cousinconley
Knows what a fatty is.
- Joined
- Sep 13, 2011
- Location
- Verdigri...
I hope this fits under the Q-Talk category. Sorry if it does not.
Roasting El Salvador Arabica coffee beans. Got a fire going on the Cook N Kettle Sr and an old cast iron skillet. I roasted using lump oak charcoal and a single chunk of pecan wood. Total cook time was 15 minutes and finishing up with the 2nd crackling with a running temp of 450 F. They are currently in a resting phase during this post. I have not tried this batch yet. I will follow up with an update.
Update: Well I got impatient and tried a cup. The aroma is unbelievable...the beans smell sweet like toasted caramel. The coffee beverage had a mild nutty flavor. Overall excellent. The smoking worked! I will try cherry wood chunk next time with the oak.
Getting fire going:
Beans starting to brown:
Keeping lid on between stirs:
Beans have reached 2nd crackling and are ready:
Shake to cool and separate the bean from the chaff:
Inspecting:
Bagging:
Store away for 24 hours to settle and let them breathe:
Roasting El Salvador Arabica coffee beans. Got a fire going on the Cook N Kettle Sr and an old cast iron skillet. I roasted using lump oak charcoal and a single chunk of pecan wood. Total cook time was 15 minutes and finishing up with the 2nd crackling with a running temp of 450 F. They are currently in a resting phase during this post. I have not tried this batch yet. I will follow up with an update.
Update: Well I got impatient and tried a cup. The aroma is unbelievable...the beans smell sweet like toasted caramel. The coffee beverage had a mild nutty flavor. Overall excellent. The smoking worked! I will try cherry wood chunk next time with the oak.
Getting fire going:
Beans starting to brown:
Keeping lid on between stirs:
Beans have reached 2nd crackling and are ready:
Shake to cool and separate the bean from the chaff:
Inspecting:
Bagging:
Store away for 24 hours to settle and let them breathe:
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