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Thread: Ethiopian Yirg from June beanbay

  1. #1
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    Ethiopian Yirg from June beanbay

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hey People!

    Its the first Yirg Ive ever had, not sure if I did the best job roasting it cuz I was in a bit of a rush, but, I couldnt wait to have a cup so I tried it tonight.

    The first thing I notice on the grind and in the cup is that it has this amazing mixed spice smell, spices like cinnamon, cardamon, and nutmeg.. definitely those three in particular. The spice is coupled with an almost honeycomb like smell and flavour, not a real sweet made honeycomb, more like actual real honeycomb, that earthyness to it. It reminds me overall of two things - spiced pumpkin pie, or spiced gingerbread biscuits. Crazy!

    :D

    Overall Im blown away - I love it.. Is the above close to the general characteristic of the Yirg? (again, first time Ive had it, and the first roast Ive done of it too).

    Any tips for the roast to produce the best cup profile for this bean? Basically I took it to 200 degrees for about 12min, then up to 220 degrees for 8min, then hit it up to 250 degrees for 5 minutes or so, first crack had slowly started at this point and I took it out. Basic I know but I cant do much in terms of fancy profiles with my oven :)

    Ta!
    Rolley

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    Re: Ethiopian Yirg from June beanbay

    As one of the didnt get to BeanBay within the first 3 minutes crowd who missed out, thanks for that spectacular kick in the nuts post

    :( :( :(

    (lucky bugger)

  3. #3
    CoffeeSnobs Owner Andy's Avatar
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    Re: Ethiopian Yirg from June beanbay

    Honeycomb and mixed spices is typical of the darker roasts of this bean, lighter roasts are more purfume / floral.

    Both are good and as always, the best profile is the one that you like the best!

    Enjoy!

    PS: we are trying to get more of this but dont know if we can. If we do everyone will know about it in the next BeanBay sale email.


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    Re: Ethiopian Yirg from June beanbay

    yeah I missed this one too..by the hair on a small insects....bits...
    come on Andy we know you can come through with the Yirg... ;)

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    Re: Ethiopian Yirg from June beanbay

    I still have 600g left...mmm Wahgi? Yirg? Wahgi? Yirg?.... 600g of both.

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    Re: Ethiopian Yirg from June beanbay

    Quote Originally Posted by 1F303A275E0 link=1245490337/2#2 date=1245501441
    Honeycomb and mixed spices is typical of the darker roasts of this bean, lighter roasts are more purfume / floral.
    Hmmm, I thought one of my Yirg roasts tasted a bit like a blueberry muffin in a latte.. Just did my last roast of it a few days ago and will have to hang out until some more arrives - its rapidly turning into my favourite..

    That said, I havent tried the Yemen yet, there is always room for improvement :)

    Mark

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    Re: Ethiopian Yirg from June beanbay

    I roasted mine to CS9 and let it sit for 7 days. I must admit that neither my wife or I were all that excited about it with milk. I cant really put my finger on it but I think the flavour just didnt cut through all that well. However... I feel it has improved with age. Yesterday was post roast day 15 and we are starting to really enjoy it. Odd because freshness wise its probably starting to go downhill. Perhaps it has just taken this long for me to dial everything in correctly, or weve just gotten used to it *:). I think Ill try blending it with something in the cupboard next time.

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    Re: Ethiopian Yirg from June beanbay

    No I agree, I roasted my first ever batch to about CS9 and like you didnt think it cut through milk all that well at day 5, very bright and a lot of Jasmine, my wife commented that it was almost like a cup of tea.

    It wasnt until about day 10 that I really started to enjoy it, with the overpowering jasmine taste subsiding and it seemed to be still degassing at day 14 with a lot of C02 bubbles still in the crema.

    I am no expert roaster but I have not roasted a bean with that much gas still in it at day 14. I also roasted some Sumatran from the July beanbay and it was very nice in milk as well as a espresso.

    Interestingly these 2 beans are 5 marks apart on my rocky with the same dose and tamp. The yirg is at grind setting 13 and the Sumatran is at just under 8 with both producing good pours and a nice springy puck.

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    Re: Ethiopian Yirg from June beanbay

    GDay. Which Yirg is it?
    After looking at your cupping notes and then looking at your profile, Id be listening to Andy on this one if you are after the lighter fruit and floral characteristics.
    How awesome is this coffee !!!
    Yirg is just one of the worlds most spectacular and unique coffees, and I dont see enough of it.
    We use a fair bit of Harrar ( Blue Horse MAO) but you have inspired me to get a bag of Yirgy next week.
    I LOVE the fragrance that comes off the freshly ground beans, and the amazing Jasmine friut floral aromas that come from the cup even before the sip.
    In the past, I must confess I have really struggled to get Yirgacheffe to give up its varietals and still be suitable for espresso. Just way too bright for a single origin espresso if not roasted dark enough, but when I take it into later stages, we get really nice chocolate, but lose all the georgeous floral. Still, Im getting some more and having some fun.
    Have not roasted Yirgy for about 4 years now. :-[

  10. #10
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    Re: Ethiopian Yirg from June beanbay

    Quote Originally Posted by 39393B263E560 link=1245490337/8#8 date=1250519324
    In the past, I must confess I have really struggled to get Yirgacheffe to give up its varietals and still be suitable for espresso. Just way too bright for a single origin espresso if not roasted dark enough, but when I take it into later stages, we get really nice chocolate, but lose all the georgeous floral. Still, Im getting some more and having some fun.
    Have not roasted Yirgy for about 4 years now. :-[
    Welcome Oomph.... [smiley=thumbsup.gif]

    Great name that :) 8-)

    You could give a try to a method that Ive been using for a while now. Basically, I roast two batches of Yirg, one about 30-40 seconds into Second Crack(SC) and the other stopped just before the first few crackles of SC start.... When the blue smoke starts to become quite visible (with my setup anyway).
    The proportions I use is 60% of the former and 40% of the latter but you could experiment with that to find out which blend suits you the best.

    I do this with quite a few beans actually, mainly the varietals that demonstrate a lot of flavour shifting depending on depth of roast. Its fun to experiment with all of this though..... :)

    All the best,
    Mal.

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    Senior Member redzone121's Avatar
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    Re: Ethiopian Yirg from June beanbay

    Whats your resting times Mel ??

    Chris

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    Re: Ethiopian Yirg from June beanbay

    I roasted this yesterday and tried some in a plunger this morning. There was an overpouring unpleasant wet sock aroma both from the grinder and in the cup. On the tongue it was very nice, tea like as others have said. The aroma subsided as the cup cooled leaving me to enjoy it.

    What are peoples opinions? Too fresh or roasted too light? or both. The way the aroma dissipated made me think it was fairly volatile.

    Anyone else found anything like what im describing with this coffee?

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    Re: Ethiopian Yirg from June beanbay

    Quote Originally Posted by 392E2F3124252E7A797A4B0 link=1245490337/10#10 date=1251763588
    Whats your resting times [s]Mel[/s] Mal ??

    Chris
    You should experiment with rest periods yourself mate as the Yirg can change quite a bit over time. For me though, I dont usually crack the bag open until at least a week has elapsed, at which time it makes for a very enjoyable and complex brew (roasted as I mentioned above).... It really seems to come into its own though at 10 days plus 8-)

    Mal.

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    Senior Member redzone121's Avatar
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    Re: Ethiopian Yirg from June beanbay

    Cheers Mal :)

    Chris

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    Re: Ethiopian Yirg from June beanbay

    Day six and the funkyness is completely gone. One of the nicest most complex SOs ive had in a while. Its certainly not a bean that needs blending.

    It confirms by suspicion that ethiopian coffees really are the worlds best value. :)

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    Re: Ethiopian Yirg from June beanbay

    Quote Originally Posted by 3D25202035240F3D313E6667500 link=1245490337/14#14 date=1252125991
    It confirms by suspicion that ethiopian coffees really are the worlds best value. *
    Fer cryin out loud! Would you stop giving away this info?? Good Ethiopian beans are hard enough to get without you increasing their popularity.

    Stop it!!!!!!!!!!

    Greg

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    Re: Ethiopian Yirg from June beanbay

    Ive just been playing a bit more with this day 7 and buzzing a bit. Im still enjoying a lingering honeycomb aftertaste.
    Ive found this bean requires a very course grind and as such my shots were leaning toward ristretto pulls. IMO this is where this bean really shines. After dialing it in to a typical espresso shot I was somewhat dissapointed. The acidity became a little overpowering. I sinked a shot after pulling at the lower end of silvias temp cycle. I pulled another shot towards the upper end of sivias temp range and the acidity was much more mellow allowing the sugers to come through a bit. Still not as nice as the tighter shots I was having earlier though.

    Thats my advice to fellow snobs. Hot n tight.

    I think Ill also experiment with a slightly darker roast next time.

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    Senior Member nikko.the.scorpio's Avatar
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    Re: Ethiopian Yirg from June beanbay

    Wow sounds fantastic - will have to watch out for this in the future - thanks for your post!

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    Re: Ethiopian Yirg from June beanbay

    Not sure if its my pallete or my brewing methods or the beans but my descriptions keep changing. The complecity seems to have gone somewhat. Today I was getting strong apricot (maybe tinned apricot it was sweet.) but that was about it. Still very nice.

    All gone now till I roast some more. Im a little scared of using it all up I only have 2kg left.

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    Re: Ethiopian Yirg from June beanbay

    Does anybody else have problems with the chaff not releasing very well off this bean? *Tried roasting it to SC, rolling SC and pre SC, but a fair bit of the chaff refuses to leave the bean. *The only way I can get it all off is by running it round a wire sieve.

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    Senior Member flynnaus's Avatar
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    Re: Ethiopian Yirg from June beanbay

    Quote Originally Posted by 3C212C2C242D3A7A480 link=1245490337/19#19 date=1252632304
    Does anybody else have problems with the chaff not releasing very well off this bean?
    Not really and I wouldnt be too concerned with. Ive noticed chaff left on the bean when buying Ehtipian beans from a roaster. It shouldnt adversely affect the brew.

  22. #22
    Gra
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    Re: Ethiopian Yirg from June beanbay

    Quote Originally Posted by 5D574255555A4E483B0 link=1245490337/20#20 date=1252633921
    Not really and I wouldnt be too concerned .
    As Flynn Aus answered I find this to be normal for Yirg and it dose not effect whats in the cup

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    Re: Ethiopian Yirg from June beanbay

    Quote Originally Posted by 524F42424A435414260 link=1245490337/19#19 date=1252632304
    Does anybody else have problems with the chaff not releasing very well off this bean? *
    I have found that the little fellas dont do anything until FC and then go nuts and make a huge mess. :P

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    Re: Ethiopian Yirg from June beanbay

    Thanks for the information, it is the only bean that Ive roasted that had this problem. *Im not too keen on it as a single, Ill try leaving it longer as other people have suggested. *It makes a great 50:50 blend with the Waghi (sorry for mentioning those two together for the people who missed out). *::)

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    Senior Member flynnaus's Avatar
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    Re: Ethiopian Yirg from June beanbay

    Quote Originally Posted by 263B36363E372060520 link=1245490337/23#23 date=1252721875
    Im not too keen on it as a single
    I love this bean. Next time I try it Im going to roastlighter to about CS9 and enjoy it more as a black coffee in an Aeropress or french press within the first week.

    It blends well with Sumatran beans too - seems to bring out the berry flavours.

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    Re: Ethiopian Yirg from June beanbay

    Does anyone find a repeatable relationship between brewing temp
    and presence of characteristic perfume / floral notes in Yirg? In
    experimenting with temps higher than I usually use I got a couple
    of very good examples of such shots, whereas usually I get
    darker cocoa-ish notes and / or dry winey characteristics. Which was
    what I got for most of the other shots in the same batch. Not that
    I mind the latter, just curious as to where the differences come from.



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