Sometimes, unique opportunities arise that we never imagined we'd have. Taking advantage of them simply requires, first, a genuine desire to do so, and second, accepting the risk that things might not go well.
As a coffee lover, I have the experience and the tricks to prepare it according to the circumstances and my tastes. Clear, strong, cortado, in an electric coffee maker, in a moka pot, in a filter. However, all of this depends on having the coffee grounds already on hand. While I had the experience of picking coffee from the plants during the agricultural campaigns I participated in my high school years, I had never before encountered the availability of dry coffee beans that I had to roast.
When faced with the unknown, if we want to avoid wasting time and resources, the first thing to do is seek information. And, although almost everything is on the internet, sometimes it's better to ask people nearby who have already gone through the process. In this case, a neighbor explained what I needed to know, and that's how I started the process.
Industrially, coffee is roasted in electric ovens, but when we do it at home, the cheapest and most effective ways are using charcoal or wood.
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As the coffee roasts, it's stirred to achieve the most even roast possible for all the beans. Depending on the amount of coffee, it should be done in batches. There are different roast levels, and each one gives a slightly different final flavor, but due to the limited quantity, I couldn't experiment and stuck to what I'd been told works. However, after this experience, I already have several ideas of what to do differently if I get more coffee beans.
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First of all, I won't add brown sugar. Adding brown sugar while you are roasting is a trick used to give the coffee a slightly more bitter flavor, especially if you have a coffee shop where you sell drip coffee. With this you can get more liquid, making your investment go further. For personal consumption, it's not necessary unless you like that extra bitterness.
Secondly, I'll try a lighter roast to see how the texture differs when brewing the coffee.
Well, once roasted, it's time to grind it. These manual grinders allow you to adjust the grind to produce a fine or slightly coarser powder. This depends on your personal preference and where you'll be brewing.
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If you're in a region where coffee is scarce and want to increase your supply, you can roast and grind chickpeas and mix them with the coffee grounds in a ratio of 1 (chickpeas) to 3 (coffee), 1:2, or 1:1, according to your taste.
After this process, you have your ground coffee ready to use. While it's simpler and less time-consuming to buy a package from your favorite brand, this method allows you to not only save money but also control the entire process and tailor the result to your personal taste and preferences.
Now you know the process for turning coffee beans into the powder you use to prepare your favorite beverage. Would you dare to try it?
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© ENRIQUE YECIER