Go into a coffee roaster's shop and, if they're roasting, smell what roasting coffee actually smells like: burning popcorn. It does NOT smell good and most definitely doesn't smell like coffee. Roasting coffee is a smoky, ashy, chary, oily experience if you don't have proper ventilation.
Dad worked for General Foods and he was able to bring home green coffee beans. Mom would roast them on a cookie sheet in the oven to make espresso. The smell was wonderful.
oh, you should have tried to use part of the roasted coffee, grind it and use it as part of a cookie mixture, the taste is amazing, perfect to enjoy with a fine brandy, or an evening coffee, tasted like a biscotti
COFFEE...it was great. The limitation of coffee in the early U.S. was due to having to roast the coffee beans. Very inconsistent, and one bean burnt would ruin the whole batch. This kept coffee from being more popular. In the mid 1800's 02 brothers John & Charles Arbuckle created a method of consistently roasting green coffee beans enabling them to sell pre-roasted beans by the pound. All a person had to do was grind them fresh and cook to taste. Arbuckle coffee was a western favorite. The company even began putting a stick of candy in each bag so the cook could give the candy to the person who cranked the grinder for him to encourage assistance. Arbuckle coffee is still in business in Tucson Arizona. Good boiled coffee is till the best coffee.....Hate to sound like a commercial but I have been drinking this for decades now, and it is a fantastic coffee for those who really like coffee.
Dang it, now I have to roast my own beans. When will this madness stop, and what's next, making my own soap??? Thanks James, more fun to watch than almost anything on TV!!! AAAA++++
Soon you'll be raising chickens, keeping goats, and growing cotton to make your own underclothes! ;) It is funny that, though it takes so much more time and effort, making things these old timey ways is so much more satisfying and tastes infinitely better.
@@KatarinaS. because when you make it yourself you don't have half the amount of chemicals they put in things today. I've noticed that some of the soaps from the store have chemicals and will burn any cuts you might have. Homemade soap doesn't do that.
Sweet Maria’s out of Oakland sells green beans from various sources. I started roasting years ago, a rotisserie with a drum is great, but you can start with a hot air popcorn popper.
Don't you know that you can get addicted to anything? Coffee is heavily addictive. There was a coffee police back then. So whatever you "love so much" don't overdo it. You sound heavily addicted to it. Good luck for your recovering
For me, coffee and shaving go together. Are you planning to do a video on shaving techniques and tools from the 17/18+ century? I think it would be excellent!
Well, paintings of men in the 1700's did show them to be clean shaven, but that doesn't prove they shaved every day. Naturally, you would shave on the day you have your portrait painted, as that was a special occasion. I have a couple old straightrazors I've shaved with, and it just seems like a huge chore. I think the average man usually shaved maybe two or three times a week. If you lived on the frontier, though, you just grew a beard.
Art Of Manliness did a great podcast on shaving throughout the last few hundred years. The two main points I got were: 1. Shave with cold almost ice water 2. Don’t use a mirror so you learn your face and shave with the direction your hair grows
WaWow! That was fantastic! When that coffee pot was set upon the grass to brew my soul sighed for the restfulness of such cooking methods. There really is so much peace in the way of life you are sharing so beautifully here.
Yup. 18th century. Restful. Yes. Not world wars and revolution and religious ferment and bloody great cannons. And dysentery. And cholera. And slavery. Bloody restful.
I was taught how to roast coffee via a skillet by some Ethiopian families I worked with. We can buy green coffee beans at local Ethiopian markets. So fresh!
I read an 1800's account of an individual that said when his family would run out of coffee they would roast okra seeds and make coffee with those. It was in Texas around the time of Geronimo.
I work with a few Ethiopians. They bring green beans back with them when they visit home. It's a black mud and very heavy flavor but so so very tasty. I love drinking it. Our coffee is more like tea to them.
Until fairly recently coffee was boiled and later percolated, drip coffee is very recent. People also would drink a small but strong cup of coffee rather than the larger, watery coffee we drink now. Many Arabic, African, and some Asia countries still drink small but strong cups of coffee and many Arabic countries still drink the "Turkish" style brewing method that would have been used in Western countries during the 18th century.
I learned how to roast from Ethiopians and my local Asian market now sells 4-lb bags of Ethiopian beans for $13.50 which is a lot cheaper than anyone else's coffee. And they pretty much roast every time they want a cup. I'm rather stunned that he didn't wash the beans first like they taught me. Plus, they use a flat skillet so the beans all touch the pan all the time.
@@arthas640 It seems to be a bit like volume versus density. My hypothesis is, that in colder regions coffee-flavoured water as a companion throughout the day is more important than having a couple of "shots" of intense taste like in warmer climates.
@@praeceptor that makes alot of sense, especially since in warmer areas like the arab world they were closer to coffee producing areas and so coffee would also be cheaper so they could afford more coffee. I'd also assume that's why Viennese coffee houses (close to the ottomans) had both weak coffee and the stronger turkish coffee style
Interesting! I've never really considered roasting my own beans because it just seems kind of intimidating but this makes it seem more approachable and also worth it.
I have been roasting my own coffee at home for a while. A cast iron pan and a hot oven does a pretty good job. I would love a nice coffee grinder, so I may get that Turkish grinder. I have to say, nothing compares to coffee that was just roasted, though I wait a few days to grind it.
As a coffee snob myself and someone interested in this channel and 18th century living in general, it was really cool to see the tools of the trade for coffee making back in the day. This also makes me want to buy my own beans and just start doing it this way for myself. Really cool!
This is one of my favorite videos of all time! There are few things, for me, that are near the level of a good cup of coffee with good friends, thank you for sharing
I was just wandering through youtube... you have really good audio in your videos. specially compared to some other youtubers with (what I would think) more reason to have super high production value. nope, you got top notch audio and video. smart man investing in what for the most part is your only way to "advertise".
Great to see this. I saw the whole coffee growing process in Central America when I lived there. Coffee cherries are delicious. I saw folks roasting coffee in iron skillets in the open air markets. I also saw people hauling produce and milk in old big milk cans using mules and hand made natural fiber nets.
In Sweden, at least in the 20th and 19th century, you would put dried fish skin in your coffee to make it clearer as the fish skin attracts the coffee grounds and makes it sink to the bottom. They were called "klarskinn" - clearing skins. Is this something they also used in America in the 18th century?
Einar Axelsson My dad told me his grandparents would put egg shells in the the percolator to give the coffee a real crisp clear effect.... They would if been German or French. Depends what side if the family did it. We're American and have all varieties of blood in us. I have Swedish too from my mother side. Lindberg is the blood there. He was my grandfather first cousin. Charles.
Einer, you playin' with us silly Americans! It that for real??? Dried fish skin! I'll have to take your word...cause I ain't trying it! See Peter below, another Swede...another fish!!!
No joke...when I have a bad day, I lie in my bed at night, turn your videos on, put in my headphones...and suddenly I'm relaxed and happy due to the wholesomeness and pleasantness of your videos. Seriously, thank you man.
For many years I bought beans and ground my own coffee, just enough for one pot at a time. I stopped drinking coffee for health reasons, but still enjoy a cup now and then and appreciate finding ways to make the experience even more special. Thank you!
Ironically, after roasting and hand grinding my own beans, sometimes I prefer cheap canned coffee made in my grandparents percolator.. It tastes very nostalgic to me now, and for full effect a lit cigarette burning in a plaid fabric beanbag ashtray (also my grandpops) to bring it to full effect.. Love these vids, keep em coming!
Apparently we had the same grandparents! my childhood was your description to the detail, plus these green ceramic coffee cups (that I inherited, as it happens).
One interesting method of coffee brewing that I have heard of is something called "egg coffee" Basically you beat an egg and mix in the coffee grounds before dumping it into boiling water. The egg proteins coagulate around the coffee and make it much easier to strain out. Now if I'm remembering my history correctly: Both tea and coffee came into vogue at about the same time in British society. The reason why tea became so popular was because the British Empire controlled the regions where it was produced and could therefore get a better price for it.
I love coffee, but what I usually drink is the pre-ground, airtight packaging variety. I can totally see myself getting into roasting my own in the future, though.
What blend or coffee bean was the most common in the 18th century and did everybody drink it like today? Also was cream and sugar commonly used? Thanks for the great videos!
As someone who roast and grinds my own coffee, there is nothing quite like a freshly roasted/ground batch. Personally I would argue that once roasted the whole beans are good for a maximum of two weeks for optimal taste, but I think we all agree that one should only grind the coffee bean seconds before brewing. It is nice to learn of the methods early consumers of coffee employed to prepare it and I truly appreciate the historical perspective this video provides. Thank you for sharing this!
I have been a historical reenactor with the Society for Creative Anachronism on and off for a little over 30 years with spinning, dyeing, weaving and wool processing in general. Its fun to do and engaging for the public as well as educational for yourself and your fellow reenactors. I love these videos! Please keep making them! I always learn something new. ♥️♥️♥️
I dont drink coffee either, but I like knowing the process. Its real humbling and you learn to really enjoy what you enjoy more because of the time in process. You certainly dont take throwing something out lightly. You connect with how precious life and in turn resources actually are. We are so discounted from that now.
Minus the issues with lack of refrigeration like we have today, I bet a lot of what ancestors ate was better. Everything was home cooked and no chemicals like food of today.
When I was little, I used to roast my own sunflower seeds on the stovetop in a skillet and it's pretty much the same process. Medium/medium-low heat, keep it constantly moving and don't take your eyes off it. Occasionally taste a seed for doneness.
Thanks, I always enjoy your videos but this one has a special place next to my heart . . . yeah, I am a coffee nut, maybe that should be bean. ;) Looking forward to your longer version of coffee in the 18th century . . . you can never get too much coffee talk while enjoying a cup or two at the same time.
South American coffee was imported in 132 lb. bags. African coffee was 156 lbs. African was, by far the dirtiest coffee. My Dad worked for a stevedoring co. and coffee ships would typically be in port for a week. Most of our coffee came from Brazil, Santos being the best. During that time they would discharge several bags of coffee destined for other ports, NY, Mia., NOLA etc. and take the coffee to a local roaster where it was roasted and ground into the finest coffee I have ever had. All the other ports did the same thing too.
Watching this video sure took me back to my childhood. That's the way we made coffee when I was growing up. We bought green beans from the store and roast them either over the stove or over the fireplace. My grandfather even had a very old long handled popper cooker that look like a popcorn popper but that's what he did his coffee in over the fireplace. Best coffee I ever drink.
I absolutely love your channel, it's sad how we have lost touch with the old ways of living and have forgotten how to work hard and appreciate every little thing provided by the land. Thank you for breathing new life into a dying way of living.
I've done 15th and 16th century reenacting, I wish I could work with/for you Jon Townsend. History is my passion! I was at my happiest in life emersed in history, i lose myself in research. All my problems, social anxiety disorder and PTSD, it just melts away. Now, just to deal with those issues I've been researching and watching vids because my meds don't work very well. So, thank you for your hard work and research, it is a balm to my soul.
Nice information, although I am a tea drinker. I think Arbuckles became the main purveyor of ready roasted beans after the Civil War. I they coated the roasted beans with an egg sugar glaze to help with freshness.
As a coffee snob, i was surprised at the accuracy of information by dave. If you havent tasted coffee from an independent roaster then all you know is what burned coffee tastes like. Pretty much all big companies, especially starbucks over cook their beans so the "flavor" is consistent. Also it is worth noting that the big companies make a point to buy old beans as it is then at a discount and thus more economical. Great video.
Yes! I've been telling friends for years that if they've only ever had Starbucks, then they haven't yet had real coffee. Making and enjoying authentic coffee is becoming a lost art.
well I would have to disagree with your last statement. I think just much as there is a movement of micro breweries, there has been a recent movement in small roasters. atleast here in the west coast california. But I can understand why a small independent coffee shop who is still trying to make a profit would go for a cafe motto against a small roaster because it is cheaper, people think the crap is good and a lot of bigger roasters will actually give you machines to use to sweeten up the deal.
Yeah, I live in the northwest and there are plenty of independent roasters here. I was referring more to individuals not brewing their own coffee at home, and instead relying on places like Starbucks. I know many people who don't know how to make basic coffee and don't care to learn. That's what I meant by becoming a lost art. Many people don't even know what good coffee should taste like since they grew up with the tepid, watered down, sweetened, flavored stuff from Starbucks. That's what drives me crazy.
nyssa1049 I can relate I have ground coffee in an original grinder and roasted my own but I get lazy and im not one of those hipsters that puts emphasis on super burnt unrealistic coffee there are only so many flavors to a cup of joe and trying to destroy it by adulterating it kinda destroys the purpose of coffee but i more of a fan of good camp coffee like they do here no frappucinos no americanos just straight black (ok i lied maybe a latte or two) but I like traditional camp coffee ( and chicory and dandelion)
Probably back during the early days in the middle east when it was first discovered. Dont know the time period though. Think that's how they originally roasted it
Great video learning a lot! I am amazed at how much everyone is not taught about, the way thimgs were done in the 18th century. That would make our lives so much better. Most people are under the impression that roasting coffee is hard to do your video proves that it's a simple as cooking some eggs. Thank you for what you do.
I just love this Channel. I found it on accident but I’m so glad I did. Thanks for sharing you knowledge. I grew up on a farm. The house was built in the 1834. We had two cast iron potbelly stoves in the house that my mom would make coffee on with the old percolating coffee pot. That was some of the best coffee I ever drank.
I was taught to let the grounds float until they sink on their own before stirring. Takes f-o-r-e-v-e-r, but draws out every bit of flavor from the grounds
Dave was a great guest for one of my favorite interviewers”John Townsend”, this was another superb episodes from John! The content is always so informative and on point. I hope people use these great 17th-18th recipes to take advantage of the culinary and historical content available-to be used a 2 classes into 1. Mr Townsend is so very talented in his ability to educate in cooking while mé
Buying whole beans has one benefit (among many others) - you are 100% sure that there's only coffee in your cup, not some sawdust, ash, sand, bran or other contaminants that may be found in ground coffee.
Dave definitely looks like he's drank a couple cups of coffee in his lifetime. This channel truly is just a breath of fresh, peaceful air, especially in today's time with all the misinformation and lies and hidden political agendas everywhere. Thank you for this content.
@@MyDokuChannel Europe had multiple "first introductions" to coffee, the Byzantines had coffee houses that Europeans were exposed to but after the fall of Constantinople they sort of "forgot" about coffee. It was brought to Malta by the Knights of St John who supposedly got a taste for it, but the trail goes cold there. The first time that coffee was brought to Europe and people KEPT drinking it was when the Turks brought it with them to Vienna and were chased off, abandoning their coffee stores to the European defenders. After that it spread across Europe, likely due to the Austrian Empires/Habsubrgs wide reach across Europe and because multiple nations were present during the battle.
@@arthas640 The reason it fell out of favour after the crusades I think was because it was banned as an infidel drink (though I might have misread that from it being declared as "not an infidel drink" when the Italians started to import it from the Near East)