Yesterday I had some game hens in the smoker and decided to try smoking some green Timor coffee beans,about 6 ounces..... I used apple wood for the smoke.

The beans were in the smoker for about 4 1/2 hrs,and took on a bit of grayness and a nice smokey aroma. I roasted them to full city roast and today just tried them in an espresso.

There is a definite smokey character,and it really shows up in the aroma while pulling the shot as well.

I will try this again.........
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Interesting.
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Very cool idea Tom!
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Kinda reminds me of Russian Caravan Tea... the leaves are smoked which leaves a distinct smokiness to it.
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If I had a smoker, I would for sure try this.
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I had been wondering about this. I've never roasted coffee, but it seems like most tumble or agitate the beans to create a more uniform roast. Was this a problem in the smoker? Or did you stir them?
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Did not roast them in the smoker,just smoked them.THEN I roasted them in a roaster.
Smoker temps are around 225-275 for smoking purposes.
Roasting coffee starts around 390 and runs to 430 or so,depending on how dark you want it.
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Sounds pretty good to me.
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I'll have to give it a shot next time I smoke something.
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Kudos for trying it.
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this sounds interesting... wonder what hickory smoked chickory would be like? :-)
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Did another trial ,combined Terrazu and Bali in the smoker,this time for 6 hours.The beans took on a nice golden brown color,and have a very smoky aroma.I used about 4 oz of each,let it sit for 24 hours before roasting,and roasted to midway through second crack.
In espresso there is a noticeable smoky taste,a slight smoky aroma,and in a drip machine you get a little of the smoke flavor,less aroma.
These two beans are compatible to co-roast,and as espresso do a passable job mixed 50-50.
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Hmmmm
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Well spoken............
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:-) Hahah couldn't really say anything else, this is very intriguing!
Hmmm is all I have:-)
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