Ethiopian Yirgacheffe

UNM

I noticed on another thread a comment that this bean needs a significantly finer grind than many others. My experience has been the exact opposite. My grinder has numbered grind adjustments from 1(coarse) to 20 (fine). I normally grind somewhere between 16.5 and 17.5 for espresso and 3 for cold process in the plunger. My first shot of the yirg was at 16 and it pulled a 35 sec double ristretto. To get an espresso, I had to go back to 13, same as gunna limu.

Mind you, the ristretto was REALLY nice. Espresso ok, french press of this one didn't do it for me. Roast was 16min 50sec, 40 sec after first snaps 2nd crack, but only 2degree rise over that time, so not rolling. On the other scale, a cs10.

What have others experienced with this bean? I' ve only tried a couple of ethiopians, and this is one I think I like. Next time a light roast and see what is different.

WotB

You'll need to roast much lighter for french press. Roast characters will completely overwhelm the subtle citrus and floral notes with this bean.

UNM

Any suggestion for a suitable roast profile? As I can now follow a profile with the frankenpopper, I am open to suggestions for what might bring out the best of this bean.

WotB

As the profile may be relative due to location of thermocouple, I drop at 200C, aim for about 13 minutes to cut heat at 171, let roast coast 3 mins and cool. Once again, there's a lot of thermodynamic difference between a drum roaster and a popper, so my profile may be next to useless to you.

UNM

The popper is certainly a different beast to a drum roaster, but if you have a bean mass probe, we should be able to match up profiles fairly easily and the popper is extremely easy to control. My last yirg roast hit fc at an indicated 208c, 2c at 230. At 171 degrees, you wouldn't even hit fc, which seems unlikely. I was thinking of going for slow initial ramp, increasing pace until just before fc at 11min or so, then another 2 or 3 mins with only a couple degrees rise and cool.

RichardM

UNM wrote:

I noticed on another thread a comment that this bean needs a significantly finer grind than many others. My experience has been the exact opposite. My grinder has numbered grind adjustments from 1(coarse) to 20 (fine). I normally grind somewhere between 16.5 and 17.5 for espresso and 3 for cold process in the plunger. My first shot of the yirg was at 16 and it pulled a 35 sec double ristretto. To get an espresso, I had to go back to 13, same as gunna limu.

I agree, coarser, the same as the limu (and most africans) - I suspect maybe that was just a typo by Jeff???

mycuppa wrote:

Yes RM - Yirgy, as with most of the fruity Ethiopians have a significantly different bean structure and thus will require quite dramatic adjustment of the grinder. I usually end up with having to use a significantly finer grind. Once dialled in though, it will perform very well as you note. Yirgy has a more vibrant acidity than other Ethiopians (partially due to the washed process and the way the coffee is graded at origin) making for a very clean cup. It's bright and refreshing. It is milder than other Ethiopians, but what it lacks in punch it makes up for in smooth, refined and very classy lingering finish. I'm surprised you are picking up dark cocoa (which generally come associated with a slight bittersweet taint) - I tend to get stone fruit (melon), honey and lemon through milk. Personally, I like to extract the Yirgy at a lower temp, say 91 to 92. Higher temps tend to affect some notes. I'd probably recommend Yirgy is best used straight without milk - such is it's superb sup profile. Back on topic - FAIRTRADE ORGANIC DOMINICAN REPUBLIC BARAHONA from the well respected FEDECARES COOP (now, that's a bean with tons of cocoa!)

I just had another tasting (in milk), with these notes in mind, and still stand by the cocoa hit (ie like a 70% dark chocolate (which, I love for reference)). Perhaps my machine temperature (which isn't controllable) is affecting the extraction differently (it's only a Lelit), though I've always felt it's a touch cold, and sometimes bring the boiler temp up by cycling the steam button for a few seconds before pulling shots with certain beans. I'm liking the coffee more as my mouth gets used to it (and it went AMAZINGLY with a relatively un-sweet turkish delight I picked up from a specialty deli today while on a wine tour).

Koffee_Kosmo

I am one person that will only have the Ethiopian Yerg in a blend or with milk I apologise in advance but for me, in an espresso its vary overpowering and unpleasant for my taste-buds I much prefer the Kuza or Gambala KK

Brett_H

I have just finished a bag of Yirg GR3 Unwashed from Bean Green. It was quite wonderful as an espresso with excellent body, mouthfeel and slightly more earthy than I expected. Still lots of great Yirg flavours of cocao and citrus but a little more understated or not as bright. Fans of Yirg and wines that have 'Forrest floor' in the tasting notes and whose names begin with the letter B are sure o love this one. ;D

Kelsey

I had a little trouble with this bean roasting today. Nowhere near as easy as the Kalistat, it roasted much more unevenly and the 'butt crack' stayed a lighter shade across all beans. Still looked good, pulled at around 25mins (including a 5min warming run) during rolling 2C. I guess I'll see how this one turns out soon enough.

Koffee_Kosmo

Its the nature of dry processed beans from Africa The uneven roast colour is more to do with the beans themselves This is due in part with 1) uneven sizes - they roast at differing times 2) bad defective beans - they don't roast at all and sometimes remain yellow See Glossary - http://www.zecuppa.com/coffeeterms-bean-defects.htm 3) Cherries Picked Green - Called Quakers, these beans will half roast Dont feel bad - its actually normal As a home roaster with a few minutes to spare, I sort the beans by eye and remove the really bad ones before roasting KK

mycuppa

KK is on the money there....... Don't be fooled by appearances. Unwashed Africans are wild in nature and thus capable of delivering more in the cup when it's working. It's the risky side of roasting.......and the fun side. Question is........do you play safe and get bored or would you take a walk on the wild side and develop a memorable cup ? Be prepared for a rollercoaster - unbelievable highs and frustrating lows.......

Kelsey

Thanks KK, MyCuppa, Individual beans looked pretty even, if not the roast as a whole! Plenty of little ones, damaged beams and those with mucosa still partly attached.

Koffee_Kosmo

I would not worry to much with the line of chaff in the center That's normal as well for natural dried coffee beans Your roast is actually pretty even (from your photo) What it is in layman's terms - is that the husk/chaff hangs on for dear life, the husk/chaff is helped as if glued there with the dried flesh of the cherry Hope that makes sense to you KK

Kelsey

Perfectly KK, thanks. I held this roast longer than I would have because I kept waiting for the crack to change colour. Pretty happy with the result overall.

Brett_H

Love this thread and love the input from the professionals! Thanks guys. :thumb: The roast looks great Kel and providing it didn't stall these should be a cracker! Maybe just bolt your smart grinder to the bench for these... They are snap, crackle and crunch! 😉

Kelsey

I suspect that might be the case - they're certainly a whacky collection of shapes and sizes. I don't think the roast was stalled, but we'll find out shortly enough - what are the indicators in the cup that it's occurred?

Koffee_Kosmo

Kelsey wrote:

I suspect that might be the case - they're certainly a whacky collection of shapes and sizes. I don't think the roast was stalled, but we'll find out shortly enough - what are the indicators in the cup that it's occurred?

Hang on to your horses grasshopper Kelsey Like a good red wine - Give these beans longer to develop flavours I would say 8 to 10 days :thumb: KK

hiphipharar

I have found Yirgacheffe a strange and challenging bean. I agree with KK that this bean benefits from longer rest times. I have enjoyed it 5 days post roast with lovely citrus and florals. Then the same roast became much less palatable on day 6. I was ready to ditch it until I tried it about two weeks post-roast and it was lovely, but with choc and fruity notes. In my opinion, this and other Ethiopians should not be roasted beyond the start of second crack if to be used to make espresso coffee and at its best somewhere between the end of first crack and the start of second and enjoyed using a manual brewing method. Its desirable characteristics demand it be enjoyed as a single origin, especially the more desirable microlots such as those from Beloya region. I still have a bag and a half left of 12.5kg I bought from CS in 2009. It still delivers and am enjoying it in a Mocha Java blend (post-roast) with Sumatran Mandheling; one of the best MJ blends I have ever made. It was also great in a Clever Dripper brew. I split the blend in two and threw in a handful of 3 week old MM in one half which was better than the pure MJ I started on today but expect to improve.

Kelsey

I've been brewing the roast mentioned earlier this morning and can attest to the brightness and melon/floral flavour. It doesn't seem to have a great deal of length on the palate and has an overall 'light' feeling to it. I'm not sure I enjoy it particularly as an SO - the rich, full mouthfeel and chocolate tones of the Kalistat was much more to my taste. Unfortunately I was a bit disorganized with my roasting in the lead up to the Christmas period, so I only have some Costa Rican Herbazu Estate to blend it with. Considering how bright they both are, it's not a great combo.

mycuppa

Yirgy's can be a great bean, but it's important to understand that there are Yirgy's and Yirgy's. Whilst this is true of all beans, the one factor you need to consider with all Ethiopian coffees is the wider variation you will experience from lot to lot, farm to farm. Sumatrans are another where the differences are considerable. The majority of Yirg coming into AU is washed. There are small quantities of unwashed and securing these in quantity and consistency year round is beyond any descriptive word like "challenging". A quality Yirg roasted to suit the extraction method will provide a memorable experience, particularly to a person who has never tried Yirg previously. For some, it can be a "coffee-life-changing" moment they never recover from. I have many customers who will only buy Yirgy, such is their love of washed Yirg. Yirg will provide a long finish that typically outlasts many other beans. They won't necessarily provide a Mike Tyson punch in coffee and may be easily overpowered in blends by other beans, but one thing you can be assured of is the Yirgy will be the lingering character in a blend, even when used in small ratios. The finish is amazing. It's called the King of Coffees for a reason. Top cuppers have, in the past, awarded quality Yirgy's many accolades. These days, Yirgy can be overshadowed by more fashionable Kenyans, Panamas and Costa Rica coffees delivering more intensity in the cup. Yirgy has a well earned place in every roaster's catalog.