This is an amazing addition to cold brew. I added this to my mix of washed Central and Ethiopia and the fruitiness came through very strongly. Good to Great!

This roast came out pretty good for my skillset...Definitely less balanced and more bright than #5 below..I actually prefer this one just a bit.



This roast was also pretty good...Nothing special but palatable...Main thing I've noticed is that it's helping me a whole lot by roasting the same bean over and over again whereas before I was skipping around constantly.



Thanks for all the help Gents!

rgrosz wrote: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.

We did repeat the test again, with the same results. The shorter roast still seems way too light in body for my taste, so I'm staying with 90 seconds for next time.

My present roast of the Aricha is a full on Earl Grey tea thing 36 hours post roast.
15 oz, roasted in my modified Convection top/Salton bottom. Taking a break from my Behmor.

8 minutes 35 seconds to onset of 1st crack. I played with temperature and was able to facilitate a 3:15 1st crack total time! Just wanted to try that for grins. I stopped the roasting 45 seconds later.

I've always tasted a slight element of Earl grey, but mostly pitted fruit. As of now, there's actully a wee bit of blueberry hiding behind the Earl Grey.
Day three, I'm going to flat burr grind and pull a Strega shot.





Edited for clarity and report that the shot was very nice, still a bit "tangy." To be expected this early.
I've discovered after 4 roasts of the Aricha that it's extremely "conscious" of how it's roasted. :20/:30 either way during the yellowing, or the stretching of the 1st crack greatly affects this bean. More than it did with the Idido or Konga. YMMV. Thus, you folks with the graphs are also getting a (excuse the pun) taste of this.

Finally was able to unpack my roasting and brew gear after the move to Chicago. Got another 2 roasts in, C1 & C2 (Restarted numbering since i forgot what number i was on once i started using Artisan...) Posting the graphs below and will hopefully learn from the mistakes in C1 (router speed controller has two toggles.... Full & Semi, guess which one i selected and then realized when my ET was through the roof? )

C2 Looks decent and smells great. So we'll see how that turns out.





Will be hitting the 3 day post roast mark tommorow night, so maybe i'll do a light cupping before bed. Not quite sure whether i like 215 or 210g in my Poppery I, it's hard to hit the thermocouple i drilled into the bakelite without a higher batch size, but i'm definitely getting a couple beans that don't really develop/roast as a result.

Edit: 14JUL2014, Both are solid cups, C2 is better hot. Used the remaining from C1 for cold brew and ho-ly crap. Talk about a clear cut winner for cold brew concentrate. Super sweet, sticky, jammy heaven in my cup this morning on my way to meetings. Utter bliss. Will definitely roast up another pound to cold brew, and later on see if i can't find some way to bottle the damn stuff.

Pretty interesting coffee, I only got two pounds of this because I am normally not into naturals too much. Anyway my first roast was just meh nothing to write home about this second is a bit better. I wish I could write something to my roast technique with my Behmor other than I just sat and really watched this one doing my best to stretch drying phase and pushing through 1st crack with the behmor is much more hands on.

I roasted it to Full City and it tastes like a buttery black and blue berry pie. Not quite sweet enough to be just blue berry with a nice hint of what I would call a buttery pie crust. One of the only naturals I have had that I am contemplating a second cup right now after my first.

I am wondering hat everyone thought about this coffee now that initial impressions are long past. I found that I still had a bit of this coffee left. I roasted two 1 lb batches this morning and tried to keep this a city roast. Using Tom's initial roast as a guide, I tried for 15-20 degrees past start of first crack and then dropping. I will post graphs when I taste later this week.

Both roasts were still finishing 1st crack when I dropped. Did others find this to be the case?

Dave

rgrosz wrote: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.

I am still roasting a batch of this coffee every 5 weeks. It still tastes like one of the better Yirgs I have had. As noted earlier, the shorter roast was not the best for me. It needs more development, so I would shoot for 20 degrees beyond the start of 1st crack. By that time, 1st crack was almost complete.

I pulled some of this out of my green stash and decided to charge much hotter than I would for a natural...The results were fantastic..This roast profile in particular, was the best yet since I've had this green.



Tropical fruit...Hawaiian punch to the max. Sweet as icing.

Roaster: Huky 500 (solid drum/72rpm)

Yield: 400g in and 344 out (14%WL)

Charge Temp: 430 BT

Gas setting: I kept it on 5 for the whole roast until development..dropped to 3 then off completely for last minute.

Air setting: set at 55 on my variac for entire roast

The hump in my RoR (before FCs) started happening to all my roasts since I've been using steady airflow throughout the roast.

Thanks for sharing Johnny, I will have to try that. I still have 5lbs. left I believe