Home Roasting Coffee

I love coffee. I love everything about it: the aroma, the flavor, and the beneficial boost in energy. I am fortunate enough, even in north Mississippi, to have a local roaster. Strangebrew in Starkville always has an excellent variety of beans and blends to choose from.  However, even with a local roaster, I have managed to take coffee drinking too seriously by home roasting my own coffee beans. I don’t know many people who home roast, but I have found home roasting to be a really great hobby that doesn’t take up a lot of time and is relatively inexpensive to start. I figured it was time to give quick crash course on home roasting your own coffee. I still consider myself to be a noob when it comes to roasting, but I think I got enough of a handle on it to point newbies in the right direction.

So why home roast coffee? Well, the coffee you buy at your local coffee shop or grocery store has probably been sitting on the shelf for a while. Most american roasters don’t purge their packaging with nitrogen, so their beans will have optimum flavor for 10-14 days. The flavors of coffee you buy off the shelf probably aren’t at their peak anymore. Home roasting gives you the freshest coffee beans you can get. Green coffee beans also last a very long time if left unroasted and kept in proper storage conditions. If you buy your green beans in bulk, you will always have a supply of fresh coffee on hand in case of a zombie apocalypse. Green coffee beans are also very cheap compared to already roasted coffee. The primary reason to roast your own coffee is because it can taste better than anything you can buy at the store. Home roasting my coffee has opened a pandoras box of flavors and experiences with coffee.  Continue reading “Home Roasting Coffee”

Minestrone

I cook soups frequently. They are easy to make, easy to tweak, and hard to mess up.

Cooking Hint: I did NOT say soup is impossible to mess up.  I have proven it is, in fact, possible.  I have scorched chicken on the bottom of a pot before I even got started doing anything besides boiling a whole chicken. Words of wisdom, don’t be like me and try to salvage it. Throw it away! Or better yet, prevent a disaster before it happens and do not start anything on scorching high heat and walk away. See that tiniest bit of black stuff on the bottom of the meat? Do not even try to pick it off and rinse it off. That not-so-flavorful taste will permeate the entire dish.

Continue reading “Minestrone”