In my Steemit introduction post I mentioned that I roasted coffee and would cover this as part of my posts. This is a small introduction to some of my coffee world, I purchase a variety of different green coffee beans from all around the world - here is a 60kg sack of Ethiopian Yirgacheffe
Coffee grows on trees - the coffee beans I roast actually form inside a cherry - with two coffee beans inside each cherry.
The cherries are picked off the trees, and then processed to remove the coffee beans from the cherries. This can either be sun drying so the cherry dries out and can be broken up to remove the beans - or a washing process where the cherries are run through a water system to break them apart and extract the coffee beans.
As you can see above the green coffee beans, once free from the cherry are sorted. When they are sorted beans are collected together that are a similar size - and any beans with defects (broken, damaged or various issues while they were growing) are discarded.
The green coffee beans I receive in a 60kg sack look like they above picture - all that careful picking and sorting produces a perfect product ready to be roasted.
And this is where I roast the green coffee, the bigger machine on the right is a 5kg Gas Heated coffee roaster - as the name suggests it will roast 5kg of green coffee beans in one go. The two smaller machines are 1kg electric coffee roasters. Roasting coffee can take between 12 and 17 minutes depending on the type of coffee and how dark you wish to roast it. When the coffee reaches the darkness in colour I want it - then I release it into a large cooling tray at the front that sucks cold air over the beans and stirs the beans to make sure they do not burn while cooling.
And that completes this post, coffee from plant to roasted coffee bean. Of course now we need to grind the roasted coffee beans up and brew them in something - but that will a different post to look forward to.
You can see the green coffee bean varieties I sell here https://www.pennineteaandcoffee.com/collections/green-coffee
The Speciality coffee beans I roast and sell are listed here https://www.pennineteaandcoffee.com/collections/speciality-roasted-coffee
And you can see the Turkish coffee roastings machines I deal with here https://topercoffeeroasters.co.uk
Only just found out you were on here buddy :)
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It's taken me a long time to work it out, but now I have it figured it's become very quickly additive.
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This was full of info I didn't know. Full upvote and reteemed! Well done!
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Thanks Paul, I'm going to keep up with the coffee related posts so look out for future good ones.
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I like to drink coffee very much and few times a day.
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Thanks, I do too and how you brew it can make a big difference. Look out for my future posts where I cover different ways to brew coffee.
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Very nice article, the layout is easy to read also. Thank you for sharing!
Rob
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Thanks, from one Rob to another it is very much appreciated. Look out for future posts on coffee brewing.
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Very nice to meet you!
I'm sure this is a post @mitchmiester will stop work to enjoy. He may leave drool on your roaster.
He roasts our coffee in very small batches in an old sauce pan. Yes, he very patiently and consistently hand stirs the beans with a metal spatula.
It keeps us in coffee for about 3 days, if he doesn't share them at the office.
Fortunately, the people who understand great coffee work in an office 2 hrs away and he only sees them occasionally.
He had to roast their coffee yesterday morning before the sun was up, using a head lamp. Oh, yes. He uses the gas burner that's on our outside grill most of the time.
... although we've been known to cover smoke alarms and do the roasting inside. Desperate people. Desperate.
Oh. The resulting roast is visually appealing mix of medium and dark roasted beans with a touch of lightly roasted beans. So like 65% dark, 30% medium, 5% light. It's delicious hot and just as enjoyable if it cools to room temp.
This very morning he was again making the case for a roaster. But I told him I'm convinced that the blend of the different roasts was probably part of the secret recipe.
What do you think?
And which bean would you recommend we try? We usually lean toward Sumatras.
And I seriously doubt we will get a roaster very soon. It's one more piece of equipment. I know. Such a travesty I speak.
I do recommend a roaster for anyone who can't roast outside, or has no capacity for monotonous, continuous, hand-stirring a pan for about 15 min over heat .... well and even if a body can roast inside, there's still the process of sifting off the chaff that's really best done outside.
Even if a person can do the above, if they would come near death if they were forced to live a day without coffee, definitely get a roaster.
Once a person starts roasting coffee beans, nothing else is acceptable ...
... unless they order small batch roasted coffee like yours.
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Thank you for such a long and detailed reply, you like many people are part of the revolution where coffee is appreciated as a fresh product - not mass produced and sealed in bags for months or even years before you receive it. I supply coffee from many growers around the world, and in small amounts to make it accesible to people like you who wish to roast at home. Many of my customers have small machines to make roasting easier - but whatever the method you can get fantastic results roasting yourself. I don't have a specific preference, Sumatra coffee is excellent and I enjoy may different estates from there. Indian coffee is often overlooked, but can have wonderful estates - specifically the Monsoon Malabar is very popular for it's unique taste. Ethiopian is always popular and a big seller, alongside Nicarguan. Recently I have been promoting coffee from Thailand and Vietnam because they are overlooked but have amazing flavour. Thank you for taking the time to share your story with me.
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We have heard before that Vietnamese coffee is unique. I was excited to notice it when checking your website.
My husband wants to know which type of roast is best (light to dark) and also are there considerations re shipping to the states?
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What an interesting story is behind my cup of coffee!☕ I have never seen this before. Thank you @c0ff33a, you opened my eyes.☕
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Thank you for the reply, and actually I really like your channel description - original content that is what shines on here. Followed to check out your content - the real story behind coffee is quite amazing and this is just a tiny taster - and the small batch roasters around the world are starting a revolution in taste and quality that not only gives consumers better quality product and provenance but also helps the growing plantations - when you grow a coffee tree it can take 3 to 5 years to fruit - so it's a long haul process. And only one crop a year - if the weather doesn't go well the crop can be small or non existant. I love Australia Skybury coffee - but last year the crop bottomed out and there has been none to buy - I am hoping this years crop will be available soon.
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