I found out you can roast coffee beans in a hot air popcorn popper.
So I bought one. And 5 lbs of unroasted coffee beans.
Roasted my first batch tonight. Will try it tomorrow morning. But I am excited and hopeful!
Also used the popper to make popcorn.
Put some vegetable oil in a spray bottle and spritzed the popcorn after it was done so my flavor powder would stick.
A+ foodxperiment night
I just roast mine in the oven. It takes a bit of experimentation to get it right. Report back with results!
I went slightly under the needed time it seems. Got some light roast. The flavor was good! I ended up needing about 50% more grounds in the French press. I feel like it was more caffienated?
You get a dark roast by roasting the beans longer, and the longer you roast the beans the more caffeine you cook out, is my very unscientific understanding.
I make two cups of stovetop espresso every morning and then I get to work and drink 4-6 cups of coffee flavored water which combined gives as much kick as a single cup of espresso. At work is much more about staying alive than the actual enjoyment of coffee.
Also, I absolutely loathe cold coffee in any form.
Cold coffee is intensely revolting to me. I don't really know why. It's disappointing, because I like the idea of cold brew or an iced coffee. I don't even like coffee-flavored ice cream.
After two days of having to drink cafeteria coffee at work i am so happy that we make our own at my normal work location. That cafeteria stuff was so watered down. "Coffee flavoured water" is the perfect description
Use cold brew to make ice cubes that you can use to cool down your piping hot coffee. Even better if you use a different method (french press cold vs moka pot). It's a mix!
So I've been experimenting with a sort of percolator style. My wife gets up early for work most days, so we have a drip machine on a timer. Well, what I've started doing, since most of the pot is still there and ready to drink, is pouring it into the moka pot, and then scooping the grinds out and into the moka as well, then tossing it on the stove on medium heat, and let it run through the grinds again.
It's definitely a fuller flavor, and I don't really feel it's too bitter (although I put a fair amount of cream and sugar in my coffee anyway). So I'm not sure, but so far I'm liking it fine.
I did try to make one from scratch but I screwed it up I think, either because it was turned up too high, left on for too long, or just using pre-ground store brand beans for drip. That or maybe it was trying to be clever and use chocolate ice cream for the creamer element. Not sure but it didn't work out great.
Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
Second batch of coffee came out much better
Darker, not burnt tasting, good aromas and color
That was at 3:30
Today I'll try to roast for 4 minutes!
Can you re roast coffee? Wanna do stuff with that disappointing first batch
How vile of a sin would it be to use a weak simple syrup in my moka pot so that the coffee is a bit sweeter?
What about in making cold brew?
I mean, make whatever makes you happy.
Just know no matter how much sugar you add it won't be enough for your average Cuban.
This makes me very happy to read.
Okay further question what if I'm doing a super light roast? My understanding is that 1 - light roasts tend to have more caffeine; and 2 - darker roasts tend to make my tummy all wumbly
So the Moka Pot has had some mixed reviews. Generally I'm enjoying it, but my wife's not super duper crazy about it, which doesn't super bother me because she's already kinda waffly about her coffee. She wants to wean herself off the super sweetness I accidentally got her used to.
Also I used a grinder to make powder out of the grounds we use. I noticed a difference in flavor, and I liked it just fine.
The next step is to pick up a french press so we can try cold brew, but before that we definitely gotta start buying beans.
Also, anybody know of a french press that has, like, a second lid that doesn't have a plunger? Our fridge just isn't tall enough for the full height of the plunger.
Whipped up a batch of cold brew last night to have this morning.
It was...fine? I dunno if it just needed longer or if it was because I used regular coffee grinds or what but it was alright. Wife didn't love it as much as she liked the moka pot (which I'mma try again tomorrow).
After a little experimenting the wife decided she just didn't get that much better of a "coffee experience" out of anything fancy, she likes her regular store brand drip. I did manage to switch up from the regular giant can to the "donut shop blend" so we'll see if that's anything different?
Still enjoying an occasional moka pot myself. It works really well with brown sugar. Regular drip doesn't seem to taste as good with brown sugar, so I stick with the plain stuff for that.
I think I've gone ahead and made the switch to simple syrup for my coffee from now on. even the drip.
It's just easier to dissolve in the cup when I'm tired in the morning.
I haven't used my moka pot in a while, but it's a whole process, best saved for occasions. (I always boil my water in a kettle first before adding it to the moka pot to not cook the grounds.)
Not coffee, but my wife made a pitcher of tea last night and today I put a bag of peppermint and spearmint in there so it'll be nice and refreshing later.
I had one from Dunkin Donuts this morning, and it looked cool, but it tasted just like coffee and didn't really feel gassy or whatever
The cynic in me says it's a way for places to charge me more money to put more air and less liquid in my cup.
The snob in me says that it's another way to make your coffee taste less like coffee.
The reasoned person in me says that it changes the mouthfeel of the beverage and potentially helps the coffee keep longer by pushing oxygen out and slowing the oxidization process that occurs in coffee while it rests.
Personally I haven't found the minor difference to justify the increased cost.
Posts
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good suggestion!
I went slightly under the needed time it seems. Got some light roast. The flavor was good! I ended up needing about 50% more grounds in the French press. I feel like it was more caffienated?
Did it in the fridge, used 3/4th cups of beans instead of 1 cup per the quart, but only gave it like 16 hours.
It seems somewhat lighter in color this time for sure but it tastes good, certainly less bitter.
Also, I absolutely loathe cold coffee in any form.
what say you?
Definitely need to contemplate actual beans.
They sent me Something called Colombia Granja La Esperanza Bourbon
I ground some up fine and made some in the moka pot, and holy moly it was so delicious.
It's definitely a fuller flavor, and I don't really feel it's too bitter (although I put a fair amount of cream and sugar in my coffee anyway). So I'm not sure, but so far I'm liking it fine.
I did try to make one from scratch but I screwed it up I think, either because it was turned up too high, left on for too long, or just using pre-ground store brand beans for drip. That or maybe it was trying to be clever and use chocolate ice cream for the creamer element. Not sure but it didn't work out great.
I gotta bite the bullet and start buying beans.
Darker, not burnt tasting, good aromas and color
That was at 3:30
Today I'll try to roast for 4 minutes!
Can you re roast coffee? Wanna do stuff with that disappointing first batch
you can stretch limited coffee beans by drinking the grounds also
What about in making cold brew?
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I mean, make whatever makes you happy.
Just know no matter how much sugar you add it won't be enough for your average Cuban.
Or your average Hyperballad, who had root canal two weeks ago.
2DS/3DS Friend code 0361-7385-2366
Twitter: @PoeticGecko
wait is your avatar bjork?
This makes me very happy to read.
Okay further question what if I'm doing a super light roast? My understanding is that 1 - light roasts tend to have more caffeine; and 2 - darker roasts tend to make my tummy all wumbly
Darker roasts stand up better with espresso and extracting with espresso allows you to take more caffeine out of the bean.
So it is really a wash, and the caffeine difference isn't hugely different.
Satans..... hints.....
It does however mean I find it really easy to drink 1L of coffee a day.
Also I used a grinder to make powder out of the grounds we use. I noticed a difference in flavor, and I liked it just fine.
The next step is to pick up a french press so we can try cold brew, but before that we definitely gotta start buying beans.
Also, anybody know of a french press that has, like, a second lid that doesn't have a plunger? Our fridge just isn't tall enough for the full height of the plunger.
e: I found this which is fucking massive
EDIT: I don't know how to work twitter.
EDIT EDIT: Oh there it goes.
It was...fine? I dunno if it just needed longer or if it was because I used regular coffee grinds or what but it was alright. Wife didn't love it as much as she liked the moka pot (which I'mma try again tomorrow).
I forgot to buy coffee today
RIP in peace
-Indiana Solo, runner of blades
Drinking the last cup right now.
Anyone got suggestions for more beans?
Still enjoying an occasional moka pot myself. It works really well with brown sugar. Regular drip doesn't seem to taste as good with brown sugar, so I stick with the plain stuff for that.
It's just easier to dissolve in the cup when I'm tired in the morning.
I haven't used my moka pot in a while, but it's a whole process, best saved for occasions. (I always boil my water in a kettle first before adding it to the moka pot to not cook the grounds.)
I had one from Dunkin Donuts this morning, and it looked cool, but it tasted just like coffee and didn't really feel gassy or whatever
Hey cold brew fans
Make ice cubes with it and then when you make an iced coffee it doesn't get weaker as the ice melts
Also chocolate milk with coffee ice cubes is delicious
Its gives it a creamier 'mouthfeel'
Its rumored to make it taste better by stopping the oxidization of the coffee. But it also might do that with the power of buzzwords
The cynic in me says it's a way for places to charge me more money to put more air and less liquid in my cup.
The snob in me says that it's another way to make your coffee taste less like coffee.
The reasoned person in me says that it changes the mouthfeel of the beverage and potentially helps the coffee keep longer by pushing oxygen out and slowing the oxidization process that occurs in coffee while it rests.
Personally I haven't found the minor difference to justify the increased cost.