HomeRoast Digest


Topic: Coffee Treats for Gift Giving (8 msgs / 432 lines)
1) From: Jeffrey Walls
Hey Roasters!
For Christmas, I usually roast some coffee for my kids to take to their teachers as a holiday gift.  This year I was thinking about changing it up a little bit, so I'm experimenting with chocolate-covered "espresso" beans (even though they're just beans, right? :-)  I put some pics of my first batch on flickr athttp://www.flickr.com/photos/yirgajeff/sets/72157608067073722 (in the same set as the jacu bird coffee, so you may have to weed through it a little bit).  I'm going to hand it out around the office tomorrow to see what people think, but it got me wondering what seasoned roasters do for coffee-related gift-giving occasions?  Do you have any favorite recipes or treats you make with your coffee beans?  
 Jeff
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2) From:
Great idea...how do you coat the beans with chocolate and what roast do you take the beans to for this sort of thing?
Dean De Crisce
Sent from a Treo phone.

3) From: Jeff Holder
<Snip>
Thanks for your idea about chocolate cover expresso beans.  The only thing
I've done in the past is to roast up beans, put in a jar with a ribbon on
top and give as a Christmas gift.  I'd also like to hear what others are
doing.
Question Jeff: Is there any reason it would have to be expresso?  I'm
guessing that if I roast something to a City+ or Full City it would be
sufficient.  Do I let the beans rest prior to coating them?  Thanks for your
suggestion.
The Other Jeff
Alabama
On Mon, Oct 27, 2008 at 2:11 PM,  wrote:
<Snip>
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4) From: Jeffrey Walls
That's right, I used single origin beans and roasted them to just after 2nd crack (that way people "think" 
they are "espresso" beans :-)  I tried the Sumatra Lintong and Columbia Perros Bravos de Huila.
I actually took the "lazy man's" way of coating them.  Instead of coating bean-by-bean, I used a mini-muffin
tin and made mini "cups" (that look like Reese's peanut butter cups).  I poured a little chocolate in each
cup and then plopped 6-12 beans in each cup.  I used milk chocolate for the cups.
I then tried "bark" where I mixed a bunch of beans in with some melted chocolate and then spread it out
on wax paper, let it cool, then broke it into lots of pieces (like peanut brittle).  I used dark chocolate for
the bark.
Here's what I've learned so far from people doing the taste tests:
1.  People who tried something with both types of beans seemed to prefer the Columbian beans.  That
makes me want to try more flavorful beans (like maybe a Guat, or Ethiopia) and see how it goes
2.  Most people said there were too many beans in the bark, so I'll probably just stick to the cups
3. I got a pretty even distribution on "too many beans", "too few beans", "just right amount of beans"
for the cups.  Next time I'll probably go something like 4-6 beans per cup and see how that goes.
I also got some suggestions on some variations:
1. Crush some peppermint and add it to the cups too (more Christmassy)
2. Add some nuts to the mix, that way it's still crunchy, but takes some of the edge off
I'm not sure about those, but thought I would share :-)
As for doing single chocolate coated beans, I figure what I would have to do (and still might try) would
be to stir the beans into the melted chocolate and then pick them out one-by-one and lay them on
wax paper or something.  That would probably work okay, but they won't be as perfectly round as
the ones you can get at the store.  Maybe after the first "coat" dries you could coat it again?
Anyway, if anyone else has done this or tries it, please let me know how it goes and also let me know
which coffee beans seemed to work well.
 
Thanks!Jeff
----- Original Message ----
From: Jeff Holder 
To: homeroast
Sent: Monday, October 27, 2008 1:16:44 PM
Subject: Re: [Homeroast] Coffee Treats for Gift Giving
<Snip>
Thanks for your idea about chocolate cover expresso beans.  The only thing
I've done in the past is to roast up beans, put in a jar with a ribbon on
top and give as a Christmas gift.  I'd also like to hear what others are
doing.
Question Jeff: Is there any reason it would have to be expresso?  I'm
guessing that if I roast something to a City+ or Full City it would be
sufficient.  Do I let the beans rest prior to coating them?  Thanks for your
suggestion.
The Other Jeff
Alabama
On Mon, Oct 27, 2008 at 2:11 PM,  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

5) From:
thanks for the great ideas. I thought how I might do single bean would be to melt some bittersweet choc in a pan...mix in some roasted beans...then pour through a grate/mesh...leaving the loose choc in the bowl below and the coated beans on top of the mesh.
I also like the idea of the bark...maybe with some chocolate nibs added.....
Finally the most interesting idea for me would be to do choc covered roasted cocoa beans...or make my own chocolate from cocoa roasted in the behmor and then coat the coffee with that...kinda a complete homejob....
I'm hungry...there goes the damn diet!
Dean De Crisce
Sent from a Treo phone.

6) From:
thanks for the great ideas. I thought how I might do single bean would be to melt some bittersweet choc in a pan...mix in some roasted beans...then pour through a grate/mesh...leaving the loose choc in the bowl below and the coated beans on top of the mesh.
I also like the idea of the bark...maybe with some chocolate nibs added.....
Finally the most interesting idea for me would be to do choc covered roasted cocoa beans...or make my own chocolate from cocoa roasted in the behmor and then coat the coffee with that...kinda a complete homejob....
I'm hungry...there goes the damn diet!
Dean De Crisce
Sent from a Treo phone.

7) From:
thanks for the great ideas. I thought how I might do single bean would be to melt some bittersweet choc in a pan...mix in some roasted beans...then pour through a grate/mesh...leaving the loose choc in the bowl below and the coated beans on top of the mesh.
I also like the idea of the bark...maybe with some chocolate nibs added.....
Finally the most interesting idea for me would be to do choc covered roasted cocoa beans...or make my own chocolate from cocoa roasted in the behmor and then coat the coffee with that...kinda a complete homejob....
I'm hungry...there goes the damn diet!
Dean De Crisce
Sent from a Treo phone.

8) From:
thanks for the great ideas. I thought how I might do single bean would be to melt some bittersweet choc in a pan...mix in some roasted beans...then pour through a grate/mesh...leaving the loose choc in the bowl below and the coated beans on top of the mesh.
I also like the idea of the bark...maybe with some chocolate nibs added.....
Finally the most interesting idea for me would be to do choc covered roasted cocoa beans...or make my own chocolate from cocoa roasted in the behmor and then coat the coffee with that...kinda a complete homejob....
I'm hungry...there goes the damn diet!
Dean De Crisce
Sent from a Treo phone.


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