Ethiopian Kaffa Anderacha. 100g for 9m20s at 65%. Cracking started at around minute 6. When I was happy, I went to shake it outside in the sieve. I was aiming at a light roast but realizing that it’s not a very even method, I went and made sure even the greener beans had time to get a little tan. I think I’ll use 50g instead next time.
Advice is super welcome.
I just prepared a cup using the James Hoffman daily driver aeropress recipe as soon as it was cool. I know I should let it degas but I wanted to experience the freshest cup possible as a base for later comparison. As is, to my understanding, it tastes planty, caramely and neither too acidic, astringent or bitter. Really nice cup.
Batch 3. 100g for 15m 30s at 48% bumped up to 50% near the end. First crack began at 12m 30s, so my next batch will be done at least at 50% power. It’s a little more uniform. Net loss of 17g (17%). I found a comfortable and efficient agitation technique. My second batch was more of a medium roast and I feel like I lost some fruit and chocolate notes, so I’m trying to get back there a little while keeping a pleasant bitterness.