All right. This looks to become a marathon.

I decided to give it another try. I usually get the roaster ready with only 5 minutes of warm up (with the help of the heat gun). So meanwhile I cull the beans I warm up the roaster.

(225 grams)


This one came out with a better color and it is more or less what I was after. But by chewing on the beans, I didn't feel much acidity. I'll cup it tomorrow and see if I got anything good. I don't know. Maybe the best roast was the first one. My mind does not let do a less than two minutes finish phase.

Cheers

I cupped the last two roast today (clever-dripper).

The last one was kind of mild (11 minutes total time) but different. The one before last (9 minutes total time) had the right acidity level but it was also different and they both smell different. None of them showed any defects. But they did not have any flower or fruity taste, where as my first profile did even if it was 12 minutes long. They had some kind of neutral flavor. Under an incandescent light bulb, the second roast had a much better color than the last picture, where it appeared 'blackish' because the light source was natural (diffused natural light from a kitchen window) , where as the light bulb source is more specular and yellowish.

If I were to do it again, I would try the last profile but with a shorter finish phase to bring up the acidity a little bit.

Maybe the low acidity of the last one does well in espresso.

Cheers

Ok. Back again.

I just want to share the most fruity profile I've found for these particular beans. It may work the same for other Ethiopian beans (hope so).

276.2 grams


It has about 5.5 mins dry phase. Then it needs a big initial balloon push at Dry End. Before First Crack I cut back on the heat gun heat gradually but I keep the same airflow. Airflow from the heat gun is relatively high and constant from dry phase all the way to Drop.

H7 = heat gun heat 700F
H6 = heat gun heat 600F
H5 = heat gun heat 500F

To me, the most important thing is the gradual, smooth, and round finish phase. Try to achieve a floral light roast. This then, with about a one week resting, will turn into a very nice blue berry.

You can change a little the numbers. For example, you could make a little more aggressive and darker finish phase and still get fruity flavors.

Cheers

Closing in on October and where's some nice DP Ethiopians? Yikes