There have been many write ups on how to roast coffee at home with many different methods and even some write ups on how to do so with oolong as well. As someone who dislikes coffee but really enjoys roasted oolong, I decided I would find a way to roast coffee in a way that doesn’t make it so overpowering that in a blend it wouldn’t take over. The way I went about this was to ask what type of coffee would be best as well as approaching it with a slow roasting method; which ensures that the oolong won’t die as well.
Starting off, the most important thing to do is use product you know is good. I decided that I wanted to use a Jin Xuan because all of the other variations of oolong tend to already have a roasted version out there. The coffee was selected by a local here who knows coffee and tea quite well. I was told that Brazil would be a lighter type of coffee and since I knew nothing, but trust my self with doing weird things, I went with it with no questions.
Before: The oolong shows promise as a straight tea… I better not kill it!
Before: Green coffee is ugly, smells awful, and I have no idea what it can be used for.
After: The light roast on the coffee left the colors unique in a way that makes them look somewhat like peanuts. After: Seems as if the Jin Xuan ended up just becoming a darker share of green and not leaning toward a brown at this level which means that I accomplished the light end via hue at this point.
Together it kind of looks like some odd trail mix…
To test the taste I selected 7g to which I have no idea what the breakdown is because the coffee and oolong both weight different, but it seems to be proportional.
On to the tasting, I had to use a regular teapot as this blend would be best to brew western because I believe gongfu’n some coffee would bring out some odd notes… but I have not tested that.The liquid came out really clear. The smell is kind of funky so I thought maybe I messed something up. Turns out that this is the first brew of anything that needs to rest a little before it actually taste right. The first brew was quite smooth with an odd creamy texture that I’m unsure where it is coming from; it might be the buttery mixture of the oolong and then something to do with the roasting of both.
Now, the second brew ended up having sour notes to it at first but then I came back to it a few minutes later and it was completely gone. This concerned me because I had thoughts that I had a whole failed batch.Thankfully this isn’t the case because this liquid just needs a little time to settle and those notes disappear Whew, that was a relief to find out!. So now that I have finished with my light roasted coffee and oolong, I find confidence knowing I might be able to move forward and go on to deeper roasted profiles and stronger coffee. From here it will be a balancing act, but I find it fun and enjoyable with lots of learning.