Comments on: Old School Bean Roasting: Part I http://www.davescoffee.com/old-school-bean-roasting/ Fri, 23 Jul 2010 05:38:32 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: davescoffee http://www.davescoffee.com/old-school-bean-roasting/#comment-10 davescoffee Wed, 18 Feb 2009 20:36:27 +0000 http://www.davescoffee.com/blog/?p=316#comment-10 Thanks for the comments guys! Grant, we WISH we realized just how much smoke those beans would generate! We omitted the picture in Part I, but we did wind up having to move the pan outside due to the smoke that was coming from the pot. As for the chuspa, check back for Part II next Monday for pictures and details! And Phil, that's a great idea with the collander, we'll have to try that next time. Thanks for the comments guys!

Grant, we WISH we realized just how much smoke those beans would generate! We omitted the picture in Part I, but we did wind up having to move the pan outside due to the smoke that was coming from the pot. As for the chuspa, check back for Part II next Monday for pictures and details!

And Phil, that’s a great idea with the collander, we’ll have to try that next time.

]]> By: Phil http://www.davescoffee.com/old-school-bean-roasting/#comment-9 Phil Tue, 17 Feb 2009 15:38:16 +0000 http://www.davescoffee.com/blog/?p=316#comment-9 You can do this "popcorn" style by shaking a deep light pot instead of stirring. Some problems with this type of roasting are consitency of the roast and timing, you can't stop the beans roasting by just taking them off the heat, they will still roast and burn from residual heat. You've got to cool them. I accomplished this by tossing them in a collander outside, this cooled the beans as well as let the silverskins blow away in the wind. You can do this “popcorn” style by shaking a deep light pot instead of stirring. Some problems with this type of roasting are consitency of the roast and timing, you can’t stop the beans roasting by just taking them off the heat, they will still roast and burn from residual heat. You’ve got to cool them. I accomplished this by tossing them in a collander outside, this cooled the beans as well as let the silverskins blow away in the wind.

]]> By: Grant Muller http://www.davescoffee.com/old-school-bean-roasting/#comment-8 Grant Muller Tue, 17 Feb 2009 15:01:52 +0000 http://www.davescoffee.com/blog/?p=316#comment-8 Whoa! Coffee roasting at my house takes place OUTSIDE! Haven't tried the "skillet" method like you have, I use a Frankensteined convection oven (they call it a turbo-crazy), and it generates so much smoke my wife would kill me if I ran it inside. I'm familiar with tons of ways to brew coffee, but I've never heard of a chuspa. What is it? Whoa! Coffee roasting at my house takes place OUTSIDE! Haven’t tried the “skillet” method like you have, I use a Frankensteined convection oven (they call it a turbo-crazy), and it generates so much smoke my wife would kill me if I ran it inside.

I’m familiar with tons of ways to brew coffee, but I’ve never heard of a chuspa. What is it?

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