Two days ago I roasted my first batch of Mattari. I use a setup that best can be described as SC/TO-ish. I used the following profile :
(probe measures air temp just before it hits the beans) -200c - 03:00 -230c - 06:00 -265c - 1c (13:11) -255c - 1st snap of 2c (15:30) -dumped and cooled in 1-2 mins
Hard to decide degree of roast due to unevenness, maybe FC+
I've never had a cup of mattari, so I'm not sure what to expect, but I've read some great reviews of this been so I guess i expected a lot. There was a rather nice body (Aeropress 24hrs past roast), but I miss the aromas that others have mentioned. 2c came faster than i aimed for, but other than that i think the roast went according to plans.
Any suggestions on how to improve my roast of this bean?
My favorite profiles get first crack started around 8 to 10 minutes, and first snips of second crack at 12-14 minutes. Because this bean roasts so unevenly I like to let second crack get going just a little bit before I stop the roast, sometimes I'll even get to C2 roll.
For best results with Yemen coffee let it REST for at least 4 days. Personally, I leave mine untouched for 6-7 days before brewing.
Two days ago I roasted my first batch of Mattari. I use a setup that best can be described as SC/TO-ish. I used the following profile :
... There was a rather nice body (Aeropress 24hrs past roast), but I miss the aromas that others have mentioned. 2c came faster than i aimed for, but other than that i think the roast went according to plans.
Any suggestions on how to improve my roast of this bean?
I can't speak to your profile but find that Yemeni beans hit their stride at much, much longer rests than other origins. I am working over a cup of Yemeni Anesi I roasted 5 weeks ago (been on the road and using up remnants I have roasted). It is past prime but remains a very decent cup of coffee. It was still spot on at 21 days.
Don't know the food chemistry/physics, but maybe because of its origin growing elevation, the density of the bean is greater than any other bean out there?
I've been roasting Matari for over three years now and let it go well into a rolling SC, on my HotTop that is at least 25 to 30 seconds. I seldom drink it before 5 days, that it hits it's peak at 8 or 9, and stays good to 15 days and beyond (depending upon container).
"There is no such thing as strong coffee, only weak people"
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