A friend of mine told me the best cup of coffee she ever had was in Kona, Hawaii; not surprising, Kona coffee is smooth and full bodied.
What is surprising is that she had it when staying at a boyfriend’s mother’s house. The mother roasted green coffee beans, then ground them and served her the best cuppa Joe she ever had.
I grow coffee. My yield was 11 ounces this year. I roasted some on Christmas morning. Today I have a sore throat and will be taking it easy, so I spent 45 minutes roasting coffee beans in a cast iron skillet. I stood right there and kept stirring them. I removed beans as they got rich dark brown.
In the past I might have roasted the whole batch at once in my oven. I roast them on a strainer, to keep them more exposed to air, stirring after every 10 minutes.
But now I just cook what I need in a small skillet. That way I have fresh roasted flavor each time.
After making the coffee in my french press, I filter it through a coffee filter. I do this since reading at Oprah’s web page that coffee contains terpenes that can be easily filtered out. If not it contributes to high cholesterol.
It tasted great. I don’t live in Kona and my coffee trees struggle because they would prefer a higher elevation. My beans are smaller than usual ones, but they deliver on flavor. I’m grateful because that is what I’m after.
My husband named my coffee, Jeanne D’Arc Roast after Joan of Arc. I like that.
For information on harvesting coffee see here.
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