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Permalink Reply by Tom Maegdlin on July 30, 2009 at 9:54am

I as well did a vac pot of Yirgy. Verve Coffee from Santa Cruz. This particular one is a dry-process Adado. Really deep blueberry and chocolate notes in this one. Quite remarkable and certainly one of the best yirgys I've had. Props to the Verve guys if you are out there!

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Permalink Reply by Chris Cockrell on August 4, 2009 at 4:36pm

Tom - telll us about the roast...


Tom Maegdlin said:

I as well did a vac pot of Yirgy. Verve Coffee from Santa Cruz. This particular one is a dry-process Adado. Really deep blueberry and chocolate notes in this one. Quite remarkable and certainly one of the best yirgys I've had. Props to the Verve guys if you are out there!

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Permalink Reply by Jesse Bladyka on August 4, 2009 at 10:25pm

This evening while working I blended some Aricha #1 (dumped at about 430) with our FTO Bolivia Caranavi (about 440). With this coffee I made a most phenomenal double 5oz capp. Like drinking a blueberry caramel sundae after drinking a sparkling lemonade, then eating a piece of fine milk chocolate. I tried the espresso straight but the Aricha at that roast profile really lends itself to sour flavors, smelled divine but made me pucker a bit without some milk.

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Permalink Reply by Paul Yates on August 5, 2009 at 5:51am

Last night, I pressed Intelli's Black Cat Espresso blend, about 5 days off roast. I was just curious whether an espresso roast would make a decent cup. I enjoyed it thoroughly.

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Permalink Reply by chuck celentano on August 5, 2009 at 8:50am

I am also a huge fan of Etiopian Yergacheffe, my question is what does the 4 day aging do for this amazing coffee?? BTW this is our best seller!!

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Permalink Reply by Christian Wolthers Maraccini on August 5, 2009 at 9:48am

It's very different what happens to coffee after resting. It is different from coffee to coffee and also it depends on the brewing process in - espresso, french press etc. In reality, it is all about trying the coffee in the various phases of development and find out what best suits you best.

Crica / www.compasscoffee.net

chuck celentano said:

I am also a huge fan of Etiopian Yergacheffe, my question is what does the 4 day aging do for this amazing coffee?? BTW this is our best seller!!

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Permalink Reply by Chris Cockrell on August 5, 2009 at 11:30am

Many things can happen after resting. In my experiance with some origins the body developes more and becomes more deep. Even with such a light roast the little things noticed at 12-24hrs change into new things day to day. With this yigi a crazy bergamot tea taste and smell came rushing out along with a hint of coconut essence not found in the first day. I guess that's one reason why I really love this origin. What is your experience with this origin? Why is it your best seller?

chuck celentano said:

I am also a huge fan of Etiopian Yergacheffe, my question is what does the 4 day aging do for this amazing coffee?? BTW this is our best seller!!

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Permalink Reply by Christian Wolthers Maraccini on August 5, 2009 at 11:40am

1) There are many different qualities from Yirgacheffe.
2) The aging results also changes from specific to roast.

It may have come out wrong - but I just tried to encurage you to see what happens with your coffee. Maybe it's better 3-5 days after roast, and not 4 days like Chris'.

Christian Wolthers Maraccini said:

It's very different what happens to coffee after resting. It is different from coffee to coffee and also it depends on the brewing process in - espresso, french press etc. In reality, it is all about trying the coffee in the various phases of development and find out what best suits you best.

Crica / www.compasscoffee.net

chuck celentano said:

I am also a huge fan of Etiopian Yergacheffe, my question is what does the 4 day aging do for this amazing coffee?? BTW this is our best seller!!

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Permalink Reply by chuck celentano on August 6, 2009 at 10:06am

My customers prefer it's lighter taste and aroma. It has a very flowery component to it that all my customers like. Matter of fact we have a coffee house here in Syracuse where the owner boasts serving "the best coffee on the planet". He roasts his own coffee and uses a quarter lb. for every pot, resulting in a very one dimensional, strong and heavy brew. I have several customers who swore by his brew, well after trying my Yergi, they came back and confessed that they preferred mine over his and they have become regular customers. The kicker is that I sell him a dozen muffins twice a week which he in turn resells to his customers. I have started to only drin Ethiopian Yergi, why not? I grind and brew it fresh, so I might as well appreciate it, right???

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