[Homeroast] Yirga Cheffe Aricha

Howard B howardbandy at gmail.com
Thu Sep 4 16:38:46 CDT 2014

Hi John --

I posted a detailed description of the procedure I use for everything I
roast a couple of days ago.  I use a FreshRoast 500, so my experience is
not specific to HotTop.  I have done about 800 roasts.  Many Guatemala and
many Ethiopia YCA.  Those two are my favorites.  I roast fairly light --
Agtron 45 -- probably city+

I stop the roast in my FreshRoast when the temperature I am able to measure
(infrared gun pointed into the open roasting chamber) is about 435-440 F.
For almost all the Guatemala beans, that happens 7 to 8 minutes after the
first heat.  For Ethiopia YCA, it happens much sooner -- around 6 minutes.
I don't do anything special for one or the other -- just monitor bean
color, sound, and temperature closely as the roast is progressing.

Best regards,

On Thu, Sep 4, 2014 at 9:18 AM, John Dodson <j_dodson at sbcglobal.net> wrote:

> I'm new to home roasting and new to my HotTop roaster.  I have done a
> dozen practice roast on Guatemalan.  I am looking looking for advice on a
> starting profile for Ethiopia dry process Yirga Cheffe Aricha.
> John D
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