[Homeroast] sugar (cane) roasted coffee?

Yakster yakster at gmail.com
Sun Mar 28 18:36:45 CDT 2010

The sugar, no doubt, darkens the color of the beans, as the Wikipedia page
on Ipoh white coffe explains:

Traditionally, Malaysian style "black" coffee roast is produced by roasting
the beans with sugar and margarine. "White" coffee, on the other hand, is
produced with only margarine and without any sugar, resulting in a less dark
roast. Ipoh coffee is also widely available in an
is consumed for instance after dinner.
I've not tried this, but ran across it when investigating another form of
White Coffee which is very lightly roasted coffee (not even into first
crack) for a nutty flavored drink with more caffiene (also not tried).

On Sun, Mar 28, 2010 at 1:10 PM, Edward Bourgeois <edbourgeois at gmail.com>wrote:

> I'm not sure a traditional recipe would help cause from what I've
> heard Torrefacto roasts are darker than we would like. From what I've
> heard the sugar is added towards the end of 2nd crack and can absorb
> better due to the fractures of the beans at that level. It wouldn't
> take long to caramelize at that point and of course you don't want
> them to burn or catch fire! Sugar is very volatile! Even in a whirly
> pop you might end up with a cleaning mess. Thats why I think I'd start
> with dumping the roast in a teflon pan and add some fine sugar while
> stirring. I was thinking a nice slightly softer bean like a
> nutty/choc.  So. American or lower grown Mexico. Dumping from the
> roaster and adding the sugar just before second crack. But this is
> just a guess. I will be roasting tomorrow and may try a little Brazil
> test. I've also heard that this process coats the beans and makes them
> last longer in warm humid climates.
> --
> Ed Bourgeois aka farmroast
> Amherst MA.
> http://coffee-roasting.blogspot.com/
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