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Roasting Ethiopian Yirg

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  • Roasting Ethiopian Yirg

    GDay

    This is the second time I have roasted this bean with similar results.  After roasting, about half the beans have a thin grey/beige coloured husk surrounding the bean.

    Has anyone else noticed this?  Should I be roasting this bean differently to have this thin covering removed?

    This must be one tough little bugger also, because this is the only bean that my grinder cannot grind...it just stalls! :-[
    Any suggestions would be a great help!

    Andrew

  • #2
    Re: Roasting Ethiopian Yirg

    Am sure that a lot more info would be required to help Secksy. If it still has that much chaff around the bean and is stalling your grinder, it sounds like the little fellas havent been roasted throughout.

    Have you tried breaking open a few to take a look?

    Describe the entire process in a post and Im sure a coretto user will be able to identify the prob.

    Comment


    • #3
      Re: Roasting Ethiopian Yirg

      Hi Secksy...

      i roasted some Yirg this afternoon and had similar results: ugly, uneven roast with chaff still adhering... as well as the fact that it took almost 19 minutes to roast to very faint first snaps of SC...
      i have had several 1kg bags of Yirg from different suppliers and all of them showed more or less the same characteristics.
      in the cup, though, it is brilliant!!

      Yirg is a tough nut, but i didnt expect it to be so tough that it stalls a grinder ... what sort of grinder do you run?

      L

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      • #4
        Re: Roasting Ethiopian Yirg

        Dennis, i was doubtful about the roast-level too as i am only a newby on the Gene, so i crushed some beans from my roast and as far as i could see and taste, all the beans were roasted through, and  now,  5 hours post-roast, they already smell lovely... but they still look  just as ugly!! ;D ;D

        L

        edit: i just opened the bag and poured the beans out on a tea-towel, and the remaining chaff has come away from the beans...
        did your beans shed their chaff post-roast, Secksy?

        Comment


        • #5
          Re: Roasting Ethiopian Yirg

          Originally posted by Dennis link=1195984328/0#1 date=1195985478
          If it still has that much chaff around the bean and is stalling your grinder, it sounds like the little fellas havent been roasted throughout.

          Have you tried breaking open a few to take a look?
          Thanks Dennis!  What should it look like in the centre if Ive roasted them properly?

          Originally posted by Lizzi link=1195984328/0#2 date=1195985584
          Yirg is a tough nut, but i didnt expect it to be so tough that it stalls a grinder  ... what sort of grinder do you run?

          L
          Hey Lizzi!  Yep Ive only got a cheap Breville burr grinder & when financially viable...I will upgrade, though in the meantime I just need to stick it out!  :-[ Its a real shame it does jam though...as you said, its a very flavoursome little bean!  8-)

          Comment


          • #6
            Re: Roasting Ethiopian Yirg

            Ah, they should look the same as the outside Andrew ;D If you find they re hard to break with your fingers then they really do sound under-done to me.

            I also find that they lose a little more chaff once cooled, though what youve described is very different.

            Lizzi - theres no such thing as an ugly bean!

            Comment


            • #7
              Re: Roasting Ethiopian Yirg

              Originally posted by Lizzi link=1195984328/0#3 date=1195985830
              i just opened the bag and poured the beans out on a tea-towel, and the remaining chaff has come away from the beans...
              did your beans shed their chaff post-roast, Secksy?
              I tried the tea towel thing Lizzi & a bit came off but a lot was still adhering!

              You could be right Dennis!  Some longer roasting might be required!  Although they seem the same colour on the inside, I needed a knife to get into them  :P

              Comment


              • #8
                Re: Roasting Ethiopian Yirg

                Ive only roasted the Yirg in my popper and havent gone back to them since starting to roast with a heat gun.

                Popper times are quite quick but they roasted through.

                What were your roast times Secksy?

                Comment


                • #9
                  Re: Roasting Ethiopian Yirg

                  Gday Secksy,

                  Just wondering if you own a temperature capable Digital Multi-Meter (DMM) or one of the Thermo-logging DMMs that Andy has available from the BeanBay? Having one of these devices makes it a hell of a lot easier to get your roasting procedures sorted out quickly, as knowing the bean mass temperature is the best feedback you can have to determine how the roast is progressing. It also means that your roast log data can be more definitive 8-) rather than just descriptive.

                  Anyway, from what you have described it seems very likely that you are under-roasting the beans, as when it is all said and done, Yirg is no different to any other bean when roasted properly, it should be a nice even colour all the way through and relatively easy to break open for this inspection. Knives or other implements should not be necessary . If you have a CS Member Card, the finished roast colour should be in the region of CS9-11, depending on your particular preference of the finished product. All the best mate ,

                  Mal.

                  Comment


                  • #10
                    Re: Roasting Ethiopian Yirg

                    Thanks all

                    It certainly sounds like Im under-roasting based on what you all describe!

                    Originally posted by Mal link=1195984328/0#8 date=1195997477
                    Gday Secksy,

                    Just wondering if you own a temperature capable Digital Multi-Meter (DMM) or one of the Thermo-logging DMMs that Andy has available from the BeanBay? Having one of these devices makes it a hell of a lot easier to get your roasting procedures sorted out quickly, as knowing the bean mass temperature is the best feedback you can have to determine how the roast is progressing. It also means that your roast log data can be more definitive 8-) rather than just descriptive.

                    Anyway, from what you have described it seems very likely that you are under-roasting the beans, as when it is all said and done, Yirg is no different to any other bean when roasted properly, it should be a nice even colour all the way through and relatively easy to break open for this inspection. Knives or other implements should not be necessary . If you have a CS Member Card, the finished roast colour should be in the region of CS9-11, depending on your particular preference of the finished product. All the best mate ,

                    Mal.
                    I dont have any temp monitering equipement Mal  :-[ Up until this point I have successfully roasted by colour.  I guess I really something if my roasts are going to become more repeatable. 8-)

                    Andrew

                    Comment


                    • #11
                      Re: Roasting Ethiopian Yirg

                      Originally posted by Secksy link=1195984328/0#9 date=1196017360

                      I dont have any temp monitering equipment Mal  :-[ Up until this point I have successfully roasted by colour.  I guess I really something if my roasts are going to become more repeatable. 8-)

                      Andrew
                      Yirgacheffe is a bit of a tricky one to roast by colour. This is one that colours up quite fast so you have to be brave and leave it a bit longer to ensure it roasts all the way through. The data logger and thermocouple will help with that.

                      There is a discussion here http://coffeesnobs.com.au/YaBB.pl?num=1170030497 that may help you. I have only roasted yirg in a popper, but will do my next one in the coretto and add to the above thread in the next week or so.

                      Good luck


                      Comment


                      • #12
                        Re: Roasting Ethiopian Yirg

                        Thanks Lucinda

                        Ill bravely press on! Its such a great tasting bean that I dont want to get discouraged & give up on it

                        Comment


                        • #13
                          Re: Roasting Ethiopian Yirg


                          Ive not had any difficulty roasting this one. It roasts quite nicely.

                          The only oddity was the massive amounts of chaff flying off at FC. Twas like it was snowing chaff.

                          and yes I religiously use a DMM with a TC about 1 cm below the top of the beans. Wouldnt be without it.

                          Belinda

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                          • #14
                            Re: Roasting Ethiopian Yirg

                            Originally posted by Corretto link=1195984328/0#12 date=1196140762
                            The only oddity was the massive amounts of chaff flying off at FC.  Twas like it was snowing chaff.
                            I had the same chaff snowstorm experience with the Harrar as well!

                            Comment


                            • #15
                              Re: Roasting Ethiopian Yirg

                              Ive just come in from roasting some Yirg and yes the chaff storm was quite amazing, I had chaff dandruff afterwards and had to jump in the pool. The roast looked great, I got first crack at 11.30 and start of 2nd at 15.45........................cant wait to try it.
                              Still havent got a TC but its on my shopping list!!

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