[Homeroast] sugar (cane) roasted coffee?

Edward Bourgeois edbourgeois at gmail.com
Sat Mar 27 22:23:25 CDT 2010


I've thought of dumping a roast into a pre-heated teflon wok and then
adding the sugar. Maybe at end of first crack. If done carefully it
might make an interesting cup. Run it through a hand mill that can be
cleaned.or even whirly blade.

On Sat, Mar 27, 2010 at 10:22 PM, Scott Miller <peechdogg at gmail.com> wrote:
> A Brazilian importer I know tells me that honey is used in some parts
> of that country in a similar manner.
>
> cheers,
>
> Scott
>
> On Sat, Mar 27, 2010 at 12:02 PM, Edward Bourgeois
> <edbourgeois at gmail.com> wrote:
>> It's called Torrefacto coffee. Fine sugar is stirred in at the end of
>> the roast which is usually done in an open pan. The locals get the
>> lesser quality coffee as the best gets shipped. The sugar will masked
>> the imperfections of the coffee.
>>
>> On Sat, Mar 27, 2010 at 11:37 AM, Greg's Gmail Address <olawai at gmail.com> wrote:
>>> A friend just returned from Honduras, where he hiked up to a remote mountain
>>> village and shared coffee with some locals.  He said it tasted very sweet
>>> and creamy though he saw no addition of anything...  so he asked how it was
>>> made.  The locals claimed to have lightly roasted the coffee with cane sugar
>>> (and then maybe add more at the end).  Does anyone know more about this?  I
>>> searched a bit online but could not find anything.
>>>
>>> Greg in Sacramento
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>>
>>
>>
>> --
>> Ed Bourgeois aka farmroast
>> Amherst MA.
>> http://coffee-roasting.blogspot.com/
>>
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>
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-- 
Ed Bourgeois aka farmroast
Amherst MA.
http://coffee-roasting.blogspot.com/



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