HomeRoast Digest


Topic: Old-School Coffee Roasting (10 msgs / 168 lines)
1) From: David H.G. Hipwell
Hi All,
 
Has anyone ever roasted coffee over a campfire?  I found a set of Turkish Coffee cups on eBay, and I'm waiting for a Zassenhaus Turkish Mill.  In the meantime, I'd like to find a way to roast coffee in a traditional manner like they did in North Africa and the Arabian Peninsula.  I have pasted a link below to what I think it should look like. 
 
Any suggestions would be greatly appreciated.
 
Thanks.  
 http://cgi.ebay.com/Turkish-Solid-Copper-Sauce-Pan-Handmade-Large-/150526112610?pt=Cookware&hash=item230c0e3362Homeroast mailing list
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2) From: Ken Schillinger
The very first time I roasted coffee was over an open fire (down to embers) 
in a cast iron skillet. I didn't have a clue as to what I was doing, and it 
was still pretty good. This was over forty years ago on a mountain man 
rendezvous. I really do prefer my Behmor;-)
Ken
Who roasted Chiapas today, and last week, and the week before; I think I see 
a trend.

3) From: Jim Gundlach
David,
    I have roasted over many wood fires.  Some of them were in a wood burning heater with the beans in a wok.  Others were in a good size frying pan over a fire at a camp ground.  And still others were in a open mesh camp ground popcorn popper over a pecan wood fire.  A good many years ago I actually won a coffee roasting contest where about a third of the beans were pecan fire roasted.  Roasting over a fie at a camp ground has attracted a good number of visitors drawn by their noses.  In fact my pecan fire roasting gave me my list nick name and I made the email address to match the list given nick name.
      pecan jim 
On Jun 11, 2011, at 6:30 PM, David H.G. Hipwell wrote:
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4) From: Yakster
I roast in an old fashioned fireplace popcorn popper at the campfire when
camping.  Turns out pretty good.  I wrote about it herehttp://coffeegeek.com/forums/espresso/blends/438951#438951.-Chris
Pecked out on my mobile phone.
On Jun 11, 2011 4:56 PM, "Jim Gundlach"  wrote:
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5) From: Sandra Andina
One of my neighbors owns an Ethiopian restaurant around the corner, where roasting coffee tableside in an earthenware pan over a charcoal fire is both a ceremony and a fine after-dinner custom.  At our annual block party, he roasts for the brunch buffet out in the street (which is closed to all but foot or bicycle traffic for the day).  He uses Sidamo greens---I know because I've been at Metropolis when he was ordering.
On Jun 11, 2011, at 6:30 PM, David H.G. Hipwell wrote:
<Snip>
Peace & song,
Sandy
www.sandyandina.com
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6) From: Joseph Robertson
Yes,
about 4 years ago. I will share photos of this as soon as I get them all in
one place. It was a kick. Not bad coffee either for that rough it
experience.
Joe
On Sat, Jun 11, 2011 at 4:30 PM, David H.G. Hipwell wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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7) From: Terry McVay \(rr\)
Second question: how they roast in a traditional manner..
Tom should really answer this, the only time I saw it done, the fellow had a
small pan and stirring 'spatula' on loooong handles.  Green coffee goes into
the pan over the fire, looong spatula keeps it all moving so as not to
scorch the beans,unti you arrive at Turkish coffee roast levels. (just
almost into 3rd crack, or to taste :-]) it is then ground up with spice
(cardomum I think), very fine grind and placed into the 'ibrik' (tom sells a
good one..) the coffee is then placed over the fire to just boil, then back
off and just to a boil again (maybe stir?) then pour into the little cups.
Has almost a 'liquour' taste to it, and very very good, but if there isn't a
good head of foam on it you are off the 'acceptable arab neighbor' listing
until you learn how to do it right ;-].  [Apologies to my friends among the
fellahin]
Haji Tarik
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8) From: Gregg Talton
I have roasted over an open fire while in southern Ethiopia.  We used a pan
shaped much like a shallow wok and used "sticks" from a tree to stir.  It
was hard to keep the roast level from reaching Vienna but with some practice
and "learning when to let it coast" it was quite drinkable.   I believe we
roasted Yirgacheffe.
Gregg Talton
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9) From: Lynne
I think this thread (and my addiction to homeroasted coffee) is getting to
me.
I had a dream last night that I was going to Ethiopia - and I can remember a
bit about roasting coffee there.
Am I a bit obsessive?
Lynne
On Tue, Jun 14, 2011 at 11:14 AM, Gregg Talton wrote:
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10) From: Yakster
Take me with you...
On Tue, Jun 14, 2011 at 8:43 AM, Lynne  wrote:
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