So raise your mug! Here's to Lis and I, for successfully roasting our first batch of Gin Palace coffee.
It's no surprise that I love coffee. Or at least, it shouldn't be. I only moved to Seattle, after all. And, never being satisfied to just forever take the easy way out, Lis and I decided that we had to one day roast our own. I thought it would be a long process, one that required hours of standing over the stove, stirring the precious beans slowly until they darkened. I was wrong. Really, it took no time at all. Granted, we roasted only a cup's worth of beans and not kilos. It was extremely similar to making popcorn, in fact. The beans are added to a heated pot, covered, and shaken over high heat until they pop prolifically. The chaff of the bean will burn and begin to smoke. When the popping stops and your beans are at your desired doneness, you take them outside and dump them into a colander. Then you shake them until all the chaff peels off and flies away. (By the way, it's a fantastic thing not to have a smoke alarm in your kitchen.) And that's it! Then you're ready to grind the beans and enjoy your coffee. And I just have to say, after years and years of drinking coffee, this is the first time I have ever even considered drinking coffee black. If I always roasted my own coffee I would probably drink the occasional cup black. But I still prefer my coffee with a little cream and sugar, which is how I enjoyed this house roast. If you like coffee as much as I do, or like being adventurous in the kitchen, I highly suggest you try roasting your own beans. If nothing else, you might end up appreciating your local coffee roaster a bit more. And, if you can find them, the green beans tend to be slightly less expensive per pound.
So raise your mug! Here's to Lis and I, for successfully roasting our first batch of Gin Palace coffee.
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