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Ethiopian Yirgacheffe Special Prep vs India Monsoon Malabar Gold

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  • breno2113
    replied
    Thanks for the advice Andy.

    Just out of irony, when I was using the pressurised baskets to make coffee with the India beans I thought that the taste wasn't great, however I'm glad I persisted and upgraded my machine/basket because I get a great cup. How the tables have turned this time round!

    Thanks again,

    Brendan.

    Leave a comment:


  • Andy
    replied
    In density and size, you would have trouble finding two beans much further apart than those two!

    The Monsoon processing means the beans are very light, low water content, and feel almost hollow compared to the high grown and very dense Yirg.

    What you might have found is the popper and your technique (weight / time) is better suited to the Monsoon. The Yirg will likely need a slower roast to get the best out of them and that's tricky with the popper but you might find that taking some beans out helps. Seems counter intuitive but less beans in the popper usually means more agitation and a slower roast. In other roasters (Behmor/Gene) you add beans to slow the roast)

    Take 10-15 grams out and see how you go. The real beauty of the popper is that the batches are small enough that it won't cost much to experiment on 3 or 4 different roast batches to find your sweet spot.

    Take lots of notes on weights and times so you know which works best.

    Leave a comment:


  • Ethiopian Yirgacheffe Special Prep vs India Monsoon Malabar Gold

    Hi everyone,

    Not sure if this is the right thread, so please feel free to move it if need be.

    I've got two bags of green beans on the go at the moment for home roasting, Ethiopian Yirgacheffe Special Prep and India Monsoon Malabar Gold. Roasting in a popcorn machine, ultra noob but it works for me at the moment.

    The India beans are an absolute crema monster when I'm running it through my Gaggia Classic, grind settings are towards the finer end but not as fine as it goes. Makes for a delicious cup! Unpressurised, double basket.

    On the other hand, Yirgy barely produces any crema in the cup and sometimes even requires a mulligan cup to get it right.

    Could it be that the two variants require different grind settings, with the Yirgy beans being significantly smaller than the India beans? Although one would think that when ground, they both yield the same result.

    Any advice appreciated, prior to switching machines I was using pressurised baskets and getting not a bad taste with the Yirgy, so I'm keen to get it right with my Gaggia Classic.

    Thanks, Brendan.

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