Re-roasting coffee beans

20 02 2010

My brother recently sent me some coffee (Kenya Peaberry¬†Thika Gethumbwini) that was supposed to be really good. For what it’s worth, it had a rating of 96 on coffeereview.com. I can’t vouch for the validity of those ratings, but surely the rating must mean something. Unfortunately, it turned out to be very sour, no matter what I did with the temperature and brewing time.

I’m not an expert in coffee flavors, but it also tasted kind of “planty” or “green” to me, and from the info I can find on the internet, this combination of factors suggests that the berries were possibly underripe when picked, and that perhaps they should have been roasted darker. I almost threw out the coffee, but then I had the bright idea of re-roasting them.

Supposedly the beans are supposed to get up to about 450-475 degrees inside, so I heated my cast iron dutch oven up to 500 degrees on the stove (an infrared thermometer was really handy here) and tossed in some beans. Then I turned the heat way down, covered, and stirred occasionally. I kept checking the temperature to make sure it didn’t get too hot. The beans occasionally crackled and jumped a little, and there was a bit of smoke. It smelled a little like burnt popcorn. The beans were on the stove for maybe 5-7 minutes. At the end, I poured them into a collander and shook them around to cool. Here’s a shot of some beans before and after:

Coffee before and second roasting

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