That whole business about the coffee beans, and the other business about the new kitchen, got me thinking of course. My favourite coffee roasting lady friend sells a kilo of roasted beans for approximately £12 (depending on the bean), roughly twice the price as she charges for the green beans.
So, how about roasting my own?
If you google it, you’ll find many sites dedicated to home-roasting of coffee, and many claim home-roasted coffee has a growing popularity. In terms of freshness, it would certainly be perfect.
I studied this a little. Some people use cheap popcorn makers for home roasting, others (especially decades ago) might have been using a cast-iron frying pan. You can of course also buy a dedicated home roaster, with cooling cycle and thermostat and what-not.
Cost is over £325, leading to a three-year amortization period (assuming the machine lasts three years). Tempting, very tempting.
I would very seriously consider it, if it wasn’t for the extra space needed, and if it wasn’t for the â€“apparently- smoky nature of the business as the chaff burns off. Something that needs more investigation; ideally, someone can recommend a low-cost yet reliable, reasonably safe and reproducible method?
I mentioned coffee a few times already, so you’d be right to assume that I really like a really good coffee. I normally buy roasted beans from anothercoffee.co.uk, and found the Ethiopian Sidamo just the perfect choice.
When I re-ordered not too long ago, the coffee was lame, so I spoke to the lady who runs the shop in order to find out whether the previous or the current batch were â€˜standard.’ Turns out the first batch must have been roasted too dark, and the lame stuff is the norm.
You’d normally expect the story to end here and now, but not so Carolyn. She made a test roast (“Special Dark W7 Sidamo”), overshoot the mark (too dark), and hit the perfect spot in the second attempt.
So, now I get my very special Ethiopian Sidamo W7 Medium-dark Roast. Brilliant, innit? Stop by for a sample.
Just my kind of builder: “Excuse me,” they asked, “do you mind us asking what kind of coffee this is?” and they went on explaining that they liked it very much.
I have no reason to complain about the quality of their work, and I am glad they recognise the quality of mine: 3..4 litres of finest Ethiopian Sidamo or Kenian AA Blue Mountain (supplied by Another Coffee), freshly ground in the morning, accompanied by half a pint of milk and a major sugar dose keeps them going for a day.
The boys have been working quite hard in return.
While today’s picture only shows another important aspect of the project (much to the amusement of every passer-by), you can find the first pictures online right here.
The foundations are cast, the drainage is rerouted and work on the floor platform has started. We expect to see things taking real shape, with walls and roof and all that, within the next two weeks or so.
Exciting, and well worth every single bean of coffee.