Coffee At Its Best, By The Cup

COOLING YOUR COFFEE BEANS

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COOLING YOUR COFFEE BEANS The most overlooked part of home

roasting



The process of roasting your own coffee beans is easy once you

have a basic understanding of how it works. Home roasting is

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catching on rapidly and has been touted as the fastest growing

hobby in the United States today. While simple, it does require

some knowledge to produce roasts that are truly great.

Understanding the entire process is mandatory in order to

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The number one problem in producing great coffee roasted at home

is the failure to cool the roast quickly after roasting. Coffee

is roasted rather than baked and for good reason. When

roasted properly at high heat quickly allowing convection

between the heat source and beans as well as from bean to bean

you will avoid baking your beans. The baking of coffee beans

renders them flat and void of the brightness and zip they should

have. Baking occurs when the beans are roasted too slowly or

allowed to remain in a slowly decelerating heated situation.

When this happens the coffee is losing the zip it has at peak of

roast.



The manufactured home roasters that I have seen or heard of all

have the same problem; they lack a good cooling system. It is

virtually impossible to cool your roast quickly enough in the

same chamber that they were, moments ago, roasting in. We in the


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industry uses sample roasters which are all outfitted with a

separate cooling pan built to cool the roast as quickly as

possible. We watch the roast checking it with a small scoop we

insert into the roasting chamber about every 15 seconds when the

roast is nearing the profile we desire. When the roast hits the

desired profile we immediately dump it into a cool and operating

cooling pan and generally stir it to speed the cooling along

further. It is easy to build a very efficient cooling pan which

I highly recommend. Following is a simple plan for building a

cooling pan:



To build an in-expensive, simple cooling pan that works very

well, you will need: One of those 5 gallon buckets like at the

bakery or Home Depot WITH THE COVER. A large stainless steel

mixing bowl, a couple draw hasps (National Hardware # N208-512

V35) (Bungee cords will work if youre less mechanical). A 1x1

(1 gallon/1 hp) shop vac. I bought one yesterday at Wal-Mart for

$19.99 and a wooden spoon. Cut the top of the bucket so the

steel bowl fits snug on top of the bucket. Drill several hundred

little (1/8 or smaller) holes only in the bottom of the bowl

(colander will not work because the holes go up the sides). Cut

a little hole 3 4 inches from the bottom into the side of the

bucket so the vacuum cleaner hose will fit into the bucket

SNUGLY. With the steel bowl snugly fastened on the top and the

shop vac snugly in the hole you will have a very strong downward

draft through the holes in the bottom of the bowl. This makes an

excellent cooling pan!



There are other, even easier ways including a 12 inch box fan

blowing downward with a colander resting on top. For more

information on cooling beans and cooling pans email at:

info@u-roast-em.com .



Next time you roast, make an effort to cool your roast as

quickly as you can and taste the difference. When everything is

done right, your coffee will be noticeably better in the cup and

that is why we roast our own.



About the author:

Jim Cameron is a 30 year veteran in the Specialty Coffee

Industry and charter member of the SCAA (Specialty Coffee

Association of America). Having sold his roasting business, Jim

now uses the skills and contacts with importers and brokers

developed in 30 years of roasting to purchase, cup and sell

green beans to the home roasting trade. His company found at:

http://www.u-roast-em.com is a great source for green coffee

beans you





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