Halcyon Daze Posted October 24, 2011 (edited) I've got a few friends with coffee trees and I've become quite interested in harvesting and roasting coffee beans in a sustainable manner (supposing the organic fuel source was harvested sustainably). I'm hoping to learn how to do this without the use of electricity, i.e. by using a campfire-&-tin can type set up. Even just to roast half a kilogram at a time. What would be the basics of such a revolutionary endeavor? Is it worth the hassle and would it satisfy the average coffee craving? Cheers in advance! Edited October 24, 2011 by Halcyon Daze Share this post Link to post Share on other sites
Jonstn Posted October 24, 2011 Could you do up a whole heap of tins and bury them, then put a huge ass Bon fire over the top? Liking this idea, wouldn't mind growing my own coffee I drink enough of the shit lol Share this post Link to post Share on other sites
ballzac Posted October 24, 2011 You really need some sort of a rotisserie to get an even roast. I guess this could be done with a tin can, but you'd be left with a heap of Chaff that you'd probably want to remove somehow. You're better off using some sort of mesh that is large enough to let the chaff through, but small enough that the 'beans' stay inside. You can buy this sort of setup intended to go on a barbequeue, but I'm sure you could improvise your own setup. You'd probably want to make a little box to hold coals from the fire and your little rotisserie goes above it. Even if you can't grow enough for your needs, green coffee is so cheap and usually what is available is much better quality than what you get roasted at most places. Plus, it stays fresh for years. Share this post Link to post Share on other sites
paradox Posted October 24, 2011 Plus, it stays fresh for years. yeah? thats cool, do you know the best method of storage? i wonder what the water content is like? would it be ok to vacuum package & freeze? Share this post Link to post Share on other sites
ballzac Posted October 24, 2011 Just keep it in a sack. Seriously, it's really stable. Most of the flavours are produced by the roasting process, so there isn't much in it to go stale. There must be some moisture in it because it gets a little lighter (maybe 5% or so) due to roasting, but you wouldn't know it. It's like popping corn. Nothing grows on it or eats it or anything. Share this post Link to post Share on other sites
Zaka Posted October 24, 2011 Irie, I have my own coffee trees & harvest the beans, peel, dry, skin, then roast, in a pan over a coalpot.. It's pretty simple really... I'm also making a wooden coffee peeler...I'll finish soon!!?? which takes the beans out of the fruit. My homemade coffee is truly kick-ass.... Respect, Z 2 Share this post Link to post Share on other sites
Marcel Posted October 25, 2011 Zaka: I love your posts! You do so much interesting and varied stuff with your plants! Share this post Link to post Share on other sites
Zaka Posted October 25, 2011 Irie, Thanks Marcel... Ya gotta use 'em! I'll post pics when I harvest next time! Respect, Z Share this post Link to post Share on other sites
DarkSpark Posted October 25, 2011 my coffea arabica tree only yielded me 1 fruit this season it has just finished ripening. Hoping for more next year as i cant do much with two coffee beans Share this post Link to post Share on other sites
Zaka Posted October 25, 2011 Irie, Yeah you'll not get a good cuppa out of that.... Hey but wasn't there a cocktail that has two coffee beans in it??? Respect, Z Share this post Link to post Share on other sites
SaBReT00tH Posted October 26, 2011 hey zaka do you have any roasted beans to sell or trade? Share this post Link to post Share on other sites
Zaka Posted October 27, 2011 Irie Tooth, Not if you're in Aus!!! I'm sure your customs will find some kinda friggin problem! Possible elsewhere!! Berries are looking ripe but I wont get a chance till next month... Respect, Z Share this post Link to post Share on other sites
Bongchitis Posted October 27, 2011 I hope you guys have a few plants! Nescafe Blend 43 was so named because it took them 43 beans to make your average cuppa! There is a reason not many people actually grow their own. Share this post Link to post Share on other sites
Zaka Posted October 27, 2011 Irie, Yeah got several large mature trees! We usually do them by 5gal bucket! "Nescafe Blend 43" is like piss water compared to my stuff! I never thought of actually counting the number of beans in a cuppa! But I will now! Respect, Z Share this post Link to post Share on other sites
Halcyon Daze Posted October 28, 2011 I have my own coffee trees & harvest the beans, peel, dry, skin, then roast, in a pan over a coalpot.. It's pretty simple really... Awesome Zaka, I'll have to try it. Cheers for he tips mate. Share this post Link to post Share on other sites
yagelight Posted October 30, 2011 Awesome Zaka, I'll have to try it. Cheers for he tips mate. g'day l thought this may help?Was talking to a local coffee farmer the other day at the market, and he tell's me that he sun roast's them, by putting them on some corrugated iron in full sun. I have heard this before but the coffee is some of the freshest and nieces l have had.Was planing to try my self when my plant's get a bit older... Share this post Link to post Share on other sites
Zaka Posted December 6, 2011 Irie, So thought y'all would like to see a couple of shots... Respect, Z 3 Share this post Link to post Share on other sites
Zaka Posted December 7, 2011 What's the first pic? Some contraption to get the outer coat off? Did you build it yourself. Cool pics. Irie, Yeah that's an old contraption that I've restored. I am building one, just haven't found the time to finish it! Here's a closer look. Respect, Z Share this post Link to post Share on other sites
kadakuda Posted December 9, 2011 As usual Zaka, great info We also live ina big coffee producing area of Taiwan. How things are done ere are berries are pushed through a machine which is set to a specific width adn 2 planks are turned on to rub off the outer fruit flesh. The inner seed gets thrown into a bag and sun dried. tehse white beans are then roasted. Roasting is pretty easy in my opinion. we do it ourselves over fire in a wok. bascially we put sun dried beans into the wok (you can use a turning roaster if you ave it) and keep moving them constantly. it takes about 15 mins to finish for most. after about 7 mins you see some colour changing, then after 10-15 mins the beans start to crack, you can hear it. the line in the middle pops open here. after that, acording to coffee geeks here you can see an oil seep out, it makes the beans look oily. after this point ou roast to taste, but it can be stopped anytime after th oile is eeven over all beans. you can use anyhign you want to generate heat, e it green or polluting...tats up to you. But hte principle remains the same. Share this post Link to post Share on other sites
ballzac Posted December 9, 2011 There are actually two cracks. The oil seeps out after (or during) the second crack, at least that's when it becomes strongly visible. The most common sort of roast is known as "full city", and it is stopped just as the beans reach second crack. The really dark, oily beans you see are stopped at the end of second crack. Any longer than that and it starts to taste like toast. If you only hear a single crack, it means one of two things. One: You are roasting paler than full city. That's quite likely if it takes 10-15 minutes to reach first crack, as it might take that long again to reach second. This is, of course, fine and just means you will have a nuttier flavoured coffee with a lot more caffeine in it. Two: You are getting an uneven roast and the two cracks are merged into one long one. This is also fine and you will just end up with a lovely, mottled mixture of roast levels and a very complex flavour. Share this post Link to post Share on other sites
ballzac Posted December 20, 2011 g'day l thought this may help?Was talking to a local coffee farmer the other day at the market, and he tell's me that he sun roast's them, by putting them on some corrugated iron in full sun. I have heard this before but the coffee is some of the freshest and nieces l have had.Was planing to try my self when my plant's get a bit older... Hey, I was just rereading the thread and I missed your post the first time around. Are you sure he wasn't sun-drying them, or fermenting them in the sun. I can't imagine iron in sunlight getting hot enough to roast them, but I could easily be wrong. Share this post Link to post Share on other sites
Zaka Posted January 3, 2012 Irie, Yeah I've dried them on galvanize but they need more direct heat to roast. So the 43 beans experiment; The dried green beans weigh 18g. They were cooked to the first crack. 15 mins....A paper like chaff falls from the beans. Beans are polished & chaff blown off. Returned to the pan for the second crack and browning. Finished weigh whole beans 8g... I ran out of time this morning to get a cuppa.... Tomorrow. Respect, Z 2 Share this post Link to post Share on other sites
Halcyon Daze Posted January 4, 2012 That's mad, thanks for the pix! Very informative indeed. 43 beans (ground) should be enough for a couple cuppas in a plunger. My coffee tree is finally on the verge of flowering, can't w8 to try this! Share this post Link to post Share on other sites
Palma Posted January 4, 2012 (edited) I also harvested some coffee beans, so I am happy to know how I can roast them! Thanks! And my fire cooker will be ready soon in the new kitchen... Edited January 4, 2012 by Palma Share this post Link to post Share on other sites
