In Bern, I collected 4 kilos of green Ethiopian Yirgacheffe (2006 crop), which Steve thankfully brought there for me. Also, I collected a new roaster, which is pretty much the same as this one, only without evil stinking coating on it so that it is actually possible to roast coffee within. And man, it's great and makes fun. And it's considerably easier, because cranking is a lot less exhausting as stirring like mad.

So, these two goods combined, I roasted a batch of Yirgacheffe yesterday (as Steve suggests, just into second crack, took about 15 minutes) and tasted it a few minutes ago, in the frech press. And wow, it's easily the pretty best coffee I ever had in my little french press so far! The first sip was what I expected it to be: a pretty good ethiopian YIrgacheffe. But as the coffee cooled down, the taste got more and more complex, fruity, with more oomph every minute. I love this coffee!

I'm so glad that I've got nearly 4 kilos left of it! Trying it out as an espresso should also be fun. Finally, I'm a full blown home roaster! Yay!