How to Roast Okra & Coffee Seeds
Roasted okra seeds can be used as a coffee extender or a coffee substitute. Coffee seeds, more commonly known as coffee beans, can be purchased green and roasted at home using a number of methods. Roasting either type of seed is a simple task, but will require that you remain attentive during the process. Does this Spark an idea?
Things You'll Need
- 8-inch cast iron skillet
- Measuring cups
- Dried okra seeds
- Green coffee beans
- Long-handled wooden spoon
- Hot pads or oven mitts
Instructions
-
-
1
Heat an 8-inch cast iron skillet over medium high heat until a drop of water sizzles in the pan.
-
2
Pour in 1 cup of either okra seeds or coffee beans into the hot skillet. Because okra seed will roast faster than coffee beans, you do not want to roast them at the same time.
-
-
3
Stir the seeds constantly while they roast in the skillet. For okra seeds, you will roast until the seeds are a deep golden brown. For coffee beans, you will roast until a deep, dark brown color is achieved.
-
4
Remove the skillet from the heat after the seeds have reached the desired color.
-
5
Hold the handle of the skillet with a hot pad and pour the seeds from the skillet onto a layer of paper towels to allow them to cool. As soon as they can be touched with bare hands, store them in an airtight container or use immediately for coffee.
-
1
Tips & Warnings
You can also roast okra seeds and coffee beans in a 350 degree oven on a cookie sheet. As with the skillet method, watch the seeds closely and stir often until the proper color is achieved.
To extend existing ground coffee with roasted okra seed, start with one part seed to three parts coffee. You can then adjust to using more if the flavor appeals to you.
References
- Photo Credit coffee beans image by Broken_Perfection from Fotolia.com
