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Seeking better results for the poor Yemen

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  • kbc
    replied
    Let Yemen rest for at least 7 days.

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  • luke151165
    replied
    I preheated mine in the early days but found it was not necessary as the resting time after is more critical than most take into account.

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  • luke151165
    replied
    Agree on this one. Ramping worked for me too.

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  • javabeen
    replied
    Originally posted by Maccas_chicka View Post
    Depecid.

    Interesting that everyone "preheats" their GC, as I never have, as I was told it wasn't neccessary, and the results I get are excellent.

    If you need the roasting profile for these to have a try, let me know.

    -Linda
    I've been preheating my gene or the same reason ie to get a consistent starting point as I do back to back roasts.

    Linda, I'd be interested in taking a look at your roast profiles too if you can please share. We can all learn from each other.

    Cheers
    Javabeen.

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  • depecid
    replied
    Originally posted by DesigningByCoffee View Post
    Great read isn't it! And the photo's are superb ;-)
    Matt
    For sure, I found myself staring at the photo's for longer than it would take me to read a page. I'm kinda bummed i finished it so quickly but i'm sure i'll pick it up again in a few months.

    Linda, i only just started pre heating my GC recently as i bought the datalogger. My assumptions were that having a consistent starting temperature is a good idea as sometimes i'll do back to back roasts and other times i would do just 1 cold start. Not to mention the temperature difference between roasting outdoors in winter vs summer. Gotta help with the consistency.

    I guess it wouldn't be so much of an issue if i was just roasting by sight, but i like to follow my profiles and play around with them.
    Thanks for the offer of the profile too, and yes please, that would be great!

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  • DesigningByCoffee
    replied
    Originally posted by depecid View Post
    I just finished reading "The Espresso Quest" and was interested in trying it out, as it mentions it in there. (Maybe on par with MM)
    Great read isn't it! And the photo's are superb ;-)
    Matt

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  • LindaD
    replied
    Depecid.

    Interesting that everyone "preheats" their GC, as I never have, as I was told it wasn't neccessary, and the results I get are excellent.

    If you need the roasting profile for these to have a try, let me know.

    -Linda

    Leave a comment:


  • depecid
    replied
    KJM, our Genies must be worlds apart, as i tried your suggestion and 2 1/2 mins after 1st i had a rolling 2nd which hit so suddenly... loootttss of smoke. It was quite drinkable but very punchy.

    Linda, i haven't tried ramp roasting but i will keep it in mind for next time. I just finished reading "The Espresso Quest" and was interested in trying it out, as it mentions it in there. I usually preheat my Gene Cafe to 150, load the beans and set to 235... then once first crack is halfway through i'll drop the temperature by a few degrees to 10 degrees depending on how fast they're colouring. My goal is usually to extend the time from 1st to 2nd by 4-6 mins. Once i taste the coffee i play around with the profile depending on the taste.

    I notice with the Yemen, for me, 2nd seems to hit very quickly after first. I've dropped the temperature by 20 degrees and it still hits in less time than any other bean (Maybe on par with MM)

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  • Dimal
    replied
    Originally posted by Maccas_chicka View Post
    Mal.

    Matt is correct.

    Start off at a lower temp for a certain amount of time, then increase the temperature as the roasting progresses.

    Ramp roasting....

    I do apologize if it caused some confusion.
    Ah...

    Thank you Linda . I roast this way, in some shape or form, for pretty well all my batches. Back to using the (enclosed) Corretto again with my lovely wife's assistance so profile roasting is the norm again...

    Cheers mate,
    Mal.

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  • Barry O'Speedwagon
    replied
    Cheers mate. For me the Sulawesi is all about texture/viscosity more so than taste. Still playing around with the balance, using a very much trial and error method. Anyway....I shouldn't divert the subject of the thread too much.

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  • Yelta
    replied
    Originally posted by Barry O'Speedwagon View Post
    Thanks Yelta (John?). I bought plenty of it but thought I 'd do a small batch first and see how that turns out. Also put some in a 40% India Elephant / 30% Yemen / 20% Sulawesi / 10% Nicaragua blend (which i find i enjoy with most Africans in the place of the Yemen). Will be good fun trying this.
    Yep, you got it right Barry, for some reason I lost my user name (Jon) with the forum change over, no big deal.
    Roasted the Yemen to take away with me on the upcoming trip, thought it would be interesting (and appropriate) to use them in an Ibrik for Turkish.
    I'm pretty partial to both African and South American beans, Indonesian! not so much.

    Leave a comment:


  • LindaD
    replied
    Originally posted by Dimal View Post
    That's kind of what I thought too Steve, but you know what they say about making assumptions...

    Mal.
    Mal.

    Matt is correct.

    Start off at a lower temp for a certain amount of time, then increase the temperature as the roasting progresses.

    Ramp roasting....

    I do apologize if it caused some confusion.

    Leave a comment:


  • Barry O'Speedwagon
    replied
    Thanks Yelta (John?). I bought plenty of it but thought I 'd do a small batch first and see how that turns out. Also put some in a 40% India Elephant / 30% Yemen / 20% Sulawesi / 10% Nicaragua blend (which i find i enjoy with most Africans in the place of the Yemen). Will be good fun trying this.
    Last edited by Barry O'Speedwagon; 28 July 2012, 10:06 PM. Reason: grocer's apostrophe strikes again (and I should know better)

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  • Yelta
    replied
    Very similar profile to mine Barry, FC 200c, SC 227c roast stopped @ 19 mins.
    I find these beans continue to improve for up to a month if left unopened in cool dry conditions. :0

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  • Barry O'Speedwagon
    replied
    Roasted 160g of the Yemen Bani Ismail in the i-Coffee this morning. The Roast Monitor data is below. Came out at about CS9.5-10, a little inconsistent in colour, but no more than some of my attempts at the Gambella. How long should this rest (I usually wait 6-7 days)?
    Attached Files

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