Re: Roasting Ethiopian Yirg
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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Roasting Ethiopian Yirg
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Re: Roasting Ethiopian Yirg
what times temp are you using with gene?
did mine around 17-18mins were VERY dark still with lotsa chaff stuck in the middle??
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Re: Roasting Ethiopian Yirg
Thats great Andrew.
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
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Re: Roasting Ethiopian Yirg
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
Thanks again for all who helped!
Andrew
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Re: Roasting Ethiopian Yirg
fyi the yirg roasted similarly to most of the other beans in my BM/TO, SC@~16min. Tasted great too!
-paul
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Re: Roasting Ethiopian Yirg
Shall await the cupping post-mortem with avid interest Secksy 8-)
Mal.
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Re: Roasting Ethiopian Yirg
Quick update
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-)
Andrew
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Re: Roasting Ethiopian Yirg
Should be ready to try by now!Originally posted by greenman link=1195984328/0#14 date=1196246009Ive 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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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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Re: Roasting Ethiopian Yirg
I had the same chaff snowstorm experience with the Harrar as well!Originally posted by Corretto link=1195984328/0#12 date=1196140762The only oddity was the massive amounts of chaff flying off at FC. Twas like it was snowing chaff.
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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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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
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Re: Roasting Ethiopian Yirg
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.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
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
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Re: Roasting Ethiopian Yirg
Thanks all
It certainly sounds like Im under-roasting based on what you all describe!
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-)Originally posted by Mal link=1195984328/0#8 date=1195997477Gday 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.
Andrew
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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.
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