HomeRoast Digest

Topic: New favorite! (9 msgs / 138 lines)
1) From:
The other night I roasted some El Salv. MC PB. 
I ended the roast right after the first audible snap of second.  After cooling and 36Hrs rest, the beans for the most part are a smooth brown, with the exception of some various wrinkles on the surface.  While only 4 months into homeroasting, I thought I found a favorite in the Kenya Mbaranga.  Very fruity and bright.  Well, it seems this El Salv lot brings the most joy to my tastebuds thus far!!  It is a bit more subtle than the Kenya, as far as the fruited flavors go.  But the brightness, and how clean the cup is, is what won it for me.  It has a perfect balance of fruit, an almost "woody" "spice" flavor, and like I said, it was just a very bright cup indeed.  So, for now, this is my winner!!!

2) From: Will
It's fun isn't it... If you liked Kenya and Central, next time you 
order and Tom has a Yirgacheff in that he's feeling poetic about, give 
it a trial. Then there's the Indian MNEB that comes in from time to 
After a while, I learned there is ALWAYS a winner lurking on that green 
On Thursday, June 2, 2005, at 10:08 AM,  wrote:

3) From: Justin Marquez
On 6/2/05, Will  wrote:
I must have missed the roast "sweet spot" when I tried the Yirg. We
brewed it and Linda and I both said "So what...?". It just wasn't
special.  It was good coffee, there just wasn't any "WOW!" to it.  I
try it again before too long and review Tom's notes about roasting it.
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)http://www.justinandlinda.com

4) From: Brent - SC/TO Roasting
I roasted my first batch of Yirgacheffe a couple of weeks ago and
posted results and a profile.  A fellow-lister did reply that Yirg
isn't too forviging and has a pretty narrow sweet spot.  But it's
worth it to find it.
Roasting in an SC/TO
For a Drip/Moka/Presspot Brew
On 6/2/05, Justin Marquez  wrote:

5) From: Frank Haist
I'm sitting here sipping my second americano of the MAO Yirg. Two day 
rest on a FC roast. For the SC/TO roast and cut the heat at the end of 
first crack for one minute to draw out the roast a little (first crack 
about 7:30 on a 350g batch). Stopped the roast at the very first hint of 
second. Now, this is coming right after I've finished a batch of Kenya 
Mbaranga, which I really liked for the brightness and fruit. This Yirg 
is just outstanding. Incredible citrus brightness that is completely 
different than the Kenya. I'm loving this coffee. It is definitely worth 
finding the sweet spot on this.
Justin Marquez wrote:

6) From:
Frank, I just got finished reading the review for the Yirg. MAO.  I just ordered a few #'s of Harar, Brail Carmo, Kenya Mbaranga, & Liel.  The review for the Yirg. seems very similar to the Kenya and Harar (minus the bluberries) What distinct flavors do u notice being absent or added to the YIrg.?

7) From: Frank Haist
The MAO Yirg is quite different than the Harar in terms of body, with 
the Yirg noticeably lighter (although this is a relative difference as 
both have solid body compared to say, many Centrals). The fruit in the 
Harar is much more intense (not counting the blueberry), and more subtle 
in the Yirg. What distinguishes the Yirg is the bright end, which has a 
very pleasant citrus sweetness. Quite a bit different from the Kenya 
Mbaranga or Ithima, where the brightness was more distinctly "acidic." 
For example, I had two espressos yesterday, one with the Mbaranga and 
one with the Yirg (18 hour rest at that point). The Mbaranga was very 
good, but the bright end in the espresso was a little too intense. In 
contrast, the Yirg, which was equally bright, came off tasting more 
sweet. Now, my summer project is to work on getting better at taste 
profiles following Tom's reviews and what I get from this group as 
guidance. Hence, my descriptions here are lame at best.
    I should mention that I'm impressed with this Yirg because it is 
quite a bit better, to my taste, than the Yirg Grade II Tom offered 
several months back. The GII Yirg was good, but I much preferred the FTO 
Harar I got at the same time. The GII Yirg just couldn't keep up (but 
relatively speaking, it is a very good bean. I tend to use it now for my 
"work roast."). This MAO Yirg stands up as something I like to alternate 
in roasting with the new MAO Horse Harar, which I think is outstanding.
matt633 wrote:

8) From:
The espresso's you pulled, were they SO, or did u blend them with something

9) From: Frank Haist
matt633 wrote:

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