Yirgacheffe Coffee Roasting Curve Analysis & Step-by-Step Guide

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FrontStreet Coffee Yirgacheffe Coffee Roasting Curve Sharing

We roasted Ethiopian Yirgacheffe Red Cherry, dropping the beans at a 10-12 degree rise after first crack, with development time controlled between 70-90 seconds. The exact timing depends on the actual condition of the beans, but unlike washed coffee, the first crack temperature rise curve is flattened somewhat to prevent it from dropping too early, allowing the development period to be complete and seeking the aftertaste of natural processed beans in the later stage.

With a roasting approach in mind, we began experimenting~ With the same drop temperature, we ran one heating curve and one cooling curve to test which roasting method is more suitable for this bean~~

Roasting Parameters

Roaster: Yangjia 800N

Roasting amount: 550 grams

Drum speed: 70 rpm

Indoor temperature: 30°C

Humidity: 70% on the day

Natural processed Yirgacheffe Red Cherry: 550 grams

Yirgacheffe Roasting Curve

The roasting method used involves high heat dehydration in the front stage, with initial damper at 30%. As roasting progresses, heat is gradually reduced while the damper is gradually opened, becoming fully open at the start of first crack.

Same drop temperature: 185°C

1'30" - Increased heat to 2pa

Yellowing point: 155°C at 5 minutes 10 seconds

First crack: 194°C at 8 minutes 40 seconds

Drop point: 205°C at 9 minutes 58 seconds

Cupping Results

The next day, we cupped these two curves and found the aroma to be more pronounced, with relatively mild fruit acidity. When cooled, the aftertaste carries floral notes and a bit of sugarcane sweetness, while the finish brings out a tea-like sensation with flavors similar to orange peel.