Aside from this method being a great form of exercise it lends to an even greater appreciation of what goes into making the perfect cup of coffee.
Roasting/toasting this way is primordial and stimulates memories of how our ancestors roasted coffee for thousands of years before the advent of modern roasters. This is by far the best method I gave found for roasting a healthy brew that is fresh, alive while featuring all of it’s sublte nuances and flavors without breaking the bank to buy an extremely costly roaster to achieve it. Store for at least 10 hours allowing gasses to release. Cover jar with a coffee filter using the ring from the lid to keep it secured and in place to breathe. Once the chaff is gone tranfer to a mason jar. Fluff the beans by hand to further break chaff and then continue transfering. Go outside and blow away the chaff while transferring from bowl to bowl. Transfer immediately to one of two bowls. Sumatrans are sold as Mandheling, which is simply the Indonesian ethnic group that is most involved in coffee production Dry-processed Sumatran coffees are the. When beans are even and consistently cinnamon brown remove from heat, first crack does not happen. Check occasionally while continuing to whisk keeping the beans from over toasting for another 2 to 5 minutes. Place lid back on and shake for another 5 to 7 minutes. Pause and remove lid to release steam while at the same time whisking beans to losen chaff. After three minutes of preheating add one cup SUMATRA ORGANIC MANDHELING and begin shaking immediately continuing nonstop for 7 minutes. Preheat on stovetop over medium/low heat one 12” cast iron skillet with enamel lid, preferably well seasoned from previous coffee ☕️ roasting. Start by setting aside two bowls for transfering beans after roasting. Here is my easy recipe for making consistant cups of Poor Man’s Perfect Roast.
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