HomeRoast Digest


Topic: sugar (cane) roasted coffee? (12 msgs / 251 lines)
1) From: Greg's Gmail Address
A friend just returned from Honduras, where he hiked up to a remote mountain
village and shared coffee with some locals.  He said it tasted very sweet
and creamy though he saw no addition of anything...  so he asked how it was
made.  The locals claimed to have lightly roasted the coffee with cane sugar
(and then maybe add more at the end).  Does anyone know more about this?  I
searched a bit online but could not find anything.
Greg in Sacramento
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2) From: Edward Bourgeois
It's called Torrefacto coffee. Fine sugar is stirred in at the end of
the roast which is usually done in an open pan. The locals get the
lesser quality coffee as the best gets shipped. The sugar will masked
the imperfections of the coffee.
On Sat, Mar 27, 2010 at 11:37 AM, Greg's Gmail Address  w=
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Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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3) From: Joseph Robertson
I kind of figured the sugar was not part of it to improve it. Sugar makes
the world go around but no thanks in my roasting drum.
I do understand why they do and I just might roast it that way as well in a
pan if I lived in a country that shipped out all of the good stuff.
Nice find Greg,
Joe
On Sat, Mar 27, 2010 at 9:02 AM, Edward Bourgeois wrote:
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-- 
Ambassador for Specialty Coffee and palate reform.
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4) From: Scott Miller
A Brazilian importer I know tells me that honey is used in some parts
of that country in a similar manner.
cheers,
Scott
On Sat, Mar 27, 2010 at 12:02 PM, Edward Bourgeois
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5) From: Edward Bourgeois
I've thought of dumping a roast into a pre-heated teflon wok and then
adding the sugar. Maybe at end of first crack. If done carefully it
might make an interesting cup. Run it through a hand mill that can be
cleaned.or even whirly blade.
On Sat, Mar 27, 2010 at 10:22 PM, Scott Miller  wrote:
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-- =
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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6) From: sci
I used to live in Mexico 25 years ago, and it sounds familiar, being a
Spanish technique.
Anyway, I have a whirley pop, which looks like the ideal candidate for
trying this out. Because you apply some sugars at high temp, it is bound to
be messy. The WP will clean up easily.
I'd like to try it out, but: How much sugar? When to add? How long to
caramelize the sugar?
I think the sugar would caramelize very quickly at 400F+
Does anybody know how to do it?
Ivan
On Sun, Mar 28, 2010 at 1:00 PM, <
homeroast-request> wrote:
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7) From: Edward Bourgeois
I'm not sure a traditional recipe would help cause from what I've
heard Torrefacto roasts are darker than we would like. From what I've
heard the sugar is added towards the end of 2nd crack and can absorb
better due to the fractures of the beans at that level. It wouldn't
take long to caramelize at that point and of course you don't want
them to burn or catch fire! Sugar is very volatile! Even in a whirly
pop you might end up with a cleaning mess. Thats why I think I'd start
with dumping the roast in a teflon pan and add some fine sugar while
stirring. I was thinking a nice slightly softer bean like a
nutty/choc.  So. American or lower grown Mexico. Dumping from the
roaster and adding the sugar just before second crack. But this is
just a guess. I will be roasting tomorrow and may try a little Brazil
test. I've also heard that this process coats the beans and makes them
last longer in warm humid climates.
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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8) From: John A C Despres
Will the sugar gum up the coffee mill?
John
On Sun, Mar 28, 2010 at 4:10 PM, Edward Bourgeois wrote:
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9) From: Yakster
The sugar, no doubt, darkens the color of the beans, as the Wikipedia page
on Ipoh white coffe explains:
Traditionally, Malaysian style "black" coffee roast is produced by roasting
the beans with sugar and margarine. "White" coffee, on the other hand, is
produced with only margarine and without any sugar, resulting in a less dark
roast. Ipoh coffee is also widely available in an
instantversion.
[1]It
is consumed for instance after dinner.
[2]
I've not tried this, but ran across it when investigating another form of
White Coffee which is very lightly roasted coffee (not even into first
crack) for a nutty flavored drink with more caffiene (also not tried).
-Chris
On Sun, Mar 28, 2010 at 1:10 PM, Edward Bourgeois wrote:
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10) From: Doug Hoople
"Will the sugar gum up the coffee mill?"
I can't see how it wouldn't. You definitely want to point one of your
low-grade retirees at this stuff, I'd imagine.
Doug
On Sun, Mar 28, 2010 at 4:29 PM, John A C Despres wrote:
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11) From: NANNERNLP
I have made kettle corn in a whirly popper by adding Karo syrup to the oil. 
I am not sure how that would work with beans though.
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12) From: Lynne
I make kettle corn w/sugar added to pop corn in a regular pan. Figure that
it lasts only a few minutes on the stove (corn pops fast) - too high a temp
burns the sugar (had to throw one batch out recently when I didn't watch the
flame very well), as well as too long on the stove.
If I wanted to try this, I'd add it at the end of roasting - and def use a
cheap whirly blade to grind the beans.
On Mon, Mar 29, 2010 at 2:52 PM,  wrote:
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