Those later ones (past the first 2) really look like were dropped really early into first crack! I've never tried developing so little for fear of getting a sour cup, but I'm going to have to try dropping much earlier with my next Ethiopia.
Hey Keith Poole, Just an update on this Yirgacheffe coffee from SM. Your information in this video is really spot on. I have been roasting this for about a month and I'm happy to report it is really good stuff. I try to roast to 13% W/L and I can tell when its 14% I overdid it just a little. Today I roasted two batches on my SR-540. One was 12% and the second was 13%. I can look at it and tell it's gonna knock my socks off. Interestingly, today I roasted a completely new to me way on the 540. Some guys on the Home-Barista forums were agreeing to start out Fan 9 and Heat 9. I was somewhat skeptical, but what the heck....it's coffee roasting. It was basically start F9-H9 and 3 min in lower Fan to 8. 5 min in lower fan to 7 and start listening for 1C. Never leave H9. It's a pretty fast roast. (I'm learning that is a characteristic of fluid bed small sample roasting).Then YOUR instructions took over and shortly after FC END, I hit the cool button. This is how you roast this stuff on the SR-540 with extension tube. Charge was 170gr. My supply voltage to machine was 120.9v. If someone's voltage is very much lower, it can make a difference. Last note: The Phidgets setup with Artisan is awesome.
I usually keep five or so brands in my bar along with my home roast. But I really like Starbucks Veranda. I tend to like darker beans. And some of you may think I am crazy but Eight O'Clock medium is some really good coffee if you like fruity notes. I like what James Hoffman said. No two people have the same taste or like the same brew. I use a Breville Precision machine and it does a great job with My Brew setting.
I just now purchased 5 lbs of Yirgacheffe from Sweet Marias. I'm going to roast it on my SR540 w/ extension tube to your suggested specs. I also just ordered my Phidget components to use with Artisan for the first time. I'm looking forward to this. Love me some Yigacheffe coffee. Thanks for the heads up on looking ugly but tasting good.
I feel like my roasts with Ethiopia get too dark too quickly quickly and by the time the first crack is ending, I feel like I am already going into a dark roast. How do I adjust my roast? For reference, I am using a hot top
Agreed, but I see home roasters buying great green and roasting very dark all the time. A different profile or different percentages spent in phases won't necessarily change that. Ending color / weight loss are the main things I think all home roasters can control, even with a popcorn popper. If buying green through normal suppliers the quality shouldn't be a hindrance.
Agreed, if the goal is a very dark roast then the quality of the bean may not be so important. But to roast a delicious Ethiopian you must start with a quality bean. Then, to keep it simple, the time to first crack, the development time and final temperature are the parameters that will have the biggest influence on flavor, complexity and balance. @@keithpoolehomecoffeeroasti489
I know this vid is older but in case you pick this up I wanted to know what adjustment if any to the naturals you show at the end. I have the 800 and thinking using the stock glass , smaller batch , maybe 150'ish but right now I have a load of African Naturals to roast - thanks ! BTW, love the vid and refer back when I am roasting to keep my mind in check
Naturals will be similar in terms of time, temp and weight loss but they look different and sometimes sound different, ie first crack may be soft sounding. Honestly sometimes weight loss tells me the most. 11.5 to maybe 12.5 is usually my sweet spot
Thank you. Very educational. So you're talking 45 seconds after first crack begins, right? And do you start counting from the first crack or from the time your start hearing a bunch of cracks going off at the same time?
45 seconds from start of first crack, not counting random one or two pops that never keep going. Note some beans are really quiet, so this takes some practice.
@@keithpoolehomecoffeeroasti489 thanks! Yes, I know what you mean about some beans being quiet. Makes roasting them a bit trickier. I recently sprung for the freshroast 540, so I've got the temp readout there which helps, but I know that's the air temp, not the bean temp. I've also been weighing before and after and that really helps by using Sweet Maria's percentages on their Roast Color Card. 'course the weighing before and after tells you what you ended up with after the fact, but it's helpful for the next roast.
Great video, Keith. Very educational. And perfect timing also. Now I feel much better about today's Ethiopian Guji roast.
I received a bag of Kenyan AA med to dark today. It is some outstanding coffee.
Those later ones (past the first 2) really look like were dropped really early into first crack! I've never tried developing so little for fear of getting a sour cup, but I'm going to have to try dropping much earlier with my next Ethiopia.
Hey Keith Poole, Just an update on this Yirgacheffe coffee from SM. Your information in this video is really spot on. I have been roasting this for about a month and I'm happy to report it is really good stuff. I try to roast to 13% W/L and I can tell when its 14% I overdid it just a little. Today I roasted two batches on my SR-540. One was 12% and the second was 13%. I can look at it and tell it's gonna knock my socks off. Interestingly, today I roasted a completely new to me way on the 540. Some guys on the Home-Barista forums were agreeing to start out Fan 9 and Heat 9. I was somewhat skeptical, but what the heck....it's coffee roasting. It was basically start F9-H9 and 3 min in lower Fan to 8. 5 min in lower fan to 7 and start listening for 1C. Never leave H9. It's a pretty fast roast. (I'm learning that is a characteristic of fluid bed small sample roasting).Then YOUR instructions took over and shortly after FC END, I hit the cool button. This is how you roast this stuff on the SR-540 with extension tube. Charge was 170gr. My supply voltage to machine was 120.9v. If someone's voltage is very much lower, it can make a difference. Last note: The Phidgets setup with Artisan is awesome.
Awesome! Thank you
@@25kpoole I just watched your two-year-old tutorial on the SR-540 and those guys on Home-Barista probably got their roast profile from your video.
I usually keep five or so brands in my bar along with my home roast. But I really like Starbucks Veranda. I tend to like darker beans. And some of you may think I am crazy but Eight O'Clock medium is some really good coffee if you like fruity notes. I like what James Hoffman said. No two people have the same taste or like the same brew. I use a Breville Precision machine and it does a great job with My Brew setting.
I just now purchased 5 lbs of Yirgacheffe from Sweet Marias. I'm going to roast it on my SR540 w/ extension tube to your suggested specs. I also just ordered my Phidget components to use with Artisan for the first time. I'm looking forward to this. Love me some Yigacheffe coffee. Thanks for the heads up on looking ugly but tasting good.
Sounds great, good luck!
Definitely agree all those fruity floral notes blow off pretty fast gotta drop fast.
The more I learn, the less I know.
I feel like my roasts with Ethiopia get too dark too quickly quickly and by the time the first crack is ending, I feel like I am already going into a dark roast. How do I adjust my roast? For reference, I am using a hot top
# 1 is the quality of the bean. # 2. You need to get the first two phases right then vary the development time to go from fruity to chocolatey.
Agreed, but I see home roasters buying great green and roasting very dark all the time. A different profile or different percentages spent in phases won't necessarily change that. Ending color / weight loss are the main things I think all home roasters can control, even with a popcorn popper. If buying green through normal suppliers the quality shouldn't be a hindrance.
Agreed, if the goal is a very dark roast then the quality of the bean may not be so important. But to roast a delicious Ethiopian you must start with a quality bean. Then, to keep it simple, the time to first crack, the development time and final temperature are the parameters that will have the biggest influence on flavor, complexity and balance. @@keithpoolehomecoffeeroasti489
I know this vid is older but in case you pick this up I wanted to know what adjustment if any to the naturals you show at the end. I have the 800 and thinking using the stock glass , smaller batch , maybe 150'ish but right now I have a load of African Naturals to roast - thanks ! BTW, love the vid and refer back when I am roasting to keep my mind in check
Naturals will be similar in terms of time, temp and weight loss but they look different and sometimes sound different, ie first crack may be soft sounding. Honestly sometimes weight loss tells me the most. 11.5 to maybe 12.5 is usually my sweet spot
So what is the key to getting the unique flavors from Ethiopia coffee ?
Thank you. Very educational.
So you're talking 45 seconds after first crack begins, right? And do you start counting from the first crack or from the time your start hearing a bunch of cracks going off at the same time?
45 seconds from start of first crack, not counting random one or two pops that never keep going. Note some beans are really quiet, so this takes some practice.
@@keithpoolehomecoffeeroasti489 thanks! Yes, I know what you mean about some beans being quiet. Makes roasting them a bit trickier. I recently sprung for the freshroast 540, so I've got the temp readout there which helps, but I know that's the air temp, not the bean temp. I've also been weighing before and after and that really helps by using Sweet Maria's percentages on their Roast Color Card. 'course the weighing before and after tells you what you ended up with after the fact, but it's helpful for the next roast.
I'm now gonna have to try a shorter development - I was always scared it would leave a grassy note.
Keep going lighter, then when you get grassy, you'll have an idea where your boundaries are on your system and for that bean.
@@keithpoolehomecoffeeroasti489 Im often afraid of the same thing getting grassy flavors but I need to push it more.