when lured by sights, flavors, smells, textures and sounds lead to wonderful people, places and things. Back in November Mike Lowe let me know that he roasted his own coffee and gave me a link to Sweet Maria’s as the source for all things related to coffee: roasting, grinding, brewing, cupping, etc. And there I went like a hound on a scent. Down the rabbit hole of fresh, home roasted coffee.
I researched the possible methods of roasting which include using: ovens, iron fry pans, hot air guns, corn poppers, and/or purchasing roasters designed for the purpose of roasting coffee. You can also find all manner of DIY inventors designing their own coffee roasters.
After a few weeks of research I searched for a local source of green coffee beans. The closest I could find was Burman Coffee in Madison, WI. I ordered a sampler of three one pound bags of three different coffees. While waiting for the arrival of my green beans I decided on what I perceived as the most economical, controllable, and useful tool to dive further down this coffee roasting rabbit hole – The Wagner Digital Heat Gun. This marvelous tool combined with the deep stainless steel pet bowls and an antique wooden butter paddle, I already owned, turned out to make a perfect home coffee roasting combo for me; and the relatively small, single user, fresh quantities I needed.
From the very first few roasts I was struck by the incredible variety of potential flavors within this new world of fresh, home roasted coffee. “Be sure to let your roast rest and degas for a couple few days.” ‘they’ said. Each day, while waiting, I’d smell the three varieties of roasted beans. Each day, each variety took on a distinctly different aroma from the day before – better and better – for sure. And, by the way, the “gourmet roast” I’d been buying for years NOW smelled “burned.” That was a surprise.
Each variety of coffee offered a different range of flavors from fruity citrus, through floral, and into caramels, vanillas and toffees – all depending upon the degree – lightness or darkness – of the roast in combination with the variety of coffee – the mountains, geography, drying process, et al.
I met Peter Schmidt on line through the Green Coffee Buying Club. Peter offered many green coffees for sale through the club; noting “ships from Milwaukee.” So I contacted Peter to enquire as to the possibility of picking up green coffee from him. Peter was kind enough to say, “yes.” At last — a local source — for local pickup!
Yesterday evening I met Peter for the first time while picking up a couple five pound bags of green coffee. And what a delightful experience it turned out to be. From noticing the classical LP records surrounding the stereo system, upon walking in the front door, through enjoying numerous conversations on a wide variety of topics, and a freshly brewed latte from his espresso machine, using the two varieties of coffee I’d just purchased, on the way out — a simply delightful experience deep within this — George in “home roast” wonderland.
Peter has been roasting coffee for over a decade. In this first photograph he stands near his first DIY roasting set up which includes a couple vintage popcorn poppers in a wooden vent hood. While he still does some small batch testing with this set-up Peter now roasts for his ever growing, and extremely satisfied customers, with a beautiful Ambex roaster. You can purchase custom, personalized to your specific taste, roasted coffee from Peter at the The Excellent Cup.
And of course I continue exploring the hand made bread rabbit hole too.
The sensuality involved in these crafts cannot be overrated.
Every sense is fully engaged.
Kneading dough with the hands. The smells of sourdough and cinnamon.
Paddling, watching and smelling green coffee beans slowly turn golden, then umber, then sienna;
with chaff flying through a light fragrant smoke; while listening for the first crack; and maybe the second;
depending on the degree of roast desired;
all become the deep learning of the craft
by body, mind and spirit.
This morning’s breakfast bread
sits in the sunlight
before becoming lightly toasted slices
spread with peanut butter and honey
consumed while sipping coffee
from the mountains of New Guinea, Guatemala, Colombia, Indonesia, Ethiopia, or ?
freshly baked. freshly roasted. freshly ground. freshly brewed.
(click photograph for larger view)
Leica M8, 50 mm Summilux Asph
