Deep Fried Coffee: A Horrifying Discovery
- This video is sponsored by Squarespace. Today we are going to fry some
coffee. Now you might wonder why. You should probably ask why, and I'll give you a couple of different reasons. First of all, I kind of always wanted to do it. I remember seeing this years and years ago on a forum, I think
coffeegeek.com. Someone had done it and I was like, I should try that one day, and two, well, I think that would be something interesting. Allow me just a minute to nerd. In the world of
coffee roasting, the best analogy in most kitchens is something actually like an air fryer.
Now, the way a traditional
coffee roaster, a drum roaster, works is that you have a big drum that rotates, a bit like some kind of washing machine that stirs the
coffee while a big fan pulls hot air from the burners through the drum. . Now in
coffee roasting, that air is doing the job. That air is doing most of the lasing. That is convection. There is some radiant heat. You have a large cast iron drum that is very hot. That will radiate heat to the
coffee. And there is also some driving. When the green
coffee hits the hot metal drum, however brief, there is some conductive heat.
deep fryer is a little different. Now we have some really effective driving here because very hot oil is going to transfer heat very effectively to the
coffee. I don't know how it's going to go. I don't know how I will make the
coffee taste. I don't know if we're really going to learn anything. But we have to find out. I'm going to be roasting about 100 grams of a really good Ethiopian washed
coffee, and I chose this one because I happen to have some in here. I want 100 grams because I really don't want to lower the temperature of the oil when I put it in, so it's not too much.
This oil is around 170 degrees Celsius. We may have to go a little bit hotter, but I thought I'd start there, see how it goes. I am going to put my
coffee gently in my basket. I'm a little worried about some beans fall off. I thought this mesh would be fine enough, but maybe I was wrong. And what I'm going to do is set this up right in front of me so you can kind of have a bird's eye view of the
coffee as it roasts. Now I'm going to do this without the lid. If you fry things at home, you'll know, keep the lid on.
It is a good idea. But I will be very careful and above all I will monitor through the camera. I just want to see what happens. I want to see what happens when you fry
coffee. That oil looks hot. We're at 170. Okay, good luck. Little
coffee. Go away. Ooh, I thought there would be more fizz. Again, because there isn't as much moisture on the surface, you don't get that initial bubbling as any moisture evaporates turns into steam. Well, you can see there's some moisture coming out of it. There's some steam, as you roast, there's going to be some CO2 coming out, other things like that, but that's pretty mild to start with. (mild oil gurgling) As for the color, ooh, vabrown, go brown.
Now it's going to be pretty hard to roast because of the color. In a
coffee roaster, that's like a traditional drum roaster, the very outside of the bean will be slightly darker than the inside of the bean. Here again, I would expect the exterior to look a bit darker than the interior. I don't know how well the heat is transferring, but the part that touches the hottest things will darken faster, so it will be hard to judge by the color, especially since the oil will also make it a bit shiny on the outside. That's not done yet.
It has to be more
fried. But I really don't know how we're progressing. I can think of time and we have been frying for almost 10 minutes. I don't know if it's a little or a long time to fry
coffee. There is not a large body of literature there yet. What's interesting here looking at this is that the color is getting where we want it to go, but what's not happening is the kind of smugness that you'd expect from a
coffee bean when you roast it. Now, generally in the roasting process, all this kind of chemistry, this evaporation of moisture that builds up a kind of vapor pressure inside the bean, as well as other gases that builds up enough pressure that at some point the bean will rupture, and that's calls first crack.
And in any process you would mark when that happens, but that's not happening here. There is no first crack, but I am surprised, not that there is no first crack, but those beans, I thought they would swell a little bit more than what they have. They are still very small. That's concerning when it comes time to grind this because it's going to be less brittle, less porous than a traditional
coffee bean, so grinding it could be really difficult. Well, I think we're done. The goal initially will be to remove as much oil from these beans as we can.
I don't want to toss this over the fryer because I'm worried about losing beans back into the oil. That means her basket is going to be a little oily when they throw them in a paper towel, which I happily have here. It's time to get it out. We lost a fair amount to the fryer. I'm not going to lie. First, just a quick paper towel. They're still a bit greasy. You see the straw all over the kitchen towel, which is good on the kitchen towel. We're not looking too greasy. It's still a little hot. They are cool enough to touch.
You can see we're getting rid of the chaff very well. there's something kind of weird about holding a fan over some freshly
coffee doesn't seem all that weird to me, but yeah. So this cools down now. The fan worked surprisingly well. Oils off. It's not too greasy. You can see that there are a number of underdeveloped and under
fried beans. I'm going to discard them from time to time, once I've got rid of them I'll dish out some
coffee. You can see here, obviously these brighter looking, slightly darker beans are the
fried beans. This is the same
coffee, I believe, traditionally roasted.
It looks very nice and tasty, but you can see the difference in size. You know, the roasted beans, the air roasted beans are bigger, puffier than our little
fried ones. Let's open one of these and take a look inside. So we put a macro lens on it to get as close as we can to this, and it's really interesting to see what even this looks like. I'm really interested to see how this tastes when we prepare it now. I was terrified before. Now I'm just really curious. Now I'm not going to put this
coffee through a fancy grinder.
Well, this is a fancy grinder, but this Commander has suffered over the years from grinding a lot of weird stuff. This will probably be the worst is ground? I don't know. Should I spray that? I should probably still give it a spritz. Maybe you don't need a splash. Maybe oil works as well as water to prevent static. It may just get stuck. I just don't know (exhales) (Commander grating) Ooh! So you notice a hand grinder, you feel an extra layer of the same crunch, same hardness, but it's not as bad to grind. I guess we're going to give it a little cooler.
No actual static. Maybe a little vegetable-y. However, am I only thinking of French fries? (button clicks) Here we go. Bloom not unusual, small swirl. Do you see how we look? Not too fizzy. I would say a little gasoline, a little gasoline. Now I was a little worried that the oil would clog the filter paper. that doesn't seem to be happening too much, too much, which is good. We are drawing quite normally, the color looks good, it looks like we made
coffee. Alright, a bit of a muddy bed. Make
coffee beans produce finer? We may never know.
Well, let's pour, let's pour a small cup. Let's not be ambitious today. (sighs)
coffee, a first for me. Greetings. (slurps) (James slurps) That's... Okay? That's That's good. It's okay! It's not that amazing floral cup of
coffee, but it's weirdly good. I am uncomfortable with this. Let me, one more, one more. If I'm being mean, it's slightly underdeveloped. It has a little vegetality, but the texture is lovely. It is not greasy. It's kind of smooth and almost buttery and rich, but not gross and greasy and ew. I am a little confused. Let me put it this way.
I have had significantly worse cups of
coffee served to me in cafes, in good cafes. This is like a good cup of
coffee. It's not greasy or greasy or weird. It's not even remotely acidic, really. That's a bit strange. It is something smooth and round. What I'm not saying is start frying your
coffee, everyone. This is not the best kind of expression of raw
coffee here. that's very interestingcomplex, aromatic, raw
coffee that's not an interesting, aromatic cup of
coffee, but it's a strangely pleasant cup of
coffee, and I don't know what to do about it. I don't really know how to deal with it emotionally as much as anything else, and actually, the reduced acidity and kind of texture of it makes me think that I need to prepare it again in a different way.
We're going to have to take a picture of this. I don't have much
coffee. I'll have to get it right or drink some rare extractions, but I'll do the best I can. While I get ready and clean for that, here's a short announcement for this video sponsor, which is Squarespace. If you need a website or domain, I would recommend Squarespace. Recently, I needed both. I was about to publish a new book and I needed to build a website, so I turned to Squarespace because it's so easy for me to put together something that's beautiful and works on every platform, every device.
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Thanks to Squarespace for sponsoring this video. So for the espresso, what we're going to do is dose 18 grams, aim for 40 in about 30 seconds, see how it goes. You are going to filter it with paper. I'm going to use the Weber Unifilter. I'm also going to use a disk screen and we'll see what happens. Now this wasn't the first shot I've taken and every time I've taken shots, weird things have happened, so this is really as disgusting as it looks, one of the better looking shots. Now a couple of things to keep in mind. The 18 gram dose obviously contained a lot of oil, so in the basket type, it was sitting very low, like a kind of 60 gram dose, so you know, that doesn't bode well for the amount of oil. on this thing.
It's weirdly cloudy so obviously a lot has emulsified here so the cream is non-existent because the oil is going to break up the cream very effectively. So even though it's a paper filter, I'd say it's a pretty greasy shot. It looks a bit like tissue, like bulletproof
coffee, the butter
coffee thing that goes the same kind of color. Let's not talk about that now. Let's talk
fried espresso. Health? You know... Ooh, I got my hopes up until after the filter infusion wasn't so bad. That's bad, that's... Okay, don't fry your
coffee beans. Do not do that.
It's greasy. It's greasy in a way that the filter beer wasn't. That's gross. That's disgusting. Do not do that. (slurps again) Oh no, that's worse. That's worse. Like acid, metallic, harsh, unpleasant, no sweetness, no texture, greasy, buttery in the wrong sense. Just nasty. Oh. Here is the gift. The fatness makes it prolonged. no, water doesn't help that much. So we finally have an answer to the age old question. Should you fry your
coffee? Probably not, but maybe once if you're a little curious and you're going to make it as a filter
coffee because it wasn't too bad.
I wonder if I have potentially made a delicious bar snack. Some people like to eat
coffee beans. I'm not really a big fan of that. Perhaps a
coffee bean is a better eating experience than a non-
coffee bean. (James crackles) You want to lose a tooth, that could be a viable option. Jokes aside, I think it was interesting to look at the kind of science of grilling with a different kind of medium to do the heat transfer. You know, doing that with a
deep fryer, it worked and the science is, the science, it's going to work.
It was interesting to make, amazing in so many ways, and I hope you enjoyed following this particular journey, but now I want to hear from you in the comments below. Are you ready to try this? I'm not saying it's a good idea, I'm just saying that if you're curious, it's one thing you could do, but if you do, please let me know. But don't. You probably won't. All I have left to do now is say thank you very much for looking and I hope you have a good day.