What coffee am I drinking at the moment?

K_Bean_Coffee

I picked up some Yirg Grade A and it is out of this world. Even the green beans smell amazing 🙂 Sent from my iPhone using Tapatalk Pro

Simon

K_Bean_Coffee wrote:

I picked up some Yirg Grade A and it is out of this world. Even the green beans smell amazing 🙂 Sent from my iPhone using Tapatalk Pro

Ah sounds awesome.. YES with my Yirg beans I was super surprised with the smell of the greens! I'd never had greens that smelled like that haha, just exquisite... do you have a particular approach with roasting Yirgs Paul? I tried some recently in which it was a more aggressive faster ramp up in temp at the start, and they were beautiful but not out of this world.. I know some approach Yirgs much slower and gentler at the start..

Koffee_Kosmo

@simon Learning from various roasting profile techniques in the past I now roast all dry African beans on a slow ramp to first crack (12 to 14 min) and a quicker time to second crack (3 to 4 min ) KK

Simon

Koffee Kosmo wrote:

@simon Learning from various roasting profile techniques in the past I now roast all dry African beans on a slow ramp to first crack (12 to 14 min) and a quicker time to second crack (3 to 4 min ) KK

Ah that's interesting.. just I thought because it's a high grown dense bean so thought a faster roast would penetrate the bean and roast more evenly, and bring out flavours better... Obviously it depends i guess, and perhaps natural/dry process beans would affect approach and effect too (which I'm not yet well versed in..) I'll keep that in mind, thanks KK 🙂

Simon

Currently enjoying this roast of Colombia Red Bourbon Honey Las Margaritas La Esperanza (honey processed) in a long black. Wowza! Even the first dial in espresso even though it was a tad fast was really quite nice. Slowed it down for the long black. Tasting notes that came with it are: Sweet red cherry and raspberry upfront. Inky mouthfeel, rich chocolate and cream notes throughout. High lemon acidity going into a walnut and toffee finish. Roasted to slightly different depths, the first 300g batch I went through was stopped 30s after end of FC, was really nice but something was missing, and also couldn't get consistent shots.. But this second batch, yuummmm... roasted to about 1m after end of FC, massive difference.. just BURSTING with flavour, so incredibly juicy, and the aftertaste is unreal, almost has a freshness or even mintiness to it! Can totally get the cherry and raspberry in this lot...

Lwowiak

Looks great Simon. I was wondering what to roast today, you made the decision for me.

Simon

Lwowiak wrote:

Looks great Simon. I was wondering what to roast today, you made the decision for me.

YES, I should have mentioned they were from you mate, these beans are incredible... sooo nice.. it's the first time roasting these, the first batch was maybe a little too light, but I was experimenting with different depths, this one was spot on... thanks for the awesome beans Stan 🙂

Simon

And now been trying out the darker roast (1m 30s post-FC) of the same bean, feel it doesn't really suit this bean, its alot nicer a bit lighter. It's okay, but a tad on the harsh side no matter how I pull it really, but I tended to enjoy it more with a lower brew ratio, so tried a double ristretto today (23g in, 24g out in 34s), really thick and goopy pour, incredible body! Super chocolatey, but still a bit of harshness, will up to maybe 1:1.5 ratio or so

Simon

Wow, this is a stunner of a coffee... Double espresso of Sumatra Lake Tawar, courtesy of @mycuppa. Just wanted to give massive props, such a delicious bean... Love the slight spiciness in aftertaste, and I would go so far as to say it has a wild herbal aftertaste (I don't know what that means exactly... but that's what I get!). Highly recommended, scores 93+ in cupping scores. Thanks Jeff! [emoji106]

JohnA

currently enjoying from mycuppa, the centre way blend. Enjoying it as a ristretto or a ristretto latte. 19g in 19g out 93.6 deg 28 seconds very nice

Simon

JohnA wrote:

currently enjoying from mycuppa, the centre way blend. Enjoying it as a ristretto or a ristretto latte. 19g in 19g out 93.6 deg 28 seconds very nice

Ah yum I haven't tried that one yet... only been trying the single origins every now and then

JohnA

Simon wrote:

Ah yum I haven't tried that one yet... only been trying the single origins every now and then

I have tried most of their blends now and will start on the single origins next. They have a great range and all well priced

Simon

JohnA wrote:

I have tried most of their blends now and will start on the single origins next. They have a great range and all well priced

Ah nice, yeah for sure some crackers in there...

JohnA

double ristretto latte i am enjoying right at this moment, again using the centre way blend from mycuppa

Brett_H

Wow... Loving this thread. Lots of great information and pictures here. I'm stuck in the dark-ages with my roasts compared to you guys who are stopping in the vicinity of first crack. I've always associated that with cupping and lighter roasts but there are some terrific espresso pics here. Thanks for broadening my horizons!! P.s John, LOVE that picture!!!

Simon

Brett H wrote:

Wow... Loving this thread. Lots of great information and pictures here. I'm stuck in the dark-ages with my roasts compared to you guys who are stopping in the vicinity of first crack. I've always associated that with cupping and lighter roasts but there are some terrific espresso pics here. Thanks for broadening my horizons!! P.s John, LOVE that picture!!!

Yep for sure Brett, it's nice seeing how others pull shots and what they enjoy, definitely helps broaden the horizons and try new things. I love lighter roasts in espresso (by lighter I mean medium hehe), there's so much more flavour to explore I reckon, but obviously really depends on the particular bean. And yep, beautiful rosetta too John 🙂

JohnA

Trying a blend from one of our local roasters here in Preston Melbourne Double espresso, and it is very smooth indeed as the name suggests

Brett_H

Wonderful pictures mate... I can almost taste that shot! Looks amazing!!!

Koffee_Kosmo

And the song of the same name “Smooth Operator “ is also good KK

JohnA

A single origin from the same local roaster found its way into my grinder today. So far have had it as a double espresso and a latte and is beautiful either way, but of course i'll use it more as an espresso as its my preferred drink. May try it as a ristretto tomorrow, but either way, i will be purchasing this one again

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