The coffee canister is empty.
I don't want store bought.
Time to Roast Coffee!
So this time there are no stories or random thoughts.
Lets get to it.
I roasted two different beans in the hopes of being able to perfect a Mocca Java blend.
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| Yemen Mocca Matari Roast Cooling |
Yemen Mocca Matari
Roast notes:
Roasted four ounces.
Time of roast was eight minutes.
Two minutes on medium heat and six on high.
Two minutes on medium heat and six on high.
Fan speed was set at medium-high.
Observations
The green beans have non-uniform coloring and shape. This is common for beans from Yemen though. It took a long time for the beans to change from the green/yellow color of unroasted bean to brown.
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| Java Ciwidey Roast Cooling |
Java Ciwidey
Roast notes
Roasted four ounces.
Time of roast was nine minutes.
Two minutes on medium heat and seven on high.
Two minutes on medium heat and seven on high.
Fan speed was set at medium-high.
Observations
The unroasted beans have a rich green color. They had an almost wet look in comparison to Yemen's drier appearance. The size of this bean was larger than Mocca Matari.
To Be Continued...
The smell of freshly roasted coffee is inside and outside the house.
Now comes this hardest part.
The waiting.
(Coffee needs a resting period to finish the roast and to expel carbon dioxide.)
Check back for the taste testing flavors and the blend results.
What have you roasted lately? I would love to hear from you and learn something new.
Use the comment box below or contact me directly at sarahjorichards@gmail.com.
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