March 22nd, 2012, 01:24 PM
Can you roast coffee with raw brown sugar?
I read an interesting thread on line about roasting coffee beans using raw brown sugar in a South American style. This is supposed to be a common roasting the practice in South America. Are any coffee experts out there familiar with it? Just curious…
The Following User Says Thank You to jane For This Useful Post:
DJ.Johnston (March 22nd, 2012)
March 22nd, 2012, 01:26 PM
I haven’t heard of it personally, but I would think that roasting sugar with coffee would cause it to burn, chat, and caramelized.
The Following User Says Thank You to herewego For This Useful Post:
Chuggin McCoffee (March 22nd, 2012)
March 22nd, 2012, 01:33 PM
Very true. Sugar will caramelize at 320°F, and coffee is normally roasted beyond 400°F. That makes sense to me.
Originally Posted by herewego
March 22nd, 2012, 01:34 PM
Maybe they are adding it in the cooling stage of the roasting process? I also think that the sugar would burn and ruin good green coffee. Especially the roaster. Maybe try it when oven roasting or stovetop roasting in a pan? But watch out for the smoke and burning!!!!
March 22nd, 2012, 01:35 PM
Anyone else have feedback? Anyone try it? I’m interested to.