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For what it's worth, grinding your own beans is not really any more work than pre ground. I think it's actually easier, since I don't have to carefully measure
by cheald 13y ago
For what it's worth, grinding your own beans is not really any more work than pre ground. I think it's actually easier, since I don't have to carefully measure - I just know that I have to cover the blade with beans, and that turns out to be perfect for my size pot. I just keep my beans in a zip lock in a cabinet, so they stay dark and cool and air sealed. As a bonus, you can decide how fine a grind you like per pot.
- jacques_chester 13y agoIt's mostly that I already have a grinder which I use for other purposes. Having two grinders just seems silly.
- lostlogin 13y agoThe extra step of roasting isn't really that bothersome either. If it takes more than about 10 minutes you have baked them, any less than about 5 and they are scorched. Always fresh, very cheap (for me its about $10 New Zealand per kg versus $14 NZ per 200g) and you rarely run out. I get 5kgs per purchase and it lasts about 3 months. I use a heat gun ($15NZ) a wooden spoon and an old colander. Heat them and stir them outside.
- cheald 13y agoI've been wanting to try my own roasting, but I've heard that the roasting beans smell truly vile, and I don't live alone, so I haven't attempted it out of courtesy. Any guidance there?
- lostlogin 13y agoIf possible, do it outside. A dark roast will be smokey. It doesn't smell bad, its more of a burnt toast type smell. The biggest problem is the chaff that comes off. I finish up by giving myself a quick dust. The beans each shed a thin layer of their shell as you roast them. If you are doing a dark roast this can also catch fire. If I was doing a light roast with a small volume of coffee (say 2 handfuls) I'd do it inside if my wife wasn't too close by.