Fiona and I do like a good cup of coffee. And as I have indicated on this blog many moons ago we have a small coffee plantation (30 bushes) that are now producing a few kilos of coffee beans each year. We managed to get a crop off about 12 months ago and had gone through all the processes to get them to the dried husk stage. Illness intervened in the process so they were never processed and roasted.
The flowers for the next crop is on so we decided to husk and roast the earlier crop. Thought I'd share the labour intensive process with you.
Start with the dried beans with husk (wheat coloured shell) still on. To get to this point we had already picked, pulped, soaked, washed and dried the fruit.
|
©2013 Barry Smith - Green coffee beans with husks on |
Then the husking starts. We bought a small hand operated husker - the red and green machine with beans for husking in the hopper - comfortably does about 250gm of green beans at a time.
|
©2013 Barry Smith - Husker hopper ready to go |
|
©2013 Barry Smith - One handed photo of the husking |
The husks need to be separated from the green beans. Picking out husks is too tedious so I worked out that with the fan on full one could decant semi husked beans from an upper bowl to a lower one and the husks, being light, blew away.
|
©2013 Barry Smith - Beans husked but not separated |
|
©2013 Barry Smith - One handed photo of the husks being blown away |
|
©2013 Barry Smith - The winnowing station - aka fan and bowl |
This actually worked - though I ran the beans through the husker two more times and did the old winnowing trick each time until I ended up with clean green beans that were without husks.
|
©2013 Barry Smith - Clean green beans ready for roasting |
Then the roasting needs to be done. We have an amazing electronic fan forced roaster that our friend Jeff gave us. It roasts 250gm of green beans at a time in the Pyrex tumbler that stirs the beans and removes the chaff that is blown out into the attached filter and chimney. But don't do it inside as it fills the house with smoke as some of thew chaff chars and smokes.
|
©2013 Barry Smith - Roasting started - green beans turning caramel |
And after 17minutes of roasting we have beautiful roasted coffee in the NYC style - ready for grinding.
|
©2013 Barry Smith - Beautiful roasted 601 mvr coffee |
And the answer is - yes we did grind the first batch and we are drinking it each day as our daily brew; and it is beautiful. Organic and direct from the farm.
And I could not resist taking a few photos of the husks - they were like a mini installation.
|
©2013 Barry Smith - An installation of coffee bean husks |
|
©2013 Barry Smith - An installation of coffee bean husks |
|
©2013 Barry Smith - Drain with an installation of coffee bean husks
The husks ended up as mulch on the veggie patch.
|