1/4 pound of fresh roasted beans, they can take home and enjoy the next morning. Now by “fresh” I mean, coffee beans that were roasted 24-48 hours before shared. Two of the class members will each receive 1/2 pound of the coffee, I roast at the actual class. Chosen by having the winning ticket selected, one receives from the popcorn popper roast and the other from the skillet roast. Obviously, I cannot make these available online and I do not have the means or the desire to be roasting around 7 pounds of coffee beans (what is needed for a class of 14), more than once or twice a week! But also, in class and by way of a special password required protected location and for a limited time ONLY, class members will receive the actual recipe I used, for making my dark blend, for espresso and etc.  For more info. on classes and etc. click here Again, Ethiopian is the coffee used for classes, for obvious reasons. It was probably the “FIRST COFFEE”, many people have never tried it, it is one of the most popular and it is great in a blend, for espresso and etc.

Various beverages from dark roasting-click for larger view

This could be your dark roasted beans- click for a larger view

Note on Blends/Blending: Technically, each coffee used in a blend, should be roasted separately and then blended. But I only made a 1/2 pound of dark roast and I roasted all three (3), different coffees together, at the same time. You are probably expecting this, but you will have to take my word for it (or take a class, learn the recipe and roast it yourself), but it made the freshest and best cup of espresso, latte, macchiato and cappuccino, my wife and I have ever had! Then I did another, not-supposed-to-do thing. I put it in a plastic sandwich bag, in a sealed black plastic container and stuck it in the freezer. Oh Noooo! 🙂

If needed or desired, I have my dark roast on hand, for anyone that comes to ‘The Gathering Place’ (what we call our home). I will be roasting this again, if/when needed, but especially for, the winter holidays! OK, what next?

Roasting for espresso? Have you ever had or do you like eating espresso beans? How about chocolate covered, espresso beans?! I have recipes for these too! Take a class and/or become a subscriber. Click here OK, what’s next?

Latte Art

Have you ever seen or had one of those extraordinary and barista artist created designs with cream, on top of your dark beverage?

Latte Art- click for a larger view

Latte Art You Could Make at Home

Do you think these might add to the cost of your cup? Why not make your own? They do not have to be complicated and so detailed and complex, that you regret destroying the art when you or someone drinks your cuppa! I’ve seen some that are so detailed, they look like famous people, animals and all kinds of stuff! Do you you think these might add to the time it takes to get a cup, and drink it and that your coffee may not be as hot as you may like it, depending on how long it takes to make and get it to you?? Please do not misunderstand me. I like, admire, respect and appreciate art and artists. But as a former chef, there is a line I just won’t cross. That line is in the middle of Impress and Bless. There is nothing wrong with presenting food and drink in a beautiful or visually pleasing manner. It actually aides in digestion, promotes good conversation and increases enjoyment or JOY! But If I want to, have to or feel the need to impress you, I have crossed the line over my desire to simply, Bless You! And, like anticipating and expecting and waiting on a good meal or beverage to come, I just don’t have the patience to wait for say, da Vinci’s ‘Mona Lisa’ to be made with cream, on top of my coffee. And as a former chef, I don’t have the patience to wait to see your reaction to what I’ve prepared especially for you! Still, latte art is cool. You can learn to do some really simple, gorgeous, beautiful (find your own adjectives), latte art which will bless your guests and not take forever and a day to make. The word bless means, “Highly Favored!” For more information, to take one of our classes and/or become a subscriber. Click here  Or wait until I finish my book (see below). OK, what’s next?

Cold Coffee (iced) or Cold Brew

Cold Coffee-click for larger view

Have you ever had or do you like, Cold Coffee or Cold Brewed Coffee? What’s the difference? Cold coffee is just like it is written. It is coffee that has been brewed and allowed to cool. It is served at room temperature, cool, cold, ice cold or with ice. It is served, with or without cream and or sugar. Cold Brew is just like brewing sun tea in a glass jar, in a filter (or a tea ball), and allowed to sit in the sun (or even on your counter-top). I call this, ‘Sun Coffee’ 🙂

Each (Cold Coffee or Cold Brew), have their own unique tastes, and depend on the origin of the coffee they are made from.

Sun Coffee- click for a larger view

One of a grandfathers (a proper man and a highly educated man), liked cold or cooled or chilled or room temperature coffee (whatever was his preferred temperature). He would make coffee in a glass-top metal percolator, on top of his stove. Then he would pour some out into a nice teacup, which sat on a matching saucer. He would let this cool, pour some into the saucer, set aside the cup and raise the saucer and drink form it. I never saw him do this in public. I do not know if it is civilized or acceptable in public or how Emily Post or Miss Manners (two culture, class and etiquette champions), would view this, but it was his home, his castle, his private time and it made him happy! To be honest, I was not a fan of coffee that has any other temperature than hot enough to burn my lips! Hosting others and serving others is a responsibility and should be a joy to all chefs. Seek to bless and not impress! But I concede these (Cold Coffee or Cold Brew), have a place and FYI (for your information), I am warming up (or cooling down), to the idea! 🙂

You can add some spices and (natural flavorings), to either of these, to really transform your summer-cool-off beverages or whenever you want your coffee to Chill Out! 🙂

I’ve recipes for these too, also either available from online, for class participants, subscribers only or when completed and published, in my book—

‘The Gathering Place Feast Book’
(“How anyone can turn their home into a 5 star restaurant!”)
By Dahni

Note: If you like Nitro (nitrogen treated), Coffee, I cannot help you. I don’t care for it and I certainly do not have the necessary equipment or nitrogen sitting around in my mad-scientist lab in the basement! And there will not be one in the future, either, EVER! 🙂

OK, what’s next?

Other Beverages with Coffee

Other beverages with coffee? Like what? How about Adult Beverages (alcohol or non-alcoholic), for your Libations and Happy Together Hours! Coffee Liqueur made by you? Absolutely! How about a home-made ‘Coffee-tini’ by your’s truly, Dahnitini, mixologist; drink meister extraordinaire! 🙂

Desserts With Coffee

Coffee ice cream, coffee cake, tiramisu, coffee pie, coffee cookies anyone? We’ve got em’ and a lot more. Make your own! Make up your own.

Coffee as a Spice

Ground coffee as a spice? Sure, why not? Use as a rub, or part of a meat sauce for hamburgers and etc. The possibilities are endless. Use it. Make up some great stuff!

Coffee in Art & Literature

Yes! I’ve used coffee as a water color background, for some of my photograph turned paintings. Remember, Thomas Jefferson loved coffee and said it was the most civilized drink in the world. He may have had coffee when he was working on the drafts, to the Declaration of Independence. Maybe our Founders of this wonderful Republic of Ours, consummated its signing, before, during or after, with coffee. Poets and authors wrote and write, while consuming coffee. I have a cup of coffee beside me, as I am writing this. Now maybe this is not literature, but I am writing and I am drinking coffee, while doing it!

‘Ever Notice’ By Dahni © 2006 Background is painted with coffee- click for larger view

Coffee Around Your Home

I’ve already mentioned using your used coffee grounds, on roses and hydrangeas. It’s great fertilizer. Coffee grounds contain several key minerals for plant growth — nitrogen, calcium, potassium, iron, phosphorus, magnesium and chromium. Compost with 40% coffee produce less green-house gas and contributes greatly, to some of the best quality compost.  Coffee around your plants help create a barrier that slugs and snails do not like to crawl over. Coffee grounds contain compounds that are toxic to many insects. You can use your coffee grounds to repel mosquitoes, fruit flies, beetles and other pests. Coffee grounds contain nitrogen, which helps eliminate odors. Try placing some roasted beans in your refrigerator or really, anywhere you want to neutralize odors. Place some grounds by your sink for scrubbing your hands, after handling onions or garlic.  Take some roasted coffee beans in a plastic bag with you, when you go shopping, especially for fragrances, perfume, cologne, scented candles or anything scented. and etc.  After sniffing a few fragrances, your ‘nose’ can become overwhelmed and you can hardly sense another scent’s attributes. Open your bag of roasted coffee beans and sniff them for a few seconds. Your ‘nose’ for new scents will come back to you! Do not worry about what others may think about you sniffing coffee beans at the store. I have found many places offer this technique (service with coffee beans), and I always recommend it to the stores I shop at, if they don’t already offer this. It really does work! Try it! There are seemingly endless and countless ways to use coffee!

Coffee for Your Health and Wellness

Do some research and you will find that coffee consumption has many health benefits. My sister makes a fabulous shower scrub with coffee! My wife, Susan, loves it! Not to get personal or anything, but coffee is a diuretic. It helps eliminate salt and well, it helps you go. Coffee is excellent for constipation, it keeps me regular! Some people use coffee as a laxative. Some use coffee for enemas, to clean-out their digestive tracts and rid it of a buildup of toxins and poisons. Many people who do this, report feeling healthier, happier and much more energetic. That being said, personally, I would rather drink and consume my fresh coffee! There are so many things coffee can do, for us and that we can do with coffee.

Coffee for Conversation

In my book, I will have a section on making your own home made ‘Beverages’. I call this section, ‘Sips with Susan’ (my wife). Whether it is during our Happy Together Times (Happy Hour), or our morning coffee, we sit and sip, enjoy one another’s company and converse about little things, no-things of great importance or great things, which truly matter. This is what conversations are for and I truly believe, coffee promotes good conversation. Even if you are a tea drinker, have you ever invited someone or have you ever been invited to, ‘Have a Cup of Coffee’? I’m sure that you have! Even if you are having tea, saying you are having a cup of coffee with someone is a good-feeling, friendly, civil and cultural thing to do!

Coffee as Gifts

Almost everyone loves and craves for, “A Taste of Home,” “Home Made”, “Home Cooking” or just going or being Home! You could help provide these wonderful and good feelings, by giving away as gifts, some of your roasted coffee beans. Birthdays, anniversaries, holidays and on and on, a gift of your coffee would be like any other special gift, but it’s made by you and it’s FRESH. What about coffee as a home warming gift? The new house owners may be living out of boxes, for awhile, but I bet they have found their coffee maker and it’s in their kitchen. Imagine them sitting around and sipping your coffee, while they decide where to put all their furniture, where to hang or put this and that. How about your coffee for a baby announcement? Think about the new mom and dad, sitting around and enjoying your fresh roasted beans that they ground and brewed, while they think about names for the baby. A coffee gift of thanks, appreciation, friendship and love? Yes! The possibilities are too numerous, to even try and list! The greatest gift that can ever be given is said to be, the gift you give of yourself! You are and your own fresh roasted beans are synonymous. You and your beans are one! Give the gift of yourself! 🙂

Where to Go from Here?

Coffee, it’s Not Just for Waking Up!

 

This concludes our series on roasting coffee, ‘Toast the Roast’. Remember this, it is really simple to roast your own coffee! I hope like me, you enjoy learning. I hope you have learned something!

Learning is, an Exciting adventure! 

I hope you are excited! I close with raising my cup to you, to…

‘Toast Your Roast!’ 

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Categories: Beverages, Coffee, Cooking, Family & Friends, Food, Inspiration, Live Laugh Love, Making Memories, Manliness, Pursuit of Happiness, Toast the Roast, Toast this Life, Uncategorized | Tags: , , , , , | Leave a comment

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