Coffee Data Science
Roasting Coffee Beans inside Sourdough?
Trying for stupid and finding something weird
I had a crazy idea, what if you roasted coffee beans inside sourdough in the oven? I bake sourdough at 232 C, so shouldn’t coffee beans roast but without losing weight while they are inside a moist environment?
Little did I know that I would soon have the worst coffee I have ever had…
I added the beans half way through proofing the dough.
However, the beans were not changing color.
I roasted it for longer, and finally after an hour, I took it out. The internal temperature only 100C.
I took all the beans out to have a look, and there was mix but most beans were green.
I thought it couldn’t hurt to roast these beans in the Roest, so I did, and they looked normal.
The beans measured 36 Agtron, which is darker than usual, and I figured I could always put the beans in milk if they were too dark.
I didn’t think much of this roast as like a goofy roast that would taste average.
I. Was. Wrong.
This roast tasted so bad, so not sweet, so weird even though I wouldn’t describe it as burned or bitter. I can still remember the taste as a write about it a week later. I didn’t want to have anymore coffee that day, and I feared it could have ruined my desire for coffee in general.
Now my side quest will be trying to figure out how to replicate that without the sourdough. My theory is that if you understand how to make terrible flavor, that information can help improve how to make excellent flavor by avoiding it.
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Further readings of mine:
My Second Book: Advanced Espresso
My First Book: Engineering Better Espresso