drgary wrote:I am also in on Ethiopian Yirgacheffe Natural Gr. 1 Org. Gedeb - Bedhatu Jibicho. Bought 10 lbs. from Burman's that's on the way.
Added: When I opened the parcel mailbox, the unmistakable Ethiopian greens aroma had permeated the mailbox. The shipping box was intact. I can't wait to get this roasted.
I'm still trying to dial in the Yirg and don't fault the coffee. For the first two roasts I didn't charge hot enough and may have gone too long, and it was waaay bland. Added: Reading Chris Kornman's article on density
may help. On one batch, the propane flamed out at the end of the soak, so I dumped beans that had reached 228°F and cooled them before changing tanks and trying again. Fortunately these are dense beans. I'll do more tasting tomorrow. Ah, the adventure! Added: Lower charge temperatures turned out better, but more to learn.
The surprise was the Burman's 1/2 lb. sample of Tanzania RFA Edelweiss Estate Carbonic Maceration. I had it as espresso this morning, 10 days post roast. My TJ-067 doesn't easily do 232gm batches. Generally my smallest are 450gm. The result, though, is malty milk chocolate, moderate stone fruit, rich mouthfeel, smooth, well balanced. This lines up with their taste profile. With numbers rounded, my roast showed:
3:48 dry end: 300°F/149°C
7:54 1C: 394°F/201°C
9:53 end of roast: 430°F/221°C
Weight loss was 15.7%.
I believe my BT thermocouple readings are high. (The Yirg hits 1C in my setup at 399°F, where it hit 1C on the Royal Probatino at 394°F. Roasting gear varies so much that Royal shows 1C at 379°F for the Quest M3S roaster.)
For your amusement, I'm calling this ROR a "roller coaster curve" and am guessing the wild fluctuations are an instrumental anomaly (small batch size), but I was chasing declining ROR (futilely?) with the many power adjustments you see. Anyway, I pulled this one out of a hat.