|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Coffee (rec.drink.coffee) Discussing coffee. This includes selection of brands, methods of making coffee, etc. Discussion about coffee in other forms (e.g. desserts) is acceptable. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
18-03-2005, 08:43 AM
|
|||
|
|||
Re-Roasting??
"chuck" schreef in bericht nk.net... Got some coffee that could be a wee bit darker (came in a bag from a Whole Foods store). I'm wondering what might happen if I put some beans in an air popper for 4-5 minutes. Would it become more French/Italian-ified?? I'm gonna try it anyhow; just wondering... chuck When you roast coffee beans, they become darker till they become charcoal. Ivo 
|
|
18-03-2005, 08:43 AM
|
|||
|
|||
|
"chuck" schreef in bericht nk.net... Got some coffee that could be a wee bit darker (came in a bag from a Whole Foods store). I'm wondering what might happen if I put some beans in an air popper for 4-5 minutes. Would it become more French/Italian-ified?? I'm gonna try it anyhow; just wondering... chuck When you roast coffee beans, they become darker till they become charcoal. Ivo
|
|
19-03-2005, 03:47 PM
|
|||
|
|||
|
Chuck, I've never tried re-roasting, but I guess it's possible. I read an old post by Jim Schulman, who is a home-roasting guru, and one trick he has for boosting chocolate and spice flavors is to cool the coffee beans for 15 seconds between first and second crack. If you can interrupt the roasting process and get better results, then you can probably re-roast as well. Please let us know what happens.
|
|
19-03-2005, 03:47 PM
|
|||
|
|||
|
Chuck, I've never tried re-roasting, but I guess it's possible. I read an old post by Jim Schulman, who is a home-roasting guru, and one trick he has for boosting chocolate and spice flavors is to cool the coffee beans for 15 seconds between first and second crack. If you can interrupt the roasting process and get better results, then you can probably re-roast as well. Please let us know what happens.
|
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Roasting Pan Q's | ok2bwild | General Cooking | 8 | 24-12-2004 05:52 AM |
| All-Clad Stainless Roasting Pan: NO aluminum core | Ray & Kathy Albertson | Cooking Equipment | 9 | 07-05-2004 05:34 PM |
| Coffee Roasting Pan, the old fashioned kind... | Johanna | Coffee | 2 | 29-12-2003 04:03 AM |
| Roasting Pan Question | Aileen Sharma | Cooking Equipment | 20 | 27-11-2003 01:06 PM |
| Roasting Pan Question | Aileen Sharma | General Cooking | 19 | 26-11-2003 05:07 AM |
Linear Mode
