As you may recall, I recently started roasting my own coffee at home. I decided to use my lunch break yesterday to roast up a fresh batch for the weekend, but as soon as I was done cleaning up the wheels in my head started turning. “I wonder what it would take to do a whisky-infused coffee?”, I thought to myself as I sat down for the second-half of my day.
Since starting to work from home in the fall, my personal coffee expenses have risen; not only am I drinking coffee at home seven days a week, but I no longer have the excuse of “well, the office coffee isn’t the best, but at least it’s free.”
Columbus has some fantastic local roasters–Café Brioso, Stauf’s, and One Line Coffee, to name a few–but most of the best shops are located closer to downtown, making it rather inconvenient for a suburb-dweller such as myself. There are a few places closer to home where I can purchase the beans, but there’s a limited selection and no guarantee on freshness. Meanwhile, my local grocery store’s offerings are run-of-the-mill macro-roasts (Folgers, Maxwell House, Starbucks, etc.).
Inspired partly by a Twitter conversation with Joel Worsham and by Matt Haynes, my mentor in all things caffeinated, I decided to give roasting coffee at home a try.