For those of you who have had the pleasure of breakfast (or lunch, dinner, snacks, stopping by to drop something off…) at our house, you know the passion my husband has for coffee. After our honeymoon in Italy, his passion hit new heights. The quest for a perfect shot of espresso is a new favorite pastime in our house. Recently, Scott discovered one of our favorite local roasters sells “green” beans – beans that have not yet been roasted.
You just put the beans in a pan on medium-high heat, constantly stirring, until you hear them “pop” as the steam releases. It usually takes 4-7 minutes to get to this point.
You’ll see them slowly darken as you are constantly stirring so they won’t burn.
If you prefer a medium roast, you should pull them a little more like the above beans than the below.
These beans below are bordering on a french roast, which is traditionally very dark and bold when brewed.
When they reach the desired darkness, pull them off the heat immediately and place them on a cookie sheet to cool. Some people will spritz them with water to stop the roasting process.
Tomorrow’s Americano is going to be aaaaaaaaaaaawesome. I can’t wait.