HOME COFFEE ROASTING

I have been roasting coffee for about five years; first in an electric popcorn popper and then on my gas grill with an aluminum pan and wooden spoon. Three years ago my husband gave me an electric roaster for my birthday. It is a coffee roasters dream! Until I started roasting I knew nothing about the roasting process and the origin of green coffee beans.  

First, it is necessary to purchase green coffee beans.  My source has always been Sweet Marias.  I have nothing but praise for this company.  Their products and consumer service are great.  It is always a good day when a new shipment of coffee is delivered; these are 20 pound bags.

The burlap bags recycle into all kinds of great projects including pillows!

I use a Hottop coffee roaster.  This machine allows you to roast about 1/2 pound of green beans. Basically, you choose the setting and the machine does all of the work.  Filters are necessary and need to be replaced periodically; you can see the dust in the filter on the right.

The roaster preheats and is ready for beans at 167 degrees. 

Coffee beans are a little like fruits and vegetables; there are different seasons and production times and each has a distinctive flavor.  If you look closely at the three varieties you can see a slight difference in the size and color of the green coffee beans.

As the coffee roasts it "cracks" twice; first at about 300 degrees and then at about 380 degrees. The roasting beans also produce "chaff".  Different varieties produce different amounts.  My roaster collects the chaff in a tray which must be emptied after every roasting.

I prefer strong, dark coffee so I always select varieties of beans that roast at a high temp.  I normally roast for about 22 minutes with the temp reaching about 390 degrees.  At that time, the roaster dumps the beans into a tray and stirs them for about 5 minutes to cool.

Here are the same beans after they are roasted and ground.  Again, if you look closely you can see a difference.

The only disadvantage I have found to home roasting coffee is that it is very hard to go back to the "other side" and buy commercially roasted coffee.  This is the best coffee EVER.  If you would like to try home roasting without investing in a roaster, please see my blog from April 2015 on roasting with a Whirley Pop popcorn maker.

Here is the finished product; packaged and ready to go!

Enjoy!

QUICK AND EASY CINNAMON ROLLS

Is there anything more delicious or comforting than a homemade cinnamon roll? This recipe can be made in advance and then baked when you are ready to serve them; perfect for the holidays.  I have used this recipe for many years at school; it works with 45-minute class periods and beginning bakers!  Here is the recipe:

2 cups flour (plus an additional 3-4 cups for a total of 5-6 cups)
2 packages of dry yeast (4 1/2 teaspoons)
1/2 cup sugar
1 T salt
1/2 cup softened margarine or butter
1 1/4 cups very hot tap water or warm milk (105-115 degrees)

2 eggs, beaten

Filling:
3/4 cup sugar
1 T cinnamon
Mix well and set aside
1/2 cup butter or margarine SOFTENED, not melted

Mix 2 cups flour, yeast, salt and sugar in a large bowl; blend ingredients.  Add softened butter or margarine, water or milk, and beaten eggs.  Mix well. Gradually add flour until dough forms a soft ball and pulls away from the sides of the bowl. 

Turn dough onto a lightly floured board and knead (using a fold, push, turn motion) for about 5 minutes until dough is smooth and elastic.  Cover dough with a towel and let rest for 20 minutes.

Lightly flour a cutting board or your counter and roll dough into a rectangle, about 12 x 18" and 1/4" thick. Spread softened butter or margarine on dough making sure to spread to the edges.  Sprinkle cinnamon/sugar mixture on top of butter/margarine.

Begin rolling the dough toward you.  You will want to end with the "seam side" down.  I usually need to "reshape" the roll a little making sure the entire length is about the same diameter.

I usually cut my rolls about 1 1/2" thick; this really is a matter of personal preference. I make a mark using a ruler to keep them about the same size.  Cut the rolls using a piece of thread or plain dental floss.  Using a knife will flatten the roll; the "string method" works great!

Place the rolls in a lightly greased 9" x 13" pan.  Cover lightly with plastic wrap and refrigerate 2-48 hours.  When ready to bake, remove plastic wrap and place rolls in a preheated 375 degree oven.  Bake for 25-30 minutes, be careful not to over bake.  Drizzle warm rolls with powdered sugar glaze:

1 cup powdered sugar
2 T melted margarine
1/2 t vanilla or almond flavoring
Add enough milk to reach desired consistency; you can make this as thin or thick as you like

Toss the flour, salt, sugar and yeast in a bowl; mix well

Add eggs, softened butter or margarine and water

Continue to add flour until dough forms a soft ball and pulls away from the sides of the bowl

Turn dough onto a lightly floured board and knead until smooth and elastic; about 5 minutes

Cover dough with a towel and let rest for 20 minutes

Roll dough into a rectangle about 1/4" thick or about 18" x 24".  Spread softened butter or margarine over the dough; sprinkle cinnamon sugar mixture on top.

Roll the dough toward you placing the "seam side" down.  Cut rolls about 1 1/4" thick; sometimes I mark the place with a knife.  Cut rolls using plain dental floss or string--works much better than using a knife!

Place rolls in a lightly greased or parchment lined pan.  This recipe made 16 rolls.  Even though I marked the dough for cutting my rolls are not exactly the same size.  No worries, call them artisinal or rustic and enjoy!