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Ethiopian Yirgacheffe & Behmor

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  • Ethiopian Yirgacheffe & Behmor

    I ordered a bag of Yirgacheffe from Bean Bay a few weeks ago and have had a couple of attempts at roasting this bean - both times using the P2 Profile.

    More specifically, 250g using 1/2lb + P2 + B which gives me a 13min roast time. For the Yirg, I send it to cooling mode with 20seconds left on the clock. This gives me a final product thats close to CS9.

    What Ive noticed with this particular bean is that the taste seems grassy/herbally at first followed by lemon. The next time I roast this, I may use P3 or P4 to have a slower roast to see if that changes anything.

    Does anyone have any feedback? Is there a trick to roasting this bean? Does anyone else think the Yirg has that lemon taste to it?

  • #2
    Re: Ethiopian Yirgacheffe & Behmor

    Originally posted by 032E2A262B470 link=1306325257/2#2 date=1306330615
    Yirgacheffe is normally an easy bean to roast on a home-roaster because they are usually so well processed, clean and well graded. Although I havent roasted any Yirg in the Behmor yet, I would stick pretty well to my usual 350g batch size roasted at 1lb, P3, D. This has served me well for some similarly graded Bugisu a little while ago so would be a decent enough starting point.


    • #3
      Re: Ethiopian Yirgacheffe & Behmor

      Gday Specialpants,
      The grassy flavour usually means that the beans are under roasted. You could be overloading the Behmor with a batch size of 250g on the 1/2 lb setting (which is 227g) and not getting the bean mass up to a high enough temperature.
      You could try either lowering the batch size slightly or using the 1lb setting (with or without a bigger batch size).
      Hope this helps.


      • #4
        Re: Ethiopian Yirgacheffe & Behmor

        you can try reducing the amount of beans as suggested by Lovey, with P2, try lengthen the time to C or D profile if possible. Stop when u get the 2C. I prefer Yirga to be City roast (though some people prefer a lighter roast) with curing of at least 3 to 4 days.

        happy roasting


        • #5
          Re: Ethiopian Yirgacheffe & Behmor

          As has been postulated  , you often underroast if  you use the  advertised bean weights.
          I dont go as  far as Mal  but reduce the  weight to 400g at 1Lb P2 C with added time and  a  2 minute preheat , cooling as soon as I hear a rolling 2nd crack.
          I do this so I can keep up  with  the bean consumption in our house wih my limited  roasting time.


          • #6
            Re: Ethiopian Yirgacheffe & Behmor

            I noticed most of you take it up to 2nd crack (and sometimes in excess!).

            I did this once and the bean was very black and the surface was quite oily (it was a brazillian bean) and tasted like ash - it wasnt very pleasant.

            As for the Yirg, I did a 1lb P3 roast (for 250g beans).

            1C @ 14:23 (188 deg)
            Rolling first crack started at about 14:40 (189 deg)

            I stopped the roaster at 16:00 (197 deg) which was about 10secs after the bulk of the rolling first crack had finished.

            This resulted in a CS9/10 (i cant tell the difference on the card). In fact, Ill take a photo of it right now.

            Even with the slower roast, the lemon taste was still there. Ended up blending it with Peru beans so its not too bad (50/50 mix).

            Photos of recently roasted beans.

            The Yirg is on the top right.


            • #7
              Re: Ethiopian Yirgacheffe & Behmor

              Cutting the roast short before 2nd-Crack will create a more lively brew in the cup but give it a few days and it should settle down somewhat.

              If you still have some of the Yirg set aside, try tasting it every day until the batch is gone, and make note of the changes in flavour as the bean ages. You will identify your preferred so-called rest time for future roast batches and maybe use the information to tweak future roast profiles.... 8-)



              • #8
                I am digging up an old thread rather then starting a new one..... Just got a Behmor 1600 Plus with a heat snob (installed as per Andy). I have completed maybe 5 roasts of yirgacheffe and roasted medium roast. I run no pre heat P5 manual with first crack at approx 10min mark rolling first crack around 20-30 seconds later and pull just after rolling first crack with 4 mins of cooling with door open. So far I have found most of the batches to be sour and maybe a touch grassy....... I don't believe I have under roasted the beans, only thing I can put it down to is waiting longer to brew in my Rocket Giotto. Currently I have tried most batches after 3-4 days and have not been impressed. Your feedback would be fantastic!!!!

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                • #9
                  Sour & grassy does sound underdone I’m afraid. Yirg can handle a lighter roast (4-5 degrees before second crack up to second crack for espresso) but just after rolling first is pretty early. Try slowing your roast a little and taking it a little darker - maybe add 30 seconds to the next roast then another 30 the one after? Let us know how it goes. I’ll leave it to the Behmor specialists now


                  • #10
                    just updated the post with photos of the roast and the end product. My local roaster roasts this bean quite light, lighter then what I have done and it tastes amazing..... what gives lol

                    here is another batch from around 4 days ago...

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                    • #11
                      Most Yirg's tend to prefer to rest up to around the 10-14 day mark before they start coming into their own. Keep letting them rest and tasting them every/every other day and see how they change over time.

                      Java "Yirgs rock!" phile
                      Toys! I must have new toys!!!


                      • #12
                        Thanks Javaphile make me feel better..... I am like what the hell am I doing ill try it every day for a week or two and see where we go From the above post most tend to go till 2nd crack maybe I need to roast a little longer?


                        • #13
                          I thought I might add that I had a good listen to what first and second crack should sound like via this website ( From what I hear I must be pulling the roast into the start of second crack as the sound is quite intense like the poping from burning timber that is slightly wet it cracks and pops.......


                          • #14
                            I dont always go by the graph but that dip in the middle of your roast log shows some concern in my opinion, Especially for a bean like this. I have also had this bean on many occasions and find it needs a little heat early on and requires a constant decrease of heat heading towards first crack without it going too low. When i say low Id say a RoR of about 8-10 degrees. I go by taking note of when the beans turn yellow from green and aiming for another 3:30-4 mins before you hit first crack, this should be around 9-10 mins. You said it cracked at 10 but i believe (dont quote me though) that the dip in the middle leads to a little bit of under development for a bean like this.

                            Even if your roaster has this same bean and it appears lighter, in my opinion its the initial stages prior to first crack that have helped achieve this. After first crack you are seeking a roast level. That roast level depends on what you are aiming for, filter espresso and so on.

                            I have not used a behmor enough to understand the ins and outs.




                            • #15
                              Thanks for your input coffeechris! That drop is when the afterburner on the behmor comes on it takes some of the heat out of the chamber (exact reason wouldn't have a clue). As for fixing it no idea how you could/can remove that its build into the Behmor. Also so everyone knows I am using 400gram manual P5 with slow drum speed, once 7:30 hits (afterburner) I am increasing drum speed to allow more airflow.