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Originally posted by greenman link=1195984328/0#14 date=1196246009
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!!
Roasted some more Yirg today...but for a lot longer!. There was far less chaff remaining & I could split the beans with my fingers. Hopefully this will yield a better result & not stall my grinder 8-)
I know its only been 24 hours, but Im happy to say you guys were right on the money ;D I must have been under-roasting the beans previously, resulting in them being just too hard to grind. This time, my grinder didnt even look like stalling!!!
The taste itself was pretty good, though it needs a few more days rest until its at its best
Personally, while I think yirg is great anytime, I find that it really smoothes out and gets that buttery feel peaking at about day 10. Thats only if you can roast enough to last till then though
Sullo, temp ramps do vary from one gene to the next. I think the other main variables are weight, ambient temp and of course bean varietals. Having said this I usually roast 300gm @ 230* for 20 minutes as a benchmark.
If youre getting lots of chaff in the groove then can I suggest you hold the roast at around 160* for 5 minutes before ramping up the temp. I think this will allow the beans to de-humidify before beginning to roast.
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