What roast is Ethiopian coffee?

That's why most Ethiopians prefer different shades of medium (rather than dark) toast. 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, which makes it difficult to roast them well. We must pay close attention to the entire roasting process. Most yirgacheffe coffee beans are sold as medium roasted, although light roasts are also popular. A medium roast will provide the fullest flavors and the richest aromas.

Here you will find more information about the 5 types of coffee roasts. The ceremony begins with the manual roasting of coffee beans in a wok. This usually leads to uneven, burnt beans. Then the coffee is ground with a mortar and prepared by soaking it.

Medium roasts are most commonly used for yirgacheffe coffee beans. This enhances its sweet aromas and bright acidity. Yirgacheffe beans are small and should be roasted delicately. It is a difficult process that requires precision and patience.

Incorrect roasting causes the beans to lose their distinctive flavor. To learn how to roast Ethiopian coffee, I spoke with three-time South African barista champion and MtPak coffee ambassador, Ishan Natalie. For example, some roasters may decide to increase the development of their coffee by extending the roasting time to create espresso blends. These coffees work surprisingly well on an espresso roast, and the fruity flavors tend to remain prominent.

Coffee plays such an ingrained role in Ethiopian culture that it appears in many expressions related to life, food and interpersonal relationships. 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 problem with ECX is that it makes it quite difficult to trace coffees to specific farms, which is important for specialty coffee roasters. You can also prepare Ethiopian as an ice cream, if you like cold coffee with a little more flavor.

With this story in mind, it's suddenly much easier to understand why Ethiopian coffee is so unique. On his site, he also offers tips for roasting each coffee for maximum flavor, pictures of each farm and mill, and a detailed description of exactly where each coffee comes from. This prolongs the Maillard reaction, a chemical reaction that occurs during roasting, which more than doubles the number of volatile aromatics in coffee. The quintessential cup qualities of the best Ethiopian coffees are the sweet floral notes in coffee that exemplify the connection between taste and smell.

For that reason, Ishan suggests starting with a fairly low charging temperature and entering a more aggressive “first crack”, the stage of roasting in which the grains expand and release moisture. The key really lies in the speed controlled at the first crackle, an audible sound that is heard during roasting.

Patrick Draper
Patrick Draper

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