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  • Ethiopian Yirgacheffe

    Hi Guys, Just looking for reccomendations for what would be good to blend with the yirg?

    Appreciate anyones input

    Lenny

  • #2
    Re: Ethiopian Yirgacheffe

    Originally posted by 57585644405C5959505B350 link=1318677934/0#0 date=1318677934
    Hi Guys, Just looking for reccomendations for what would be good to blend with the yirg?

    Appreciate anyones input

    Lenny
    Hello Lenny. To my mind, nothing should be blended with a good yirg, unless you want to try roasting it to slightly different levels, then blending it with itself.

    There seems to be a trend, at least in Sydney, where yirg is thrown into every blend. I think it either gets lost in a blend or can actually spoil the rest of the coffee.

    Comment


    • #3
      Re: Ethiopian Yirgacheffe

      Thanks for the reply Denis.

      Single origin it is.

      Comment


      • #4
        Re: Ethiopian Yirgacheffe

        Originally posted by 40616A6A6D77040 link=1318677934/1#1 date=1318680364

        Hello Lenny.  To my mind, nothing should be blended with a good yirg, unless you want to try roasting it to slightly different levels, then blending it with itself.
        My favourite. 

        Comment


        • #5
          Re: Ethiopian Yirgacheffe

          Originally posted by 675C435B5641330 link=1318677934/3#3 date=1318818532
          Originally posted by 40616A6A6D77040 link=1318677934/1#1 date=1318680364

          Hello Lenny.  To my mind, nothing should be blended with a good yirg, unless you want to try roasting it to slightly different levels, then blending it with itself.
          My favourite. 
          Thanks to my poor roasting skills, I often end up with a diverse roast range.
          I tell myself Im just creating a single origin "blend"...

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          • #6
            Re: Ethiopian Yirgacheffe

            Loving the Yirg special prep light roast for pourover, simply brilliant--no way I will be blending this baby

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            • #7
              Re: Ethiopian Yirgacheffe

              Not sure I agree with the consensus on this one. I used a high grade extremely fruity Yirg back in the Spring at about 60% of a blend along with Nicaragua Limocillo and a Bali Kintamani and it was an amazing espresso blend. It had it all in my opinion....fruit, chocolate and earthiness.

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              • #8
                Re: Ethiopian Yirgacheffe

                I always use it as a SO, doesnt mean Im right, just the way I prefer it.
                Why not experiment with blends? never know what you may come up with.

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                • #9
                  Re: Ethiopian Yirgacheffe

                  Has anyone roasted the Yirg on a behmor? what settings did you find where the best and do you take it to 2C..thanks..

                  Comment


                  • #10
                    Re: Ethiopian Yirgacheffe

                    Originally posted by 120E03191E190B0708460 link=1318677934/8#8 date=1324085144
                    Has anyone roasted the Yirg on a behmor? what settings did you find where the best and do you take it to 2C..thanks.. Smiley
                    Yes! I love the results of Yirg in the Behmor - it seems to really bring out the floral notes, more so than I get on my Corretto. For most beans I find I get equally as good results between Corretto and Behmor - different but equally good. However, with Yirg I prefer the Behmor.

                    I use a P2 setting and pull the beans so that they just start the first few snaps of 2C as Im getting them out and dump into my external cooler. Id recommend learning to stop significantly earlier if youre using the Behmor cooling cycle - as youd know the beans keep on going for quite a bit when using the Behmor cooling. Having said I use P2, others are getting great results on P3 too so play around and find what you like. As long as you dont go too far I think youll find no roast will be wasted, they should taste good in the cup. You need to play to find where your great in the cup is.

                    Comment


                    • #11
                      Re: Ethiopian Yirgacheffe

                      Originally posted by 6150475E5F58535E48310 link=1318677934/9#9 date=1324087472
                      pull the beans so that they just start the first few snaps of 2C as Im getting them out and dump into my external cooler
                      Im just starting out on the Behmor. I find the built in cooling cycle takes too long and that the beans can stay in 2nd crack for 1:30, after I hit cool. Id be keen to hear how you take the drum out of the running behmor, or do you stop it and then re-start the roaster to run the cooling cycle after the roast, as is required in the manual?

                      For now, I open the door and use a fan to direct air into the roaster, but it still takes perhaps 0:45 seconds for 2nd crack to fully stop this way as the internals of the roaster still radiate a lot of heat on the beans, so Id like to use an external cooler as well.

                      Phil

                      PS: Regarding the original question (sorry for getting side-tracked) - I would try to identify the gaps in the taste profile of the Yirg (your personal taste!), then try to fill in these gaps with the strengths of other coffees that youve tasted to complement the Yirg.

                      Comment


                      • #12
                        Re: Ethiopian Yirgacheffe

                        Originally posted by 5F6E796061666D60760F0 link=1318677934/9#9 date=1324087472
                        Originally posted by 120E03191E190B0708460 link=1318677934/8#8 date=1324085144
                        Has anyone roasted the Yirg on a behmor? what settings did you find where the best and do you take it to 2C..thanks.. Smiley
                        Yes! I love the results of Yirg in the Behmor - it seems to really bring out the floral notes, more so than I get on my Corretto. For most beans I find I get equally as good results between Corretto and Behmor - different but equally good. However, with Yirg I prefer the Behmor.

                        I use a P2 setting and pull the beans so that they just start the first few snaps of 2C as Im getting them out and dump into my external cooler. Id recommend learning to stop significantly earlier if youre using the Behmor cooling cycle - as youd know the beans keep on going for quite a bit when using the Behmor cooling. Having said I use P2, others are getting great results on P3 too so play around and find what you like. As long as you dont go too far I think youll find no roast will be wasted, they should taste good in the cup. You need to play to find where your great in the cup is.
                        Thanks for that pavoniboy, i will be roasting some yirg on Monday..

                        Comment


                        • #13
                          Re: Ethiopian Yirgacheffe

                          Originally posted by 485051544B5B5054380 link=1318677934/10#10 date=1324092525
                          Id be keen to hear how you take the drum out of the running behmor, or do you stop it and then re-start the roaster to run the cooling cycle after the roast, as is required in the manual?
                          You can read more about it in the Behmor thread.

                          I simply open the door, using oven mitts I very carefully lift the left hand side out of its bracket and quickly pull the right hand side shaft out of the motor connection, dump the beans into my cooler, and then hit cool on the Behmor (only after the drum is removed as if you hit cool and then try to remove the drum, it is spinning much faster and is much more difficult to remove). Try not to oppose the motion of the motor as you do it as that will put greater load on the motor which I imagine isnt good for it. Sort of roll with it if you get what I mean.

                          As stated check the Behmor thread for other descriptions of how people do it - I havent read it for a long time and there is possibly better descriptions from others on how they do it.

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