What is the best roast for Ethiopian coffee?

A medium roast provides the best balance of acidity, flavors and body. If the roast gets too dark, the flavors become clogged. However, figuring out how to get that perfect roast is difficult. Ethiopian coffee beans are delicate and small, making it difficult to roast them well.

Ethiopian coffee is commonly known for its floral and fruity flavor notes. As a result, a dark roast would silence these flavors and your Ethiopian coffee will taste just like any other coffee. That's why Ethiopian coffee is usually light or medium roasted. These roasts highlight the characteristics inherent in the grains themselves, rather than covering them.

The grains are washed or processed in a natural way. The processing method used (2) has a great impact on the final taste of the coffee. When coffees are wet processed or washed, the fruit is mechanically extracted immediately. These grains are characterized by their clarity of flavor, with bright and complex notes.

The final glass tastes very clean. Each ceremony lasts 2 to 3 hours, and it is common for families to enjoy 2 to 3 of these ceremonies per day. This is an event for the whole family, where even children participate in the coffee service to the elderly. Guests are invited frequently, and the conversation can range from politics to the local community and more.

Many drink their coffee with a spoonful of sugar, but never with milk. More water is added to the pot and boiled again 2 more times, weakening with each infusion. Although they may not taste as good, the second and third beers are just as important as the first. The ideal roast for Ethiopian beans is a classic medium roast.

This will produce the best balance between bright acidity, sweet flavors and a medium body. If you roast a little darker, you'll cover many of the flavors that make Ethiopians great. Nowadays, many roasters prefer to roast their Ethiopian beans very lightly. This would produce a tea-like body and show its complex flavors.

The birthplace of coffee, my favorite toasts come from Ethiopia. Your grains are processed wet or dry, and each method substantially changes the flavor of the grain. Wet-processed coffee is lighter and lemony, while dry-processed coffee is richer and much more complex, often with strong berry and citrus notes. I was thrown out of a toaster there once because I told the owner my honest opinion of their beans (they almost turned into charcoal, but I probably should have been more tactful).

And if so, Ethiopian coffee gives us excellent motivation to savor the enduring legacy of its rich history. Denser grains tend to have more sugars and flavor precursors, which translates into more flavor after roasting. Although they are dense coffees, the beans are also much smaller than other varieties (screen over 15) and can behave quite delicately in the roaster. You may prefer the flavor notes of other beans or a lighter roast that brings out the flavors you enjoy more.

This is in contrast to naturally processed Ethiopian coffee, which burns more easily and therefore demands lower charging temperatures. In addition to this, high density, differences in screen size and unknown varieties make them difficult to handle during roasting. The idea and spirit are good, but in my opinion, you would get much more out of the beans if you use professional roasting equipment and the best practices of baristas. The key really lies in the speed controlled at the first crackle, an audible sound that is heard during roasting.

You can also prepare Ethiopian as an ice cream, if you like cold coffee with a little more flavor. The pouring method is the perfect way to allow the most subtle and delicate flavors in a light or medium roasted yirgacheffe coffee to shine. In fact, almost all Ethiopian production is still done by hand, from planting new trees to final harvesting. As the beans are almost killed during this process, it is not done for a deeper appreciation of Ethiopian coffee.


Patrick Draper
Patrick Draper

Total bacon practitioner. Proud coffee expert. Freelance internet maven. Zombie scholar. General bacon specialist. Devoted coffee junkie.