MachoSilvia wrote:..snip
I found the Yirgacheffe, until yesterday, to be very bright, very sour, if used in espresso too soon. Yesterdays yirgacheffe espresso, was roasted just before the rolling second crack, it progressed slower than usual, about 45 seconds from the start of the second crack, 3 days of degassing, had a very light taste, with what i can only describe as a very 'fresh' finish. I cant describe the specific flavours, since my palate isnt fantastic, but I found the yirgacheffe to be very delicate. This one was down dosed, with a finer grind, highlight the brighter notes.

Im interested to see what others have to say about these two coffees, and their plan of attack.

I find a good Yirg' to be very sweet, thick and chocolaty if pulled at a low (.9bar) temp on a lever machine. A dark city roast is all I go to. No oil showing.
That's all I know from my short ( 1 year+)experience. I have started roasting other SO's and find I have to roast to my machine and taste. I have been doing the immediate freeze after culling the bad beans. I reallly like the effect of having what I want available when I want it. Even two weeks doesn't lose anything! Home roasted Sumatra after three weeks in the freezer! A "Good shot" not quite a 6 This after 3 minutes settling! Light color spot from drip, not over extracted.

My 1¢
have fun!
richard

MachoSilvia wrote:Im interested to see what others have to say about these two coffees, and their plan of attack.

Hi,

In my experience a Yirg. that is dry processed makes far better SO espresso than a wet processed. This is my experience for all Ethiopians -- I choose dry-processed for espresso. On the other hand I much prefer wet processed Ethiopians in my morning Cafe Hermitaggio aka Americano.

I have the same experienc with Sumatra Mandehling. It seems to make a great morning Cafe Hermitaggio but not a great SO espresso.

If I had large quantities of each to use I might experiment with different roast levels. I suggest roasting and tasting side-by-side the same bean roasted at diferent degrees of darkness.

KS

Good to see you posting Karl... I for one have missed your descriptive prose

Karl:

I just discovered this thread. Thanks for your wonderful observations.
Coincidentally, I've been playing with Yirg and Sumatran roasts for the last few weeks (Z & D's roaster) and very quickly came to the conclusion that the Mhandheling (from Chicane Coffee) likes a darker roast than I'm used to in order to lose some of its "wild" flavors.
I use an Elektra Leva and Wega Mini Nova and much prefer what I taste from the Elektra. I never have to pull more than two shots in a row, but I'll keep the sponge-cooling method in mind in case I do. Thanks again.

Regards,
Larry Welsh

Some delicious espresso from Novo's S.O. offerings. Their Wild Forest Tula and Adado have been excellent.

Regards
Timo

tianguis wrote:Karl:

I just discovered this thread. Thanks for your wonderful observations.
Coincidentally, I've been playing with Yirg and Sumatran roasts for the last few weeks (Z & D's roaster) and very quickly came to the conclusion that the Mhandheling (from Chicane Coffee) likes a darker roast than I'm used to in order to lose some of its "wild" flavors.
I use an Elektra Leva and Wega Mini Nova and much prefer what I taste from the Elektra. I never have to pull more than two shots in a row, but I'll keep the sponge-cooling method in mind in case I do. Thanks again.

Regards,
Larry Welsh

Larry,

I also find that darker roasts make many SO's better as espresso. The Elektra MCaL remains my favorite for purity of taste. Some coffees, however, are simply far better in the Cremina. Eg., this weeks' Yemen Mattari (SM's) needs the richness. In the Elektra it is too angular. But, again, the morning Kona Kowali Typicia XP as Cafe Hermitaggio is unsurpassable in the Elektra. The most balanced coffee I can remember. Vermeer in the cup.

KS

mogogear wrote:Good to see you posting Karl... I for one have missed your descriptive prose

Hi Greg,

My new job takes more time and energy than I anticipated. I still read selected posts as I have time.

KS

Karl,
I have a next door neighbors daughter headed from Portland to college in Ohio. A small school ---Denison / Dennison ( sp?) Is that anywhere near you?