Diedrich IR5 Analysis by Doris Garrido
A simple roast approach -and spectacular results, after a few days, the aromatics of this coffee just keep getting better.
I started with a short soak, (for charge temperature in this case I use 440F) just a minute, mainly to see if I could push the full gas early on -and I could, so I went for it. I held full gas until I reached 390F, then opened the airflow completely. From there, it was just about waiting for the first crack and letting the coffee dictate how far I wanted to take development.
Drying finished at 4:00 minutes, marking color change at 299.9F. Yellowing lasted 3:22 minutes and developed the coffee for 1:16.
Since this is a natural process coffee, I paid close attention to both temperature and rate of rise as I approached first crack and through post-development. The RoR remained steady and well-controlled throughout, allowing me to finish at 407F. Which, for a natural on this Diedrich, feels like a really solid end temperature. Usually, a beautiful curve doesn’t always guarantee a great cup, but this time, the curve looks right, and the coffee truly delivers.
On the cupping table, it's all about layers of chocolate -fudge, German chocolate, cocoa, hazelnut chocolate, even chocolate velvet cake. There's a candy-like sweetness, very smooth, with a rich date character and notes of dried fruit. On the acidity side, a tart plum note comes through perfectly balanced against the sweetness. This a very comforting coffee but refined, it lingers softly, it is a truly clean natural with elegant finish. An excellent coffee from the Vohora siblings.
