TheMattyP Junior Member Joined: 2 Feb 2014 Posts: 4 Location: Riverside Expertise: I love coffee
Posted Sat Feb 22, 2014, 7:40pm Subject: Ethiopian Harar Region Roasting Suggestions
I have recently gotten some green Ethiopian Harar beans... I was wondering what roast level it should be at to get the famous blueberry profile... I have gotten a suggestion of City + or Full but I'm not sure...
Posted Sat Feb 22, 2014, 11:46pm Subject: Re: Ethiopian Harar Region Roasting Suggestions
C+, a skosh less than half-way from 1stCe on the way to 2dCs.
Assuming you're using a reasonably agile drum roaster like a HT, Quest or Huky, the conventional profile is fairly fast: About 8:30 from charge to 1stCs, with a moderate Drying interval and fast Ramp, to 1stCs.
Make sure you get some serious airflow for at least 15sec at the 3min mark to clear the smoke; and fairly high airflow from the last part of Ramp through Drop.
About 2 min of development total (1stCs to Drop), with Drop at about 10F - 12F after 1stCe. On my roaster, that's 415F - 417F.
Going past 11min total in a pro-type drum roaster is considered kind of problematic for this type of bean; and you do run the risk of "baking" and flattening out the wonderful fruit and wild character if you're not careful.
I've had good results adding a little extra time during Drying; or (NOT and) by slowing Development to a RoR ("Delta BT" in Artisan) of about 4F/min after exothermia ends, by anticipating 1stCs by 20seconds or so and lowering heat (to pilot, in my case) and increasing airflow to very high then -- rather than waiting for 1stCs to actually start.
Also, you want to make sure you clear smoke out of the chamber as completely and quickly as possible. You can "season" some beans with smoke, but not these.
Obviously, if you're going to follow the profile I just gave you, or even use it as a jumping off place to create your own, you need an agile, drum roaster with a well-placed BT probe. Depending on your BT readings, you might also need to do enough sampling to establish specific temps for the roast milestones, rather than relying on mine.
If you don't have good BT readings, are roasting in a fluid bed, or using something as slow and difficult to monitor as a Behmor, you can still pull a great roast, but I'm not the right guy to help you.
Posted Sun Feb 23, 2014, 10:48am Subject: Re: Ethiopian Harar Region Roasting Suggestions
For Dry Process Ethiopian, the ratio of fruit to funk you get from a light bright roast will depend almost entirely on the quality of the beans; the prep. Spread some of the greens out and examine closely how many broken bits, insect damage, rotted spots, and such you see. Culling at least the worst of these will improve the cup quality. After roasting, check for 'quakers', the extra light beans. These are under-ripe beans. Cull these out as well. (if you want to taste what they bring to the cup, separate and go ahead) These factors and how the coffee fruit was dried and cared for will determine the cup quality. Roasting darker does tend to mute (or hide) these taste defects.
If your lot is a Wet Process, defect count is usually much lower.
The best Dry Process Ethiopian coffees are spectacular, some of the finest coffees in the world. Most are a 'mixed bag' and many are full of funk.
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