Often I learn or experience something about coffee. Below i put
these experiences to digital paper as a Blogicus Coffea Arabica
Episode 1
A significant hickup in the learning curve
or
A failed but nevertheless worthwhile attempt in manually roasting coffee
Home, 10/01/2022. Inconveniently ran out of coffee this weekend. Woodstove was burning chills of january away so i decided to try out the tinlike alu roastingpan with the long handle i bought at the Dappermarkt last november, in a Eritrean shop. Easier and faster than setting up the home roaster!
The shopowner sold them together with beans from Sidamo, according to the writing on the kilobags. I bought one washed for 8 euro and one natural for 7 euro, togehter with the pan (2,5 euro). Both okay, natural slightly tastier, but both finito.
So i put some of the remaining beans of the five kg bag Mokka djimmah from Koepoort in the Eritrean pan and put it in, or rather: on the fire. Too hasty. Too hot. Some beans got burned, the rest underdeveloped. Result was a flat and unsatistfying taste. Lazy hardly ever pays off
This morning i roasted three batches -one Mokka, two Uganda drugar- in the regular homeroasting Gene-caffee. No remarks, the usual stuff. I allways roast about a minute after i hear first crack, take the beans out of the machine omce below 200 celsius and cool them outside, shifting from the one to the other colander in the winds off the backgarden.
I canned one Uganda and one Mokka and poured the remaining batch of Uganda on top of some of the manually roasted beans from last night, which remained uncatchably deep in the manual grinder.
Just now i grinded beans for my after dinner coffee and halfway i suddenly smelled big difference. When the grinder hit the properly roasted coffee a rich aroma left its intestines.
A significant hickup on the learning curve.
I will try the Eritrean pan again this summer, while on holiday roadtripping Norway. Will do better insahallah. Like with cooking: slow is often better.