Diedrich IR-5 Analysis by Doris Garrido
In this roast analysis, we will be exploring the characteristics and flavor of a Guji Ethiopia natural coffee that has been decaffeinated through a Mountain Water process. As is known coffees from this region are grown at high elevations in Ethiopia, resulting in high density - In this case, 751g/l. The Mountain Water process was able to preserve the unique flavors and aromas of the coffee and here I'm going to share some inputs I have used to bring them out.
My batch size was 5.5lbs on a 5 kilos Diedrich. I started my roast charging at 407.7F. This was the first roast of the day, which means that my drum was a little hot, but this coffee can take it. I decided to use air to help me observe how the coffee will land at the turning point. (1:24 /181.8 F) A little hot, but with the airflow this was okay, and helped develop florals while also controlling the heat. As I have said before this is a dense coffee that also came with 9.7% moisture, which is a little low but expected in a decaf. I translate that moisture number as “go a little short and fast during Maillard” and then give some sweetness later in post-development. And that was what I did.
I started lowering gas at 207F and closing the air, marking color change at 307.6F, and lowered to 30% gas at 329.8F. In the middle of yellowing, I started 50% air again and marked zero gas, which gave me a great landing on the first crack, with 100% air (which I have learned to do automatically even if I don't get to mark it). Everything was going great but the air started dropping my heat and I wanted to give this coffee a long development time. I wanted some caramelization here. Regardless I let it run for 2:06, rate of rise started marking negative, so I set back my gas to 30% just to help a little. Good thing that I have not read the purists of the roasting world so I can do these things, because the final cup tasted simply great. Here is the copy-paste of the cupping notes from Cropster:
Lemon (2) Banana, Brown Sugar, Buttery, Cannabis, Caramel, Citrus, Cocoa, Floral, Fudge, Fruity, Grape Jasmine, Lime zest, Little citric, Melon, Mild floral Ethiopia, Milk Chocolate, Nougat, Oat Raspberry, Soft Sweet tea like.
This floral decaf with great acidity is going to become the new espresso option. I just had a sip this morning and it is simply tasty! I know we must be gentle with decaf, but I believe every coffee has its own personality and its own needs.
