HomeRoast Digest


Topic: mysterious Yirgacheffe (5 msgs / 91 lines)
1) From: Lee XOC
I roasted up some Yirg the other day, trying to keep it light.  I've
been having trouble with thermometer placement lately and I've been
overroasting.  Anyway, I was out of coffee that day, so I immediately
ground up some of the Yirg and made a cuppa coffee.  Magnificent!
Floral, perfumy, amazing.  Next day, just the first sip had the perfumy
background.  Today, it's completely gone.  What gives?  Beans are still
fairly fresh (kept under vacuum).  The residual taste is not stale, it's
good coffee flavor but without the magic.  Maybe the heat (mid 80s last
few days) got to it?
- - - - - - - - - - - - - - - - -
Lee / San Diego
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2) From: Jim Schulman
Hi Lee,
Welcome to homeroast snobbery! I got a Nicaraguan 
"Aroma Nica," Tom should give it a try, as a gift. 
Wonderful almond and pears for about a day and 
half, then nothing. Some coffees just go over the 
hill really fast.
On 2 Jul 2003 at 9:10, Lee XOC wrote:
<Snip>

3) From: Barry Jarrett
At 09:10 AM 7/2/03 -0700, you wrote:
 >I roasted up some Yirg the other day, trying to keep it light.  I've
 >been having trouble with thermometer placement lately and I've been
 >overroasting.  Anyway, I was out of coffee that day, so I immediately
 >ground up some of the Yirg and made a cuppa coffee.  Magnificent!
 >Floral, perfumy, amazing.  Next day, just the first sip had the perfumy
 >background.  Today, it's completely gone.  What gives?  Beans are still
 >fairly fresh (kept under vacuum).  The residual taste is not stale, it's
 >good coffee flavor but without the magic.  Maybe the heat (mid 80s last
 >few days) got to it?
the components comprising those floral aromas are among the most volatile
in coffee.  yrg really is a "drink it *NOW*" coffee.  within about three
days, a lot of the floral qualities are gone, although the black tea flavor
remains.

4) From: David Lewis
At 9:10 AM -0700 7/2/03, Lee XOC wrote:
<Snip>
That's been my experience with Yirg too, at least as a straight 
espresso: magnificent and amazing for maybe two or at most three 
days. The roast I used for espresso was about fifteen seconds into 
second crack, with the Yirg Tom had a year or so ago. I haven't tried 
the current one yet.
Best,
	David
-- 
Less than 0.1 percent of the U.S. population gave 83 percent of all 
itemized campaign contributions for the 2002 elections, according to 
the Center for Responsive Politics.

5) From: Prabhakar Ragde
<Snip>
My experience with Yirg, roasted just into second crack and brewed as
espresso, was that it was a dead ringer for the thin South Indian
lentil/tamarind soup called rasam -- which I like, but not what I
expect in my cup. It was better as drip coffee. --PR


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