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  • Yirgacheffe Special Prep

    I have done a roast of the yirgacheffe special prep currently in beanbay. i roasted it exactly the same as this one (well tried to might be more accurate) but pulled it 3 degrees lower.


    i tried this as the previous roast was missing a lot of the floral qualities this bean seems prized for.

    anyway…. this one brought them out in a big way! 2 things sprang to mind, citrus and jasmine, very sweet, and a rounded feel in the mouth.

    i am having it through an aeropress using the inverted method with the 008 coava and the flavours are amazing. also as andy mentions, the grind aroma is huge, it smells like i have lit some incense.

    i have tried a couple using different temperature water, it seemed great with both 90 degree water and 80 degree water, the hotter water didnt seem to mask the bouquet much.

  • #2
    I love this coffee every cup is amazing. 10 days seems to be the perfect number for this one!

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    • #3
      I would have to agree,

      This has become a favourite.

      I over roasted my first roast and ended up with crap.

      2nd roast done to a cs9, and after 8 days. excellent coffee.

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      • #4
        Just done a SO roast of this today after a few months of pre-blends - looking forward to seeing how it goes!

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        • #5
          I just blended some of this with the Sulawesi Blue Peaberry that's in Beanbay - delicious combination! You get the body of the Sulawesi with the brightness of the Yirg! Really interesting and yum!

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          • #6
            Hi Tango,

            What ratio did you use?

            just ordered some peaberry, and already have the yirg.

            Cheers

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            • #7
              Hey themurphs - sorry about the late reply! I did 50/50 (as most of my blending has been recently!). Try roasting them both individually and then mixing after you taste each one individually, both of them by themselves are great coffees.

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              • #8
                Thanks,

                Both beans are roasted already, so i might give it a try tomorrow.

                The peaberry is excellent!

                Cheers

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                • #9
                  Oh my giddy Aunt! Just had a double espresso with beans roasted 11 days ago and my oh my, what a sensational coffee. I can still taste the brightness 10 minutes after finishing the coffee, a lovely body too.

                  Roasted 350g in the Behmor, P2B + 2:30 (22:30), 1C @ 9:05 remaining on the clock, pulled just on 2C with 5:15 left.

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                  • #10
                    Great coffee for a pour over. One of the best.

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                    • #11
                      Roasted some Yirg ten days ago... now tasting jasmine tea!

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                      • #12
                        Gotta love a good Yirg!
                        Just drinking an amazing batch (technically it is a blend - so slightly naughty putting it here!) of slow roasted 60/40 Yirg & El Sal (or any available central - I've used Mex, El Sal & Guat with equally good results) Other Eth's work too in this particular blend, but it is the Yirg that just makes it all come alive! Very floral, sweet & aromatic.
                        Yirgy Yirgy Yirgy!

                        Matt

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                        • #13
                          Roasted some again last night... think I took the roast a little too far (dropped at 222*C). It's lovely and sweet, but lacks some of the more high notes that I remember from the last batch.

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                          • #14
                            Originally posted by DesigningByCoffee View Post
                            Gotta love a good Yirg!
                            Just drinking an amazing batch (technically it is a blend - so slightly naughty putting it here!) of slow roasted 60/40 Yirg & El Sal (or any available central - I've used Mex, El Sal & Guat with equally good results) Other Eth's work too in this particular blend, but it is the Yirg that just makes it all come alive! Very floral, sweet & aromatic.
                            Yirgy Yirgy Yirgy!

                            Matt

                            [ATTACH=CONFIG]4386[/ATTACH]
                            Yeh, I've taken to using 70% Central (Guat Hue or Jac) / 30% Yirg as an Aeropress blend.....and the Yirg suits this more than other Africans I've tried.

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                            • #15
                              Haven't roasted the Yirg Special Prep for quite a while and I had forgotten just how tasty they are, took the roast 45sec. past the start of first crack, rested them for 6-7 days then started brewing, I had forgotten how wonderful these beans are, clean, crisp zingy acidity and floral notes. Started doing long blacks after day 10 with a brew temp of 92C, wow, lovely bright acidity with viscous creamy mouthfeel, sweet with a lingering finish.

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