Coffee and air conditioning are the two things I really don't want to give up in the SHTF.
Roasted coffee goes rancid fairly quickly. Instant coffee? Well just shoot me and get it over with, LOL.
But what about green coffee beans? Shelf life is much much longer than roasted coffee, and if properly packaged it can be years. Vacuum packed and frozen it is indefinite.
So I started buying green coffee beans and roasting them myself. Pleasant surprise: green coffee beans are cheaper than roasted coffee beans - MUCH CHEAPER.
I roast them in a cast iron skillet on slightly higher than medium heat. I take them out at the beginning of the "second crack." In the video below you can clearly hear the "first crack" which in that case developed slowly due to the beans having various sizes. The first crack occurs when the internal temperature reaches 385 °F. Although a few beans cracked prematurely, the first crack really begins in earnest at 0:46 and ends at about the end of the video. The second crack (@435 °F) developed much more quickly, but was a few minutes after the end of the video.
When the second crack began, I dumped the beans into a steel colander and took them outside and tossed them to cool.
Now after drinking freshly roasted coffee, I can't drink stale coffee anymore, LOL.
Roasted coffee goes rancid fairly quickly. Instant coffee? Well just shoot me and get it over with, LOL.
But what about green coffee beans? Shelf life is much much longer than roasted coffee, and if properly packaged it can be years. Vacuum packed and frozen it is indefinite.
So I started buying green coffee beans and roasting them myself. Pleasant surprise: green coffee beans are cheaper than roasted coffee beans - MUCH CHEAPER.
I roast them in a cast iron skillet on slightly higher than medium heat. I take them out at the beginning of the "second crack." In the video below you can clearly hear the "first crack" which in that case developed slowly due to the beans having various sizes. The first crack occurs when the internal temperature reaches 385 °F. Although a few beans cracked prematurely, the first crack really begins in earnest at 0:46 and ends at about the end of the video. The second crack (@435 °F) developed much more quickly, but was a few minutes after the end of the video.
When the second crack began, I dumped the beans into a steel colander and took them outside and tossed them to cool.
Now after drinking freshly roasted coffee, I can't drink stale coffee anymore, LOL.
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