Roasting With Aged Coffee




  • So I’ve been hearing about aged coffee here and there, but every time I look around on the internet I can’t seem to find anything about it and how it’s done.

    Well, Sweet Maria’s has an ’07 crop of Aged Sumatra Lintong Peaberry which is supposed to have notes of

    intense pepper, clove, mint, aromatic wood, spiced notes, and some sweetness.

    The words intense might just be enough to scare me off. The interesting thing I’ve noticed about green coffee beans is they have this odd smell to them, but once roasted that’s when the interesting aroma’s come out.

    For this aged coffee that wasn’t so much the case. Upon opening the packaged I could smell something minty. Reminded me of Bengay which wasn’t something I wanted to be smelling, but I was. The beans had a pronounced mint smell with a hint of clove behind it. I hadn’t even roasted these and I could already smell some of the notes.

    I could barely get everything I ordered out of the package and got roasting. I also ordered these awesome 12oz tin cans with a CO2 valve on the bottom to store my coffee. I will post more on those later, but so far I really like them and you can’t hurt with the price of around $4.

    Since being banned from the house when roasting I had to revert to the porch and a hot plate. The hot place does very nicely. Takes a few minutes to heat up, but it does get up there.



    I am still unsure of temperature, but that’s why this is a learning process. I got the temperature to a little over 250 degrees and threw the beans in. I let the temperature keep rising to a finished temperature of around 350 degrees. About 8 1/2 minutes later and hearing some nice cracking I pulled the beans off and began the cooling process with two colanders throwing the beans back and forth and then sticking them under a fan for a faster cooldown.




    The finished product didn’t look too bad. I am still having some trouble with the chaff not coming all the way off, but the heat source is a possible factor as well as roasting time so I will have to experiment with that a little more.

    I can’t wait to post a review on this. Whether I like the coffee or not I am just so interested in trying aged coffee. You hear of aged wine, cheese, and all that, but never aged coffee.



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    March 2nd, 2010 | Jamie | 3 Comments | Tags: , ,

About The Author

Jamie Ferguson

From sunny Sarasota Florida, Jamie Ferguson has been drinking coffee since a very young age. Jamie is just your average jane who has a serious addiction to coffee, but more so has a bigger love for the heart, and the dedication that is put into growing, processing and roasting coffee. Come and join the adventures...

  • http://dailyshotofcoffee.com Mike

    I’m super fascinated by the process itself! So very cool!

  • pinkymcpie

    I am no expert at all, but maybe 250 is too high to start? maybe start a bit lower and bring the temp up?

    • http://www.coffeeadventures.wordpress.com Jamie Ferguson

      I read somewhere where you should bring it to that temp and I’ve roasted where I just put the beans in and let it heat up as well. I read so many various preheat temps that I just kind of mess with it on my own.