Posted Mon Jul 23, 2012, 1:00pm Subject: Re: Hi and looking for Ethiopian Yirgacheffe Fans
pnosko Said:
Is there an "official" roasting grade/terminology on this site so I can understand your terms? I looked under Guides and Resources, but didn't spot one. Thanks.
Terminology varies. Starbucks blonde roast (implying very light) is actually pretty much full city (right at edge of 2nd crack, with small oil sheen or flecks after some resting time), while their "medium" is really on the verge of Full City + to Vienna, and their "Dark" is near carbonoops, I mean burnt, oops Full French (deep brown to near-black, significant oil sheen, tendency to plug up cone burr grinders).
Using 1st and 2nd crack as guides:
City => end of first crack
City+ => At end of first crack to several seconds before onset of 2nd crack. This can be difficult to achieve on some roasters or with some beans as first crack and second crack can run into each other or overlap by a few seconds.
Full City => Generally right at snap of second crack
Full City + => (incidentally this is where I like a lot of my home roasting results) a few seconds to 15 or so into 2nd crack. Sometimes more, sometimes less, and don't forget if you're not rapidly cooling, you're still roasting.
Vienna => Rolling 2nd crack at end of roasting, generally starting 40-60 seconds after start of 2nd crack for many of my roasts that I (rarely) take here.
The last bit, Full French to Carbonized is the bleeding edge - 2nd crack has peaked and is subsiding, plentiful amounts of smoke is being generated, you may even smell burning wood. This stuff is like *POOF* - it goes from a decent FC+ to Vienna but then RAPIDLY progresses to the edge of an inferno. When 2nd crack stops - you've got mere seconds before you're repairing your roaster.
I liken it to gradually lighting a piece of paper on fire - you apply gentle heat, and as it heats, the paper gets dry, then turns a light brown to a darker brown at the center of the hot spot. Then, it starts getting darker rapidly and generates some smoke - but at some point it goes from being very dark and lots of smoke to ignition. This is the jump in temperature from 480°F to combustion.
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
RichardCoffee Senior Member Joined: 2 Dec 2010 Posts: 101 Location: Long Beach Expertise: I live coffee
Espresso: gaggia baby twin, mini... Grinder: fiorenzato pietro 63mm,... Roaster: weber grill with rk drum
Posted Mon Jul 23, 2012, 1:14pm Subject: Re: Hi and looking for Ethiopian Yirgacheffe Fans
A quick look tells me that both Klatch and Paradise roasters have Yirgacheffe medium roasted. Both are excellent roasters in my experience. Give one or both a try.
Posted Mon Jul 23, 2012, 1:20pm Subject: Re: Hi and looking for Ethiopian Yirgacheffe Fans
JPDyson Said:
I prefer to keep mine out of second crack if at all possible, and I'm usually rewarding for landing closer to City+ by brilliant aromatics and sweet spiced fruit. I agree, once you get into second crack, you taste the roasted sugars as much (or more) than the unique character of the origin (or batch for that matter).
I agree for Ethiopias and Yemens - even some of the centrals and Ugandans, but sometimes a FC+ has a surprisingly great cocoa counternote to the (slightly) tamed blue- or blackberry wineyness characteristic of the terroir from these origins.
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
Posted Mon Jul 23, 2012, 7:39pm Subject: Re: Hi and looking for Ethiopian Yirgacheffe Fans
I went into Panther Coffee this afternoon on my way home from work... and Joel Pollock was just finishing roasting some Ethiopia Yirgacheffe, we talked a bit about it and my experiences with other coffees I've gotten from Joel and I decided to give it a go.
My expectations are high, there hasn't been anything that I've brewed from Panther that hasn't been exceptional, so by the weekend, this should be good to give it a try.
Posted Fri Jul 27, 2012, 3:16pm Subject: Re: Hi and looking for Ethiopian Yirgacheffe Fans
I got my shipment from Paradise Coffee today, along with an unexpected and delightful personal, hand-signed letter from Brian Foster. Suitable for framing, this is customer service, redefined.
I tossed the leftover African Blend into the compost and proceeded to give my Preciso a GRINDZ treatment. I ground about 45g at setting G20 with 36 oz of water-- I raided my stash of dew that was painstakingly collected from the leaves of silver sword plants by virgins, who were subsequently sacrificed in the Haleakala volcano. And yes, I used my basic Cuisinart (sorry!) to make 1/2 a pot of coffee. I just finished my first cup, and it seems like all the problems in the world just got a little less important. Excuse me while I go get another.
BrianFoster Senior Member Joined: 1 Apr 2012 Posts: 17 Location: Anoka, MN Expertise: Professional
Espresso: Dalla Corte Evolution,... Grinder: Maestro, Virtuoso Vac Pot: Yama Drip: V60s, Woodneck, Chemex,... Roaster: Primo PRI20
Posted Thu Aug 2, 2012, 7:19pm Subject: Re: Hi and looking for Ethiopian Yirgacheffe Fans
I'm glad you liked your coffee. That description is awesome, by the way. I wish we could put it on the bags. Until then, it is hanging on the wall at the roastery.
Posted Thu Aug 2, 2012, 7:44pm Subject: Re: Hi and looking for Ethiopian Yirgacheffe Fans
My very first lb of Yirg was delivered yesterday. Had my firs cup this morning and it was awesome! Brewed with my Bonavita. Question: thinking of grinding the Yirg for an espresso. Has anyone tried this? Just wondering.... Pete
BrianFoster Senior Member Joined: 1 Apr 2012 Posts: 17 Location: Anoka, MN Expertise: Professional
Espresso: Dalla Corte Evolution,... Grinder: Maestro, Virtuoso Vac Pot: Yama Drip: V60s, Woodneck, Chemex,... Roaster: Primo PRI20
Posted Thu Aug 2, 2012, 7:51pm Subject: Re: Hi and looking for Ethiopian Yirgacheffe Fans
firefighter124 Said:
My very first lb of Yirg was delivered yesterday. Had my firs cup this morning and it was awesome! Brewed with my Bonavita. Question: thinking of grinding the Yirg for an espresso. Has anyone tried this? Just wondering.... Pete
Absolutely. I love Yirg shots. Ours is a very light roast compared to even a light espresso, and not marketed as an espresso, but when we have extra I usually pull a few shots.
The flavor profile changes quite a bit compared to an auto-drip or pourover, but light Yirgacheffes can make a beautiful, fruity espresso. It can pack some pucker, but it's totally worth a try.
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