Colonial Donuts - and Fresh Home Roasted Coffee - Oakland CA

Today we feature frequent Bloughnut contributor Megan S. as she demonstrates the wonders of roasting your own coffee. Of course I couldn't show up empty-handed so, knowing her weakness for the apple fritter I took the opportunity to re-visit Colonial Donuts on Lakeshore in Oakland for a sack. Fritter, maple french, and chocolate old-fashioned.   Sorry, couldn't wait to snap a picture before having a couple bites.

The coffee roasting process is one of those things that can be as scientific and controlled as you want it to be.  We went old-world style: sight and smell.  The beans are organic Ethiopian from Seven Bridges Cooperative in Santa Cruz, CA.  Having never experienced green beans before (shocking I know), I was surprised to learn that they don't have any of that coffee crack scent until roasted.

Most home roasters employ a dedicated popcorn popper; Megan's is a vintage Whirley-Pop on the stove top.

After about 7 minutes the beans are smoking like crazy.  We were going for a dark roast so we rolled with it and keep cranking the handle to keep any beans from burning.  After about 10 minutes the beans were nice and dark so we transferred to a colander to shake off the chaff.

Right into the grinder, French Press, boiling water, joy.

I couldn't imagine a better accompaniment to a set of dough-doughs.  Too bad Colonial was slipping this day.  The apple fritter's sugar coating was hard and bitter like it had caramelized; the maple french was bland.  Seems like you either get one or the other in life: good coffee or good doughnuts--rarely both at once.  The quest continues.  Thanks to Megan S. for the schooling.