Coffee beans and steak.

Dry_bean.

Nope, not a recipe for steak with coffee seasoning (it has been done) just an observation that roasting coffee and cooking steak have similarities, different cuts of meat are suited to different methods and recipes, same goes for coffee, different beans from various countries/area's require different roasting techniques depending on the required outcome i.e. espresso, syphon, mocha pot etc.

As with steak there are personal preferences, rare, medium rare, well done and of course charcoal.
Then there is the cook/roaster variable, some of us are pretty handy in the kitchen while others are battling to boil water without burning it, perhaps those that cant follow a basic recipe would be better off buying brown from a commercial roaster.
So many variables to contend with.

RichardM

on 1305164250:

Nope, not a recipe for steak with coffee seasoning (it has been done) just an observation that roasting coffee and cooking steak have similarities, different cuts of meat are suited to different methods and recipes, same goes for coffee, different beans from various countries/area's require different roasting techniques depending on the required outcome i.e. espresso, syphon, mocha pot etc. And of course as with steak there are personal preferences, rare, medium rare, well done and of course charcoal. Then there is the cook/roaster variable, some of us are pretty handy in the kitchen while others are battling to boil water without burning it, perhaps those that cant follow a basic recipe would be better off buying brown from a commercial roaster. So many variables to contend with.

Interesting you bring this up. I was thinking a similar thing the other day thinking "how would one determine whether a steak was nicely cooked, or if cheese was nice tasting if they didn't crust/go brown. I think coffee is similar - just not as many visual cues.

Rider

on 1305167987:

I think coffee is similar - just not as many visual cues.

Absolutely. Some visual clues but not the tactile clues. A little hard to get the tongs and press on a coffee bean and see if it is rare, medium, or well done  ;D. And as Dry bean points out, different beans can definitely prefer different methods, just like meat. I would consider it more than just steak though, more like 'meat'. That introduces the different cooking approaches. As an engineering mate of mine says, cooking is science - it's all a combination of time at temperature. And coffee roasting is exactly the same - possibly even harder due to the lack of indicators, as suggested by RichardM. Great observation and discussion point. Dare I say it, food for thought (I can hear the groans already  :D) Word of warning though, an SHB doesn't need to go in the pressure cooker, unlike Nigerian goat  ;D. Rider

RichardM

on 1305192596:

on 1305167987:

I think coffee is similar - just not as many visual cues.

Absolutely. Some visual clues but not the tactile clues. A little hard to get the tongs and press on a coffee bean and see if it is rare, medium, or well done  ;D. And as Dry bean points out, different beans can definitely prefer different methods, just like meat. I would consider it more than just steak though, more like 'meat'. That introduces the different cooking approaches. As an engineering mate of mine says, cooking is science - it's all a combination of time at temperature. And coffee roasting is exactly the same - possibly even harder due to the lack of indicators, as suggested by RichardM. Great observation and discussion point. Dare I say it, food for thought (I can hear the groans already  :D) Word of warning though, an SHB doesn't need to go in the pressure cooker, unlike Nigerian goat  ;D. Rider

In regards to the "meat" comment, definitely - kangaroo vs calamari vs beef... or even within the same animal - blade vs chuck vs rib eye. Add all this in with the secondary extraction (syphon, pourover, espresso) and yes, it's super confusing!