L-pod Coffee Roasters

28 06 2009

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.

The key to a reeeeeeeeeeally good cup of coffee or espresso shot is the freshness of the roast. If the coffee was roasted a year ago, your chances of a good shot are not so high. If the coffee was roasted just a few days ago, you might be in luck for the best shot (cappucino, latte, americano, etc) you’ve ever had!
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fresh dried green beans from Vivace - layer them in the skillet over medium-high heat

You just put the beansĀ 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.

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make sure to keep stirring

You’ll see them slowly darken as you are constantly stirring so they won’t burn.

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once they've popped turn the fan on over your stove

If you prefer a medium roast, you should pull them a little more like the above beans than the below.

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the smell is a little burning, open a window

These beans below are bordering on a french roast, which is traditionally very dark and bold when brewed.

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it will be so worth it when you have coffee tomorrow

When they reach the desired darkness, pull them off theĀ heat immediately and place them on a cookie sheet to cool. Some people will spritz them with water to stop the roasting process.

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the natural oils are beautiful

Tomorrow’s Americano is going to be aaaaaaaaaaaawesome. I can’t wait.

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the finished product - half pound of freshly roasted beans!

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