Roasting Coffee Without a Fancy Roaster
by Elba Cajas, Copyright 2009.
The instructions from this article are based upon how coffee was truly prepared for decades in the coffee growing regions of Peru. In this location of Peru, the freshly harvested coffee beans are known as "green coffee" or "raw coffee".
To make your coffee begin with 250 grams (or 9 ounces) of these beans. In medium to low temperature heat a skillet and pour the beans in. In the past, the skillet was normally made from clay. Assuming you don't have a clay skillet, you can make do with some practice and about any skillet. Brown the beans, stirring them constantly. After sometime the beans will start to change color to dark brown and later to clear brown. You will see the beans start "to sweat" the coffee oil. As soon as this happens, take the beans off the heat and set them in a plate to cool down. When the beans reach room temperature you can put them in a blender or even better, to use a coffee grinder.
The ground coffee goes in a coffee machine or, as in the past, in a small cloth strainer, and then pour 3/4 cup of
boiling water over the coffee , drop by drop the 'essence of coffee' will be collected. You can now pour some of the 'essence' into a coffee cup and blend with boiling water. Adjust proportions based upon the strength of the coffee you like. (This will also take practice) You may add some sugar and enjoy a fresh, good of aromatic cup of coffee.
Copyright 2009, Chaski Telecommunications, Inc. and respective authors.
