We like to drink coffee.
I take mine strong and black; Tall likes a flat white with one sugar. For his first Father’s Day, I bought him a bench-top coffee machine. It’s nothing fancy, but it makes a pretty darn good coffee.
Come to our house, and you won’t find a jar of instant in our pantry. Sorry, but your coffee won’t be ready in two minutes…and your milk will be frothed at a temperature of
exactly roughly 60deg.
We normally buy pre-roasted beans from Mazagran, Dunedin’s finest coffee house – their Kick Ass and Yirgacheffe beans are fantastic – but they’re not cheap, and they don’t last long enough. Buying the beans green costs a fraction of the pre-roasted cost; 1kg costs as little as $17…compare that to your local supermarket or café, and you’ll be planning how to spend the difference.
Tall came home from work one day and said he’d been roasting beans at work. He said we should try it. I said okay.
And we did.
Afterwards, Tall used my hairdryer to blow cold air on the beans to cool them down and remove the husks, and we were left with beautiful medium roasted beans. You can also use a popcorn maker for the roasting, if you have one that has enough air circulating through it.
The first cup weren’t as strong as expected, but the flavour developed over time (which is counter-intuitive, really, as freshly ground beans are usually much stronger), and the second cup was gooooood. We’ve decided that the optimum time to roast the beans is 24 hours before you want to grind them.
The fun thing about roasting green beans is that you can create your own blends and experiment with degrees of roasting, essentially making your coffee experience more complete. If you’re a bit of a coffee
snob lover, then give it a try – I don’t think you’ll be disappointed!
(This article on coffee roasting is really interesting – especially the part about the beans ‘cracking’ – and well-worth the read if you’re even a little bit tempted by this idea.)
Fun with Food
Fun with Food is a way for you to share your foodie (mis)adventures with other people. You don’t have to be a superb cook, or produce Masterchef-quality plates of food; this will be a place to share new and favourite recipes, meal plans, cooking on a budget, lunchbox ideas, new products, kitchen successes and disasters (because we all have those!) and maybe some handy tips for getting fussy kids to eat their dinner!
The linky will open on a Tuesday and stay open for a week, so I hope you’ll share your kitchen adventures, and be inspired by what other people are doing in the heart of their homes.
(By clicking on the button below, you’ll be taken to an external page, where you can enter your link and see who else is linking up. Please take the time to visit them, too!)
(I’m getting there with a code for a grab button, I promise – in the meantime, you can do an old-fashioned copy and paste!)
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