Yirgacheffe Dark Roast Coffee Beans Concentration
FrontStreet Coffee · Deep Roasted Yirgacheffe Coffee Beans
When roasting coffee beans, you need to stay focused. Otherwise, if you get distracted and find yourself roasting new Yirgacheffe coffee beans while the coffee roaster's temperature gauge shows 229 degrees, it means the coffee beans have already entered the middle to late stages of second crack.
And so we have these deep roasted Yirgacheffe coffee beans, which appear darker and smoother than light-roasted beans; after grinding into coffee powder, the rich aroma of medium-roasted Yirgacheffe coffee powder transforms into a somewhat bitter, burnt flavor.
After drip-brewing the deep roasted Yirgacheffe coffee beans, I found it's actually quite good. Yirgacheffe coffee beans are enchanting at 17-18, full of youthful, natural vitality; by 24-25, the flavor becomes simple and clear, with a hint of burnt bitterness that becomes very persistent.
Life is just like that—even when you try your hardest, bitterness tends to predominate in the end.
Under natural gravity drip brewing, coffee grounds that aren't fine enough often lead to under-extraction. If coffee beans aren't ground finely enough, it's just wasteful.
The layered complexity of Yirgacheffe coffee's edge—of course, other coffee beans should be like this too.
Yirgacheffe green bean sample provided by: Guangzhou Foresea Coffee
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