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Roasting Ethiopian Yirg

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  • Dennis
    replied
    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.

    Leave a comment:


  • Sullo
    replied
    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??

    Leave a comment:


  • Dennis
    replied
    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

    Leave a comment:


  • Secksy
    replied
    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

    Leave a comment:


  • leebroozlee
    replied
    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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  • Dimal
    replied
    Re: Roasting Ethiopian Yirg

    Shall await the cupping post-mortem with avid interest Secksy 8-)

    Mal.

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  • Secksy
    replied
    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

    Leave a comment:


  • Dennis
    replied
    Re: Roasting Ethiopian Yirg

    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!!
    Should be ready to try by now!

    Leave a comment:


  • greenman
    replied
    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!!

    Leave a comment:


  • GrindOnDemand
    replied
    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!

    Leave a comment:


  • Corretto
    replied
    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

    Leave a comment:


  • Secksy
    replied
    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

    Leave a comment:


  • lucinda
    replied
    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


    Leave a comment:


  • Secksy
    replied
    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

    Leave a comment:


  • Dimal
    replied
    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.

    Leave a comment:

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