I’ve done hundreds of roasts on the Ikawa Home since my last post! Looks like I may not be able to take advantage of that one year warranty ;). I’ve been waiting for something worth posting, and this is it. This profile produced the best cup out of about 50 different profiles attempted with this Hambela Hassan. It is such an incredible coffee (the highest scoring coffee I’ve seen at Sweet Maria’s in about 14 months - a 93.6), with so many radically different flavor possibilities, layers, and nuances, that even my more experimental attempts (4 min. roast, 11 min. Kochere Debo style, 11 min. Andino style) all came out above average for specialty coffee in my opinion. This one, however, ranks among the top ten cups of coffee I’ve ever had from any roaster.
The Andino style approaches proved to be my favorite as they often do (although shakiso made a great full city roast with lots of popping fruit and dark chocolate). This Hambela lines up a little differently with the Andino style profile than other beans typically do. For example, most other coffees show more signs of paling on the initial spike, often right at the highest point at about 1:10, and initial yellowing starts shortly thereafter with distinct yellowing effects often noticeable around 1:30. The Hambela, however, starts to pale slightly at about 1:35 and show the first distinct signs of yellowing as late as 2. All traces of green are gone at about 3:55, and the appearance of maillaird smells and coloration becomes distinct at about 4:45. FC happens shortly after the rising inlet temperate tapers off - around 7:05. The batch crack will typically have ended by about 8:40, but the end point extends another 30 seconds and catches a lot of straggler pops. I have tried about 30 variations of this overall approach, and they all make a big difference - for instance lowering the end airflow point by one percentage point produced a more developed cup that lacked the brilliant acidity of this one. Deleting point two on the temperature plot had an even more drastic effect on development. The temperature and time settings for points 3 and 4 do a lot to change the progression of yellowing and maillard as well as acid breakdown. Of course the development phase is very finnicky too - raising point 5 by two degrees Fahrenheit resulted in significantly more development in flavor. This roast is designed for a full doser batch in a slightly warmed machine.
Since getting such great results from the Ethiopian bean, I tried it on my gesha (from earlier posts). It is resting now, but based on the aroma from over a hundred batches of gesha, it will be one of the best. For the gesha I stoped it at 8:54.