THIS ETHIOPIAN COFFEE WAS DIFFICULT TO ROAST | What We Did To Achieve A Consistent Roast | Artisan3e
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- เผยแพร่เมื่อ 13 ต.ค. 2024
- If you've roasted high elevation Ethiopian coffee before then you know they can be difficult at times. This was one of them, but we finally dialed in a fantastic roast profile. Check it out!
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Thanks for the video. Roasting is definitely a difficult art. I enjoyed the small passage about quakers. I would want to watch more about that
Enjoyed the video very much and you certainly packed a lot of good tips in there for roasting these multi sized Ethiopians. Really liked how you described paying attention to roasting the inside of the beans and starting temps differing for different bean sizes. I think remembering this will help me with my Ethiopians and peaberries. Keep up the great work and videos!
Just roasted the new Ethiopian Bensa Hamasho Washed from SweetMarias and waiting to cup. At the same time, I roasted an Ethiopian Benti Nenka Narural using the same profile. Noticed the Hamasho took 15 sec longer to reach drop temperature. Both 1:00 min into FC. Hamasho smells of jasmine and citrus. Nenka smells sweet and fruity.
Can’t wait to try them both. Both score 92+. Enjoyed your video. Agree certain beans can be challenging. I am roasting on a new Kaleido M6 700g infrared roasted. Learning every day. These roasters are a hybrid Air and Drum. More of an Air roaster because the drum is pretty thin so not much conductive heat.
One bean that challenged me big time was the Dominican Ramirez Org Natural Aged and the Red Honey. These beans have extremely long first cracks but if you let it finish , you’ve over roasted these beans so about 35-40 sec is all they need.
That's awesome! Let me know what you think of the Hamasho. It's a very clean cup!
Great videos. I have An 3e and learn more every day. Have not gotten as sophisticated with moving the heat dial as I alway Roast 600 gram batches . I noticed You seem to always pull right during or immediately after first crack. Why not a med roast. Is there a reason your pull so fast.
@timothywargo3530 Thanks for watching! Yes, all of our roasts are pulled during first crack. We find that the most unique notes are captured during that time period and as the beans are roasted longer you lose some of the best qualities of the coffee. That's not to say we won't find some great notes in a darker roast, but most will be on the lighter side.
I use a KaKa G400 small gas roaster. I’ve been roasting a natural Ethio Yirg and find that it isn’t hitting first crack until 400° to 403°F even though I turned my heat right down at fc, it jumps up too fast to 412 to 418°F. I use an exhaust fan that draws the smoke and heat from the drum directly above the opening, but perhaps I’m turning it on too high, which accelerates the temperature more rapidly? This coffee has very nice notes with the finishing temperature of 412 to 418° Fahrenheit and a moisture loss of 12.6 to 13.3%, but I would like to finish the roast a little lighter 11.5 to 12%. Any suggestions? Should I increase my charge temperature? Right now i’m charging to 380°F Bt and 420° ET. i’ve been soaking for 30 seconds without heat and then hitting it with full flame. I’ve been trying to get green to yellow for 300°F. ASAP and then reduce the heat gradually until I get to first crack? Thanks for any help. )
Hey! I'm more versed in fluid bed roasters, so the only thing I would suggest is turning down the heat either right when 1st crack begins or just before. Heat tends to stick with the beans a bit before they start cooling from the heat decrease.
Honestly, other than that, it seems like you're trying the right things. Maybe try a more gradual heat increase during the roast, that way you're not shocking the beans with an instant heat decrease. Good luck!
@@StraitCoffeeRoasters OK thanks. I’ll give it a shot. 🙌🔥
Curious. Why not sort the sizes and roast separately ?
Never thought of doing that, but it would take an extremely long time to hand sort them.
@@StraitCoffeeRoasters Thanks for the reply! And we've enjoyed your videos. Just purchased the same artisan 3e roaster you use, so we'll be doing some experimentation. Impressive you are able to achieve consistent results controlling your roaster manually! I'm a computer/electronics tinkerer, so I'll likely pursue automation. But we'll see how that works out.
I have a series of trays with different sized holes for sorting used ammunition shells for reloading. I think a similar concept would work well for coffee beans. I doubt there is anything commercially, but maybe at some point I'll give it a try.
What a great idea for the bean sorting!
Actually, at the producer level they do have sorting machines. The screen size is an important factor when selling/pricing the beans, so it's important. Some countries use the bean size as an indicator of quality.
Enjoy the Artisan 3e and let me know if you have any questions about it!
What sample roaster do you use?
Behmor 1600 plus
Hi! How would you roast this on Behmor?
Manual mode on the highest temp (p5). Keep it on p5 until 1st crack begins, then drop the temp to p2. Leave it on this setting for about 30-40 secs or halfway through 1st crack, then cool. I probably wouldn't go any longer than end of 1st crack as the distinct notes would get lost with a longer roast time.
@@StraitCoffeeRoasters thank you! And which do you think should be the warmup temperature?
@@SteliosXanthopoulos Any temperature profile is fine for the warmup period. Usually after a few mins the fan will kick in, then throw in the beans.