Professional Yirgacheffe Roasting and Brewing Guide - Complete Roasting Techniques and Curves

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Optimal Roasting Level for Ethiopian Yirgacheffe

In his "Complete Guide to Specialty Coffee," Mori Taguchi mentions that Ethiopian Yirgacheffe, as a Class C coffee, is best suited for medium-dark roasting. This aligns with his concept in systematic coffee studies that medium-high altitude, thick-bodied coffee beans are suitable for medium roasting.

Roasting Guidance from Japanese Coffee Master Mori Taguchi

According to guidance from Japanese coffee master Mori Taguchi: On April 7, 2012, 253 grams of Yirgacheffe were roasted. Using French roast, beans were dropped 30 seconds after the second crack began, with 0.5% defective beans, yielding 202 grams of roasted beans and a dehydration rate of 19.8%.

First, heat the roaster to 200°C, turn off the flame and wait for the temperature to drop to over 150°C, then re-ignite and add the beans. Bean preheating time: 6 minutes 46 seconds. At 180°C, dehydration is complete. At 199°C, first crack begins, approximately 12 minutes 36 seconds. At 203°C, first crack becomes intense, at 208°C first crack completely ends, 14 minutes 40 seconds. Second crack begins at 19 minutes, ends at 222°C, 22 minutes 40 seconds, then wait another 40 seconds, dropping beans at 23 minutes 20 seconds. French roast results in brownish-black beans.

Why Do Some Domestic Roasters Use Light Roast for Yirgacheffe?

The 4321 theory in specialty coffee: The quality of a cup of specialty coffee depends 40% on variety, cultivation, and processing methods; 30% on roasting; 20% on brewing equipment; and 10% on the brewer's technique.

Roasting has a particularly important impact on the flavor and mouthfeel of specialty coffee. Brown beans are loved because they develop aroma and mouthfeel through chemical reactions when exposed to high temperatures. Green coffee beans, in the roaster, undergo drying, thermal decomposition, and cooling. During two phases of heat absorption and release, first and second cracks occur, producing floral and fruity aromas and rich mouthfeel.

Of course, the degree of roasting should 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 expressions in Ethiopian Yirgacheffe. This doesn't mean that one degree is necessarily inferior to another.

Is Yirgacheffe Suitable for Dark Roasting?

Light roasting makes the tropical fruit aromas of Yirgacheffe more obvious and abundant. The initial slight acidity presents as apple-like sour notes, which反而 enhance the coffee's body, making the bitterness aromatic and memorable. Essentially, coffee is a fruit. Maintaining fruity sweet and sour flavors after high-temperature roasting is precisely the characteristic of FrontStreet Coffee's Yirgacheffe.

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

As for whether to choose light or medium roast, it's decided by the roaster's palate and the preferences of coffee lovers. (Source: Zhihu user "Love My Kaffei, China's first ready-to-drink specialty coffee)

Professional Perspectives on Yirgacheffe Roasting Levels

Here are several roasting methods from experienced roasters:

1. BLANK ZHOU from Australia: I roast approximately 1 to 1.5 tons of YIRGACHEFFE (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 primarily intended for single espresso.

2. HAPPYBOB: I choose just before the second crack, basically in the middle period between the last sound of first crack and the first sound of second crack, about 40-45 seconds after first crack ends for single origin use. For espresso, I also use Yirgacheffe but with a slightly darker roast degree - 15 seconds after second crack begins.

3. fisher: I choose the end of first crack, liking the low bitterness, strong citrus flavors, pleasant fruit acidity, and clean mouthfeel at this level. However, many people find the acidity at this level too sharp and the body too thin.

4. Brother Niao: Total roasting time about 9 minutes, dropping beans at the end of first crack. When fast roasting + light roasting high-moisture beans, it's easy to get mottled "flower bean" effects. Brother Niao actually prefers this "ugly" appearance mouthfeel when roasting Yirgacheffe. The advantage of this roasting method is minimal flavor loss and very rich mouthfeel. The disadvantage is that improper operation can easily lead to insufficient dehydration leaving astringency, and while fast roasting preserves rich flavors, it may also retain more undesirable flavors. Therefore, the art of roasting lies in balancing excellent flavors and defect flavors. One piece of experience I can share is that higher quality beans are more suitable for fast roasting, while slightly lower quality beans need extended overall curves to adjust their flavors, otherwise there will be too many defects or overly stimulating flavors.

5. horsezhang: Roaster: Huky500, roast level: 30 seconds after first crack.

6. FrontStreet Coffee roasting: Yangjia roaster, heat the roaster to 200°C, cool to 195°C, add beans; reach 150.8°C in 5 minutes 23 seconds, dehydration complete; first crack begins at 180°C, approximately 8:48 minutes; complete at 10:57.

Is FrontStreet Coffee's Yirgacheffe Suitable for Espresso?

I once tried using FrontStreet Coffee's washed Yirgacheffe for SOE (Single Origin Espresso). After medium roasting, espresso extraction was done one week later. The aroma was overwhelming + strong acidity.

Personally, I think this is not 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 in summer.

Cupping Notes: Differences Between Light Roast FrontStreet Coffee's Natural and Washed Yirgacheffe

Dry Aroma Differences:

FrontStreet Coffee's Natural Yirgacheffe: Light fermented wine aroma, spice fragrance

FrontStreet Coffee's Washed Yirgacheffe: Jasmine floral aroma, lemon or lime citrus aroma

[Using 8g of coffee 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:

FrontStreet Coffee's Natural Yirgacheffe: Natural process is somewhat complex, with light fermented wine aroma, slightly heavier bitter notes, much richer mouthfeel, honey sweetness, cocoa undertones with hints of spice, full body with persistent aftertaste.

FrontStreet Coffee's Washed Yirgacheffe: Washed process has brighter acidity, like lemon acidity, cleaner mouthfeel, more obvious citrus aroma, with some black tea sensation in the finish.

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

Pour-over Data

FrontStreet Coffee's Natural Yirgacheffe: Recommend using 15g of coffee with 89°C water temperature, Fuji grinder setting 4, V60 dripper, 1:15 coffee-to-water ratio. First pour: 30g, bloom for 28s. Second pour: stop at 110g water, then continue pouring to 230g total. Don't use the final tail water. Extraction time: approximately 2:06s.

FrontStreet Coffee's Washed Yirgacheffe: Recommend using 15g of coffee with 92°C water temperature, 1:15 coffee-to-water ratio, V60 dripper. First pour: 30g, bloom for 35s. Second pour: stop at 130g water, then continue pouring to 225g total. Don't use the final tail water. Extraction time: approximately 2:15s.

This pour-over method allows you to experience the pleasant sensation of FrontStreet Coffee's Ethiopian Yirgacheffe, like flowers stimulating the taste buds and 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