It took 4 years for the plant to start having beautiful white blooms that looked lovely against the dark green leaves. I was thrilled to see the first cherry! There where 5 cherries the first year it bloomed and I thought of that as a roaring success. The next few years progressed and we started to get more and more cherries. Last year we collected the cherries and got the notion to try and roast them to make a pot of our own coffee.
The white blooms of my arabica coffee tree.
The cherries can ripen from early May to as late as November.
Peel the red skin from the cherries to reveal the bean and let them dry a few days.
A teflon coated pot and a whisk on high for 30 minutes. Whisking constantly.
The wonderful aroma of roasting coffee filled the house and the familiar brown coffee bean we all love so much appears!
An aluminum tray helps quick cool the beans so they don't over roast. (once skinned the cherries are beans) :)
The perfect amount for a pot!
The 1940s KitchenAid grinder still works like a charm!
Anticipation . . .
A splenda and a splash of half n half.
Oh yeah!! What a smooth cup of coffee! I really thought it would be bitter but it was as good as any I have had, nice full flavor!
This was great fun and a rewarding plant to grow and process!