Hey folks, I really don't think I'm getting the most out of the roast of the Yemen coffees in my RK Drum. What type of profiles work the best for the Yemens? What coffees would they be similar to with respect to optimal profiles. Any help or suggestions is greatly appreciated! Have a great weekend everyone! Eddie -- Vita non est vivere sed valere vita est Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/
What are you getting? ...that you like? ...don't like? What do you want?
Almost all of the Yemeni coffees I've encountered need a lot of front end preparation. Out of a cup of green beans there's always a good palm full of cull. Additionally I ease up on the heat application a bit. The roast usually ends near the higher end temperatures I look for but you don't have to be as aggressive with the little guys.
This is a long post. The roasting and brewing notes are below. I am not ruling out the fact that perhaps this is just not my cup of rustic tea as a single origin, but I want to make sure I am doing the coffee justice first. Sipping a cup of the City+: What I like: I am getting really good spice in the nose and the cup and there is a pleasantly lightly waxy, oily mouthfeel. What I don't like: It seems as though there is something in the middle range that should be on the outside of the tongue that is not coming across properly. I am at a loss to describe it, I must not have the reference, but it seems I missed the development of that flavor. Perhaps this is the "hidey" flavor and I just don't care for it. Sipping a cup of the Full City+ What I like: Again, I am getting really good spice in the nose and cup, and there is a pleasantly, lightly waxy, oily mouthfeel. The aftertaste on the outside of the tongue is quite nice. Hmmm ... I like this cup. Of the two, City+ and Full City+, and of all the brews to date of these two batches, this is my favorite cup. What I don't like: It's not that I don't like it; it just seems to me from the description, that I missed something. Is there supposed to be a darkly fruited note in there or is this why it is blended with others? Does this coffee require more rest to develop? ---------- Roasting and Brewing Details ---------- Brewed in a Technivorm with a Swissgold filter. Cleaned with Cleancaf on 09/01/2007 Water from a Brita Pitcher Filter changed on 09/01/2007 Ground with a Mazzer Mini Taken apart and thoroughly cleaned on 09/01/2007 New Burrs on July 14 ... I think that was the date Batch 1 = City+ Roaster: 4 lb RK Drum Date & Time: 09/02/2007 @ 3:00 PM Ambient Temperature: 88ºF Batch Size: 1 pound Roast Level: City+ (just a few snaps of 2nd crack) 1st crack: 13 minutes 15 seconds, outlier @12m 50s 2nd crack: Nope Roast pulled and cooled: 15 minutes 40 seconds Batch 2 = Full City+ Roaster: 4 lb RK Drum Date & Time: 09/02/2007 @ 3:20 PM Ambient Temperature: 88ºF Batch Size: 1 pound Roast Level: City+ (just a few snaps of 2nd crack) 1st crack: 13 minutes 15 seconds, outlier @12m 50s 2nd crack: 16 minutes even Roast pulled and cooled: 16 minutes 10 seconds The profile in general: Charge temp was about 315ºF and that was held for 3 minutes. At three minutes, the ramp upward began, reaching 500ºF @ 7 minutes 30 seconds and 525ºF in ~8 minutes 45 seconds. Fairly well maintain temperature until the end of the roast on the City + batch; on the Full City+ batch I dropped the heat at 1st crack to moderate the progress toward 2nd crack. The temperature is measured by a thermocouple on the left end of the drum that is at the level of the bean mass in the bottom of the drum, about 1/2 - 1 inch away from the drum (as described previously by Les). It is exposed to heat in the same manner as the drum, just above the cellular ceramic Corning Hot Blocks. I appreciate any help, thoughts ... Eddie On 9/7/07, Homeroaster wrote: <Snip> ? <Snip>
I have never roasted a Yemen in an RK, but have rosted plenty of Yemen, so my comments are based on that. First crack ~13 minutes is a bit later in th= e roast than I prefer. If you can have 1st start a bit sooner that might change things some. The other thing I have noticed when brewing Yemens is that I give them a longer rest than any other origin. For my taste, I have reached the point where I don't even bother starting with the coffee until at least day 4... oh, looks like you have waited a sufficient time, IMO. I have a friend who loves Yemen in a French Press, unblended. Although I do sometimes drink it straight, I really prefer to use it in a MJ blend or as an espresso blend component. cheers, Scott On 9/8/07, Eddie Dove wrote: <Snip>
Eddie, i can only tell you that i prefer my Yemens in the FC to FC+ range, no matter what the brewing method. with the exception of the usually wonderful cup immediately post-roast (where i usually get the most fruit), resting is critical IMO. i don't care for Yemenis at all before @ least 48hrs, as all i get is hidey/gamey for the first few days. i think days 3-6 have been the best for me. i usually get more wine, chocolate, and spice than fruit, though i have gotten dried apricot and berries (not blue) on a few occasions. if i remember correctly, i like my Yemen roasts to end between 12 and 16 minutes (i know that's a big difference, but it's been a while). Eddie Dove wrote: <Snip>
<Snip> For me it is city level, period. Anywhere near second ruins my appreciation for those unique origin flavors. <Snip> If you get gamey flavors, then something could be wrong with your roast method. My Yemens do not benefit from resting at all, they are excellent right out of the roaster, the cup profile changes only slightly over the 5 or 6 days until it is consumed. My profile is about 13 minutes to first crack. I like to get the beans quickly up to about 150C bean temp, then reduce heat, aiming for a 6C per minute ramp starting at about 175C and continuing this ramp to a finish at 215C. Sorry I cannot translate this into a grill roaster profile. --
For what it's worth, I tried SM's suggestion and combined a C+ and FC+ of a Yemen Mokha Sanani. The roast itself was fascinating because the beans' appearance is so different from my usual fare. I decided beforehand, based on a couple things I'd read, to wait four days before trying the roast. But I couldn't wait, and broke into it this morning. Well, my untutored palate was quite blown away. Yes, it's "hidey," as people say, but I experienced that positively. The body was amazing, and completely different than the straight-ahead C.A.'s and Africans I've been drinking. It was like rolling a big-flavored leathern marble around in my mouth. Quite rich, quite strange, quite good. On 9/9/07 9:46 AM, "Ken Mary" wrote: <Snip>
Hey Tim, Thanks for responding ... I really do appreciate it. I am having the C+ & FC+ combined today and it is an interesting cup of coffee. Thanks again and have a great week! Eddie -- Vita non est vivere sed valere vita est Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 9/9/07, Tim Deines wrote: <Snip>
Hey Ken, Thank you for the input ... I do appreciate it. Have a great week! Eddie -- Vita non est vivere sed valere vita est Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 9/9/07, Ken Mary wrote: <Snip>