Original Roast

A selection of classic and exotic sodas. Choices include Sprite, Coca-Cola, Barq&apos;s Root Beer, Jarritos varieties, Grapico, Mountain Dew, Dr. Pepper.

Soda

Roasted longer, robust toasty flavor, unsalted.

Dark Roast

Old school sodas in classic glass bottles. Choices include popular colas, root beer, and various Jarritos flavors like pineapple, fruit punch, lime.

Old School Glass Bottles

Salt Roast

Cajun Roast

Cajun-style boiled peanuts. Available in small or large size options.

Alabama Cajun Boiled

Classic Southern-style boiled peanuts available in small or large sizes. Salted to perfection.

Classic Salt Boiled

Preheat the oven to 325°F (163°C). Place a rack in the center of the oven. Line a rimmed baking sheet with parchment paper or use an uncoated baking sheet for best browning and easy cleanup.

Preheat oven

Pour 4 cups of raw shelled peanuts into a large mixing bowl. Drizzle 1 tablespoon of neutral oil over the peanuts. Use your hands or a spatula to toss the peanuts until they are very lightly and evenly coated with oil — the coating should be thin, just enough to promote even browning and help any optional seasoning adhere.

Prep peanuts

Spread the oiled peanuts in a single, even layer across the prepared baking sheet. Do not overcrowd; a single layer ensures even roasting and crisp texture.

Arrange for roasting

Place the baking sheet in the preheated oven and roast for 20–25 minutes total. Stir and turn the peanuts every 7–8 minutes (use a spatula to flip and redistribute) so they brown evenly. Begin checking for doneness at 18 minutes — peanuts are done when they are golden-brown, fragrant, and slightly darker than they appeared raw. Exact time varies with oven and peanut size.

Roast

When the peanuts are roasted to your liking, remove the baking sheet from the oven and immediately spread the peanuts out more thinly (if needed) to stop cooking. Let them cool on the sheet at room temperature for 15–20 minutes. Peanuts will continue to crisp as they cool.

Cool and crisp

If you want a salted variation (note: this recipe is unsalted by default), sprinkle sea salt to taste over the warm peanuts and gently toss to distribute so the salt adheres. Use a light hand — start with 1/4–1/2 tsp and add more if desired.

Optional: salt while warm

Once completely cooled, transfer the peanuts to an airtight container. Store at room temperature for up to 2 weeks, or refrigerate for longer shelf life (up to 2 months). For best crunch, do not seal while still warm.

Finish and store

Raw shelled peanuts

Neutral oil (vegetable, canola, or peanut)

Sea salt (optional, for salted variation)

Select one bottle/can from the available choices (Sprite, Coca-Cola, Barq's Root Beer, Jarritos varieties such as Mandarin/Tamarind/Guava, Grapico, Mountain Dew, or Dr. Pepper). Confirm whether the guest prefers the soda poured into a glass or served in its can/bottle.

Choose your soda

Use a chilled can or bottle. If the soda is not chilled, refrigerate for 30–60 minutes (not included in active prep time). For immediate service, place the sealed can/bottle in an ice bath for 3–5 minutes to rapidly cool.

Ensure soda is chilled

Open the can by lifting the tab. For bottled Jarritos or other crown-cap bottles, use a bottle opener and remove the cap cleanly. Wipe the bottle/can lip with a clean napkin if serving the container directly.

Open can or bottle

If pouring into the glass, tilt the 12 oz serving glass at about a 45° angle and pour the soda slowly down the side to preserve carbonation and minimize foam. For Barq's Root Beer and some foamy styles (e.g., Grapico), pour a bit more upright and more slowly to allow a small head to form; for Jarritos bottles, pour gently to preserve flavor and carbonation.

Pouring technique

If the guest prefers the soda in its can or bottle, present it chilled with a napkin under the container and the straw on the side. Wipe any condensation and place the napkin beneath to catch drips.

Serve in can/bottle option

Place the 12 oz serving glass on a clean surface. Add approximately 1 cup of fresh ice to the glass (enough to fill ~2/3 of the glass).

Prepare glass

Following the pouring technique above, pour the opened soda into the glass over the ice until about 1 cm (1/2 inch) of head remains or until the glass is about 90% full. Stop pouring if excessive foam develops, wait 10–15 seconds, then top up slowly.

Pour soda into glass

If requested or appropriate, place 1 lemon or lime wedge on the rim of the glass or cut a small notch and slide the wedge onto the rim. For citrus-forward sodas (Sprite, some Jarritos), a squeeze of the wedge can be offered.

Garnish

Place 1 straw in the glass at a slight angle. Wipe the outside of the glass with a napkin to remove any drips or condensation. Present the drink with an extra napkin beneath the glass or the can/bottle on a small napkin if served in-container.

Add straw & finishing

Deliver promptly to ensure optimal carbonation and temperature. If serving multiple sodas, repeat these steps for each selection.

Sprite

Coca-Cola

Barq's Root Beer

Jarritos (assorted: Mandarin, Tamarind, Guava)

Grapico

Mountain Dew

Dr. Pepper

Lemon or lime wedge

12 oz serving glass

Straw

Napkin

Work in a well-ventilated area or with a window/vent hood on — home roasting produces smoke. Have a timer and oven thermometer ready. Roast small batches only (this recipe uses 200 g green beans).

Prep and safety

Preheat your oven to 230°C (450°F). Place the oven thermometer on the middle rack to confirm actual temperature — many ovens run cooler or hotter. Allow the oven to fully reach temperature before putting beans in.

Spread the 200 g of green coffee beans in a single, even layer on the rimmed baking sheet or perforated tray. Do not pile beans; 1 bean depth ensures even heat.

Arrange beans

Place the baking sheet on the middle rack and start the timer immediately. Roast time will vary by oven and bean, typically 10–18 minutes. Stir or shake the pan every 1.5–2 minutes (use oven mitts) to promote even color. Watch and listen carefully — sound and smell are your guides.

Start roasting

After ~4–8 minutes you should hear the 'first crack' (popping sounds). At this point beans are light-to-medium roast. For a dark roast, continue roasting past first crack — this is normal.

First crack (early development)

Second crack typically begins a few minutes after first crack (timing depends on bean size and oven). For a dark roast (robust, toasty), continue roasting into the second crack and aim for approximately 60–120 seconds after the start of second crack for a classic dark profile. Look for deep brown color with a subtle sheen of oil beginning to appear on the surface of some beans. IMPORTANT: stop before beans become black, very shiny with heavy oil and a burnt/smoky odor — that indicates char rather than a proper dark roast.

Second crack and developing a dark roast

When you reach the desired dark roast level, immediately transfer the hot beans from the baking sheet into the metal colander placed over a sink or a wire rack. Shake and toss the beans in the colander (use oven mitts) to cool quickly and to remove loose chaff. Pour the beans onto the wire cooling rack to finish cooling for 3–5 minutes. Use a small handheld fan or a brisk shake to blow away additional chaff if needed.

Remove and cool immediately

Place roasted beans in a breathable container (or spread them on a tray) to degas for at least 12 hours; 24 hours is ideal for many single-origin beans to develop a rounded flavor. For strongest toasty/dark characteristics you can let them rest 24–72 hours before evaluating. Avoid airtight sealing immediately after roast — the beans release CO2.

Rest / degas

After degassing (12–48 hours), store beans in an opaque, airtight container at room temperature away from heat, light and moisture. Use within 2–3 weeks for peak freshness, though dark roasts can be used sooner if needed.

Storage

Do not leave roasting unattended. If flames develop, turn off heat and smother flames — do not use water. Excessive smoking indicates overheating; reduce batch size or lower oven temperature next time.

Safety notes

Weigh 120 g of your freshly roasted, rested beans. Grind to the size appropriate for your brewer: coarse for French press, medium for standard drip, medium-fine for pour-over. Grind immediately before brewing for best flavor.

Grind

Bring 1920 ml of water to 92–96°C (197–205°F). If you don't have a thermometer, bring to a boil then let sit 30 seconds.

Heat water

This recipe uses a 1:16 coffee-to-water ratio (120 g : 1920 ml) to yield approximately 8 cups (240 ml each). If your equipment cannot brew this volume at once, divide ingredients evenly and brew in multiple batches using the same ratio and method.

Brewing ratio and approach

Add ground coffee to the French press. Pour about twice the weight of the coffee in hot water to saturate grounds (bloom) and stir gently (e.g., 240 ml). Wait 30 seconds. Pour remaining water (to reach 1920 ml total). Place the lid with plunger raised and steep 4 minutes. After 4 minutes, press slowly and serve immediately.

French press method (recommended for dark roast)

If using pour-over, rinse filter, place grounds, bloom with ~240 ml hot water for 30 seconds, then continue pouring in slow concentric circles to reach 1920 ml. Total brew time should be ~3–4 minutes. Adjust grind for proper flow. For auto-drip, fill water reservoir with 1920 ml and use the 120 g ground coffee.

Pour-over / drip method

Dark roast will be robust, toasty and lower in perceived acidity. If brew tastes bitter or ashy, shorten roast development next time (stop earlier in the second crack) or use a coarser grind or slightly lower water temperature. If too weak, increase coffee dose slightly or grind finer.

Taste and adjust

Green (unroasted) coffee beans

Baking sheet (rimmed) or oven-safe perforated tray

Wire cooling rack or shallow metal tray

Metal colander (to shake/cool and remove chaff)

Oven thermometer

Kitchen timer

Freshly roasted coffee (from above)

Hot water

Grinder (burr recommended)

French press or large drip brewer

Kettle

Choose the six glass-bottled sodas listed (2 cola, 1 root beer, 1 Jarritos pineapple, 1 Jarritos fruit punch, 1 Jarritos lime). Keep them upright to avoid agitation until ready to chill or serve.

Select bottles

Check each bottle for intact seals and no visible damage. Gently wipe any condensation or dust from the bottles with a napkin so labels remain readable and presentation is clean.

Inspect and prepare bottles

Decide whether to serve straight from the bottle (classic presentation) or pour into chilled glasses over crushed ice (more traditional bar service). Both options are covered below.

Serving preference

When ready to serve, open each bottle with the bottle opener placed with the glassware. If pouring, tilt the glass at ~45° and pour down the side to reduce foam; for root beer and Jarritos, pour more slowly to control head. Offer a straw with Jarritos if the guest prefers.

If you have time, place bottles upright in the refrigerator for at least 2–4 hours prior to service so they are fully chilled.

Preferred: refrigerator chill

Fill an ice bucket or large container with the 6 cups of cubed ice, add 1 liter cold water (just enough to partially submerge bottles) and, if using, stir in the 2 tbs coarse rock salt. Submerge bottles so liquid reaches most of the bottle body; rotate bottles occasionally. This method cools bottles in ~6–12 minutes depending on starting temperature.

Quick chill (ice bath) — 10–12 minutes

While bottles chill, prepare 6 cups crushed ice for the glasses. If you plan to serve directly from bottles, keep a small bowl of cubed ice beside the bottles to top glasses for guests who want them poured.

Prepare serving ice

Once bottles reach desired chill, remove from ice bath, shake off excess water and dry briefly with a napkin to keep presentation tidy.

Place the 6 highball/collins glasses in the freezer for 10–15 minutes before service, or fill with some crushed ice while the bottles are chilling to cool them quickly. Empty the ice just before pouring if you chilled with ice.

Chill glasses (optional)

Cut and arrange the 6 lime wedges and 2 pineapple wedges on a small tray. Use lime wedges for Jarritos lime and to offer with colas; pineapple wedges pair nicely with Jarritos pineapple. Place paper straws and napkins nearby.

Prepare garnishes

If pouring: add ~3/4 cup crushed ice to each chilled glass, tilt the glass at 45°, pour soda slowly down the side to reduce foam (especially for root beer); leave about 1/2 inch head. Garnish with lime or pineapple wedge as appropriate, add a straw, and serve with a napkin.

Assemble drinks (pouring into glasses)

If serving in bottles: present the chilled bottle on a napkin or coaster with a lime wedge on the rim (for Jarritos lime or cola) or a pineapple wedge on the neck for pineapple Jarritos. Offer the guest a straw or a pre-chilled glass if they prefer to pour themselves.

Assemble drinks (serving in bottles)

Collect empty bottles and used ice promptly. Replace crushed ice between rounds to keep drinks cold and crisp.

Cola (classic glass bottle)

Root beer (glass bottle)

Jarritos — Pineapple (glass bottle)

Jarritos — Fruit Punch (glass bottle)

Jarritos — Lime (glass bottle)

Ice (cubed)

Crushed ice (for serving glasses)

Coarse rock salt (optional — for quick chill)

Cold water (for ice bath)

Highball / Collins glasses

Lime wedges

Pineapple wedges (optional garnish)

Paper straws

Napkins

Bottle opener

Preheat the oven to 200°C (400°F). Remove the chicken from the refrigerator 20–30 minutes before cooking to take off the chill and pat the entire bird very dry with paper towels (this helps the crust adhere and prevents steaming).

Preheat & dry

Quarter the onion and lightly crush the garlic cloves (leave skin on to prevent burning). Halve the lemon. Reserve 1 tablespoon of thyme leaves and keep the rest of the sprigs whole for the cavity. Place the onion, garlic, lemon halves and whole thyme sprigs in a small bowl.

Prepare aromatics

Season the inside of the chicken cavity with the reserved tablespoon of thyme leaves and the tablespoon of whole black peppercorns. Stuff the cavity with the prepared onion, garlic, lemon halves, and thyme sprigs. Optionally tuck a few additional thyme sprigs under the skin over the breast if you like more herb flavor.

Season the cavity

Rub the outside skin lightly with the olive oil (do NOT add salt to the skin — the salt crust will season the bird). Truss the legs with kitchen twine so the chicken holds a compact shape for even cooking.

Oil & truss

In a large bowl combine the coarse kosher salt (2500 g), the egg whites, and 2 tablespoons cold water. Mix with your hands or a spoon until the salt is evenly moistened and the mixture has the texture of damp sand that can hold its shape when pressed. The egg whites act as a binder to form a hard crust.

Mix salt paste

On a rimmed baking sheet (lined with parchment if you like), spread a 1–1.5 cm thick layer of the salt mixture roughly the size of the chicken. This is the salt bed that will support the bird.

Make a salt bed

Place the prepared chicken on top of the salt bed, breast-side up. Use your hands to mound the remaining salt mixture evenly over the chicken, completely sealing it. Leave no large gaps — the crust should be at least 1–2 cm thick over the breast and backs and slightly thicker over the cavity area.

Set the chicken on the bed

Transfer the baking sheet to the preheated oven. Roast at 200°C (400°F) until the crust is firm and lightly browned, and a thermometer inserted into the thickest part of the thigh (avoiding bone) reads 75°C (165°F). For a 1.6–2.0 kg chicken this usually takes 65–90 minutes depending on oven and exact weight. Start checking internal temperature after 60 minutes.

When the chicken reaches temperature, remove the pan from the oven and let the bird rest, still in the salt crust, for 10–15 minutes. This helps the juices redistribute.

Rest in crust

Using the back of a heavy spoon or the handle of a knife, crack the salt crust away from the chicken. Brush or shake off any loose salt from the bird; you will find a thin, well-seasoned skin underneath. Discard the used salt crust (it has absorbed juices and aromatics).

Break and remove the crust

Gently loosen the skin over the breasts and spread half of the softened butter under the skin for added flavor and shine. Rub the remaining butter over the outside of the chicken. Squeeze the halved lemon over the bird, then sprinkle the chopped parsley evenly on top.

Finish with butter & herbs

Transfer the chicken to a carving board, carve into portions (breasts, thighs, drumsticks, wings) and serve with lemon wedges on the side. Taste before adding extra salt — the salt crust should have seasoned the meat enough; add salt only if needed.

Carve & serve

Whole chicken (preferably 1.6–2.0 kg)

Coarse kosher salt

Egg whites

Cold water

Onion (roughly quartered)

Garlic cloves (crushed with skin on)

Fresh thyme sprigs

Whole black peppercorns

Olive oil

Fresh lemon

Unsalted butter (softened)

Fresh parsley (finely chopped)

Lemon wedges (for serving)

Remove the pork roast from the refrigerator 30 minutes before cooking to come closer to room temperature. Preheat the oven to 160°C (320°F). Pat the roast dry with paper towels — dry surface yields better browning.

Preheat and prepare roast

In a small bowl, combine paprika (2 tbs), smoked paprika (1 tbs), cayenne (1 tsp), garlic powder (1 tbs), onion powder (1 tbs), dried oregano (1 tsp), dried thyme (1 tsp), brown sugar (1 tbs), kosher salt (2 tbs) and freshly ground black pepper (1 tsp). Mix thoroughly so the sugars and salts are evenly distributed.

Make the Cajun spice rub

Rub 2 tbs olive oil evenly over the entire surface of the pork. Generously massage the Cajun rub into all sides of the roast, pressing so it adheres. Ensure edges and any exposed fat are coated.

Season and oil the roast

Heat a large heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add 1 tbs olive oil (from the 2 tbs reserved). Sear the roast 2–3 minutes per side — brown each face and any exposed fat — to build flavor and color. Use tongs to rotate. Transfer roast to a roasting pan.

Sear for color (optional but recommended)

Place the halved onion and carrot pieces in the bottom of the roasting pan to form a flavor base and keep the roast slightly elevated. Pour 250 ml stock into the pan (it should come up just under the vegetables). Add the seared roast on top of the vegetables, fat side up.

Prepare the roasting pan

Place the pan in the preheated oven at 160°C (320°F). Roast uncovered for approximately 2 to 2 1/2 hours for a 1.5 kg shoulder, or until the internal temperature reaches 88–93°C (190–200°F) for pull-apart tenderness, or 71–74°C (160–165°F) if you prefer sliceable but cooked-through meat. Check after 90 minutes and then every 20–30 minutes thereafter. Total oven time will typically be 150–180 minutes depending on the roast and oven.

Roast low and slow

Every 30–40 minutes, spoon pan juices over the roast. During the last 30 minutes of roasting, melt 2 tbs unsalted butter and brush or spoon it over the roast to enrich the crust and add gloss. If pan looks dry, add 50 ml extra stock or water as needed.

Baste and add butter

When desired internal temperature is reached, remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and rest 15–20 minutes — resting lets juices redistribute and makes slicing cleaner.

Rest the roast

While the roast rests, place the roasting pan over medium heat on the stove (or transfer pan juices to a saucepan). Skim excess fat if necessary, add 1 tbs lemon juice and simmer until slightly reduced, about 4–6 minutes. Taste and adjust seasoning with a pinch of salt or black pepper. Strain if you want a smooth sauce.

Make a quick pan sauce (optional)

Slice the rested pork against the grain if serving as slices, or pull apart if cooked to shreddable tenderness. Spoon some pan sauce over the meat. Garnish with chopped fresh parsley (2 tbs) and serve with the roasted onions and carrots alongside. Offer extra cayenne or paprika at the table for additional heat.

Slice and serve

Cool any leftovers within two hours and refrigerate in an airtight container for up to 3–4 days. Reheat gently in a low oven (150°C / 300°F) covered with foil, or slice and warm in a skillet with a splash of stock to keep moist.