Ethiopia DP Gr. 1 Yirga Cheffe Aricha-Current crop at Sweet Maria's - Page 14

June 21st, 2014, 12:31 pm

TomC wrote:My Aricha was flatter, less sweet and boring until it was almost room temperature. I vastly prefer my first profile.

Try the other direction. 3/3/1.

#132: Post by **johnny4lsu** » June 21st, 2014, 12:46 pm

Did you try that? Results?

#133: Post by **rgrosz** » June 23rd, 2014, 9:51 pm

Roaster - Hottop B-2K with variac and TC4C

Roast #1
I targeted a drop at 1:30 after start of first crack.

Charge weight 215g
Charge temp ET 325 F  
Turn point     1:03 - 173 F
First crack   09:30 - 370 F
Drop          11:00 - 391 F
Yield         186g
Weight loss   13.5%

NOTE - my thermocouples read 30 degrees low ... st others.

Roast #2
I targeted a drop at 1:00 after start of first crack (one of my shortest roasts EVER).

Charge weight 215g
Charge temp ET 325 F  
Turn point     0:57 - 180 F
First crack   09:24 - 372 F
Drop          10:30 - 390 F
Yield         186g
Weight loss   13.5%

NOTE - my thermocouples read 30 degrees low ... st others.

June 24th, 2014, 10:23 am

The thing I'm liking the best is how large your graphics are. Way easier to see.

June 24th, 2014, 5:10 pm

Thanks, Tom. I followed the ideas in this thread about artisan graphs:
Roasting graph for critique

#136: Post by **rgrosz** » June 26th, 2014, 8:58 am

I took a sniff of my two roasts, which I'll be tasting tomorrow. Nice floral scents, including apricot / plum / peach.

#137: Post by **rebthor** » June 27th, 2014, 9:21 am

I'm not nearly as accomplished as some of you guys here but even with my whirley-pop method, the berries are strong strong strong at City+. It's also got a really nice sweetness to it. It's incredibly tasty but a bit wearying - I wouldn't want to drink it all day.

I tried a slower ramp up and then a fast finish but I think it muted the acidity too much. Next time I roast it, I'll try a quicker ramp and try to stretch out first crack longer since that seems from Tom to be the flavor profile that I'd like.

#138: Post by **rgrosz** » June 27th, 2014, 11:20 am

rgrosz wrote:I took a sniff of my two roasts, which I'll be tasting tomorrow. Nice floral scents, including apricot / plum / peach.

Today I made two vac pots with the roasts above. Maybe a bit premature, since the coffee has barely 5 days of age. We had a clear favorite, which was the roast to 1C + 90 seconds. It had great fruit, nice body, and was quite similar to the Wote Konga Yirgacheffe from 2012.

I was disappointed in the shorter roast (1C + 60 seconds). It really did taste like tea instead of coffee - nice fruits, but a very light body. This coffee may need several more days, so I'll repeat the taste-test again on Sunday.

#139: Post by **Almico** » June 27th, 2014, 1:02 pm

I've been roasting mine to +3:00. Still lots of fruitiness, but it's drinkable the next day, better the 2nd and awesome the third. As it cools it develops a wonderful body & mouth feel, like you don't even want to swallow it.

#140: Post by **doubleOsoul** » June 27th, 2014, 3:51 pm

I should have been reading some of these notes instead of letting my excitement get ahead of me. I roasted my first batch into an oily black mass.