I got in a new dry process Ethiopian yesterday and I am running into a little trouble. I've roasted a number of natural Brazilians with great success but this Ethiopian is roasting totally different. I am currently getting to 1st around 10:45 @ 395 on my YM-2 (3.5lb batch). I reduced the heat twice to get a gentle roll into 1st crack, but the 1st crack keeps on rolling even around 418 and I wanted to stop the roast around 428. I kept trying to put the brakes on, but I ended up with some stalling at the end w/ a 1st crack to end of roast time of about 3 min. I cupped the coffee and although it taste ok, I felt it was missing something and needed some more development. Do you think I should take it darker? Should I ram into 1st or continue to enter slow? Some great tips on roasting naturals like this one would be very helpful. Thanks!!
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