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Harrar Roast Profile

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  • Ryjoda
    replied
    This stuff is at it's best when left to rest for at least 14days, IMO.

    Leave a comment:


  • dan77
    replied
    Originally posted by habahabanero View Post
    Dumped mine fairly promptly at 2C - about CS10 - very few spots of light oiling. First try this morning - day 4 post roast - almost choked Silvia but didn't have the time to repeat the shot.
    OH THE HARRAR!!! YUK! not a pleasant shot at all, surprisingly charred taste for a roast of this degree, I'm hoping it had more to do with the extraction than the bean/roast, but going by the initial post in this thread I have my doubts.
    The missus couldn't get into the blueberry taste so I thought I'd try taking it to 2C and it was nasty.

    I don't think you can get it to taste better from 2C.....unfortunately.

    Leave a comment:


  • JamesM
    replied
    Harrar Roast Profile

    Damn! 2nd crack can be evil for African coffees! Hehe

    Leave a comment:


  • habahabanero
    replied
    Dumped mine fairly promptly at 2C - about CS10 - very few spots of light oiling. First try this morning - day 4 post roast - almost choked Silvia but didn't have the time to repeat the shot.
    OH THE HARRAR!!! YUK! not a pleasant shot at all, surprisingly charred taste for a roast of this degree, I'm hoping it had more to do with the extraction than the bean/roast, but going by the initial post in this thread I have my doubts.

    Leave a comment:


  • brendogs
    replied
    I just completed this roast during the week. I brought it through to 2C it's only going to be used for espresso so it's fairly dark. It's sitting at about CS10 and hopefully it tastes good as an espresso

    Leave a comment:


  • MrJack
    replied
    Re: Harrar Roast Profile

    Andy's notes on this batch of Harrar mentions it being light on the blueberry. The previous batch sounded very nice.

    I've got some Yemen Banished Ismail I'm keen to ramp roast too.

    Leave a comment:


  • DesigningByCoffee
    replied
    Originally posted by chokkidog View Post
    The 'option-0' was from someone using windows, as they called the key ALT.
    Here are the two from my i-mac, just typing into this post :

    option -shift-8........... 205°C
    option-0................... 205ºC

    either is good, yours better, depends on how many fingers you have!

    cheers!
    I've just looked up the two variations in my InDesign glyph set - one is a degree sign - the other a "masculine ordinal indicator!" whatever that is LOL!

    Maybe I should have done latin…

    Leave a comment:


  • chokkidog
    replied
    The 'option-0' was from someone using windows, as they called the key ALT.
    Here are the two from my i-mac, just typing into this post :

    option -shift-8........... 205°C
    option-0................... 205ºC

    either is good, yours better, depends on how many fingers you have!

    cheers!

    Leave a comment:


  • JamesM
    replied
    Originally posted by MrJack View Post
    I posted one here somewhere.

    See, I love the fruit through milk (which is why I like the Operation Cherry Red at Howard st so much!
    Can't seem to get any blueberry from the Harrar though
    I love the OCR stuff, it's like candy on the dry aroma. Sidamo Guji special prep is my fave.

    Funny, I'm almost certain that last Friday, Trevor (greenman) said he had lost the blueberry notes in his stash of harrar (i think it was harrar).. putting it down to probably just ageing greens. Interesting

    I didn't think Ristretto was running any African coffees at the mo?

    Leave a comment:


  • DesigningByCoffee
    replied
    And actually, just following on from one of the little side tracks - doing some typesetting on my Mac, and the proper 'degrees' symbol is actually Option-Shift-8 - so who the heck knows what option-0 is! Can you spot the difference? ?-) º °

    See grab for real world type application in InDesign… :-)

    Click image for larger version

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    Leave a comment:


  • DesigningByCoffee
    replied
    The fruit cuts really well past soy too - love this one in the white stuff as a change from (or combined with!) chocolate flavours :-)

    Leave a comment:


  • MrJack
    replied
    Re: Harrar Roast Profile

    I posted one here somewhere.

    See, I love the fruit through milk (which is why I like the Operation Cherry Red at Howard st so much!
    Can't seem to get any blueberry from the Harrar though

    Leave a comment:


  • JamesM
    replied
    sounds wild. got photos of your rig? I'm always interested. I have a couple of poppers which I attempt to sample on, but sadly they do not lend themselves to 'light' roasts very well due to uneven roasts.

    I just hate harrar in milk, whatever way it's roasted. Mind you, I've not had it roasted past full city (2nd crack) so maybe once all the fruits and juiciness is burnt off it lends itself to espresso. who knows. I wouldn't torture such a great coffee!

    Leave a comment:


  • MrJack
    replied
    Re: Harrar Roast Profile

    Cheers for the input. Interesting that you don't like it with milk (or is it just the city+ roast?)

    I actually have very good profile with my popper - I'm just limited in my max heat input, thus the brick wall at around 218ºC in our current evening temps.
    The PID controller I use allows me to choose 14 ramp/soak/step settings, and I can watch the profile in real time - if I drag my laptop out to it. Working on a wireless solution to that this weekend.

    Leave a comment:


  • JamesM
    replied
    This coffee can be incredible for any brew method if roasted right

    'habahabanero' nailed it when saying to take it gentle at the beginning. Avoid the tipping and scorching/facing.

    Harrar (in my experience) is outstanding roasted only to "City+" or 'maybe' "Full City". Don't go to 2nd crack. You can achieve "full city" by pulling the roast at the big plume of smoke that hits you just before 2nd crack starts. Watch carefully. "City+" makes for amazing harrar on both manual brew methods AND espresso.

    I enjoyed some recently from a local roaster who roasts this coffee around this profile and it was a real delight in many ways. (except milk, it's horrible with milk in it) Mind you, they have a great deal of experience with this coffee. (always have lots of it!)

    It's going to be difficult to achieve specific profiles with a popper. experiment!

    Leave a comment:

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