It’s okay unevenness and miscellaneous taste. Roasting coffee in a frying pan. Both the effort and the deliciousness.

Hello.

This is Tocchan.

About three years ago, I decided to start roasting coffee in my home kitchen.

Up until then, I didn’t like drinking coffee, and even when I did drink it, it was sweet cafe au lait made with milk heated in the microwave, instant coffee, and honey.

I couldn’t even imagine that people liked drinking black so much.

Now, when I wake up in the morning, I start my day by boiling water in a kettle, weighing out 16g of coffee beans, grinding them in a hand-crank mill, and making 320cc of coffee by hand drip.

I buy green beans online and roast them in my kitchen about three times a month.

Where is my coffee roaster!?

One day.

I can’t find the coffee roaster that inspired me to start roasting !

A roaster that consistently roasts evenly.

Just measure out 100g of raw beans and stir for 8 minutes over medium heat.

All the adjustment and subtraction is left up to the roaster.

Without even looking at what was going on inside, the coffee beans were baking.

Hmm, I’m in trouble.

You can even do it in a frying pan!

I wonder where it went.

I searched and couldn’t find any, but my stock of roasted beans was running out.

I have to roast it anyway!

I checked a few things on YouTube and got a vague idea of ​​what it would look like.

Tools and procedures

This time I tried Columbia/Excelso/Q grade/washed/180g (1,998 yen/kg) .

• Stove
• Frying pan
• Spatula
• Colander
• Dish
• Storage container

1. Cook on low heat for the first 5 minutes . An image of evaporating water.
2. Don’t forget to turn on the ventilation fan!
3. After 5 minutes, turn the heat down to medium and stir with a spatula. Heat the frying pan occasionally.
4. When you hear a crackling sound and smoke comes out, fan the beans thoroughly, imagining that you are making fried rice.
5. Ready in 8-10 minutes. At the end, it’s up to you how it looks 
6. Open it in a colander lined with a dish and rush outdoors ← to prevent smoke from filling the room.
7. Fan the colander to dissipate the heat and blow off the thin skin. 1-2 minutes. Be careful not to let the beans fall!
8. Spread it on a dish, and once it has cooled down, transfer it to a storage container.
9. You can also grind it and drink it immediately. Leave it for about 3 days and the smoke smell will subside.
10. It’s not something you can’t drink over time.

I prefer a darker roast, but if you prefer a lighter roast, you can roast it for 8 to 9 minutes.

This isn’t bad. Moreover, since the frying pan is large, you can fry a lot at once.

Surprisingly, the thin crust (chaff) does not fly away, so it is recommended for those who are concerned about getting their stove dirty with a hand mesh !

What if coffee is something you drink at a cafe?

What if coffee is something you drink at a cafe?

• Specially grown and processed beans,
• Carefully selected beans hand-picked to perfection,
• Beans blended with the optimal combination,
• Beans roasted with passion by a skilled roaster,
• Enjoy the ultimate cup brewed by a skilled barista.
• Enjoy elegance in the most comfortable environment,

I guess that’s what you’re aiming for.

Isn’t this how ordinary citizens in the country of origin drink it?

How do ordinary people in its native countries of Ethiopia, Colombia, and Papua New Guinea drink it?

Just imagine it without any research .

Since I drink it every day, I buy raw beans that are cheap and can be stored for a long time without losing quality from a farmer I know, and I keep them in stock with reasonable management.

Handpicking is almost fine as soon as you buy green beans. It’s machine sorted, so there are no foreign substances in it.

I roast about a week’s worth at a time. If you use too much, oxidation will progress.

However, it has a smoky smell when freshly roasted, so I like to let it sit for about 3 days.

Roasting is done in a frying pan. I don’t use a special roaster.

There are some uneven roasts, but it’s a home-cooked taste, so that’s it. It’s coffee, including the miscellaneous flavors. It’s not something I’d be too excited about drinking.

We also brew it in our home style. If you do it every day, it will taste the same. Sometimes I think, oh, today is so delicious.

It’s okay to have uneven roasting and miscellaneous taste.

This has overlapped with my family’s rice situation.

I receive brown rice from a nearby farmer, polish it in 10kg portions, and cook it in a gas rice cooker every day. Sometimes I cook it in a clay pot and it’s surprisingly delicious.

I don’t go out to eat rice. Cook and eat using tools you have at home. So, sometimes I yearn for new rice cookers and tools.

Before I knew it, coffee had become a part of my everyday lives, and I didn’t have to worry about it every single time.

Have a nice cup!