I have a friend who works at a restaurant where they cook everything with a wood fire oven. He said they buy their coffee from a roaster in town, and then roast it in their oven for a couple minutes before serving. Mind you, they're not buying greens, they're buying roasted coffee, and then roasting it again. Has anyone tried this? Any ideas if it would negatively impact the flavor? In order to not burn it you'd have to start with a lighter roast I imagine, and then you'd be adding a ton of smoky flavor. Why not just start out with a french and be done with it?
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