Mornin Anons
God it’s good to be alive
And comfy
Because you asked
I will share Kohai
So first off you need to source a supply of Green coffee beans, depending on where you are this can range from very easy to next to impossible. I recommend only Organic beans, and they vary massively in flavour and quality. I like a dark bold cup of covfefe, and my favourite is Sumatran, or Ethiopian Yirgacheffe beans. If you like a lighter fruity flavour a Ethiopian Sidamo, or Honduras beans are nice. A lot depends on your roast level as well.
So, once you’ve got your beans, you need a good clean baking sheet, I like using a Clay pie plate as there is no flavour transfer. Only roast enough for you to consume in a weeks time, as beans older then 7days after roasting lose their nutrient value.
You don’t need any sophisticated equipment for roasting, just a regular oven. Heat to 450 degrees F, put in your pan with beans.
Then wait
At about the 10-15 minute mark you will experience the first “crack” of the beans. This then is the pivotal point, take out your beans and give them a stir, then put them back in. Depending on your roast level, you will observe and experiment stirring occasionally . When you hear a second round of cracks, you are done, but can go further depending on preference. Whatever you do, don’t let them burn. I like them on the darker side. Once they are out, let them cool, then blow off the chaff.
Grind em fine
And enjoy the fuck out of your roasted coffee
Mornin pig