Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Green Beans for a Popcorn Roaster


Richard Kilgore
 Share

Recommended Posts

I am going to be roasting with a popcorn popper. What kinds of green beans should I use for a french press (coarse grind), Mokka fine grind), and Vietnamese Iced Coffee (fine grind).

Should I start out experimenting with an inexpensive green bean, then graduate to something better? And how about sources for green beans. I can get a few pounds of Columbian from a commercial roaster here through a friend, but I don't think he routinely sells his green beans.

Link to comment
Share on other sites

The variety of green beans that you experiment with should be broad enough initially to allow for a good feel with the characteristics that varietals can offer. I suggest starting with the sample pack of greens from Sweet Maria's and then branching out from there. Acquiring a pound or two of beans through your local source might be an inexpensive way to start testing out your roasting levels and techniques but with approximatley 3 - 4 ounces of beans per batch in a popper, you'll find that not much coffee is wasted in the learning curve. I only scorched two small batches when learning on my Poppery and have repeated that process only twice on the Alpenrost.

Sweet Maria's 4 pk or 8 pk sampler

You'll have to scroll to the bottom of the page to see these - at $32 plus shipping for a package of 8 separate 1 lb bags, this is a great way to start. You'll find slightly cheaper prices some places that SM's offers (they usually ruin $4 to $6 for green beans and some places are $1 to $2 less per pound). It's important, when buying green beans, to obtain them from a source that you can trust to be shipping you current year crop or at least stuff from late in last year's crop. Green beans are good for about 2 years after harvest and drying - some of mine sit for up to a year or a bit more in my cupboard before I roast them. I like knowing that what I get is fresh when I receive it.

I'll also suggest that, regardless fo where you buy the bans, you look through the cupping descriptions and roasting recommendations on the SM's web site. It makes it easier to pick and chose what beans will work best for you.

In addition to your own personal taste, which will obviously be the leading factor in which beans to use, you may find that the brighter note and more acidic varietals, such as the Mexican and Central American's, can be a bit much when roasted with a hot air popper. I personally like those varieties when they're drum roasted for a longer roast profile (i.e. 15 - 19 minutes) much more so than I do when they are roasted in the 5 - 6 minute range with a hot air roaster. Keep in mind that it's strictly personal taste. For example.... Kona coffee, even the finest grades properly roasted, is not high on my list of favorites, despite the fact that it's a popular and highly regarded coffee. It has a delicate and subtle flavor profile with floral notes. I look for a bolder and more robust flavor profile in my coffee - it's not better - it's just what I like. OTOH, I really like Jamaican Blue Mountain because it has a bit more body but is so remarkably well balanced. My personal preference is mostly for the low acid Indonesian coffees and the African's such as Ethiopian Harrar and Yirgacheffe.

Experimentation is the key. If you do espresso blending it becomes even more complex - some blends work well as straight espresso but less so with milk and others are great for iced drinks but not as appealing when served hot. You've touched on a point of interest for me when mentioning Viet style iced coffee - I'm about to try a few blends for that, one including a bit of roasted chicory. It's worth noting that most US based Viet restaurants used either Cafe du Monde or Community Coffee foir their iced coffee drinks. These are both New Orleans brands and are dark roasted - a roast profile to consider when doing this at home.

Link to comment
Share on other sites

I'ldd second the reccomendation for Sweet Maria's. Their cupping descriptions are invaluable.

They've also started doing something new that I find extremely helpful - a capsule description of the varietal's or blend's characteristics are printed on the bag label, along with suggested roasting level. Much easier than jumping back to their web site or to my notes to determine that info when choosing some beans from the drawer and roasting them.

Link to comment
Share on other sites

Thanks, Owen. I ordered the 4 lb sampler (eight different half pound bags) from Sweet Maria's. I am going to burn the local beans first, :biggrin: and then try the Sweet Maria's.

Yes, I saw Cafe du Monde in a Vietnamese market tonight, and a local Pho shop manager told me that they use Goya coffee. But I have been using the Trung Nguyen brand from Vietnam that is very finely ground for iced cofee. Works amazingly well for already ground coffee beans. This I would like to replicate.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By Objective Foodie
      During the past year, our coffee consumption at home has increased substantially. We have tried beans from different roasteries from the UK and Europe, but we are constantly in the search of new ones. The speciality coffee market has been rapidly increasing in past years and it is becoming easier to find high quality beans.
       
      The best roasteries we have tried so far:
      UK based: Round Hill Roastery, Square Mile, Monmouth,  Pharmacie, New Ground, Workshop, James Gourmet, Ozone. Europe based: The Barn (Germany), Gardelli (Italy), Hard Beans (Poland), Calendar (Ireland), Roasted Brown (Ireland), Right Side (Spain), Coffee Collective (Denmark).  
      Have you had any exciting coffee beans lately? Do you have any other recommendations?
    • By Kasia
      INSTEAD OF COFFEE? - MORNING GREEN COCKTAIL
       
      After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends.

      In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression.

      Ingredients (for 2 people):
      200ml of green tea
      4 new kale leaves
      1 green cucumber
      half an avocado
      1 pear
      1 banana
      pinch of salt
      pinch of curcuma

      Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once.

      Enjoy your drink!
       
       

    • By Kasia
      My Irish Coffee  
      Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.

      If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
      Ingredients (for 2 drinks)
      300ml of strong, hot coffee
      40ml of Jameson Irish Whiskey
      150ml of 30% sweet cream
      4 teaspoons of coarse brown sugar
      1 teaspoon of caster sugar
      4 drops of vanilla essence
      Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.

      Enjoy your drink!
       
       

    • By Kasia
      Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.

      Ingredients (8 cookies)
      1 pack of chilled French pastry
      1 big pear
      1 flat teaspoon of cinnamon
      1 teaspoon of fresh grated ginger
      2 tablespoons of brown sugar
      1 teaspoon of vanilla sugar
      2 tablespoons of milk

      Heat the oven up to 190C. Cover a baking sheet with some baking paper.
      Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes.

      Enjoy your meal!
       
       
       

    • By Johnhouse
      Hello everyone!
       
      I have been working in food and beverage industry for almost 10 years in different countries. I am looking forward to learn new things on this forum to expand my food and beverage knowledge as well as sharing my experiences that I gained in my journey!
       
      Have a good day! ☺️ 
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...