Diedrich Analysis by Doris Garrido
The green metrics of the Ethiopia Wayicho were primarily in the small sieve sizes, ranking mainly in the numbers 14,15, and 16, a little dense, and with 10.4% moisture content on our Sinar moisture meter.
This was my second roast of the day on the Diedrich IR-5, which meant the drum was heated and stable. I reached 432F and charged the coffee. First, I wanted to watch how the exhaust temperature performed before turning point to wisely make gas decisions; I wanted a fast roast but manageable.
The coffee was taking the heat great. First I added 70% gas, but I noticed right away that 100% would help me better. I was looking to go through Maillard faster in order to catch the juicy flavors before all the moisture was gone. I watched my exhaust temperature reach 417F and started lowering my gas to 70%, then 45% and finally at minute 4:13 to the lowest 30%. Then I started 50% air flow before the color change at 312F. The rate of rise started lowering from 35/60 seconds at the beginning of Maillard to 16/60 seconds at first crack, exhaust rate of rise was barely lowering.
I added 100% air flow before the coffee began to crack, first to take the smoke out of the drum and get a cleaner cup, and second to help drop the temperature. Taking in consideration that at this point, I was running with the lowest on gas, otherwise temperature will increase, at least in my own experience. Finally the coffee cracked at minute 7:36 and 380F. I gave it 1:36 seconds of development time and dropped it at 395.3F for a total roast time of 9:12.
I noticed a pleasant citrus aroma as I was grinding for cupping, and during tasting we found floral notes, citric mandarins, dried apricot, melon, pear, silky mouthfeel, hard candy sweetness, slightly subtle, and clean!
We agreed it would make a perfect espresso. With a balance between sweetness and splendid acidity, Ethiopia Sidama Wayicho is going to hit the bar in the following weeks. And as for roasting, I know I will be working more with this coffee. Next time I will try a faster roast with a slightly higher turning point, with the goal in mind of going a little faster to find more juiciness and floral notes. Because even while I feel this coffee performs great here, I think there's room for improvement.
