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Roast Along - Washed Ethiopia Yirgacheffe

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In this Roast Along Derek is showing us two different roasts. The first roast is the Washed Ethiopia Yirgacheffe from the Halo Beriti washing station in Gedeb that we are currently offering as green for sale. The second roast is a blend 80% Washed Yirgacheffe and 20% Las Lajas Black Diamond (also for sale). Make sure to watch to the end for the wrap up, when Derek shares his cupping notes and any adjustments he may make to the roast profiles after tasting them.
Ethiopia Yirgacheffe Washed: millcityroaste...
Costa Rica Las Lajas: millcityroaste...
Want to learn more about roasting? Visit: millcityroaste....
Want to learn more about roasters? Visit: millcityroaste...

Опубликовано:

16 авг 2024

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Комментарии : 36

@Poundy 3 года назад

I have to say, the roast alongs have been great, but this one with the follow up analysis and importantly the discussion on adjustments/tweaks was even more beneficial. Thanks Derek, give us more !

@snjspring 3 года назад

Been watching for over a year and have since bought a 1kg roaster. Thanks for keeping these going.

@daustin777 3 года назад

++10 for the much improved audio! There's a heatwave in southern California this week. 100F today. I still drink hot coffee, although, I'm holding on the roasting until it cools down again. Thanks for another Roast Along.

@quailstreetcoffeeroastersm6674 3 года назад

I'm in N. County San Diego...tell me about it!

@chrisrettig7444 3 года назад

I love these roast-alongs. Derek is my favorite roaster whose coffee I've never even drank. I also really appreciate the editing and cuts made to the video this time, as Derek is such an animated person who's already jumping around the frame. Now he's teleporting and It's just wonderful.

@MillCityRoastersMN 3 года назад

Take the Roaster 101 class and you'll taste all kinds of Derek's coffee.

@chrisrettig7444 3 года назад

@@MillCityRoastersMN If I weren't based in Korea, I would have signed up ages ago! The next time my wife and I are in America, we plan to schedule a visit with you guys! You've been such a huge help to us.

@MillCityRoastersMN 3 года назад

@@chrisrettig7444 we've been shipping class kits internationally via DHL all summer. Distance is no longer a barrier to craft.

@mannytheseacow7381 3 года назад

Thank you for including the analysis segment at the end. Very useful.

@nardensonel5803 3 года назад

Thanks a lot for all these videos! Extremely helpful!

@michaelk1772 3 года назад

Another great roast along. Very informative and detailed. You know your craft.

@emile8255 Год назад

Wow! So informative, thanks ❤

@quailstreetcoffeeroastersm6674 3 года назад

Derek always making it look smooth

@KzLollapalooza 3 года назад

Your enthusiasm makes it fun to roast along. Thank you!

@terryseo6376 3 года назад

Thank you for good educational video! From korean student

@jollydodger 3 года назад

Thanks heaps for that....really love your show. We are endeavouring to roast Yirgacheffe in a very humid location (Asia)...its a challenge for us. We roast 2kg batches and will now endeavour to try 500gm batches after watching your show....once again thanks heaps.

@jakedeiwert 3 года назад

great series. im just starting to consider getting into roasting and your videos give some nice insight into the process.

@qqqqqqqqqqqqpppppzzz 3 года назад

As usual, great video. Any chance you guys will be doing a roast along on the dry process yirg you have too?

@espresMod 3 года назад

Enjoying the 'Roast along' very much: fun, informative, and different from my style, thank you :-)

@mikhaildavidenko3841 3 года назад

Appreciate your work and the content you make, Derek! Any way you can post the roast profile graph or do picture in picture for us who's trying to replicate or roast coffee at home?

@kittisiri 2 года назад

Glad I found this!

@banquet___ 3 года назад

could you start sharing artisan roast profiles?

@Procent_ 3 года назад

Do I have to extend the drying phase or the maillard phase to get greater coffee sweetness?

@MillCityRoastersMN 3 года назад

Perceived sweetness is a combination of heat splitting insoluble sugars into soluble sugars (potentially favoring a longer Maillard), overall solubility (potentially favoring a longer overall roast to a lower finish temp) and the conservation of acidity sufficient to magnify sweetness (favoring shorter roasts). There's no answer to your question. You have to do the work with every new coffee.