There are two ways of roasting coffee “Old School.” One way is roasting the beans over an open fire. The other is in a heavy cast iron skillet. The beans must be brought to a temperature of 420 to 540 degrees. The temperature is varied during the roasting process to bring out the best flavors, caffeine and sugars. I prefer coffee grown in the volcanic mountains of Guatemala. But the ‘big box’ stores have swept through Central America and bought just about every quality bean there is. I’m roasting Brazilian Santos, one of the most common beans in the world. It roasts best toward the darker side… but too dark and it just tastes burnt. This batch came out well. It takes about an hour to roast two pounds this way. My fire/charcoal roaster will knock out five pounds in 45 minutes.

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