HomeRoast Digest


Topic: And for my next trick... (20 msgs / 1131 lines)
1) From: Scott Miller
Does anyone here have experience with torrefacto (sugar roasted) coffee.
I have a client who wants a coffee roasted with honey .... yes, honey.
Well, their primary business is single flower honey. A small roasting
company did this for them last year, but I have a chance to work with them
now; would like to not destroy my roasting as part of the "learning curve".
cheers,
Scott
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2) From: Tom Ulmer
I have no experience with torrefacto coffee although I think I'd use a heat
gun and a stainless bowl for perfecting your method.

3) From: Brian Kamnetz
Scott,
I googled it and came up with a discussion on it:http://www.jimseven.com/2007/05/10/torrefacto-roasted-coffee/<Snip>
Brian
On Fri, Sep 11, 2009 at 11:46 AM, Scott Miller  wrote:
<Snip>
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4) From: Archeobob
Scott,
This link has a couple of methods for making said coffee - 
sounds interesting, I may try it myself. However, how does one 
grind them without getting the grinder all mucked up!?http://www.jimseven.com/2007/05/10/torrefacto-roasted-coffee/Bob
--------------------------------------------------
From: "Scott Miller" 
Sent: Friday, September 11, 2009 9:46 AM
To: "SM Coffee" 
Subject: [Homeroast] And for my next trick...
Does anyone here have experience with torrefacto (sugar roasted) 
coffee.
I have a client who wants a coffee roasted with honey .... yes, 
honey.
Well, their primary business is single flower honey. A small 
roasting
company did this for them last year, but I have a chance to work 
with them
now; would like to not destroy my roasting as part of the 
"learning curve".
cheers,
Scott
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5) From: miKe mcKoffee
Honey? I'd try an immediate post roast mixer method much like used for
flavorings trying full honey and then if didn't incorporate well enough try
water thinned honey another batch... NO way would I be putting honey or
sugar into my roaster.
I assume it's a potentially "sweet" account in more than just using honey or
wouldn't be going through the hassle!
Slave to the Bean Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/">http://www.norwestcoffee.com/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
 On 
<Snip>
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6) From: Yakster
I remember looking up "white coffee" and finding it not only meant
brewed green coffee (grinder says ouch) but something about roasting
with mayo and sugar.  Wikipedia, I think.
Sounds like something for a dedicated ss bowl or cast iron skillet to
avoid fouling your equip. Also sounds like kettle corn.
Maybe sites on honey roasting nuts would prove useful.
-Chris
On 9/12/09, miKe mcKoffee  wrote:
<Snip>
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7) From: Ray Tolar
What Mike said, AND you might want to get a grinder just for this coffee. NO
WAY I'm putting honey thru mine>  Just a thought.      Ray
On Fri, Sep 11, 2009 at 8:46 AM, Scott Miller  wrote:
<Snip>
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8) From: silas coelho
I have a small quantity of green coffee (Ethiopia) which I added honey few months ago, still in a jar with lid waiting to be roasted. I did the same with another small batches, which already went through my I Roast 2 (Poor IRoast....), I will nto grind it on Sylvia, I will get a small, cheap blade kind of grinder to see the taste. IT has been in my cabinet for around 4 (or more ) months. I will posted (If survive...) how does it taste.
I went to Miami last holliday, and got an expresso that they called 'Cuban Expresso', very smouth, sweeth, no bitterness at all. Anybody has any clue on how it is done?
Silas
From: Yakster 
To:"A list to discuss home coffee roasting. There are rules for this list,  available athttp://www.sweetmarias.com/maillistinfo.html"
Sent: Saturday, September 12, 2009 1:20:03 PM
Subject: Re: [Homeroast] And for my next trick...
I remember looking up "white coffee" and finding it not only meant
brewed green coffee (grinder says ouch) but something about roasting
with mayo and sugar.  Wikipedia, I think.
Sounds like something for a dedicated ss bowl or cast iron skillet to
avoid fouling your equip. Also sounds like kettle corn.
Maybe sites on honey roasting nuts would prove useful.
-Chris
On 9/12/09, miKe mcKoffee  wrote:
<Snip>
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9) From: Scott Miller
I'll be experimenting this week, but my thought is to try a "simple syrup"
with honey as a post roast water quench.
It could potentially be an opportunity to hitch my horse to a well
recognized, high-end gourmet product line, so I will see what I can do,
within reason, to make them happy.
I wonder what they would think of augmenting the honey flavor with something
like a flavor oil.... it's definetely not something I'm interested in
drinking, but they move lots of their product at insane prices, IMO.
cheers,
Scott
On Sat, Sep 12, 2009 at 3:08 PM, miKe mcKoffee  wrote:
<Snip>
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10) From: miKe mcKoffee
If their target flavored coffee profile is their Honey, I doubt you'll need
to augment with flavor oil, honey is potent stuff! But you'll never know
until experimenting.
Some might say you're selling out. It may not be your preferred growth
"target market" but hey, it could be a good cash cow. And cash cows can help
pay the bills so you can keep doing what you "want" to do. Way cool and good
luck. =
Finishing post after charging USRC 3k with batch eleven which happens to be
Mélange batch five of five profiles for another 40 (pre-roast) of
Delirium...
Slave to the Bean Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/=">http://www.norwestcoffee.com/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/=
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11) From: Tom Ulmer
Is it to be ground and brewed or is it snack item? Seems coating it as you
described would play havoc in a grinder.

12) From: Scott Miller
Yea, it's their grinder and they did this in the past, so I guess they are
happy with it. If this is co-branding with my name on it, I do intend to do
a little investigating on what they are serving. Apparently "honey lattes"
in shop is what they were selling... sounds questionable t me, but if you
add some honey to the milk also, I can just imagine you get a giant mass of
sugar infused caffeinated "stuff".
In scouring around forums, I have heard mention of torrefacto coffee
potentially gumming up a grinder. And sure have tasted some coffee in other
shops where residue from a flavored coffee had tainted something: grinder,
airpot, brew basket ... prolly all of those things, actually.
I've already told them I won't grind anything for them that has been coated.
The coffee was sideline, seasonal thing that they put in gift baskets last
year.
I'm looking forward to testing this as it may also prove useful if I can
approach other companies with these guys as a reference. If I get this gig,
I'll share more, but it's not a done deal so I really can't disclose much
now.
cheers,
Scott
On Sat, Sep 12, 2009 at 5:58 PM, Tom Ulmer  wrote:
<Snip>
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13) From: Lynne
Having had quite a bit of experience in the kitchen with sugar and sometimes
honey (my hips are a testament to my expertise!), I would agree that you
should DEF. get an inexpensive whirly blade to test out the results. I'd be
interested in the results, too (although I detest sweetened coffee drinks,
so it would only be for curiosity). I'd say it is only logical that you'd
add it sometime near the end of roasting (or else you'll end up with a very
hard/burnt honey coating. (come to think of it - sounds like a tasty candy
treat...)
But for the sake of all that's good and decent in the coffee world - do NOT
sacrifice a good grinder to this! (or the Coffee-Gods might punish you!! ;-)
Lynne
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14) From: decrisce.md
My understanding of cuban espresso is that they put sugar to top off the portafilter before pulling a shot from the grouphead. I've not wanted to do that at home, because the sugar may gunk up the grouphead. 
Sent via BlackBerry from T-Mobile

15) From: Yakster
I think maybe dupming the roasted beans hot into honey or just doing a
finishing honey glaze to the roasted beans in a pan might do the
trick. Maybe stop a little early before pan roasting as a finish.
I don't know how the greens would roast if you glazed them first and
judging the degree of roast on glazed beans would be tough.
Hmm, coffee brittle, anyone?  Coffee toffee?
-Chris
On 9/11/09, Scott Miller  wrote:
<Snip>
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16) From: Ed Urbanski
Scott,
There is a company in Tucson, AZ that reproduces the old ARBUCKLE's Coffee
(original roaster of YUBAN in the early 1900's) method of an egg and sugar
glaze, which I believe is done post roasting.  They may be able to help.
You can google the site.
Regards,
Ed

17) From: Tom Ulmer
I'm thinking that grinding the beans directly after roasting and finishing
them with caramelized honey might move you in the proper direction.
On 9/11/09, Scott Miller  wrote:
<Snip>
curve".
<Snip>
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18) From: William Appleton
Sent from my iPhone
On Sep 12, 2009, at 4:34 PM, silas coelho   
wrote:
<Snip>
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19) From: William Appleton
On Sep 12, 2009, at 4:34 PM, silas coelho wrote:
<Snip>
I get these all the time from a local coffee shop, Pierce Street  
Coffee Works, here in lovely Sioux City.  They put a spoonful of raw  
sugar in the portafilter.  It sure does make a sweet smooth espresso.
-=W=-
PS: Sorry about my previous post.  Stupid iPhone decided to send it  
before I had edited the message at all.
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20) From: raymanowen
"Maybe sites on honey roasting nuts would prove useful."
Or...
Maybe sites on nuts roasting honey would prove useful, somehow. -ro
-- 
Persist in old ways; expect different results - suborn Insanity...
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