Pursuit of Happiness

 
 

Christmas Spirits

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Christmas Spirits

By Dahni
© 2020, all rights reserved

 

Once upon time and only once a year
Mysterious; quite strange, it will appear
Buildings and skyscrapers will move and give space
As if by magic, but to most, an invisible place
But some unseen force, draws them and they come and came
And an old gaslight lantern, illuminates the name

‘Old Fezziwig’s Christmas Spirits & Cheer’
Festive to the restless, in the dark and the drear

Old Fezziwig’s

No ghosts of future, present or past to one’s birth
Just The Wise Guy that serves the mirth
Lively libations and custom made cheer
For what ails yah’ and what casts out every fear

And they came and come, the lost and alone in profusion
The tossed whose drinks were sore woes and confusion
Some, with shorts too tight that pinches
The grumpys’ the scrooges and grinches

Music and dancing
Clinking and prancing
Observations
And conversations
Libations and custom-made cheer
And all are welcome here

Up to the bar they sit sat and wait and waited
With dim slims of hope, to be sated

Old Fezziwig

No demands or judgement, just a voice
Just the asking each, to make a choice
Frozen hearts like glaciers and icebergs calve
“How may I serve you, what will you have?”

And often the reply is just a request,
“My dear sir, what would you suggest?”
“What would you recommend, most affective?”
And he said, “That all depends on your
perspective!”

“I could fill your glass half empty or I could fill it half full
Only you can decide, the push or the pull
I can pour all that glows and glitters
I just don’t and won’t pour the bitters

I can fizzle and I can dazzle
I can drizzle, but never frazzle
No down memory lane or ‘Auld Lang Syne’
Just spirits and drinks of cheer and life’s “fruit of the vine”

“I can pour you something that would make you want to be warm and in the pink
I can make your want to smile, but I just can’t make you think”

“But to tell you the truth, all these suggestions are, to try and get you to think
Because I only, only, just make one, special drink”

“It’s ‘The Golden Heart’, neither solid nor broken

‘Gold Heart’

Just edges, no center and just a token
You decide and with one swig or swallow
Your heart will be open or it will be hollow”

And drink they all up and down the hatch
And in an instant, like striking a match
The scene is quickly gone to—disappear
And all to wonder, were they really here?

This was no dream, but a lesson of life
An open heart is fraught, full and rife
A solid heart can be dented, damaged, frozen and broken apart
But flowing out and flowing in that’s…

…an open heart

Note: “Old Fezziwig” was a fictional character ‘in ‘A Christmas Carol’, by Charles Dickens

From the collection: The Uncollected Collection’ by the same author

 

Old Fezziwig’s Gold Heart

Fezz

(‘Old Fezziwig’s Gold heart’)

Note: four letter name change (Fezz), suggested by sister Carol Lee

Libatious’ #130 

bonus drinks beyond 100

By Dahnini or Dahnitini
Spirits Alchemist
Bon Devant

Rim martini glasses  🍸🍸 with lemon 🍋 and  use a paint brush and brush on a little little edible gold dust

4 jiggers vodka
2 jiggers of orange liqueur  🍊
juice of 1 fresh lemon 🍋
½ jigger of honey 🍯 and finely chopped crystallized ginger pieces
2 egg whites

Combine all the ingredients into a cocktail shaker and dry-shake (no ice).
Add ice 🧊 and shake again in Hand Shaker until well chilled

“Shaken not stirred!” -007, Bond, James Bond- 😀

Strain into chilled martini 🍸 🍸 glasses
Shake edible gold dust into the center of your ‘Fez’

Makes two lovely libations. One to share and one for you. 😀

ENJOY! 😉 Drink your ‘FEZ’ (Old Fezziwig’s Gold Heart 💛), responsibly! 😂

By Dahni & I-Magine
©️ 2020, all rights reserved

From my Work in Progress: ‘The Gathering Place Cook Book’, under the category of: beverages, ‘Sips with Susan’

Categories: Beverages, Entertainment, Family & Friends, Holidays, Libations, Life, Poetry, Pursuit of Happiness, The Gathering Place, Visual Poetry, YouTube | Tags: , , , , , , , , , , | Leave a comment
 
 

Let’s Talk About Strong Coffee

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Let’s Talk about Strong Coffee

By Dahni
© 2020, all rights reserved

HAPPY INTERNATIONAL COFFEE DAY, October 1st, 2020!

   Do you like coffee or do you prefer tea? Do you like strong coffee or tea? Whichever one you like and how you like it, both share some things in common. But here, this is primarily about coffee and particularly, “strong coffee”. 

Note: After further review on this post, I decided to insert this about “strong” coffee. I probably should have begun with this. The ‘grind’ of coffee may well be the first to consider whether the coffee is strong or not. Most grinders have settings from coarse to fine. My personal preference is 1-2 notches from medium towards the fine grind side. Fine grind is what I use for espresso. I mention this because, recently I tried out a new method of cleaning my grinder of debris, oils and to sharpen the blades. This I did with about a cup of whole grain, uncooked white rice. It works beautifully and there are no need for chemicals. But I forgot to reset my grinder,  back to medium. This resulted in “stronger” coffee than I like. I figured this out after about 4 pots of coffee. 😂 It’s all good now! 👍

   We all like what we like. Our likes may be conditional on howe we were brought up or what we are used to. I’m not about to try and dissuade anyone from liking what they like. But in addition to our preferences, our personal choices for liking what we like, there are reasons. Once you understand those reasons, I’m just trying to get you to consider alternatives. Maybe there is a better way, a more enjoyable way to like what we like and how we like it.

   What do the words “strong coffee” mean?  Perhaps other adjectives could be bold, an eye-opener, to put hair on your chest, Wake-The-F up, black coffee or just dark? Maybe strong coffee is a super-charged highly caffeinated beverage? Then again, it could be strong and have a lot of caffeine in it. But why?

   Coffee or tea all begins with the bean or the leaf.

 

   It all starts with the beans or the tea leaves. It’s in the beans. What is? Acid.

   Yes, by their very nature, some coffee beans or tea leaves are more acidic than others. As a general rule, the higher the altitude the coffee plants grow, the more acidic the coffee beans are. Some may attribute the more acidic the coffee is, the “stronger” it is, where others must add or add more cream and/or sugar to balance out the the acid in the coffee and hopefully, prevent stomach upset and discomfort.

   It all starts with the beans or the tea leaves. It’s in the beans. What is?

   Caffeine. Yes, by their very nature, some coffee beans or tea leaves contain more caffeine (the jolt, the buzz), the stimulant, most people expect from their morning wake-up, afternoon pick-up or their anytime stay-up. But here is a fact about coffee roasting. Beginning with the green bean there, is where most of the caffeine resides. Yes, caffeine is in the beans. The longer the beans are roasted, the more the caffeine is released.

The lighter the roast, the more caffeine remains!

   What is the most popular roast today? Dark roast. Remember this, the darker the roast, the more the sugars (the caramels), are roasted as well. “Burnt Caramel” is an actual marketing term, attempting to make burnt sugar appealing. The key word to this term is “burnt” like charcoal and it is perceived as “strong” coffee. Remember also, the longer the roast, the less caffeine there will be in the beans. Oh, there are degrees of “burnt” or a point when roasting exceeds dark-roast and the beans are actually or really “burnt” and useless. Not only have the sugars been burnt, but the whole bean has as well. To be clear, dark roasted coffee is truly only acceptable, for espresso, not regular coffee! 

   When the tea leaves are dried or the coffee is roasted, hot water is added to extract the properties of the bean or the leaves. The longer the beans sits on a burner after brewing or the longer the tea leaves steep, the “stronger” will be the result. 

 

   Beginning with the green bean, each roast from  light, to medium and dark, will bring out stronger flavors in the coffee. There is sugar in coffee. The longer you roast, these sugars (caramel), appear as oil. The longer you roast, the more oil appears on the beans.

   There are two kinds of coffee beans, Arabica and Robusta. Arabica beans are generally grown at higher altitude (often more caffeine and more acidic), are more fragile and generally cost more to produce and sell at a higher price than Robusta. Robusta beans are generally grown at lower altitudes, contain less caffeine, less acid, are a heartier bean and cost less. Much of the world’s supply of Robusta beans, often come from Vietnam. To control an end result and reduce costs, many coffee roasters blend Arabica and Robusta beans together. This is often done on purpose to produce what we may know of as: “signature blends”, “specialty blends” or “house blends”. Blends are primarily made for the following reasons:

   1. To make a consistent and quality controlled product (what we come to expect from our favorite brands)
   2. Reduce the costs while maintaining profit margins
   3. To mask or hide undesirable properties from roasting/tasting i.e. bitterness


  Remember, the longer the beans are roasted the less caffeine remains!

Percolator Coffee Pot

   When I was growing up, this was a familiar coffee pot. It was a percolator. You fill the pot with water, add coffee to the basket on top that sat upon a long thin hollow stem, which rested on the bottom, placed the lid on top of the basket, covered the pot with its glass topped lid and sat this on a burner of your stove. Then, as the water heated, it came up the stem, made that nice “perking” sound and you would see the water change from clear to brown at the glass top, as it was filtered through the basket containing the coffee. When finished, it stopped “perking”, coffee was ready and you would pour your morning or anytime brew into your favorite cup or mug. Later, an electric percolator became available.

   There were markings on the pot for ‘fill levels’, for how much water to add at the beginning. There were (are— percolators still available), “line levels” on the brew basket, for how much coffee to add. How much coffee was needed? For a long time, the two most popular coffee brands were Folders and Maxwell House. On the back of their sealed cans (sealed with nitrogen to preserve freshness), was the ratio of coffee to water.

L to R – Folders and Maxwell House brands of coffee

   Both brands used a ratio of one (1) tablespoon (Tbsp), of coffee for every six (6) ounces of water. And this makes one cup of coffee? I thought 1 cup is equal to 8 ounces? It is. So how did a cup of coffee come to mean 6 ounces? This is because, an average teacup holds about six ounces of liquid. Most people had teacups, which they also used as their coffee cups.

Bunn ‘Drip Coffee Maker’ Home use about 1970’s

   In 1957, Bunn released the ‘drip coffee maker’. It was used commercially. Restaurants had them, diners and such. It’s appeal was the water was pre-heated to a certain temperature and replaced each time you made a pot of coffee with fresh cold water. The pre-heated water would be activated by pouring in the cold water and the cold water later heated. The hot water would pour through a tip with pre-designed holes and at a certain speed, over the ground coffee in a paper filter or a stainless steel filter in the brew basket. To repeat, you discarded the grinds and filter  or sicarded the grinds from the stainless still filter and rinsed it. Then you add another paper filter or clean stainless steel filter, more coffee and another container of cold water. This process was very quick and efficient (about 2 minutes from the start of the brewing cycle until it ended). Most of these Bunn ‘drip coffee makers’ were one unit, but could accommodate making two, 12 cup pots of coffee each, at the same time. Depending on use and needs, some locations had more than one unit. 

   In 1971,  Jerry Baldwin, Zev Siegl, and Gordon Bowker at Seattle’s Pike Place (Seattle, Washington), founded what we know today as ‘Starbucks’. They started selling coffee by the pound, roasted by ‘Peet’s Coffee’ and sold this to the public at their one location in Seattle. They introduced their coffee by giving away ‘Free’ cups to sell their coffee by the pound, at first ground then later as whole beans. They expanded locally and then during the 1980s, they sold the company to Howard Schultz who – after a business trip to Milan, Italy – decided to make the coffee bean store a coffeeshop, serving espresso-based drinks. More people wanted more than just espresso (dark roasted beans), and ‘sweets N eats’ to go along with their coffee. But espresso or not, their coffee was and still is, dark roasted.

   In 1975, ‘Mr. Coffee’ was first to release their version of a ‘Home’ ‘drip coffee maker’ to the public. Bunn and other brands later released their versions. This was still years away from the entering in of Starbucks.

   Home espresso, latte and cappuccino machines were still expensive and not quite in vogue yet.

   But somewhere along the way, people started to want their coffee as fresh as possible. They started to op for whole beans and to grind their own as needed. If you think about canned coffee, the coffee in it could have been roasted or baked (yes baked on conveyor fed ovens), months before you bought the can at the store. To preserve its freshness, the cans were sealed with nitrogen, displacing the oxygen. When you first opened the can, the coffee smelled fresh and then it was all downhill (degrading in freshness), as the nitrogen was displaced with oxygen. 

   All coffee after roasting (allowing the roasted beans to rest, to displace off gases, for a period of 24-48 hours before grinding and roasting), peaks and falls in about 7-10 days from the time it was first roasted. Although grinding your own coffee beans does indeed result in fresher tasting coffee, ALL coffee should be ground, brewed and consumed, within 7-10 days from when it was first roasted.  

   When Starbucks locations spread throughout the united States, they also spread to other parts of the world. Today, many recognize them as the leader, for amounts of coffee by the cup, sold retail. Since their beginning, they have continued to do several things:

   1. They dark roast their coffee (to achieve a certain taste profile and quality control)
   2. They advertise as using only Arabica beans (more acidic, higher altitude grown and more caffeine), and not using Robusta or blends.

   Starbucks is known as the highest caffeinated beverage in the retail world of coffee. Remember, the longer the beans are roasted, the less caffeine is in the final product. To make their beverages more caffeinated than others, they do one more thing. Remember the ratio of coffee to water that has been used for many years before, Starbucks? It was 1 tablespoon of coffee for every 6 ounces of water. What does Starbucks do? Their secret is:

2 Tablespoons of coffee to every 6 ounces of water

Scarchucks and now, most other roasters; coffee shops copy the leader

   So, they use twice as much coffee as most have been used to for many years, to achieve that jolt, the buzz and the wake-up juice! And on top of that, there are those that want an extra shot or 2 of espresso (about 1.5 ounces each), to be added to their already dark-roasted diluted espresso coffee. To each their own, but for many people, this is a recipe for over-roasted, burnt caramel, highly acidic, and overly caffeinated something, that may be “strong”, upset  stomachs and give the “jitters” to the uninitiated”, the novices, the uniformed, the non-real-men or non-real-women; the babies that don’t have a cast iron stomachs, but this aint’ coffee!!!! Call it it charred, over-roasted, maybe double caffeinated, diluted espresso with a couple of undiluted shots of espresso thrown in, but it’s still not coffee. But hey, if you like this, you like what you like and know why you like it and call it something else besides coffee because it’s not.

   If you want to drink real coffee, try a like roast as it retains all its flavor profiles and most of its caffeine, it will likely be like drinking tea, but it’s coffee. For myself and most coffee snobs and connoisseurs, medium roast it the best and sometimes, depending on the variety, medium-dark, but never, ever dark roasted unless, you are roasting espresso. 

   Unfortunately, in following the the leader, most roasters and coffee shops follow the same recipe as what I call Scarchucks does. And well, twice as much coffee per 6 ounce cup sells more coffee and that’s good for business!

   In many taste tests, even Dunkin Donuts which is medium roasted coffee, is preferred over Scarchucks and all the others that over-roast their coffees. To be fair, Dunkin Donuts now offers a dark roast. Again, the longer it roasts, the less caffeine is going to be left. But their regular medium roast coffee, right on the bag says:

“One heaping tablespoon per six ounces of water”

Dunkin Donuts

   I suppose if you really need more caffeine, for either the medium roast and especially their dark roast, just add more coffee per 6 ounce cup of water.

   For consistency and price, I used to to drink regular medium roast Dunkin Donuts coffee (whole beans), most of the time. Occasionally, I would purchase other single origin coffees (mostly organic), at a higher price than Dunkin Donuts from local roasters because, we here at ‘The Gathering Place’, like variety.

   Then, I began to roast my own coffee at home. It is very simple. It takes me about one hour to roast two different coffees medium roast from start to finish (including clean-up). I enjoy this. I can control my roast. It costs me about half as much as I used to pay. I don’t include my labor because, it’s not work (labor), unless you want to call it a “labor of love”. It’s just fun to me. Two pounds a coffee will last us for a week (we or I, drink a lot of coffee pretty much 24/7). My wife, usually only consumes around two cups per day and only in the morning. We alternate. We go back and forth from one roasted coffee to the other (we like variety). The following week, it will likely be two different single origin (mostly organic), coffees. Variety gives our taste buds something to look forward to and are greatly enhanced when we do return to our favorite or favorites. Using different varieties and origins, is like having insurance against some political upheaval or civil unrest in some country where your coffee comes from. WOW, I can’t imagine not being able to get my coffee if, I was stuck on one kind and it suddenly was not available!

   Besides the cost savings, no one (no local roaster), can compete with me for freshness, unless I know that the day I picked it up was the first day they made it available to purchase after roasting, 24-48 hours earlier. I cannot say it is! It could have been siting in a bin (non-vacuumed container; not sealing out the oxygen), for over a week or longer. We drink our home roasted coffee in 7 days, 1-2 days after roasting, week after week!

   I concede that I am neither a professional roaster or an expert at roasting coffee, but I roast to my satisfaction and there are generally, no complaints. I had a few 1/2 pounds sent as gifts. It was a Peruvian coffee because, that’s what they liked at the time. Mine was medium-roasted and their usual brand was likely, dark-roasted. To be honest, I did not like this particular variety of Peruvian coffee, switched to another and have had no additional complaints coming from me, my wife or any others that have had it here. 

   I do not roast as expertly as other local roasters with professional roasting equipment. All I use (believe it or not), is a old-time, hand-cranked lidded popcorn popper, over an open flame or a cast-iron skillet over an open flame, stirring and turning the beans with a wood spoon. By “open flame” I mean, outside on my propane tank, gas flame barbecue grill— spring, summer, fall and winter. But like I said afore, I roast to my satisfaction and as a former chef with a sensitive nose and a trained palate, I have no problem serving my coffee to anyone!

   As it happens, this is about one year ago when my brother and his wife visited us for two weeks. My brother is a fan of that other place, that world retail coffee shop. Our coffee pot holds 10 cups full. I always add only enough water for 8 cups. One scoop of coffee is equal to 2 tablespoons. I usually add four scoops which is 1 tablespoon of coffee, per 6 ounces of water. For my brother, I added an extra scoop of coffee (for a total of 10 tablespoons). For his normal brand of dark-roasted coffee, they would have used 8 scoops for 8 cups of coffee (6 ounces of water per cup). I refused to do that. Maybe six, but certainly not 8. I started with 5 scoops of my medium-roast coffee and he drank this for two whole weeks. There were no complaints. It was “stronger” coffee than my wife and I usually drink. By “stronger” I mean it had more caffeine in it, but we could still tolerate it. My wife however, instead of her normal 2 cups in the morning, only drank one. 

   Well, now almost two weeks ago, I tripped, skipped and skated on an unseen little tricycle left in the wrong place by one of our grandsons and took a hard fall on both knees, ripped my left toenail (even though I had on shoes and socks), and landed on my left shoulder, HARD! I’m doing better every day, but slowly and I am grateful that nothing was broken or torn. I have tendinitis and the soreness, tenderness and loss of strength in my left arm has made it impossible to roast coffee, for about two weeks. So, I had to get some coffee from a familiar local roaster. I chose two kinds, Bolivian and Papua New Guinea, hoping this would get us through until I could roast again.

   I brought these home, opened the bags and poured the beans into two separate vacuum-sealed containers to preserve their freshness. It was then that I noticed that they did smell great and were familiar, but each were dark-roasted (almost black), and covered with oil. I brewed some of one kind and the next time, the other. I used our regular 4 scoops (8 tablespoons or 1 tablespoon per 6 ounces of coffee). Both are “strong” to both my wife and I. After maybe two days of this, my stomach could not handle either, any more. Then it was back to Dunkin Donuts, to get their coffee, that I can drink! Hopefully, I will be able to roast my own again, real soon. As the adage goes, “you don’t realize how much you miss something, until it’s gone!”

   No matter what your “thing” is (acidic, dark and a lot of caffeine), I highly recommend learning to roast your own coffee! But you should know that what you may think is “strong” coffee is “strong” because, it is what you have likely been taught to expect:

dark-roasted (burnt caramel, charred, charcoal-like tasting), highly acidic, heavily caffeinated and even though much of the caffeine is actually removed the longer it is roasted and to compensate for this, overly caffeinated by using twice as much coffee

   Call this what you like, I call this scarchucks and it aint’ coffee!! Maybe, maybe, its suitable for espresso, but this is not coffee! At least you know why it cost so much per cup $2-5 dollars each at the coffee (so-called) shops. And you could be roasting a whole pound yourself (for many pots and many, many cups), for around $6-7 per pound of premium single origin green coffee beans that is fresher than you can likely get from the store or your local roaster! Want/Need more caffeine? Add more scoops of coffee or roast your own espresso and add your own 1-2 shots.

    By the way, there is more caffeine in a 16 ounce bottle of your favorite cola or Pepsi’s ‘Mountain Dew’, than in regular coffee. 

   Enjoy your coffee or other burnt, dark, caffeinated beverage as you like, but at least know what coffee is! ☕ And…

HAPPY INTERNATIONAL COFFEE DAY! ☕

 

For more information about coffee see our blog.

 

.The Gathering Place Coffee Roasters Blog

 

 

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The Bee and The Butterfly

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The Bee and The Butterfly

By Dahni
© 2020, all rights reserved

 

In a divided world, how can any cope

is there any hope

for  something common to unite us all 

Behold the silent clarion call

The sun 🌞 to the sunflower 🌻 unite

The bee 🐝 and the Butterfly 🦋 alight

Proving harmony and peace and still

Is but a choice of will

From the collection: ‘Letters from Earth’
By the same author

 

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To Every Patriot & Christian in the United States of America

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To Every Patriot & Christian in the United States of America

By Dahni, 1 of WE
© 2020, all rights reserved

   To Every Patriot & Christian in the United States of America, it is way past time to wake up! If you have not been awakened and have stayed awake by now, stay asleep! Just stay out of the way! If there be such a thing as the “silent majority”, it is way, way, long past time to be silent anymore! Every one of you, and I and WE, has to take a stand! The time is, NOW!

Evil – Life, Liberty, and the Pursuit of Happiness burning in the streets

   Nothing should be clearer than to see the flag of the United States of America being disrespected and burned in our street, in our city of Portland, in our state of Oregon under the interpreted and corrupted idea of the freedom to desecrate! What is freedom and what a right is in this country is, what the Constitution says they are and the state constitutions which are supposed to be in unity with it, ‘The Law of the Land’! Not the President, the Congress or even the Supreme Court can tell you or I or anyone, what is freedom or a right. All they can do is execute the Constitution, legislate laws, which do not conflict with the Constitution, or judge actions that are not constitutional. They have no power to abolish the Constitution or change it so as if it were abolished! Only the people, WE the People can abolish government and institute new government as we believe well, serves our future security and happiness. Nothing should be clearer than to see a Bible or Bibles, being burnt with our flag, the flag of the United States of America disrespected and all burned in our street! Desecrated and burned, in our city of Portland, in our state of Oregon, under the interpreted and corrupted idea of freedom to desecrate and burn! These are actions of EVIL, perpetrated by the insane or greatly influenced by the same!

To Every Patriot in the United States of America

   You, and I and WE all need to read the Declaration of Independence and the Constitution of the United States of America. We need to share these with others! Buy copies and give them away! We need to read them, study them, memorize them word-for-word and be able to recite them at a moments notice at any opportunity. We must speak boldly, but not rudely or with the intent to yell down an opposing voice. A soft answer turns away wrath!

   You, and I and WE all need to read the Declaration of Independence and the Constitution of the United States of America. We need to share these with others! Buy copies and give them away! We need to read them, study them, memorize them word-for-word and be able to recite them at a moments notice at any opportunity. We must speak boldly, but not rudely or with the intent to yell down an opposing voice. A soft answer turns away wrath!

   We need to study the history of the Revolutionary War, the outcomes of everyone that pledged their lives, their fortunes and their sacred honor. We need to know and understand what they fought against and what they fought for, often to the loss of their lives, their fortunes, but not their sacred honor. We need to know and understand that even though all have since died, all that remains is, their sacred honor! Their “sacred honor” is contained in these documents that now are, We the people of the United States of America. We must not cower! We must not be silent!

   And finally, we must understand that regardless of whether or not you are a Christian or a devout follower of any religion or of no religion whatsoever, all of our rights and freedoms have not come from the will of the human mind. Whether or not our founders, all of them men, women and children believed in God or not, they wrote, they signed, they lived and they died, for the protection of divine providence! Call it universal law, international law (laws between and among people), if not divine providence! For if these freedoms and these rights are not to all, they are for none. If human will gave these they are privileges and can be taken, forfeited, bought, sold and trade like common things. Whether the founders believed in God or not, our country was founded upon Judaeo-Christian principles! If this country is to remain a republic We each, each patriot must love this country and all that it represents! We must love and respect, all that are our citizens. We must have respect and show respect for our flag, it’s pledge of allegiance; it’s national anthem, with all due respect, for Liberty and Justice for all, for all! Being mindful of these things will stainless steel the soul and diamond strengthen the resolve that it is only Love that drives out darkness and hate! If even one is denied Life, Liberty and the Pursuit of Happiness, then there is no ALL, no WE the People! “WE the People” is, in your hands and in mine!

   The time is now!

To Every Christian in the United States of America

   I do not care what church you may or may not attend. I do not care what you value or what the teachings of your particular brand of Christianity may be. If you have confessed with your mouth, the Lord Jesus Christ and believe in your heart that God raised him from the dead, you are a Christian, PERIOD! We Christians above all citizens of these United States should know that our first amendment right from the Bill of Rights in Our Constitution begins with—

“Congress shall make no law respecting the establishment of religion, or abridging the free exercise thereof;…”

Excerpt from the US Constitution, Amendment I

   We Christians should know and understand that no religion including our particular beliefs are to be established by law as the ‘only’ religion, but that this allows Christianity to also, not to be prohibited and to be exercised freely. We Christians should know that in the United States, we are free to speak the truth in love.

“But speaking the truth in love,…”

Ephesians 4:15a King James Version (KJV)

   We Christians should know that Liberty is the emancipation from bondage. We Christians should know that—

“Then said Jesus to those Jews [anyone] which believed on him, IF ye [you] continue in my word, THEN are ye [you] my disciples indeed;”
“And [then] ye [you] shall [absolutely] KNOW THE TRUTH, and [then] THE TRUTH shall [absolutely] [not only just set you free, but] MAKE you free.”

John 8:31, 32, KJV

“…where the Spirit of the Lord is, there is liberty.”

II Corinthians 3:17b, KJV

   We Christians should know that where we are, He is and there is Liberty! We Christians should know that through divine providence (the will of God), the United States of America was birthed, so that from here, all people might freely come to know the Word of God, which reveals Jesus Christ and—

“Neither is there salvation [Greek sózó – wholeness] in any other: for there is none other name under heaven given among men, whereby we must be saved [Greek sózó -made whole].”

Acts 4:12, KJV

   We Christians should—


“Not forsaking the assembling of ourselves together, as the manner of some is; but exhorting one another: and so much the more, as ye see the day approaching.” – The return of Christ

Hebrews 10:25, KJV

   We Christians should know and be like those of ancient Thessalonica—


“For from you sounded out the word of the Lord not only in Macedonia and Achaia, but also in every place your faith to God-ward is spread abroad; so that we need not to speak any thing.”

I Thessalonians 1:8, KJV

   Even more so, we Christians should be more noble than those of Thessalonica like were the Bereans—

“These were more noble than those in Thessalonica, in that they received the word with all readiness of mind, and searched the scriptures daily, whether those things were so.”

Acts 17:11, KJV

   We Christians must not cower in fear, but know—

“Peace I leave with you, my peace I give unto you: not as the world giveth, give I unto you. Let not your heart be troubled, neither let it be afraid.”

Jesus Christ from: John 14:27, KJV

“For God hath not given us the spirit of fear; but of power, and of love, and of a sound mind.”

II Timothy 1:7, KJV

“Ye are of God, little children, and have overcome them: because greater is he that is in you [God, in Christ in you], than he [the devil, “the god of this world”] that is in the world.”

I John 4:4, KJV

“There is no fear in love; but perfect love casteth out fear: because fear hath torment. He that feareth is not made perfect in love.”

I John 4:18

“Nay, in all these things we are more than conquerors through him that loved us.”

Romans 8:37, KJV

   We Christians should know our personal adversary—

“In whom the god of this world [the devil] hath blinded the minds of them which believe not, lest the light of the glorious gospel of Christ, who is the image of God, should shine unto them.”

II Corinthians 4:4

   We Christians should no more be silent, but know if the culture is to be permeated (changed, transformed; reset), we must speak God’s Word like they did in the first century Church, to the end that—

“So mightily grew the word of God and prevailed.”

Acts 19:20

   We Christians must understand all of our rights and freedoms have not come from the will of the human mind, but by the will of God! Whether or not our founders, all of them men, women and children believed in God or not, they wrote, they signed, they lived and they died, for the protection of divine providence! Others call this ‘universal law’, but more accurately, ‘International law’ [between nations – all nations], “For God so loved the world, that he gave his only begotten Son [Jesus Christ John 3:16a KJV]. God raised up the United States that all who desire to know, may freely know! But whether our founders believed in God or not, our country was still, founded upon Judaeo-Christian principles!

   If this country is to remain a Constitutional republic, we each, each patriot and Christian, must— Go, Stand and Speak the truth anywhere, to anyone and anytime!

“Go, stand and speak in the temple [anywhere, to anyone, anytime and all the time] to the people all the words of this life.”

Acts 5:20, KJV

   And finally, we the Christians of the United States of America should know above all our citizenry—

“Blessed is the nation whose God is the Lord;…”

Psalm 33:12a, KJV

   Your responsibility and mine as Christians is far, far greater than all of the other patriot-citizens combined!

   The Time is Now!

   Take a Stand!

 

Note: I believe this post of such importance that I have shared it here on this blog. ‘The Gathering Place’ is what my wife Susan and I call our home on top of the hill in Macedon, New York. As a metaphor is is obvious, we want it to be a place where friends and family may freely “gather’. From the Bible or what is scriptural (from the scriptures, the Bible), it refers to a time when the dead in Christ and those alive at the return of Christ, will be “gathered” together. I shared this same post on my political blog, my Christian blog, my business blog and my personal artist blog. I has also be shared on my Facebook timeline, linked on my two Twitter accounts and various and other places. In two days or August 10, 2020 I will post my “farewell” on my Facebook timeline. It will remain until August 11, 2020. After that 48 hour time, I will begin the process of permanently deleting my Facebook account and all groups and pages associated with this. For security reasons (Facebook’s lack thereof), and their flagrant suppression of “freedom of speech” in using “fact-checkers” like a publisher would instead of a platform they claim to be, I am leaving Facebook.  I will be leaving Twitter ASAP for the same reasons, but more importantly, I believe Twitter to be a National Security risk! I will not be sharing this post with my Facebook group https://www.facebook.com/TGP4Me/ as it has for the most part has been discontinued. Most of the posts there came from here anyway. If you like this blog, subscribe to it for FREE and be notified when something new is posted.

 

Dahni

Categories: Declaration of Independence, FaceBook, Family & Friends, Liberty, Liberty & The Pursuit of Happiness, Life, Pursuit of Happiness, Social Media, Spiritual, The Constitution, The Gathering Place, Twitter, WE the People | Tags: , , , , , , | Leave a comment
 
 

Toast the Roast- “Live”

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‘Toast the Roast’ “Live”

Good Morning! 🙂

I am pleased to announce:

‘Toast the Roast’ – “Coffee talk with Dahni”, July 6th, 2019 10:00 AM (rain or shine). Class size limited to 14. Sign up at https://longacrefarms.com

“Live”- Our first of hopefully, MORE to Come! 🙂

 

SIgn up at our friends website and hosts for this event Click on ‘Events’

https://longacrefarms.com

 

For additional information, see our other blog specific to coffee at The Gathering Place Coffee Roasters

https://tgpcoffeeroasters.home.blog/

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

‘Toast Your Roast!’ 

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
 
 

Spa Side Amore-tinis

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Spa Side Amore-tinis

By Dahnini or Dahnitini
©️2019, all rights reserved

Hot or cold, love is in the air. The Italians call it, amore (love). Heading to the spa or hot tub with your love? Why not a couple of Amore-tinis and watch Jupiter in the night skies or the poetry in motion, in each other’s eyes! 🙂

Spa Side Amore-tinis By Dahnini or Dahnitini

Amore-tini

By Dahnini or Dahnitini

Juice of 1 small fresh lime
2 jiggers Amaretto almond liqueur
1 jigger of vodka
1 jigger or apricot juice or nectar
Add ice
Pour into hand shaker and shake

“Shaken not stirred!” -007, Bond, James Bond” 🙂

Pour back into martini 🍸 glass

Garnish with a stick and a skewered piece of dried apricot, dipped in lime juice and sprinkled with mix of almond flour and raw sugar

ENJOY!  Drink your ‘Amore-tini responsibly! 🙂

 

Notes: Amore is Italian 🇮🇹 for “love” Amaretto (also Italian 🇮🇹), means “little bitter” and is often made with almonds and pulverized apricot shells which also taste like almonds.

By Dahni & I-Magine
©️ 2019, all rights reserved
From my Work in Progress: ‘
The Gathering Place Cook Book’
“How to Turn Your Home into a Four Star Restaurant’

under the category of beverages— ‘Sips with Susan’

Sing it Dean! Ruin it Jerry! 🙂

 

Lyrics to That’s Amore:

 

 

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
 
 

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!’ 

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
 
 

Toast the Roast- Roast Away Abbreviated

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‘Roast Away’— Roasting Coffee at Home or Wherever & Whenever #3

“The Abbreviated Version” 🙂

(a series about roasting your own coffee) #3 of 4

By Dahni
©️2019, all rights reserved

Roasting with a Popcorn Popper- click for a larger view

Green Coffee Beans in the popcorn popper (roaster)- click for a larger view

Simple Coffee Roasting Directions Using a Popcorn Popper

The old-fashion hand-crank popcorn popper is one of the easiest and most economical ways of Roasting Coffee. With practice, anyone can obtain great results and enjoy, some of the best and freshest coffee you have ever had!

Supplies:

1. Propane grill with side-burner— about $250 and get (if you do not already have),one of those long-handled butane flame lighters or long wooden matches to start your grill, as in my experience, most grill’s push-button igniters wear out or fail, in about a year.
2. Popcorn popper— about $30 (clean, no oil or leftover chaff or popcorn). Get it here
3. Green Beans— about $6 per pound and up. 10 ounces of Green coffee beans = about 8 ounces or ½ lb. beans when roasted. This is a good amount to start with and it keeps the beans moving when stirred. Roasting 20 ounces of green beans will = about a pound roasted. Get them here Here is a suggestion, if you decide to get your green beans from them, call them first and ask for Keith (although anyone there can help you). Tell them you are just starting out and using a popcorn popper (or skillet). Tell them what your favorite(s) is/are. Or ask for their recommendations. Ask about samples or if they have some practice green beans (end of the barrel beans), you can start your journey with. It won’t take you long before you are roasting to your satisfaction!
4. Scale and measuring cup to weigh green beans about $20 for both
5. Pen and paper (log), to record your efforts.
6. Kitchen timer (with seconds) and stopwatch function— about $8
7. Wooden long handle spoon to stir with or pry loose beans if stuck under turning wire/bar of popper— about $1
8. Infrared Thermometer (able to read at least 500° F.) — about $25
9. Colander (stainless steel wire mesh), to toss and cool beans in— about $10
10. Flat pan to cool beans and to catch chaff— about $2
11. Small electric or battery operated fan to blow off chaff (particularly in summer) — about $12
12. Hot pad/pads/gloves for safety— about $2
13. Funnel (for pouring roasted beans into bags or container— about $1
14. Stand up foil pouch with one-way vacuum seal, to store roasted coffee beans or some other closed container. — about $1 (each)

Start up about $350-375 plus green beans $6 lb. and up. Then again, maybe you have most of the supplies needed, already? If that’s the case, you just need a popcorn popper and some green beans.

Instructions:

1. Record weight of coffee beans used, along with any details you may find useful later, including: temperature (outside), date, time. and etc.
2. Preheat your popper over medium heat, for a few minutes
3. Pour green coffee beans into popper over medium heat, and start timer. Begin turning the crank-handle at just about any pace that is comfortable, while regularly checking your beans, for color, sound; aroma, and if you like, temperature (of the roasting process). Record your observations, noting the time things occur, as you go. You can use this information as a reference guide, for the next time you roast.
4. As beans reach about 380 degrees F (4 to 6 minutes in), they begin to make a sound similar to pencils or toothpicks breaking. This is known as ‘FIRST CRACK’. From this point on, your coffee can be removed from the heat and later ground and brewed. The beans will continue to roast a bit while they are cooling however, they will not continue to roast if you return them to the heat source. FIRST CRACK should last a minute or two with beans going from light to medium brown, ending around 410° F. The pace of the roast and smoke (steam), will increase while the sounds slow, for a few seconds to a minute and the bean temperature rises. Around 410° F – 425° F SECOND CRACK begins. This sounds like milk being poured over crispy rice cereal. This is what I shoot for, a medium roast, around 20 seconds or so, after the beginning of SECOND CRACK.

Of late, I have started roasting, for around 60 seconds or so, of SECOND CRACK. The brown roasted beans appear shiny, but not oily. This is the sugars of the beans, beginning to caramelize. Much beyond this and you’re are heading towards the DARK SIDE of the ‘Force’. 🙂

On the Dark Side, beans begin to look really dark to almost black. Believe it or not, this is what many roasters try and sell as coffee. I call it a dark roast and suitable only, for espresso and other dark roasted beverages. If the beans are burnt, it tastes like burnt caramel. I am not a fan of burnt caramel! Much more beyond a dark roast and you run the risk of burning the beans. That’s not roasted coffee, but more like pouring water over charcoal briquets. I’m not a fan of charcoal or burnt coffee! But the chances are high that many people expect this is what coffee is supposed to taste like. If this is what you are used to, you will never know the nuances of flavors, correctly roasted beans will give and you probably will not like it! Correctly roasted coffee will never taste the same every time and it shouldn’t! But if one desires ‘same-O’ and consistency, blend, over roast and burn the beans.

When the beans internal temperature rise, you will see the color change from green to light tan and you will notice that they may smell like grass or tea as, the smoke (steam), also begins to rise.

Note: By the word “smoke” I mean steam. It may look like smoke, but it is the beans releasing water and some of the cafeine bound in the water, during the roasting process. The longer the beans roast, the more caffeine is removed! Now if you really do smell “smoke”, the beans have been over-roasted or burnt!

Simply watch, and listen, and record the relevant data, at the point you remove your beans from the roaster, into a colander or roasting pan for cooling. I am so convinced that anyone can do this that I honestly believe even the deaf and blind can learn to roast coffee, to their satisfaction! By using what senses are available, a good roast can be accomplished  by the color of the beans, by the sound of the ‘CRACKS’, by the smell of the finished roast. and any combination of one or more of our available senses!

Medium Roast- click for a larger view

5. Remove roasted beans from heat.
6. Gently pour the beans evenly, into a flat pan to cool and blow off the chaff. Or you can pour them into a colander and shake and blow the chaff away, while they cool. Or if it is really hot outside, you could place the colander of beans over a fan to cool the beans and blow away the chaff. Chaff is the skin of a coffee bean and is not needed and will contribute nothing to your coffee! Get rid of all or most of it!
7. Pour cooled beans into an airtight bag, an airtight container or one with a one-way vacuum seal. CO2 (off gassing), will escape, keeping oxygen out and helps to keep your roasted beans fresh, for as long as possible. As “fresh for as long as possible” means, 7-10 days. Roast away, grind down, brew over and drink up!
8. Allow your roasted beans to rest at least 4 hours before brewing. Some say 12 hours. Others say, 24 hrs. This resting is for the off gassing (CO2), to occur. Being excited and somewhat impatient, I have immediately ground, brewed and drank coffee, from freshly roasted beans. I’ve enjoyed it! 🙂

But now, If I roast during the morning, afternoon or evening of one day, it will rest until the following morning, when it is ground and brewed.

Note: At SECOND CRACK, the pace of the roast and smoke (steam), will increase while the sounds slow for a few seconds to a minute and the bean temperature rises to about 435° F. The beans continue roasting quickly to a darker and more robust brown. At this point, the bean temperatures rise rapidly and the beans become almost black and shiny (oil on surface – 450° F.). This is a dark or an espresso roast. Watch closely and stop before the beans are burnt. Remember, beans are for roasting, not baking, nuking, cooking, and burning etc. You stir the beans or move them in the process so as not to burn them. Let the beans transform themselves. When they reach certain temperatures internally, they do certain things (release water and caffeine, turn color, shed their skin (chaff), and their sugars begin to caramelize and come towards the top or the outside of the bean. All we are trying to do is to keep the roaster from burning them by stirring/turning the beans and allowing them to do their thing. 🙂

Simple Coffee Roasting Directions Using a Skillet

Roasting in a Skillet- click for a larger view

Roasted beans in a skillet- click for a larger view

Skillet roasting is a lot simpler than roasting with a popcorn popper. Its two biggest advantages are that you can see, hear and smell the whole process, from start to finish. You can watch the beans turn colors. You can smell the grass aroma and then what you would expect, the aroma of fresh coffee. You can hear the “CRACKS” and don’t worry, the beans are not going to pop out of the skillet or the popper like popcorn. You can see the chaff (the skin of the beans). The chaff does nothing, for the taste of your fresh ground and fresh brewed coffee, so remove as much as possible, by shaking the beans in a colander or flat pan for cooling, blowing off the chaff or blowing it away, as you roast in the skillet. Skillet roasting has another chief advantage— all you need is direct heat (from say a campfire), a skillet and a spoon or even just a stick. So, skillet roasting is ideal for camping and backpacking etc. I’m not about to take my roasting popper, my colander and cooling pan when I’m camping! 🙂

To cool the beans, just put the bottom of the skillet into water from a stream, lake, pond and etc. That’s water under the skillet, not over the beans! 🙂

The only three disadvantages I can think of when skillet roasting, compared to using the popcorn popper, is the popcorn popper is stainless steel and the skillet as pictured, is cast iron. Stainless steel is a great insulator of heat compared to iron. Since the skillet does not have a lid like the popcorn popper, it takes longer to roast with a skillet than with the popcorn popper. Chaff is more difficult to deal with in a skillet over the side-burner of your grill. It could blow or fall into your grill, making cleanup take longer. Chaff is flammable so, take care, when roasting with a skillet! This is a major reason not to roast inside on your stovetop. And most hood-vents are not actually vented through the roof. Most just have a metal mesh filter to catch the grease and the fan just basically recirculate the smoke back into your kitchen. Can you hear the smoke alarms going off?! I have actually watched a video, of an Ethiopian couple, roasting beans inside their kitchen with a skillet. My best advice is, JUST DON’T DO IT!!

Note: By the word “smoke” I mean steam. It may look like smoke, but it is the beans releasing water and some of the cafeine bound in the water, during the roasting process. The longer the beans roast, the more caffeine is removed! Now if you really do smell “smoke”, the beans have been over-roasted or burnt!

Instructions:

1. Record weight of the coffee beans used, along with any details you may find useful later, including temperature (outside), date, time and etc.
2. Preheat your skillet over medium heat or fire or some other direct heat source, for a few minutes.
3. Pour green coffee beans into the skillet over medium heat and start timer. Begin stirring at just about any pace that is comfortable, while regularly checking your beans for color, sound, and if you like, temperature (of the beans during roasting). Record your observations, noting the time these things occur, as you go.
4. As beans reach about 380 degrees F (4 to 6 minutes in), they begin to make a sound similar to pencils or toothpicks breaking. This is known as ‘FIRST CRACK’. From this point on, your coffee can be removed from the heat and later ground and brewed. The beans will continue to roast a bit while they are cooling however, they will not continue to roast if you return them to the heat source. FIRST CRACK should last a minute or two with beans going from light to medium brown, ending around 410° F. The pace of the roast and smoke (steam), will increase while the sounds slow, for a few seconds to a minute and the bean temperature rises. Around 410° F – 425° F SECOND CRACK begins. This sounds like milk being poured over crispy rice cereal. This is what I shoot for, a medium roast, around 20 seconds or so, after the beginning of SECOND CRACK.

Of late, I have started roasting, for around 60 seconds or so, of SECOND CRACK. The brown roasted beans appear shiny, but not oily. This is the sugars of the beans, beginning to caramelize. Much beyond this and you’re are heading towards the DARK SIDE of the ‘Force’. 🙂 Then, beans begin to look really dark to almost black. Believe it or not, this is what many roasters try and sell as coffee. I call it a dark roast and suitable only for espresso and other dark roast beverages. If the beans are burnt, it tastes like burnt caramel. I am not a fan of burnt caramel! Much more beyond a dark roast and you run the risk of burning the beans. That’s not roasted coffee, but more like pouring water over charcoal briquets. I’m not a fan of charcoal or burnt coffee! But the chances are high that many people expect this is what coffee is supposed to taste like. If this is what you are used to you will never know the nuances of flavors correctly roasted beans will give and you probably will not like it!

Simply watch, and listen, and record the relevant data, at the point you remove your beans from the roaster, into a colander or roasting pan for cooling. I am so convinced that anyone can do this that I honestly believe even the deaf and blind can learn to roast coffee, to their satisfaction! By using what senses are available, a good roast can be accomplished  by the color of the beans, by the sound of the ‘CRACKS’, by the smell of the finished roast. and any combination of one or more of our available senses!

Medium Roast- click for a larger view

5. Remove roasted beans from heat.
6. Place the bottom of your skillet into some water to cool the beans down, stirring occasionally with your spoon to help in the cool-down. Gently blow off the chaff. Chaff is the skin of a coffee bean and is not needed and will contribute nothing to your coffee! Get rid of all or most of it!
7. Pour cooled beans into an airtight bag, an airtight container or one with a one-way vacuum seal. CO2 (off gassing), will escape, keeping oxygen out and helps to keep your roasted beans fresh, for as long as possible.
8. Allow your roasted beans to rest at least 4 hours before brewing. Some say 12 hours. Others say, 24 hrs. This resting is for the off gassing (CO2), to occur. Being excited and somewhat impatient, I have immediately ground, brewed and drank coffee, from freshly roasted beans. I’ve enjoyed it! But now, If I roast during the morning, afternoon or evening of one day, it will rest until the following morning, when it is ground and brewed.
9. For camping or backpacking, you may want to invest in a manual portable grinder, with conical ceramic burrs. Ceramic burrs keep their sharp edge longer than stainless steel, produce leas heat (which some believe changes the taste of their coffee), and produce less static electricity. However you camp or backpack, you will most likely have utensils, for cooking, like a skillet (your home-away-from home roaster), and something to boil water in (a percolator, coffee brewer, or a pan), cups, spoons and etc.
10. For making coffee, you need a filter for the grounds. There is something to be said about the simplicity and multi-use of a cotton bandanna! Have you ever heard of ‘Hobo Coffee’? A bandanna was often seen as a kind of a backpack or all one’s earthly goods wrapped up in it and tied to a stick. Well, you could place about 1 tablespoon of fresh ground coffee (per 8 ounce cup of coffee), into a bandanna, tie up the corners and place into a boiling pot of water over your campfire. For every tablespoon of coffee in your bandanna filter, you will need 8 ounces of water. Let this boil for a few minutes and you have Hobo Coffee. for every cup (8 ounces of water). The bandanna rinses out well, by the way. Yes, why yes I have had and I’ve made, ‘Hobo Coffee’ myself, but never this fresh or that was roasted by me. I can’t wait to try it again! There’s nothing quite like being outdoors around a campfire and watching coffee boil in a bandanna and then having a fresh cup of coffee. It may not be as good as what we are used to in the civil-world, but it will taste good and if we roast it ourselves, it will never be fresher!

Summary

Bandana and a stick or a ‘Hobo Stick’

All anyone needs to enjoy the freshest cup of coffee you may have ever tasted is:

• a direct heat source
• a roaster (popcorn popper or a skillet)
• a spoon or a stick to stir
• some green coffee beans
• means to cool-down the beans (a pan, colander, or water under the skillet, not over the beans)
• something to store the roasted beans until you are ready to grind and brew
• a grinder
• some way to filter and brew your coffee
• a cup
• a spoon if you use cream and/or sugar
• your lips 🙂

It just does not get any simpler than this! Anyone can do this!

You could spend more on other supplies and equipment. You could use other roasting methods than I use and have shown above. I’ve heard of some people roasting coffee in an air popcorn popper. Beware of anything with plastic parts! I’ve heard of small roasters, for around $89-$139, but they will not be able to roast much more than, about 1/4-1/2 pound of coffee at a time.

If you are a DIY (do it yourself), type of person, I’ve seen some interesting home-made roasters. One took the bottom of a stainless steel popcorn popper and drilled holes all around the circumference, for vents. It was setup on an angle and on a stand, which allowed it to rotate freely. A motor was installed to churn the beans and an old hair dryer was used to heat the beans as they churned and turned, over and over inside the roaster. Well, I’m not that mechanically inclined or for that matter, not this creative.

You could spend $500 and up on small home roasters which will give you more automatic control of the roasting process.

For the gadget lovers, you could spend around $1600 for a USB, barrel roaster and software, for your computer, to roast about 10 ounces of coffee at a time. I can roast more than that in my popcorn popper roaster. And there is only about a year’s warranty on a pooter’ (computer), driven roaster with USB connection. I’m wondering what kind of life I will get out of our all-stainless-steel popcorn popper? 🙂

I’ve heard of larger barrel roasters, for several hundreds of dollars that are custom-designed to fit inside barbecue grills. They are used wih some grills that have automatic rotisserie attachments. These will roast a lot more beans at a time, but I can’t imagine the cleanup!!!

Then again, if you are really serious and want to become a master roaster, expect to spend 10’s of thousands of dollars (yep you read that right), even on used, professional roasters. I’m not a professional or a master roaster. I have no intention of becoming one. Yes, coffee can be roasted better than anything I’ve shown you or that I do, but, and it’s a big but to me, I am not a wealthy person. But if I could buy all this masterful and automatic stuff, where would be the fun in that??? 🙂

Yes, I enjoy my “roasty-toasty popcorn popper” (as our friend Janet calls it), roasting and my skillet roasting. In about an hour’s time (prep, roast, cool and cleanup), I can roast enough coffee for my wife and I (and any friends/family/guests that show up), to last us a week! And Oh, darn, if I run out, I get to go and roast some more! 🙂

If the outside is dropping stuff (rain, snow and etc.), and it’s windy, I’ve no problem opening up one side of our overhead garage door and roasting just inside, under cover. By the way, our garage is not insulated, heated or air-conditioned. But winter, spring, summer or fall, I’ve no issues, roating there at ALL! 🙂

The worst thing that has ever happened is that my garage and my clothes smell like coffee for a day or two. But clothes can be washed and the garage clears out. Well, quite frankly, the aroma of fresh roasted coffee, lingering in my garage or on my clothes, is not a problem to me!! 🙂

You could roast indoors, but I don’t and won’t and I certainly do not recommend it!

I’ve just a few final points to make before I close this post out. First, if you have a favorite type of coffee, change it up once in awhile and try some new ones. You may find that you like others better, than your favorites now. Our mother once said, “Son, you have champagne tastes, but only a beer wallet.” One of the most expensive coffees you can buy green or roasted is, Jamaican Blue Mountain. It is also my favorite, but I will only buy around 1/2 pound and a 1/2 pound of Hawaiian Kona, around the winter holidays. And I am confident in my roasting to my satisfaction and I am looking forward to it. I keep waiting, for specials and maybe I can order ahead of time, before their prices go up. Remember, green beans can be stored in a cool dark place for years! Anyway, if you try new coffees and when you return to roasting, grinding and brewing you “favorite(s)”, your taste buds will explode and will thank you— again, and again!

I am a former chef, retired. And I think it’s important for you to know this why? Using only the popcorn popper or a skillet, I am not interested in using any other methods to roast coffee. Having said that and as a chef, I would have no problem serving my fresh roasted, fresh ground and fresh brewed coffee to anyone, anywhere and at any time. I roast to my satisfaction and I would not serve it, if I did not believe you would be satisfied too! You should roast to your satisfaction as well!

“To have it very good, it should be roasted immediately before it is made, doing no more than the quantity you want at that time.”

Eliza Leslie, 1837, Directions for Cookery

Closing

This is much more information I am giving you, than when I first learned how to roast. I would have loved to have had a live demonstration or to have taken a class! I’m born and raised, from the ‘Show Me State’ (Missouri), and I am a visual learner. But all I had was a picture of a medium roast like you have seen here, the idea of roasting on a barbecue grill with a side-burner and two (2), online links, one for the popcorn popper I use and one for the green coffee beans, where I purchase mine. I taught myself how to roast with a skillet. If I can do these things (and I did and I do), ANYONE can! You can too! But there is more, much more that I can do and offer you— “Live” and online!

I am meeting soon with  someone that may be filming a “Live” Facebook presentation of my first class. And we will be discussing the possibility of filming a professional class, to potentially reach 10’s of thousands of people. They would not be drinking the coffee or taking any home, but there really is something special about, ‘Show and Tell’!! Very soon, I will be offering small classes of no more than 14 participants. For more information about them click here

Maybe I will neither be the best presenter nor maybe these will not be the best presentations you have ever experienced, but I promise you, the coffee will not be found much fresher and my enthusiasm for sharing is hopefully contagious and worth the price of admission. 🙂

I am not a wealthy man. I’m not going to sell coffee or products and services by others and I’m not planning on making a living at or getting rich from teaching these classes. But you would not fault me for trying to make a few extra dollars or claiming some tax deductions as business expenses, would you? I wouldn’t be upset if you were doing this! As a matter of fact, everyone should have some type of, home-based business! And isn’t everyone’s dream to be paid (at least a little), for what they love to do a lot!!! Thank you for your time. I hope that I’ve helped you! I raise now a cup and I—

I Toast Your Roast!!! 

Where to Go from Here

OK, you’ve roasted your own coffee, now what do you do with them? 🙂

 

Next Time:  ‘Toast the Roast’— What else can you do with coffee

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
 
 

Toast the Roast- Coffee Talk with Dahni

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‘Toast the Roast’— Coffee Talk with Dahni #2

(a series about roasting your own coffee) #2 of 4

By Dahni
©️2019, all rights reserved

Talking Coffee

I’m not boasting, I’m just ‘roasting’.
I have ‘bean’ around.
‘Grounds’ for ‘espresso’-ing yourself!
Something’s ‘roasting’!
Something’s ‘grinding’!
Something’s ‘brewing’!

A live presentation, how anyone can roast their own coffee at home (or even while camping), to your satisfaction, simply, easily, fresh, inexpensively and, for a whole lot of fun!

Here are several benefits to you:

• Your favorite coffee(s) whenever you want!
• Coffee roasted to your satisfaction!
• Pennies per cup instead of dollars you probably pay now.
• Organic Fair Trade (FT) or Rain Forest Initiative (RFI) coffee – better, for you, better, for the environment, and better, for the workers involved that have grown it for you!
• The freshest coffee you may have ever tasted!

And last, but not least, coffee you are pleased to drink, share with your loved ones/guests, take it ‘on the road’ and it COULD, all be roasted by, YOU!
Great gift ideas too!

What you will receive:

Gathering Place Roasters – gold vacuum sealed foil bag

• A Little history about coffee.
• Information about your instructor (a retired chef)
• Information about coffee.
• About what your ancestors probably did, during the American Civil War.
• Demonstrations of two methods- popcorn popper and a skillet. Yes, you read that right. 😀
• Watch, listen and smell the beans change in color, to the desired roast.
• Live, written and visual instructions.
• Resources, for everything you would need to do this yourself (very, very inexpensively).
• See and smell fresh dark roasted and ground coffee, for espresso and etc.
• Receive a recipe of a blend of beans, to make your own dark roast, for espresso, cappuccino, latte, and etc.
Enjoy a nice cup of freshly brewed, fresh ground and fresh roasted cup of coffee, from ‘The Gathering Place Roasters’

Leave with a 1/4 pound of fresh roasted coffee you can grind and brew, for YOUR OWN next morning coffee talk! Two people with winning tickets, will each receive 1/2 pound from the two (2), roasts from class, one from the popcorn popper and one from the skillet.

Coffee roasted for class:

Organic Ethiopian Yirgacheffe. It is a variety of coffee very much appreciated all over the world. It is produced in Ethiopia, in Central East Africa. These precious beans are grown in the homonymous region, sometimes transliterated as Yirgachefe or Irgachefe [pronounced eer-ga-chef-f]. These fine Yirgacheffe beans become a high-quality Arabica coffee with a dense fruity sweetness and are from Indigenous Heirloom Cultivars.

Not everyone knows that coffee was first discovered in Ethiopia and then exported all over the world. It looks like a young shepherd in Kaffa, the Ethiopian region where the first plants were discovered, could not believe how his goats, always slow and lazy, would get so excited after eating those unknown little fruits.

Class is Limited to 14
Cost: $30 per person

Disclaimer: There is nothing sold or to buy at this event and the instructor is neither an affiliate of any company or derives any income by promoting any product!

Approximate length of class: 1 1/2-2 hours

What is provided:

• Live instruction
• Grill, for roasting coffee
• All equipment, for roasting
• All class materials, handouts and etc.
• Ground coffee sufficient to brew enough, for each participant
•1/4 pound foil vacuumed sealed bags of fresh roasted coffee, sufficient enough, for all participants to take home plus (2) half-pound bags from class roasts to (2) participates with the winning numbers.
•Display table with other items/equipment you may find helpful/useful
• The Password to a protected page on this blog, for links to many of items I use and/or you might be interested in? This supply page is not open to the public, but is just, for participants of our classes, it’s password protected and, for a limited time only.
• Setup/take down of all equipment and etc. that The Gathering Place Roasters provide

50 Mile Radius of Macedon, NY 14568:

We will only provide classes within a 50 mile radius of—

• The Gathering Place • 2591 Wiedrick Road • Walworth, NY 14568

Click map for a larger size

About me:

My name is Dahni (pronounced Donnie or Donny). I am a retired chef and with the ‘Toast the Roast’ series, I have come full-circle. In all my years in the food industry, I never roasted coffee. I never even thought it was possible – too expensive, for the training and equipment and where would I be able to get just a small amount of green beans to roast? All this has changed now! I can do it myself very inexpensively, with just the amount of green beans that I need and I can start my day and finish off a fine meal with my own— fresh roasted, fresh ground and fresh brewed coffee anytime, anyplace and, for anyone. Many enjoy the the beginning of their morning or the finish of a fine meal, with a great cup of coffee. This is my coming “full-circle”. I am not a master roaster nor do I have any intention of becoming one. I do not roast coffee, for sale and have no future imagined, on ever selling it. I am not an affiliate or a promoter of any business service or product and I do not receive any compensation or benefits whatsoever, from any company, product or service to advertise or recommend them. What I am is, passionate about roasting my own coffee to my satisfaction and showing anyone how they can roast to their satisfaction— simply, inexpensively and with a great deal of enjoyment! But as a former chef, I would serve my coffee to anyone! So could you!

Contact:

If you are interested in hosting a class or know someone that may be, please email me— dahni1@gmail.com  Please include your name, information, location (address), and phone number, and I will contact you ASAP, as a rule, within 24 hours. By the way, I drink coffee winter, spring, summer and fall and therefore, I roast year-round outdoors and often inside our garage with the overhead door open (up), covered from the falling elements and protected from the wind.  So if you have an area that is well ventilated and covered, we can roast anywhere and anytime. So can you!

LinkedIN: Dahni Hayden
FaceBook: Dahni Hayden
Facebook Page: The Gathering Place
Twitter: Just I-Magine

The 4 M’s of the Italian Art of Coffee:

Macinazione [pronounced: mot-sea-not-sea-owney] “the grind” (medium grind for class)
Miscela [pronounced: me-say-la] “the blend” (single origin organic coffee)
Macchina [pronounced: mah-chee-na] “the machine” (roaster, grinder, brewer)
Mano– [pronounced: mah-no]the hand that serves”, from roast to toast) “Toast the Roast”—

Alla Vita

(Italian: “to life”)

We are tentatively scheduled locally, for a class either Saturday June 15, 2019 at 10:00 AM or as an alternative, Saturday July 6, 2019, also at 10:00 AM. Possibly, both! This may well be a ‘Live’ FaceBook podcast and maybe recorded later, for a larger audience. I will keep you posted.  🙂

Next Time:  ‘Toast the Roast’— Roast Away

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
 
 

Toast the Roast- Some History of Coffee

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‘Toast the Roast’— Some History of Coffee #1

(a series about roasting your own coffee) #1 of 4

By Dahni
©️2019, all rights reserved

Now you know why the Mona Lisa was smiling 🙂

This begins today with some— History of Coffee.

Perhaps you have long wondered why the Mona Lisa was smiling in her portrait, by Leonardo da Vinci?  Well wonder no more, just look at the animated picture of her here. She was smiling because of, the lovely aroma of a fresh cup, of fresh brewed, fresh ground and fresh roasted coffee! 🙂

Not believing that? It doesn’t put the tiddly in your winks? Actually, coffee was probably neither familiar to da Vinci or Mona in their day, but the animated image makes me smile anyway! 🙂

Equally as important and perhaps more factual is, the story of the dancing goats?

Anyway, the story goes like this. There was a young Ethiopian goat-herder, named Kaldi. He had fat and lazy goats. One day, he noticed them dancing and prancing, lively and animated. He went to discover why this odd thing occurred. He saw his goats nibbling on the bright red berries and leaves of a certain plant and noticed the energizing effects it had on them. So. Kaldi tried it too. And he was pretty exhilarated as well and danced with his goats. Later, he brought some of these berries to a monk in a nearby monastery. But the monk disapproved of their use and threw them into the fire. Soon, a wonderful aroma filled the air. Other monks came to investigate. The roasted beans were quickly removed from the fire’s embers, ground up, and dissolved in hot water. This became the world’s first cup of coffee?

True or not, from Ethiopia, drinking coffee appears to have spread to Yemen. From these two locations, coffee beans and plants spread to mostly the Islamic world.

Kaldi’s Dancing Goats

“The word “coffee” entered the English language in 1582 via the Dutch word koffie borrowed from the Ottoman Turkish kahve, in turn borrowed from the Arabic qahwah.”

Coffee Cherries

“The Arabic word qahwah (pronounced, kah+wah), originally referred to a type of wine. It is supposed to have derived from the verb qahā (“to lack hunger”), in reference to the drink’s reputation as an appetite suppressant. The word qahwah is sometimes alternatively traced to the Arabic quwwa (“power, energy”), or to Kaffa, a medieval kingdom in Ethiopia whence the plant was exported to Arabia. The name qahwah is not used for the berry or plant (the products of the region), which are known in Arabic as bunn.

excepted and edited from: https://en.wikipedia.org/wiki/History_of_coffee

Hmm, I wonder if the Bunn company that was founded in 1957 by George R. Bunn Jr., who invented the flat-bottom fluted coffee filter and the pour-over-drip-coffee brewer, ever knew his name Bunn, is the Arabic word for coffee berry or plant?

“In Somali and Oromo as būn. Semitic languages had the root qhh, “dark color”, which became a natural designation for the beverage. The feminine form qahwah (also meaning “dark in color, dull(ing), dry, sour”), was likely chosen to parallel the feminine khamr (“wine”), and originally meant “the dark one”.

excepted and edited from: https://en.wikipedia.org/wiki/History_of_coffee

Coffee was considered a replacement, for wine that was prohibited in Islam. Later, coffee became associated with the birth of Mohammed. Coffee was known for its appetite suppressant effects and would aid Muslims in fasting by day and staying awake during the night, especially during Ramadan.

Coffea arabica (/əˈræbɪkə/), also known as the Arabian coffee, “coffee shrub of Arabia”, “mountain coffee”, or “arabica coffee”, is a species of Coffea. It is believed to be the first species of coffee to be cultivated, and is the dominant cultivar, representing some 60% of global production. Coffee produced from the less acidic, more bitter, often cheaper and more highly caffeinated robusta bean (C. canephora), makes up the remaining 40%. Many blends contain both, to accomplish a signature blend, but no doubt to also, cut costs.

At first, Europe rejected coffee and believed it to be made by the devil and called this evil beverage, “Satan’s drink.”

Sometime in the 16th century, it made its way to the Vatican, in Rome, Italy. There, it was introduced to Pope Clement VIII. Against the will of many of his advisers, they wanted the Pope to ban this evil drink. But the Pope refused to do so, before trying it himself. He was brought a steaming mug of coffee, Java, or Joe and he took a taste. He was immediately enjoyed. Legend has it that he declared,

“This devil’s drink is delicious. We should cheat the devil by baptizing it.”

Popular tradition holds that the pope then “baptized” coffee beans in order to cleanse them from the devil’s influence. Historians are uncertain whether this was merely a metaphor or the Pope performed some actual ritual on the beans? But one thing is clear, once Roman Catholics knew they were allowed to drink coffee, it spread through Europe like wildfire.

Coffee was also brought in to England through the British East India Company and the Dutch East India Company in the 17th century. Oxford’s Queen’s Lane Coffee House, established in 1654, is still in existence today.

In Germany, coffeehouses were first established in North Sea ports, including Bremen (1673) and Hamburg (1677). Initially, this new beverage was written in the English form coffee, but during the 1700’s, the Germans gradually adopted the French word café, then slowly changed the spelling to Kaffee.

Hmmm, unless you are French, speak French or understand French, who knew that little favorite spot on the corner of our lives called and named cafe, is the French word café, meaning coffee? I didn’t until recently. And unless you are German, speak German or understand German, you may not have known the word Kaffee?

Composer Johann Sebastian Bach, who was cantor of St. Thomas Church, Leipzig, in 1723–50, conducted a musical ensemble at Café Zimmermann in that Saxon city. Sometime in 1732–35 he composed the secular “Coffee Cantata” Schweigt stille, plaudert nicht (BWV 211), in which a young woman, Lieschen, pleads with her disapproving father, to accept her devotion to drinking coffee, then a newfangled fashion. The libretto includes such lines as:

“(Oh! How sweet coffee does taste,
Better than a thousand kisses,
Milder than muscat wine.
Coffee, coffee, I’ve got to have it,
And if someone wants to perk me up, *
Oh, just give me a cup of coffee!)”

Exceprt from: ‘Coffee Cantata’, by Johann Sebastian Bach

WOW, even the religious composer Bach, did secular stuff and even about coffee! Who knew? Not me until recently.

Eventually, coffee spread to the colonies in the Americas.

If all the previous events had occurred earlier, maybe there would have been instead of tea, ‘The Boston Coffee Party’, in 1773. In protest of “taxation without representation”, some 300 plus chests of tea belonging to the British East India Trading Company, were thrown overboard in the Boston Harbor. Facts are, many from this time forward, rejected tea and coffee became their choice during which our fledgling little O’ republic was being born. Who knows, maybe even Thomas Jefferson drank it while writing his first drafts of his most famous of all his written works? Perhaps the signers of our Declaration of Independence, had coffee before or after they signed it? It is possible.

But Jefferson did drink coffee, a lot of it, especially after he retired and invented a silver coffee pourer, still used in some manner today, in serving fresh brewed coffee. He drank it a lot and served it often.

“Coffee, the favorite drink of the civilized world.”

Thomas Jefferson 1824

Coffee Cherries

During the times of the American Civil War or the War Between the States, military personnel were each given around 34 pounds of coffee, by their government. It was required and part of every northern soldier’s allotment or provisions. There was to be no midnight march, without the soldiers first being allowed to drink coffee. In fact, marches were generally unheard of, without first, having coffee. The South had a similar custom, for their soldiers, but they had a serious problem. The Northern naval ships frequently blocked their waterways and the import of coffee was often prevented. This lead to the South having to rely on, “necessity, the mother of all invention.” They would stretch what coffee they had by adding other grains like chicory. With no coffee at all, they often had to roast dried beets or other things, for their dark beverage.

But there is another thing the north and the south had in common besides coffee. No matter what they had to go through by day, they each would return to their camps by night, to drink and roast coffee for the following day.

“Little campfires, rapidly increasing to hundreds in number, would shoot up along the hills and plains and, as if by magic, acres of territory would be luminous with them. Soon they would be surrounded by the soldiers, who made it an almost invariable rule to cook their coffee first, after which a large number, tired out with the toils of the day, would make their supper of hardtack and coffee, and roll up in their blankets for the night. If a march was ordered at midnight…it must be preceded by a pot of coffee…It was coffee at meals and between meals; and men going on guard or coming off guard drank it all hours of the night.”

John Billings, 1887, writing of the Civil War in Hardtack and Coffee

The odds are greatly in our favor that we are descendants of these. Our ancestors from the North or the South, roasted their own coffee. Why not us? And it really does not get any simpler, than a campfire, a skillet, a stick or a spoon, and some green coffee beans. Show them Snoopy!

Snoopy Roasting Coffee. It doesn’t get any simpler than this!

Sampling fresh roasted, fresh ground and fresh roasted coffee is referred to as ‘cupping’. This cup of coffee history is, but a sample, there is so much more. But whether its history is roasted in fiction, and ground into fact, it is brewed into our consciousness and our culture! ‘Toast the Roast’!

Next Time:  ‘Toast the Roast’— Coffee Talk with Dahni 

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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