HomeRoast Digest


Topic: Pan Roasting (4 msgs / 91 lines)
1) From: Richard Hoffbeck
I was talking with the boss this morning about roasting - he's a UW 
Seattle grad so he's fairly picky about his coffee. Anyway, he says that 
the best coffee he ever had was in a Thai refugee camp from a pan roast 
done by one of the residents. The twist is that he claims that the guy 
melted a bunch of butter in the pan before he roasted it.
So I have two questions. The first is whether this roast/fry combination 
sounds reasonable and whether anyone has some suggestions for pulling it 
off other than just trying it :-)
My other question is about the most likely type of coffee that was used. 
I can't imagine that a Cambodian refugee in the mid-70's would have a 
lot of options for green beens. Is it likely that these were robusta?
--rick

2) From: b cook
I'd guess robusta.
Having lived overseas in a country and city where many of the American
luxuries of life are not available, I can say that it often makes things
seem that they are far better than they actually are when you finally DO ge=
t
something a little different or familiar.  It's possible that this is what
happened.  Maybe he hadn't had coffee in a while and this rustically roaste=
d
and brewed coffee seemed like heaven compared to the offerings he'd
previously had.
Or who knows...maybe it really was incredible coffee!
brad
On 4/27/06, Richard Hoffbeck  wrote:
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3) From: Spencer Thomas
The "camping effect."  For some reason, powdered cocoa mix prepared
with water tastes wonderful when you're sitting around a campfire on a
cold morning.  The same thing, prepared in a nice warm kitchen, tastes
blah.
On 4/27/06, b cook  wrote:
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--
=Spencer in Ann Arbor
My Unitarian Jihad http://tinyurl.com/6valr)Name is:
Sibling Dagger of Mild Reason
What are you?http://homepage.mac.com/whump/ujname.html

4) From: Richard Hoffbeck
I suspect that's most of it. The best beer I ever had was a Pabst RW&B 
but it had nothing to do with the beer and everything to do with the 
path leading up the beer :-)
He's probably better off with the memory of the coffee than attempts to 
recreate the coffee, but hey, he's an adult. I found a good site on pan 
roasting athttp://www.angelfire.com/pro2/panroastingcoffee/index.html/
and I have some Indonesia Flores coming from SM. That should be enough 
to get him going. The next time I order I'll grab a pound of robusta for 
him to work with.
After looking at it more I suspect the butter was probably just a 
habitual thing for using cast iron cookware rather than any intentional 
addition to the roasting.
So many ways to roast ... so little time :-)
--rick
Spencer Thomas wrote:
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