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Topic: Moka Kadir Blend (14 msgs / 347 lines)
1) From: Philip Sternklar
This is a multi-part message in MIME format.
I normally use Monkey Blend for espresso.  I enjoy yirg. for drip.  I was
interested in trying the MK blend.  How does it compare.  I roast using
Hottop, mainly drink espresso.  I did not love the Liquid Amber blend.  Any
thoughts?  I thank you all in advance.
Philip N. Sternklar
psternkl

2) From: Jeffrey A. Bertoia
This is a multi-part message in MIME format.
I expect that you will enjoy Moka Kadir.  It makes a wonderful 
chocolatey espresso.
I like it much better than MB - I find MB to be just too mild.
I roast MK to full city + for espresso and it is great.  I have also 
added 25% Monsooned
Malabar and that was good too.  Haven't roasted it yet in the Hot Top 
but it seemed to
work best in the Alp previously so I expect that the HT will be an 
improvement.
jeff
Philip Sternklar wrote:
<Snip>

3) From: Don Rankin
I use Moka Kadir for drip and occassionally espresso.  I love it.  It is
one of my favorites that I order every time I order.  It is good blended
with any Indonesian also for a somewhat Moka/Java.  Wish there was a
decafe similar to MK.
Don
<Snip>

4) From: David Lewis
At 8:52 AM -0500 2/19/04, Philip Sternklar wrote:
<Snip>
Moka Kadir is one of my favorite espresso blends, but I'm a fan of 
wild coffees. I take it a bit darker than some: 45 seconds into 
second crack, in order to pick up the chocolate. Oddly enough, if I 
nail the roast the floral notes aren't gone at that level. I've also 
used a pre-blend of 80% Moka Kadir and 20% Uganda Budadiri with 
excellent results.
Best,
	David
-- 
"A designer knows he has achieved perfection not when there is 
nothing left to add, but when there is nothing left to take away."
Antoine de Saint-Exupery

5) From: Philip Sternklar
Thanks, just hit the "eject" button 40 sec into 2nd crack.  This is my =
first
roast with MK, I'll try it in a day or two.
 
Philip N. Sternklar
psternkl

6) From: Woody DeCasere
I must say of all the many of Tom's blends i like this one the best for it's
all around versatility, it makes a nice smooth espresso, great FP, and a
wicked vacuum pot brew. If you haven't tried it yet do yourself a favor and
see what a good blend can be like.
-- 
"Good night, and Good Coffee"
www.onthisjourney.typepad.com

7) From: Gerry Lawrence
It was Tom's roasted subscription coffee last month, my air popper (and my
roasting skills) don't do it justice.. Yum.
On 8/4/06, Woody DeCasere  wrote:
<Snip>
-- 
Gerry Lawrence

8) From: Jon Rosen
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How deep a roast did you give it?
-Jon
On Aug 4, 2006, at 12:26 PM, Woody DeCasere wrote:
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How deep a roast did you give it?
-Jon On Aug 4, 2006, at 12:26 PM, Woody DeCasere wrote:
I must say of all the many of Tom's blends i like this one the best for it's all around versatility, it makes a nice smooth espresso, great FP, and a wicked vacuum pot brew. If you haven't tried it yet do yourself a favor and see what a good blend can be like.
-- "Good night, and Good Coffee" www.onthisjourney.typepad.com --Apple-Mail-5-326201339--

9) From: Leo Zick
This is a multi-part message in MIME format.
Of the espressos ive tried, i think moka kadir is my fav b/c it seems so
complex in the cup.  ive only roasted the monkey, but ordered roasted beans
from the site for monkey, moka kadir, classic italian and puro scuro.  
From: Jon Rosen [mailto:jon] 
Sent: Friday, August 04, 2006 5:31 PM
To: homeroast
Subject: Re: +Moka Kadir Blend
How deep a roast did you give it? 
-Jon
On Aug 4, 2006, at 12:26 PM, Woody DeCasere wrote:
I must say of all the many of Tom's blends i like this one the best for it's
all around versatility, it makes a nice smooth espresso, great FP, and a
wicked vacuum pot brew. If you haven't tried it yet do yourself a favor and
see what a good blend can be like. 
-- 
"Good night, and Good Coffee"
www.onthisjourney.typepad.com

10) From: Woody DeCasere
i roated it to a nice full city this last time and it's great as a Press
pot, you can taste the ethiopian in the mix pretty boldly, i have also
roasted it to vienna and used it for espresso and moka pot and it is just
great
On 8/4/06, Leo Zick  wrote:
<Snip>
-- 
"Good night, and Good Coffee"
www.onthisjourney.typepad.com

11) From: Jamie Dolan
It looks like the Moka Kadir Blend is not being offered any longer,
from what I see on your site.  Last time I ordered it was a Christmas
and I've been out of it for a while now.  I've had very good luck with
that blend for espresso / cappuccino.  I roast in the Behmor and that
blend seemed to consistently turn out well for me.
What do you suggest as a replacement blend, used strictly for
espresso/cappuccino?  Will Moka Kadir Blend be offered again in the
future?
Thank You,
Jamie
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12) From: Josh Housh
We have tried to come up with a new formula for Moka Kadir but nothing has
really panned out.  You can make your own version by blending 1 part Yemen
to 2 parts Ethiopia Dry Process.  We have two different Ethiopia DP's on
the list so you have some choices.  I tried a few different versions and
they were pretty good, a little too fruity, but still quite good.
On Fri, Aug 17, 2012 at 1:00 PM, Jamie Dolan  wrote:
<Snip>
--
Joshua Housh, Operations Manager
Sweet Maria's Coffee/Coffee Shrub
1115 21st Street
Oakland, California
94607
cell: 510-277-2747
office/fax: 510-628-0919
email: joshhoush
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13) From: denis bordeleau
Hi Jamie      I just visited the Sweet Maria's green beans offe=
rings site (Blends section) plus The Blended Coffee Archives of the no more=
 available blends like Moka Kadir.  The link is at the bottom of the curr=
ent Green Coffee  Offerings: Blends and it is very visible in red c=
olor.  Because of their nature  these products are hard to find by usin=
g the geographical origin chart system. There, you will find  why there=
 is a shortage of  Moka Kadir Blend i.e. due to current non availabilit=
y of Yemeni and Ethiopian beans that are part of the secret mixture.  I=
t has not been replaced by a generic Espresso Blend of the House of the kin=
d  that may suffer an evolutive fabrication discipline about what is in a=
nd how much and it is finally thanks to this politic of the good and the ri=
ght straight cupping that we got the Espresso Workshop whom we currently =
have  #24 and #25 on offerings.    The new #24 El Competidor is str=
ongly suggested. 
 I got some 2 weeks ago in the 8 pounds espresso sampler received from Sw=
eet Maria's but still have to roast some.    This is the proof that=
 each of  their blend has their own typical recipe and when one of the ma=
in ingredients is missing they become b/o or rather non available for a sho=
rt or long while.    I roasted my last 150 grams or 5 ounces of M=
oka Kadir about 6 months ago and it did not fade too much  after about =
4 years of storage.   Nevertheless, I nostalgically read the review abo=
ut the past but yet to rescucitate Moka Kadir and I was very glad of the 8 =
espresso-related 1 pound bags of the sampler ( 4 blends and 4 good for blen=
ding single origin beans)   included with the 5 other 2 pounder f=
rom Guatemala, South America, Africa and Indonesia that I chose myself to=
 fill the USPS large flat rate international box.    Have a good day=
  .     
  Denis                      =
               P.S.: Better might be behind us =
but the all time best has hopefully yet to come....
 =
YDe : Jamie Dolan 
À : homeroast =
Envoyé le : vendredi 17 août 2012 16h00
Objet : [Homeroast] Moka Kadir Blend
  =
It looks like the Moka Kadir Blend is not being offered any longer,
from what I see on your
 site.  Last time I ordered it was a Christmas
and I've been out of it for a while now.  I've had very good luck with
that blend for espresso / cappuccino.  I roast in the Behmor and that
blend seemed to consistently turn out well for me.
What do you suggest as a replacement blend, used strictly for
espresso/cappuccino?  Will Moka Kadir Blend be offered again in the
future?
Thank You,
Jamie
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com
Sweet Maria's Forum
Our new Coffee Library
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com
Sweet Maria's Forum
Our new Coffee Library

14) From: Jamie Dolan
Thank You both for your responses.
The Ethiopia FTO Dry Process Worka Sakaro looks good.   The Yemen
Mokha Matari looks pretty good to me also.  So if I get 5 pounds of
the Mokha Matari and 10 pounds of the DP Worka Sakaro and just mix it
up, I should end up with a pretty good blend?
Sorry sounding so simplistic with my question, I've been so busy this
summer, I just don't have much time to experiment right now.
Do I need to watch closely for stones in the DP?  I've never found
stones in any of your coffee befrore, but know you warned of it at
times.
Thanks,
Jamie
On Fri, Aug 17, 2012 at 6:18 PM, Josh Housh  wrote:
<Snip>
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