A new dimension in coffee

So I watched this video on YouTube:

And I’m gonna do it old school. Got 3lbs of dry green coffee beans  being shipped to me. Cost per pound is about $6.00 so that’s not too bad.

I’m going to do the pan roasting method  – I’ll use my inductive cooking appliance to do it as I can get tight control of temperature. Plus I have the infrared thermometer so I can closely monitor pan temperature. And then I’m familiar with stirring and keeping things moving in a pan so it shouldn’t be too difficult. I want to see what the difference is between the beans in a can that are already roasted, and freshly roasted beans.

It’s funny even someone remarked my culinary skills have gotten better over time. And I’m always looking at something new, be it technique, or ingredient. For example the latest is Umami paste. I’d got anchovies in it. Someone doesn’t like anchovies, me I’m good with it. But in the paste form it’s sublime. It finds it’s way into many things too.

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