I roasted up about 500g of Yemen Bani Ismail and wanted some advice as to the best roast profile for this bean. I did this batch to what I think is referred to as a "City" roast - with some oily surface on the beans and this took a good 20 seconds in the SC.
I normally roast 10 seconds or so into the SC with other bean varieties, but Yemen seemed to me to roast more unevenly so I let it go a little longer. Not sure Im a big fan of the oily style of roasts.
Id appreciate any suggestions on what profile best suits this bean, and ideally, how far into the SC I should go to extract the best this bean has to offer.
Thanks
I normally roast 10 seconds or so into the SC with other bean varieties, but Yemen seemed to me to roast more unevenly so I let it go a little longer. Not sure Im a big fan of the oily style of roasts.
Id appreciate any suggestions on what profile best suits this bean, and ideally, how far into the SC I should go to extract the best this bean has to offer.
Thanks


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