I have my cast iron collection that I enjoy and among the items I have three "Enterprise" cast iron grinders. I have been grinding my coffee with the No. 3 for years. Made about a hundred years ago in Philadelphia PA, U.S.A....................they look and work as good as the day they were made!
Dean , Amazon just droped off my green coffee beans today.I pre heated a fry pan on the induction pan set to 400 . Put in a cup of beans . Cracked at 15 min laser said they were 325° so i finished over the gas stove . Took them off at 425 lookin for a light roast . Cooled in a cookie sheet outside . Just tried cup . Wow , your right ! It don’t get better ! Think ill try a dark roast next time because this was not even close to bitter .
Play around by taking different types of beans roasted at different levels and making your own type of blend... You will never go back. Have fun and enjoy!!!
I tried roasting coffee in a cast iron wok and I burned the coffee pretty badly. The problem with cast iron is that it retains heat so well and it is very slow to react to changes in the heat source because it has so much ability to retain heat. Using a stainless steel or carbon steel pan resulted in a more even roast for me. Nothing against cast iron! I love it for most purposes.
Sorry to hear about the burn, Jim. You really have to watch the heat and keep the beans moving in cast iron. Glad you've got a pan to use now that roasting will be successful. OCIC
Awesome vid, can't wait to try this. I'm a huge cast iron fan myself, as that's all we had growing up in a log cabin in beautiful northern Wisconsin, and I'm dying to try roasting with my pellet smoker grill. I would imagine the smoke flavor would transfer to the beans, like everything else it grills. Will probably roast the beans to my liking, then put them in the smoker on full smoke for a few minutes, temp would only be about 150-175, just for a nice smoky taste. Any thoughts would be much appreciated.
Now that you mention it....I have a Bradley Smoker and I will have to give some thought to trying it the slow roast method with pellet(s). Hmmmm....has anyone else tried this method? OCIC
thats awesome it does have a very eccentric taste that i love when using a cast iron skillet, i first discovered the joys of roasting on a cast iron skillet and was hooked! I can not keep it in the house my family drinks it up it was more or less a hobby and enjoyment. when i discovered how many people actually love cast iron coffee it put a smile on my face. the first sip I had of the perfected brew gave me goose bumps :) thanks for sharing and keep on brewing
Cast Iron skillet is HEAVY for keeping IT moving in order to move/agitate the beans. Consider trying a tilt & swirl with help of wooden spoon, if the walls on the cast iron skillet are high enough.
@@outdoorcastironcook seriously you are so right! I roasted some yesterday and tried it today! it was so fresh and the flavor was so complex! Best coffee I've ever had. The roasting experience was also very soothing and relaxing. I enjoyed it thoroughly! I still have to finish 5 bags of pre-roasted coffee that I got previously. But after that, I will have coffee no other way! lol!
Thanks for sharing. I bet the smell of fresh roasted coffee is awesome. One question. Do you have a dedicated pan for roasting coffee so you don't have any off flavored coffee from pan used for like frying bacon etc
Based on numerous videos that I viewed, can I concluded that the major difference between 1st and 2nd crack is, 2nd crack has more smokiness than 1st crack when it comes to Full City roast. Please correct me if I am wrong.
Yup, more smoke during the 2nd crack. The 1st crack sounds like loud pops... 2nd crack is continuous and very muffled, have heard it compared to milk on Rice Crispies sound.
I've read that if you blend coffee from multiple regions after roasting, it's called a melange blend, sometimes written as mélange instead. And I've read elsewhere that if you roast a single origin light, then roast that same single origin dark and blend the two roasts into one batch, then it's also called a mélange. The stirring method definitely created something that visually looked like a mélange blend to me, but in a single roast! I'll bet LeRoy's batch tasted interesting! But Dean's method is definitely more reliable and it's definitely easier to prevent scorching that way. And I'll bet Dean's intentional mélange blend was wonderful to drink. I'll really have to try using coffee for a meat rub -- maybe with a bourbon whiskey deglaze? And there's also an arabica coffee cultivar called bourbon! Bourbon steak time!
@@outdoorcastironcook Glad you find it useful! And thank you for showing people that a dedicated coffee roaster doesn't have to be a barrier for entry into coffee roasting. I love my little discontinued air roaster. But what I get from that isn't necessarily better from something I can do with metal and fire, just different.
Thanks to you I tried my first two batches of roasting coffee tonight in a cast iron pan. I gauged the temperature but the timing was really hard to manage. My first batch went for 10 minutes and it looks like a lighter roast. I wanted to go 12 minutes on the next for a dark roast but ended up going 6-7 before the beans got really dark and oily so I took them off. How long should I let them rest and should I keep them in a ziploc bag with a small vent hole? They are starting to smell pretty good!
Lance, I don't usually rest mine, but the flavor does get better with each passing day. Roasters usually go 1 week, 2 weeks top. The only downfall with grinding and brewing fresh roasted coffee, is the, "Bloom" (It really foams up quite a bit when you brew it) You are most likely going to experience flavors you've never thought would come from coffee on that lighter roast stuff and the caffeine level will be higher. I'd recommend you blend the dark roast with the medium & light roast... Get the best of two worlds. Enjoy and Have Fun & Keep Us Posted!!!
Typically roasted coffees will improve over about two days post roast, then are at or near their peak for another two weeks or so. I store mine in sealed jars. Oxygen is the enemy.
When I get the beans cooled enough to put on in my mouth, I bite down on one and there is where you will get the taste of the roast you just did. It will tell you then if you did a good job or not.
you are a cast iron Guru! Every once in awhile I will see Jiffy Pop in the stores, but it is not the same container that we used to use! it was never the best popcorn, but it was so cool to watch my parents pop it on the stove as a kid!
Do you use a dedicated skillet just for roasting coffee? I imagine using a “well seasoned” cast iron skillet can impart off flavors in the roasted beans i.e., bacon grease, fried chicken, etc... Has this been an issue for you? Cheers!
I was excited about the prospect of imparting flavors into other foods, but it just hasn't happened... I do use the same skillet each time, but have not found it to impart any flavors from coffee roasting to something else cooked in that skillet. Most likely, because I don't roast the coffee beans to the point to where the oil from the beans comes to the surface to transfer onto the skillet.
Thanks you guys. I found a place in Toronto greenbeanery.ca Roasted three times so far. The coffee is kind of thin when it is brewed, but i am still learning.
Thanks you guys. I found a place in Toronto greenbeanery.ca Roasted three times so far. The coffee is kind of thin when it is brewed, but i am still learning.
I thought I was the only one to do this, but I never had this much technique! If you can't find green beans locally Google Sweet Maria's, they are semi local to me and have an amazing selection as well as variety packs if you aren't sure what you want. They'll send it in the mail.
Sweet Marias is about the best place in the US. In Canada, try Green Beanery - not as good a selection as SM imho, but better shipping rates by a long shot for Canadians.
A BIG WELCOME TO SOMALIA!!! Most of the roasts for the blend I made in this video, were light to medium roast beans.... Less roasting time on the lighter roasts. Dark roasts take more time.
![Roasting My Own COFFEE - Using a CHIMINEA & SKILLET - [4K] [ASMR]](/img/1.gif)
I got my first lesson in Cast Iron roasting from you guys and have been roasting ever since. Thanks much. 🏆
That's Awesome!!!
Comments like this are so good to hear!!!
So glad you're enjoying your coffee roasting!!!
Cast iron is so underrated. Way to share the many things that you can do with cast iron pan. I enjoyed the video
I have my cast iron collection that I enjoy and among the items I have three "Enterprise" cast iron grinders. I have been grinding my coffee with the No. 3 for years. Made about a hundred years ago in Philadelphia PA, U.S.A....................they look and work as good as the day they were made!
Dean , Amazon just droped off my green coffee beans today.I pre heated a fry pan on the induction pan set to 400 . Put in a cup of beans . Cracked at 15 min laser said they were 325° so i finished over the gas stove . Took them off at 425 lookin for a light roast . Cooled in a cookie sheet outside . Just tried cup .
Wow , your right ! It don’t get better !
Think ill try a dark roast next time because this was not even close to bitter .
Kelly, Welcome to the club... You are now an official Coffee Snob!!! lol
You folks have loads of fun out camping. Almost makes me want to try this. Thanks.
We do have loads of fun and good food. What do we need to get you beyond "Almost" ??
OCIC
Dean's method provides a much more consistent roast. Leroy's makes more of a blend by itself.
Thanks for your FEEDback.
OCIC
Great info! Just getting started on roasting my own beans.
Play around by taking different types of beans roasted at different levels and making your own type of blend... You will never go back. Have fun and enjoy!!!
I tried roasting coffee in a cast iron wok and I burned the coffee pretty badly. The problem with cast iron is that it retains heat so well and it is very slow to react to changes in the heat source because it has so much ability to retain heat. Using a stainless steel or carbon steel pan resulted in a more even roast for me. Nothing against cast iron! I love it for most purposes.
Sorry to hear about the burn, Jim. You really have to watch the heat and keep the beans moving in cast iron. Glad you've got a pan to use now that roasting will be successful. OCIC
Awesome vid, can't wait to try this. I'm a huge cast iron fan myself, as that's all we had growing up in a log cabin in beautiful northern Wisconsin, and I'm dying to try roasting with my pellet smoker grill. I would imagine the smoke flavor would transfer to the beans, like everything else it grills. Will probably roast the beans to my liking, then put them in the smoker on full smoke for a few minutes, temp would only be about 150-175, just for a nice smoky taste. Any thoughts would be much appreciated.
Now that you mention it....I have a Bradley Smoker and I will have to give some thought to trying it the slow roast method with pellet(s). Hmmmm....has anyone else tried this method? OCIC
Nice video! James Hoffman’s world atlas of coffee siting on the table there! Very nice!
Yes! Thank you!
Love the beat of the "jiffy pop" method - but what a lot of work! Think I'll wisk 'em. Thanks for the info!
excellent demo, glad you uploaded this topic as I wanted to try it
Thanks, Jim. Let us know how it turned out
Dean
thats awesome it does have a very eccentric taste that i love when using a cast iron skillet, i first discovered the joys of roasting on a cast iron skillet and was hooked! I can not keep it in the house my family drinks it up it was more or less a hobby and enjoyment. when i discovered how many people actually love cast iron coffee it put a smile on my face. the first sip I had of the perfected brew gave me goose bumps :) thanks for sharing and keep on brewing
How right you are, Chaotic Green. Many of coffee drinker has said it is the BEST cup ever when done in cast iron.
OCIC
Any fresh roasted coffee will be better than stuff that sits on the store shelf for months going stale.
Thank you for enlightening us.
You are welcome, Andrew.
Good job roasting coffee beans!
Thanks for saying so, Pino. OCIC
you could put a lid on top and blow them round with a hairdryer or blow torch or heat gun
Cast Iron skillet is HEAVY for keeping IT moving in order to move/agitate the beans. Consider trying a tilt & swirl with help of wooden spoon, if the walls on the cast iron skillet are high enough.
Good suggestion, especially for those having carpal tunnel issues. OCIC
Thank you so much for sharing! I’m going to practice at home and do it next time I go camping!
Welcome to roasting your own coffee... You will most likely have coffee no other way from now on. lol
@@outdoorcastironcook seriously you are so right! I roasted some yesterday and tried it today! it was so fresh and the flavor was so complex! Best coffee I've ever had. The roasting experience was also very soothing and relaxing. I enjoyed it thoroughly! I still have to finish 5 bags of pre-roasted coffee that I got previously. But after that, I will have coffee no other way! lol!
I saw on ebay green beans from Mexico. thought about buying some and trying it. Thanks
Let us know how it turns out, Calvin.
OCIC
Thanks for sharing. I bet the smell of fresh roasted coffee is awesome. One question. Do you have a dedicated pan for roasting coffee so you don't have any off flavored coffee from pan used for like frying bacon etc
I do now, Jon. It is just for coffee.
OCIC
Based on numerous videos that I viewed, can I concluded that the major difference between 1st and 2nd crack is, 2nd crack has more smokiness than 1st crack when it comes to Full City roast. Please correct me if I am wrong.
Yup, more smoke during the 2nd crack.
The 1st crack sounds like loud pops... 2nd crack is continuous and very muffled, have heard it compared to milk on Rice Crispies sound.
I've read that if you blend coffee from multiple regions after roasting, it's called a melange blend, sometimes written as mélange instead. And I've read elsewhere that if you roast a single origin light, then roast that same single origin dark and blend the two roasts into one batch, then it's also called a mélange. The stirring method definitely created something that visually looked like a mélange blend to me, but in a single roast! I'll bet LeRoy's batch tasted interesting! But Dean's method is definitely more reliable and it's definitely easier to prevent scorching that way. And I'll bet Dean's intentional mélange blend was wonderful to drink. I'll really have to try using coffee for a meat rub -- maybe with a bourbon whiskey deglaze? And there's also an arabica coffee cultivar called bourbon! Bourbon steak time!
Thanks for your reply....lots of useful information. Yes, do the meat rub, I'm sure you'll like it. OCIC
@@outdoorcastironcook Glad you find it useful! And thank you for showing people that a dedicated coffee roaster doesn't have to be a barrier for entry into coffee roasting. I love my little discontinued air roaster. But what I get from that isn't necessarily better from something I can do with metal and fire, just different.
Thanks to you I tried my first two batches of roasting coffee tonight in a cast iron pan. I gauged the temperature but the timing was really hard to manage. My first batch went for 10 minutes and it looks like a lighter roast. I wanted to go 12 minutes on the next for a dark roast but ended up going 6-7 before the beans got really dark and oily so I took them off. How long should I let them rest and should I keep them in a ziploc bag with a small vent hole? They are starting to smell pretty good!
Lance, I don't usually rest mine, but the flavor does get better with each passing day. Roasters usually go 1 week, 2 weeks top.
The only downfall with grinding and brewing fresh roasted coffee, is the, "Bloom" (It really foams up quite a bit when you brew it)
You are most likely going to experience flavors you've never thought would come from coffee on that lighter roast stuff and the caffeine level will be higher. I'd recommend you blend the dark roast with the medium & light roast... Get the best of two worlds.
Enjoy and Have Fun & Keep Us Posted!!!
Typically roasted coffees will improve over about two days post roast, then are at or near their peak for another two weeks or so. I store mine in sealed jars. Oxygen is the enemy.
I roast that way. I also have four popcorn poppers I use. But the skillet way is my favorite. Good post
Thanks, Jim. The popcorn hot air poppers work as well, but I like skillet method the best.
Dean OCIC
Love the simultaneous sip!
Superman strenght. Do laser beams come out of your eyes after each roast? Cast iron? Wow. :-)
Advil... To quiet down the arthritis. lol
Dean, your method is going to give ya forearms like Popeye's before all is said and done... GRIN!
I am hoping, although my wife says I am close enough to Popeye's for her taste, and no more tattoos! :) lol
When I get the beans cooled enough to put on in my mouth, I bite down on one and there is where you will get the taste of the roast you just did. It will tell you then if you did a good job or not.
Good way to tell as well as the smell. Joanie OCIC
Does Leroy have any info or a dedicated video on the Binford chaff blower/cooler? I’d love to make one.
Not that I know of, but I will check with him, Andrew.
OCIC
Where is the location of this? So much fun!
Antlers Campground North of Redding, CA just off I-5...
Love from southern india
Biggest issue with cast iron is controlling the temp and consistency of end product...but hey its a great party trick.
Once you start cooking in CI you'll get the hang of it pretty quickly. Listen for the "crack" when roasting coffee.
OCIC
congrats on another year,love the vids
Thank you, Scott. We appreciate it.
OCIC
Roasting while camping out in the bush somewhere... sounds good to me!
Simply the BEST!
Dean OCIC
Shaking skills are really amazing! HAPPY MAY DAY!
Do you find that this provides a pretty consistent roast?
I'm going to try that. Thanks for the info.
You are most welcome, Brian.
OCIC
2nd dudes method had a way more even roast.
I never even had an inkling that this was possible. I must now devote time to hunting down green coffee beans... Thank you!!
You are welcome, Claudia
OCIC
I'm wondering why do you have to preheat the pan? So what happens if you don't? I've never pre-heated the pan and I get good coffee.
I preheat the pan to roast the coffee faster, and so I don't scorch it because I can start stirring it right away. This method works best for me. OCIC
He also said I got some great green bud as well
tell us some more about that grinder, i want one
I just bought a Binford 2000. Is there any way I can add more power to it.??? - RRR...!!!
Oh man... And they just came out with the TCB 5000!!! lol
(Turbo Charged Binford) lol
Folks, I really enjoyed watching this video. Thanks for posting it.
You are welcome, Adolfo.
OCIC
I love it.
Thanks Tim :)
you are a cast iron Guru! Every once in awhile I will see Jiffy Pop in the stores, but it is not the same container that we used to use! it was never the best popcorn, but it was so cool to watch my parents pop it on the stove as a kid!
Yep and, it was good training for me when I started roasting my own beans!
OCIC
Maybe I will try this soon
Do it... It will forever change your coffee habits. lol
@@outdoorcastironcook thanks very much for the motivation 🤣🤣🙏☺️
@@outdoorcastironcook Finally did it yesterday and cup taste today, and it works. coffee taste like a pro with a proper bean quality
I'll try that! Where do you get the coffee beans?
I buy them locally, but you can order them from companies on-line or that have a warehouse for retail.
OCIC
Do you need to season your cast iron skillet for roasting coffee?
Yes, if you don't want it to rust.
Get a heavy duty Omelette pan for the camp fire that is hinged then you flip it back and forth
I do this way
Just awesome! Wish we were there.
We wish you could be too, Pauline!
Joanie OCIC
Thanks! Great to learn these techniques from fellow Triangle Boys!(assuming you boys are talmbout the Redway in SoHum)
NoHum is where we were both born, but we enjoy camping all over the local counties.
Dean OCIC
Thank you. I'm going to up my coffee game.
Way to go, Gene!
OCIC
Do you use a dedicated skillet just for roasting coffee? I imagine using a “well seasoned” cast iron skillet can impart off flavors in the roasted beans i.e., bacon grease, fried chicken, etc... Has this been an issue for you? Cheers!
I was excited about the prospect of imparting flavors into other foods, but it just hasn't happened...
I do use the same skillet each time, but have not found it to impart any flavors from coffee roasting to something else cooked in that skillet. Most likely, because I don't roast the coffee beans to the point to where the oil from the beans comes to the surface to transfer onto the skillet.
This was great! Thanks!
mmmm, I can almost smell that coffee roasting!
Great, Vicky.....check your computer "Smellivision" setting for optimum impact lol ;)
OCIC
Fabulous bean boys!
You said it first, right here... I think this one's gonna stick! lol
Great video. I have been looking for green beans for sale but can't find them. I am up in Canada. Maybe it's too cold up here. LOL
Order them on line, Geoff.
OCIC
Sweet Maria's will ship, Google will get you there
Thanks you guys. I found a place in Toronto greenbeanery.ca
Roasted three times so far. The coffee is kind of thin when it is brewed, but i am still learning.
Thanks you guys. I found a place in Toronto greenbeanery.ca
Roasted three times so far. The coffee is kind of thin when it is brewed, but i am still learning.
Is that Brian Dennehy?
We have heard from others about Dean's look-alike! ;) Joanie
I thought I was the only one to do this, but I never had this much technique!
If you can't find green beans locally Google Sweet Maria's, they are semi local to me and have an amazing selection as well as variety packs if you aren't sure what you want. They'll send it in the mail.
LeRoy has ordered and used these, Sweet Maria's.
OCIC
Nice hat Leroy, Semper Fi!
Fantastic 👋🏼👋🏼👋🏼
Hard to beat your own roast, Tony. Thanks, Dean OCIC
I'm giving it a go soon 😊
Where do you get the coffee beans?
I order them green (off the internet) from Sweet Maria's, Oakland, California
Dean OCIC
Sweet Marias is about the best place in the US. In Canada, try Green Beanery - not as good a selection as SM imho, but better shipping rates by a long shot for Canadians.
you brew your own beer ?
Home brewing wasn't even available back in my drinking days...
(I reached my quota at a young age... lol)
We have friends who make their own, but I want to do some ginger beer and sarsaparilla.
cool, i make my own lemonade.
I'll bet all that coffee bean roasting smells great.
Gotta say it does!
OCIC
These are real characters ;)
You need to degas release the co2 about 24 hours after roasting before grinding!!!
No, you don't have to, but what you do have to do, is be ready for more than usual bloom when brewing fresh ground beans.
@@outdoorcastironcook what do you mean more than usual bloom?
@@Etrueyeei When adding hot water, the coffee grounds will rise ("bloom") like a cake rising in the oven.
Y’all take care
Thanks, Peter
OCIC
You don't need an iron skillet. Ethiopians use thin metal skillets.
1.75x speed....enjoy.
232 g. 400 C.~
The correct saying is :
"twin brothers of different mothers."
Dan Fogelberg & Ti m Wiesberg......we did our own variation, Ronald.
OCIC
Feel like I'm watching South Park
Or the "Dean & LeRoy Coffee Club"
Why can't I smell it come on RUclips
Check to make sure you have the latest version of Smell-a-Vision installed... lol
Cocktail coffee.lol
Coffee snob coffee... lol
Hi i am barista of somaliland
He will take more time
A BIG WELCOME TO SOMALIA!!!
Most of the roasts for the blend I made in this video, were light to medium roast beans.... Less roasting time on the lighter roasts. Dark roasts take more time.
I have these ethiopian beens raw. I dont know what to do with them. Makes me wanna buy a cast iron now.
You can cook them like this in a regular skillet....doesn't have to be cast iron.
OCIC
🐶🐕
May I ask variety is Robusta or Arabica?
Arabica OCIC