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Roasted a 400g batch for filter of the Ethiopian Yirgacheffe Sundried yesterday, I took these little guys to a vigorous first crack and then quickly cooled them. Roast time 9min30sec.
Just cupped them after one day, the dry aroma displayed aromatic berry and fruit. In the cup the berry flavours stood out, looking forward to exploring them more as the roast developes.
I'm a big Yirg fan – I'll be interested to hear how this variation compares ;)
Was that on the Coffee-tech roaster you did 400g? Have never had a bad Yirgacheffe!Quote:
Originally Posted by greenman
Yes 400g in Torrefattore 2kg, I do 300g batches with good results as well.Quote:
Originally Posted by coffeechris
The Yirgs are great, washed and naturals!!
Thats great to hear!
I completed my first roast yesterday with this natural version of Yirg, the blueberry note was prominent during roasting and jumps out when opening the bag.
Using what I would say is my go to profile for Ethiopian beans, relatively high charge temp + smallish batch size, I dropped the roast during a pretty vigorous FC with a DTR of 14% (total roast time was 9:35).
Snuck in a cheeky cup this morning, the blueberry note and aroma stands up and slaps you in the face!
This is precisely the profile I was attempting to achieve with the washed, obviously it was significantly harder to get even close with the washed (I got great initial notes of blueberry but it faded, quick).
Looking forward to tweaking the profile with the natural, definitely need to stock up on this one!
Morning Solace, finishing the roast at first crack seems very light to me, at FC I still have another 5 mins of roasting time left, I take mine to the cusp of second crack.Quote:
Originally Posted by solace
Admittedly I prefer a dark roast, and brew espresso, however I still cant get my head around stopping a roast as early as this, at FC my roasts are just starting to brown.
What brewing method do you use
Don't take this as criticism, I realise we all have different tastes, would be interested in your views on darker roasts.:)
No criticism taken Yelta, I fully appreciate that everyone has different tastes when it comes to these magic beans we fuss over!Quote:
Originally Posted by Yelta
Brew method this morning, and mostly for that fact, is espresso. Though I like to find a roast profile that works well both as espresso and filter, which is largely why I stick to the medium-light/medium spectrum.
I don’t have access to the Artisan profile currently (will post it up tonight) but what was interesting with this particular roast is that my BT read 219 at drop yet the beans have a ‘look’ of something akin to being dropped around 213-215 (on my KKTO system).
I feel like this roast was getting away from me, that or my BT was providing false figures which is mildly plausible based on the smaller batch size.
As for my view on darker roasts, I have a blend (India EH/Costa Rica Tarrazu/Columbia Galeras) that I roast each component seperate and take each bean to just prior of SC (drop temps 219/218/217 respectively). This is about as dark as I go, and more for the aforementioned preference of having a one-roast-fits-all profile with regards to brew methods.
Having said that, I have roasted and been given some incredible darker roasts in the past. It’s just not particularly my ‘style’ as a roaster.
So while this is on topic..... any chance we can get some Yirgacheffe as brown beans on beanbay............
Yirgacheffe has long been a favourite.... *hint* Andy *hint*
Thanks for the detailed reply Solace.Quote:
Originally Posted by solace
I suspect that much of the time when monitoring temps on home roasting equipment its difficult to convey meaningful results, methods, results and perceptions vary.
FWIW I see first crack at about 200°C every time, 215° is a little over half way to SC on my Coretto.
From your description sounds to me your somewhere around a medium roast, I got the impression you were stopping very light, obviously not the case.:)
Got some of these great little beans as a long-time Yirg fan. The Yirg Sundried as a doppio has been very 'Yirggy' but much heavier, being more viscous & sweet, with an impressive meringue-like crema. Very acceptable as both espresso and through milk!
Attachment 22182
Maybe.Quote:
Originally Posted by 392392
Sadly there is finite limit to what I can actually roast, pack and ship in a day and still make the courier pickup time deadline, it's super tight now so something would have to drop off our list... and whichever I take off the list will fill my inbox with "where did xxx go" hate mail.
I'll consider it though.
Appreciate you even considering it ! It is your business, and what you can do is what you can. =DQuote:
Originally Posted by Andy
