I roasted some Ethopian Yirgocheffe with the HWP and the color of the roast was a little dark, however it was extremely light after grinding. The brewed color looked more like rust water than coffee. It tasted fair. This may be my first HWP roasting failure. Does anyone have advice for roasting Yirgocheffe? What times are others getting? And if it is supposed to taste this light, can one advise a bean to blend it with that would increase the body and preserve the flavor? thanks - mas
Quoting Michael Allen Smith : <Snip> roast <Snip> fair. <Snip> roasting <Snip> blend <Snip> Not sure what is going on here. The Yirg is my all time favorite single bean no blend coffee. I take it to the end of first crack, and thats it. It is lighter in body than say a Sumatra, but no less than a Yemini. Perhaps you had a brewing failure? Mike ------------------------------------------------- Get FREE DSL! Get Winfire DSL high-speed Internet access FREE...with Winfire athttp://www.winfire.com.
Yirg happens to be my favorite-just got 5# from Tom and I use a HWP. Sounds like you are not roasting the Yirg sufficiently. What is your roast setting on the HWP-are you roasting indoors at around 70 degrees F and are you using the measure supplied by HW and filling it level full. Finally is your electrical system overloaded or old. Just had an awful batch of Yemen Mokha Raimi-temp dropped in my roasting room to about 40 and did not increase the roast setting to 7. The ground coffee was a rust color and the coffee was lacking in taste. Did the next batch at 7 and the resulting coffee was great. Like you I went Yikes when I saw the rust colored ground coffee-"We have a problem here Colombus". Let me know if I can be of any further confusion. ciao
I did my batch outdoors at about 50 degrees. Later this weekend I'll bring it indoors and try it again. It seems cool outdoor temps help the FreshRoast, but throw off my (son of) HWP. For the record - I blended my weak Yirg with a Full City Sumatra and it was amazingly good. Much better than either separately. thanks - mas
In my opinion, lower roasting temps produces a better result for the HWP also. Do you remember the roast setting-it has to be set at about 6 to get it through the first crack. The cracks are much more protracted when roasting at lower temps with a HWP. I think you will get superior results if you roast long enough.
I prefer my Yirgacheffe roasted in the HWP to the beginning of second crack and even a little ways into second crack. It has good body at that degree of roast with full flavor. I then let it rest for about three days at which point the floral aroma is strongly evident. I know Tom and others might disagree about roasting it this dark but I've tried lighter roasts and I don't like them as much. I don't know how long it would take to achieve that degree of roast in your HWP. I just go by temperature and sound. Don At 07:50 PM 11/16/00 -0800, you wrote: <Snip>