After about a dozen roasts I’m finally getting comfortable with the Bullet, and last night worked my way through the SM sampler pack to the Ethiopian Organic Dry Process Sidamo Keramo “fruit bomb”. I’ve always roasted dark, sticking primarily with Guatemalans and Sumatras, and dropping at the first snap of 2C. But after reading other’s posts about how Ethiopians need to be lightly roasted I clearly needed to try something new. I shot for a quick yellowing, slow down during browning, and drop at 20% development. Here’s what happened:
It was obvious this coffee was special as soon as it hit the cooling bowl. The strawberry cream aroma didn’t even smell like coffee. This morning’s pour-over was unbelievable, all of the flavors in the SM cupping notes were right there.
Ok maybe I’m gushing a bit here, but this is the kind of transformation that I was looking for / hoping for with the Bullet. It is so much fun to discover what I suppose many of you already know. The question in this post, if there is one, to those of you who are familiar with this and similar Ethiopians: what could I have done better? Hotter preheat, shorter overall?