Coffee roaster, antique, hand operated, working

Item number: DY02-1284

Coffee roaster, antique, hand operated, working

If you want to make your green coffee speciality (for example our high quality Kopi Luwak) something special, you can do it with this antique coffee roaster.
To do this, it's best to go out into the fresh air and use a gas burner, your charcoal grill or a small open fire - please take all the precautions that make open fires enjoyable!
 

Category: KOPI-LUWAK from Sumatra


186,00 €

including 20% VAT. , no shipping costs

Available now!

Shipping time: 1 - 3 workdays



If you want to experience your green coffee specialty (for example, our high quality Kopi Luwak) something special, you can with this antique coffee roaster.
To do this, it's best to go out into the fresh air and use a gas burner or a small open fire - with all the precautions that make open fires enjoyable, please!
Place a sturdy grid over the fire and place the coffee roaster on it. It also works on a gas stove in the kitchen, even on electric stove tops. If you do it in the kitchen, make sure there is good ventilation.

First, heat up the whole unit to disinfect it, and let it cool down again.

Then fill the inner grid ball with raw coffee, such as our excellent Kopi Luwak, close the lid and place the ball over the fire. Then turn the crank at the end of the long handle over and over until the coffee starts to crackle.
You basically do it like Thomas Heinle's instructions here, except you have the hand crank of the machine for stirring, which does save you some work.

Instructions for coffee roasting by Thomas Heinle, partner of Ecovillage Silimalombu
This is a very simple coffee roasting guide, best done in fresh air.

Coffee Roasting Basics - Color Changes
Here is an illustration of the colors that coffee beans take on as they are roasted. For Kopi Luwak, the penultimate roast color is ideal.
During the roasting process, you can hear cracking or crazing from about the 5th to 7th minute, which is a good sign. The coffee beans expand due to the heat, and in the process the silver skins come off, which you let fly away when cooling with the fan or the wind outside.
When it comes to roasting degrees, follow a simple rule: the darker you roast, the lower the quality, and the stronger you roast, the more the character of the beans is lost. Which would be a shame, especially with Kopi Luwak.
The following designations exist for the different roasting degrees, take the one that suits you best:

1. light cinnamon
very light brown, here you cool down the coffee before the 1.crackle
2. cinnamon
light brown, cool it down at the beginning of the 1st crackling.
3. new England
not so light brown anymore. cool down at middle to end of 1st crackling
4. American (Light)
medium brown. Cool at the end of the 1st crackling.
5. city (medium)
Cool immediately after complete completion of 1st crackling.
5 a: City Plus
The medium brown of the beans may become a little darker after the end of the 1st cracking.
6 Full City
medium dark brown: Full City means you heat the coffee to just before the beginning of the 2nd crackling, but without reaching it (two to three crackling noises, no more); occasional small shiny spot on the bean surface
6a. Full City Plus
the beans roast a very little into the beginning of the 2nd crackle (5 to 15 seconds), without really reaching it; medium dark brown plus; increased shiny spots on the bean surface and a few tiny oil droplets can be seen on the beans
7. light French (espresso, Viennese roast, Continental)
not quite dark brown; noticeable oil droplets on the bean, which becomes increasingly shiny. You can now clearly hear the 2nd cracking/crackling phase
8. french
dark brown, beans very shiny and oily. 2. crackling/crackling slowly becomes less again
9. dark French (Italian, Heavy, Neapolitan)
strong dark brown; coffee beans very shiny and oily, shortly after the end of the 2nd cracking/crackling phase.
10th Spanish (Dark French, Neapolitan)
dark, black surface, which now becomes more matte than glossy again

To cool, pour the coffee onto a ready baking tray or our bamboo trays, it's best to go outside as you can now wonderfully blow (leave) away the silver skins as you shake and cool.

The cold coffee beans you fill best in a tightly closing container (screw jar) put it in the refrigerator.
Freshly roasted coffee can also be frozen well and then keeps its aroma for a long time.
For grinding, it is best to use a hand coffee grinder, as you do not heat the coffee too much in it, which would diminish the aroma.
Fill it to the brim with delicious smelling coffee beans and grind them according to your preferred coffee preparation method.


Shipping weight: 3,00 Kg
Product weight: 2,50 Kg
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