Roasting

I'm not sure whether this means that my job has taken over my life, or that I'm in the job for the moment. Either way, it definitely means that, as I suspected during the earthquake, coffee has taken over my life.

I have begun home roasting in earnest.

It turns out that popcorn technology and coffee-roasting technology are very similar, so, after blowing out the heating element on an air popper, I ordered a Whirley Pop.

There are plenty of places out there on the internet where the process is described, but basically, the stove (or in my case, the working electric hot plate I found on my neighbor's trash pile) heats the pot up to approximately 400 degrees F, while the crank handle agitates the coffee beans to ensure that no one bean is heated for longer than the others.

I had my first cup of properly aired and roasted coffee from the whirley pop this morning. While it was not a revelation in the sense that some coffees from professional roaster Counter Culture (served at work) have been, it was an incredibly complex cup, full of nutty flavors and subtle undertones that Counter Culture's  coffee, roasted in North Carolina 3-4 days before we get it here in Harrisburg, never have.

A little practice, some good note taking, and (hopefully!) visiting with Aaron down at local roaster Little Amps, and I'll be cranking up some exciting coffees.