Quote:
Originally Posted by novasurf
No standard, Pete. The process is roast to approaching second crack and stop. Cup in one day. Take it slightly darker the next roast. Cup in one day. Cup the first roast again. Note changes. Repeat. I can't say everything here, but this is our basic approach. Somewhere in this process you find Nirvana. Then you dial it in.
Some Yirgs are tea like. Some Yirgs just need to go closer to second crack. Some need to be at the lighter side of the dark because then you get it all. It comes down to what you like. Hope this makes sense.
And make sure your brewing equipment is squeaky clean. And rinsed.
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I've had Yirga roasted where you can taste lemon notes and completely differently the next time, so I guess it's not a beginner's bean for home roasting perhaps. The best tasting roasts have been from others roasting it.
I tend to like Yirgas lighter than the South American and Island blends which I drink dark, past second crack.
Never thought to cup in one day and will follow your suggested method. Thanks!