janomac at gmail.com
Sun Oct 26 13:12:59 CDT 2014
I am wondering why the Chai spices cannot be simply added during the
brewing - or after by cooking them in the milk one heats for a good chai?
It seems that you'd get a more consistent result with no danger of
off-flavoring(i.e. scorching, burning, dulling) the spices by subjecting
them to the high heat of roasting.
There would also be no risk of contaminating your roaster with cooked on
spices that will influence future roasts.
On Sat, Oct 25, 2014 at 5:58 PM, John Nordling <john.nordling at gmail.com>
> a friend of mine wants to try roasting a chai flavored coffee.
> Flavored roasts aren't really my thing, but I think if we add the spices
> during first crack, we might get an interesting flavor profile from the
> roasted cardamom, etc. I'm going to try to end up somewhere with a fairly
> light roast, but enough after 1st crack that the spices get a little
> roasted too.
> Anyone ever tried anything like this, or have any suggestions? It's an
> experiment to be sure.
> "Can't believe how strange it is to be anything at all." Neutral Milk
> Hotel, *In the Aeroplane Over the Sea*
> Email: john.nordling at gmail.com
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