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Thread: Whats wrong with my Yirg?

  1. #1
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    Whats wrong with my Yirg?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Third batch of the Yirg from a couple of months ago.
    Im open to the fact that this bean just isnt one of my favourites...

    It hasnt been bad, just not very good.
    I havent noticed the citrus or floral notes. *
    It seems a little flat, almost stale.
    Its not very smooth either and its not at all sweet.

    Roasting profile on the corretto is as follows:
    FC at about 10min
    SC at about 16
    Pulled on the very first snaps of SC. *

    I have also let is rest for a week and have tried it occasionally during that time.

    Any thoughts on how to improve it would be appreciated.

    cheers,

    sd

    Im hoping its not just bad technique :) My Waghi and Peru Grace have been very enjoyable. How good are those beans!

  2. #2
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    Re: Whats wrong with my Yirg?

    How about pulling the roast just short of first crack?

  3. #3
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    Re: Whats wrong with my Yirg?

    yep...thats the next move, but its surprising that it really isnt very good at this level??

    ...and I assume you meant Second crack ;)

  4. #4
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    Re: Whats wrong with my Yirg?

    Hmm, weve enjoyed (a different) Yirg at anywhere between 60 seconds before SC to 2 minute into SC - different but very enjoyable. The peachy (floral?) note I get seems to be there however we roast it.

    Can you give us more detail about the roast profile?
    - ambient temp?
    - how far away is the heat gun?
    - how do you cool them? how quickly?
    - what temps do you get? how do you measure temp (if you do)?
    - how are the green beans stored?
    - any other details...

    If youre referring to the Yirgacheffe Kochere 2008 from the June BeanBay, Ive tasted some a friend roasted (using a very similar roast profile in terms of times, by the way) and it had plenty of character - better than our Yirg, Id say!

    Hopefully youll sort it out!
    Cheers
    Stuart.

  5. #5
    Wine_of_the_Bean
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    Re: Whats wrong with my Yirg?

    Maybe try pushing first crack out to 12-13 mins and finish about the same time.

  6. #6
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    Re: Whats wrong with my Yirg?

    Quote Originally Posted by stuartgrant link=1219911601/0#3 date=1219913814
    Hmm, weve enjoyed (a different) Yirg at anywhere between 60 seconds before SC to 2 minute into SC - different but very enjoyable. The peachy (floral?) note I get seems to be there however we roast it.

    Can you give us more detail about the roast profile?
    - ambient temp?
    - how far away is the heat gun?
    - how do you cool them? how quickly?
    - what temps do you get? how do you measure temp (if you do)?
    - how are the green beans stored?
    - any other details...

    If youre referring to the Yirgacheffe Kochere 2008 from the June BeanBay, Ive tasted some a friend roasted (using a very similar roast profile in terms of times, by the way) and it had plenty of character - better than our Yirg, Id say!

    Hopefully youll sort it out!
    Cheers
    Stuart.
    Ive been roasting for 9 months and keep the green beans cool and dry, measure the temp in the corretto with a temp prob inserted directly through the side of the bm, cool them on a granite benchtop, and get to SC at between 215 and 220 depending on the bean.
    Generally, Ive been getting what I think are very good results and really enjoying the various single origins. Just expected more from this bean from the what I had read.

    Ill try nunus suggestion to extend the FC and maybe stop just shy of SC and see how that goes.

    thanks for the suggestions,

    sd

  7. #7
    Mal Dimal's Avatar
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    Re: Whats wrong with my Yirg?

    Id back up Anthonys suggestion above as one worth trying. You dont want to push good Yirg into FC too quickly and when it comes to the back end of the roast, you dont really want it dawdling towards SC either. In my view, Yirg is one of those beans that is excellent as a Single Origin Blend with about 30-35% of the blend made up of a roast pulled before the first few snaps of SC are heard, at around 4 minutes past the end of Rolling FC and the remainder of the blend made up of a roast taken into the early stages of SC but allowed to loaf along for about a minute without actually entering Rolling SC.

    This makes for a very fruity initial palate sensation followed by a lovely Pinot piquancy, some ripe cherry notes in the background and lots of dark chocolate in the finish. Is beautiful as an espresso either as a Ristretto or a full shot pulled a little more quickly and stopped before the onset of blonding. Its also pretty darn nice as a double in a Piccolo.... ;)

    Mal.

  8. #8
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    Re: Whats wrong with my Yirg?

    cheers mal

  9. #9
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    Re: Whats wrong with my Yirg?

    Quote Originally Posted by smokeydeck link=1219911601/0#2 date=1219913582
    yep...thats the next move, but its surprising that it really isnt very good at this level??

    ...and I assume you meant Second crack *;)
    Duh... thats what I meant. I have stopped a roast (involuntary- HG died while roasting) at first crack and tried the beans after a few days rest... It was AWFUL! I had always wondered what "grassy" tasted like and now I know. Yes, just short of SECOND crack.



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