Is Yirgacheffe Suitable for Dark Roasting? An Introduction to Yirgacheffe Coffee

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According to the guidance of Japanese coffee master Shigeru Taguchi: On April 7, 2012, 253 grams of Yirgacheffe were roasted. Using French roast method, the beans were dropped 30 seconds after the second crack began. Defective beans accounted for 0.5%, with 202 grams of roasted beans obtained, resulting in a dehydration rate of 19.8%.

First, heat the roaster to 200°C, turn off the flame and wait for the roaster to cool to over 150°C, then reignite and add the beans. The bean preheating time was 6 minutes and 46 seconds. At 180°C, dehydration was completed. The first crack began at 199°C, approximately 12 minutes and 36 seconds in. At 203°C, the first crack became intense, and at 208°C, the first crack completely ended at 14 minutes and 40 seconds. The second crack started at 19 minutes, ended at 222°C at 22 minutes and 40 seconds, then waited another 40 seconds before dropping the beans at 23 minutes and 20 seconds. For French roast, the beans appear brownish-black.

Why do some domestic roasters in China use light roast for Yirgacheffe?

The 4321 theory in specialty coffee: The quality of a cup of specialty coffee is 40% determined by variety, cultivation, and processing method; 30% by roasting; 20% by the brewing equipment used; and 10% by the brewer's technique.

Roasting has a particularly important impact on the flavor and taste of specialty coffee. Brown beans are beloved because of the aroma and mouthfeel formed when chemical reactions occur at high temperatures. Green coffee beans, in the roaster, undergo drying, thermal decomposition, and cooling. During two endothermic and exothermic processes, the first and second cracks occur, producing floral and fruity aromas and rich mouthfeel.

Of course, the degree of roasting must also be determined according to the processing method of the coffee beans.

Everyone's experience and preference for a particular coffee is different. Light roast and medium roast bring out different flavor profiles in Yirgacheffe, which doesn't mean that any particular degree is inferior.

Is Yirgacheffe suitable for dark roast?

Light roast makes the tropical fruit aromas of Yirgacheffe more obvious and rich, with a slight apple-like acidity upon entry. This acidity actually enhances the coffee's body, making the bitterness fragrant and memorable. Essentially, coffee is a fruit, and maintaining that sweet and sour fruit flavor after high-temperature roasting is precisely what makes Yirgacheffe special.

Regardless of the country, the determining factor in roasting still lies with the roaster. Their personal understanding of coffee beans and individual preferences determine the roasting approach.

As for whether to choose light or medium roast, it's decided by the tongues of both the roaster and the coffee lovers. (Source: Zhihu user "Ai Wo Ka Fei", China's first ready-to-drink specialty coffee)

Professional Understanding of Yirgacheffe Roasting Degrees

Here are the roasting methods from several experienced roasters:

1. BLANK ZHOU from Australia:

I roast about 1 to 1.5 tons of YIRGECHEFFE (FTO G-2) monthly. The roasting range is adjusted within 4, 6, and 8 seconds after the second crack begins. Of course, the finished product is mainly aimed at single ESPRESSO...

2. HAPPYBOB:

I choose to drop the beans just before the second crack, basically at the midpoint between the last sound of the first crack and the first sound of the second crack, about 40-45 seconds after the first crack ends for single origin use. I also use Yirgacheffe for espresso, but with a slightly darker roast degree - 15 seconds after the second crack begins.

3. fisher:

I choose to drop at the end of the first crack, liking the low bitterness, intense citrus flavors, pleasant fruit acidity, and clean mouthfeel at this degree. However, many people find the acidity at this degree too sharp and the body too thin.

4. Brother Niao:

The entire roasting process takes about 9 minutes, dropping the beans at the end of the first crack. When using fast roasting + light roast for high-moisture beans, it's easy to get mottled "flower bean" effects. Brother Niao actually prefers this "ugly" appearance for Yirgacheffe, as the advantage of this roasting method is minimal flavor loss and very rich mouthfeel. The disadvantage is that improper operation can lead to insufficient dehydration, leaving astringency, and while fast roasting preserves rich flavors, it may also preserve more defects. Therefore, the art of roasting lies in balancing excellent flavors and defect flavors. My shareable experience is that higher-quality beans are more suitable for fast roasting, while slightly lower-quality beans need extended curve adjustments to modify their flavors; otherwise, there will be too many defects or overly stimulating flavors.

5. horsezhang:

Using a Huky500 roaster, roast degree is 30 seconds after the first crack.

6. FrontStreet Coffee Roasting:

Using a Yangjia roaster, heat the roaster to 200°C, cool to 195°C, then add the beans. At 150.8°C, taking 5 minutes and 23 seconds, dehydration is completed. The first crack begins at 180°C, approximately at 8:48 minutes. Completion at 10:57.

Is Yirgacheffe suitable for making espresso?

I once tried using washed Yirgacheffe for SOE (Single Origin Espresso), extracting it one week after medium roast. The aroma was overwhelming + strong acidity.

Personally, I think this isn't suitable for direct consumption as Espresso, but rather for making Americano or iced Americano. The acidity is pleasant and lively, with a refreshing and crisp mouthfeel, highly recommended for summer.

Cupping Notes: Differences Between Light Roast Natural Yirgacheffe and Washed Yirgacheffe

Dry Aroma Differences:

Natural Yirgacheffe: Light fermented wine aroma, spicy fragrance

Washed Yirgacheffe: Jasmine floral aroma, lemon or lime acidic fragrance

[Using 8g of coffee powder to 150ml of 93°C hot water in a cup, let the coffee steep for 3-4 minutes until a coffee crust forms]

Mouthfeel Differences:

Natural Yirgacheffe: Natural process is somewhat complex, with light fermented wine aroma. The bitter taste is heavier, and the mouthfeel is much richer, with honey sweetness, cocoa notes with some spice, thick body and persistent aftertaste.

Washed Yirgacheffe: The acidity of washed process is brighter, like lemon acid, with a lighter and fresher mouthfeel. Citrus aromas are more obvious, with some black tea sensation in the later stages.

Similarities: Both have fruit acidity, similar to lemon and citrus fruits

Pour-over Data

Natural Yirgacheffe:

Recommend using 15g of coffee powder with 89°C water temperature, Fuji grinder setting 4, V60 dripper, water-to-coffee ratio 1:15. First pour 30g of water, bloom for 28s. Second pour 110g of water then stop. Third pour to 225g total, discarding the tail water. Extraction time around 2:06s.

Washed Yirgacheffe:

Recommend using 15g of coffee powder with 92°C water temperature, water-to-coffee ratio 1:15, V60 dripper. First pour 30g of water, bloom for 35s. Second pour 130g of water then stop. Third pour to 225g total, discarding the tail water. Extraction time around 2:15s.

This pour-over method allows you to experience Yirgacheffe's delightful sensation of flowers stimulating the taste buds and nasal olfactory cells.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473