6 months of home roasting finally paid off with a batch I didn't mess up

I started roasting green beans on a stovetop popper back in March and mostly got charcoal or sour results. Last weekend I pulled a batch of Ethiopian Yirgacheffe that actually hit first crack at exactly 4 minutes 20 seconds. The final cup had that blueberry smell I kept reading about but never tasted before. I think the big change was letting the beans rest for 48 hours before grinding instead of rushing it. Has anyone else had a specific rest time that made their roast click?

2 comments

2 Comments

gavinp449d ago

4 minutes 20 seconds is actually pretty fast for first crack on Yirgacheffe. Most of my Ethiopian beans hit first crack closer to 4 minutes 45 seconds in a popper. Resting 48 hours is solid too but I find Yirgacheffe really opens up after 4 or 5 days, especially with that blueberry note.

sarahpatel9d ago

oh totally agree on the resting time thing. i used to think 48 hours was the sweet spot but with yirgacheffe it just keeps getting better after day 4 or 5. i swear the blueberry note goes from like a hint to full on jam flavor after a week. its wild how much it changes. i think the longer rest helps those floral notes settle down too, the jasmine and bergamot get way more balanced instead of being all up in your face. plus the acidity gets rounder, less sharp. definitely worth waiting if you can hold out that long.