From the you-have-to-laugh-or-you'd-cry department ...

Or maybe you'll laugh so much you'll cry anyway.

BP Spills Coffee

Independence Days Challenge update

Am keeping up with the challenge so far. On days 1 and 2, I preserved things - dehydrating apples from our tree and making chutney with figs from my mother-in-law's tree.

On day 3, I cooked something new - making a caffeine-free coffee substitute from dandelion roots. I had done it before as a teenager, but the result was disgusting. This time I followed Euell Gibbons' instructions - cooking them on a very low temperature (around 100 celsius), for almost 4 hours. It wasn't too bad this time!

(First I tried doing it in the popcorn maker like we roast coffee, but the dandelion roots were so light they kept flying out onto the bench and floor.)

Then on day 4 (today), I recorded another show on foraging for National Radio's This Way Up with Simon Morton. I'm thinking maybe that counts as 'work on community food security'?

As before, I got tongue tied and said silly things, but at least I now have faith that they will edit it so that I magically sound more coherent than I really am! I think it goes to air in a couple of weeks and it will be the first in a monthly series.

Coffee and the crisis

The two reasons I've just started home-roasting coffee are:

1. It's way easier on my wallet - even taking into account electricity use.

2. Green beans keep a lot longer than roasted beans. (I've read that if stored well, green beans can keep for 2-4 years with little loss of quality.) I'm keen to start storing coffee in case imported supplies become unreliable. Given how long they keep, it makes a lot more sense to store the beans at the green stage.

Of course I could solve all the issues in one fell swoop by giving up coffee, but I'm not quite ready for that!

I used this website's instructions to get started.

I buy green beans - Ethiopian Yirgacheffe - from People's Coffee.




I roast them in our little old electric popcorn maker.

The first time I did it, it took eight minutes.

Now I've got it up to nine.


Dan, one of the lovely People's Coffee barristas, says the ideal amount of time (for a dark roast I think) is about 16 minutes. If you roast too fast it doesn't taste as good.


Apparently electric popcorn makers can sometimes roast coffee much, MUCH too fast, but Dan seemed to think that 8 or 9 minutes was pretty respectable for one of these appliances.

A few notes:
I was relieved to find that the smoke produced during the process wasn't nearly as bad as I thought it would be.

As the beans heat and puff up, they crackle and pop a bit. I put a bowl under the popcorn maker just like I do for popcorn, and during the roasting, when any beans come flying out and land in the bowl, I quickly drop them back into the popcorn maker.

The husks that fly off have to be cleaned up afterwards, but it's really not that bad.

I'd like to try roasting beans in our cast iron frying pan. That way I could do it over the woodburner in winter and avoid electricity use. I think I'd get a more uneven result, but I might be able to control the overall speed of the roast better.
Ultimately I'd love a proper stove-top popcorn maker to use.

I've just found out that Sharon and her family roast their own beans too - have been doing it for ages. Hopefully I can pick up some tips and ideas from her.