I got a “twofer” the other day when I visited Mandy to learn about marmalade making. Her husband Brice came in and asked if I’d like a freshly-roasted cup of coffee. Sure! Seemed like a straight-forward offer. What I wasn’t understanding was that he literally meant, “freshly-roasted” as in, he was about to roast the raw, green coffee beans himself. Now I’m doubly in. Mandy and Brice buy organic, raw coffee beans in bulk, online. They’ve got the timing, temperatures and amounts down to a science. Science is actually appropriate to mention here because during this delicate process, Brice actually does morph into what resembles a mad scientist, replete with billowing smoke, weight measurement scales, and stopwatches simultaneously in action all around him. Oh, did I mention he actually did work at NASA? Yeah, he’s pretty legit.
Once the beans are the desired color (the darker the bean, the stronger the coffee, so of course I suggest “noir” may be the right shade in my opinion) he spills them out from the pot and onto a cookie sheet to let them cool. Brice is meticulous about his measurements, something that impresses one who runs their own cooking adventures like that of a mad scientist. (eh em… yes, me).
They have all the right tools, including this cool coffee plunger. Here’s one if you’d like to up your coffee game too … Thank you Amazon.