Today I had my first cup of the Mokha Mattari. the most prominent taste feature that i noticed was a spiciness that I could feel at the back of my throat. has anyone else noticed this? If it wasn't for this feature, I would have really liked this coffee. Details: I roasted it in a white HWP. I timed it manually and pressed the cool button about 3:40 after first crack. I was looking for the chocolate notes that Tom noticed at the verge of second crack. I brewed it in a french press. I added the water stirred and waited for 3:00. The coffee was rested for about 36 hours. I am new to the french press process, but I have measured the temp of the water at 200 degrees. Do You Yahoo!? Get personalized email addresses from Yahoo! Mail - only $35 a year! http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://personal.mail.yahoo.com/homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
This is very very similar to how I prepare my Mokha Mattari. I roast maybe a tiny bit longer, just to the beginning of 2nd crack, also with the white HWP, I also brew in a french press. I have noticed a distinct "minty" spicyness (I never manage to keep it more than 48 hrs though. I have to roast more by then. :) I like it, but this is part of the reason why I don't use more than 1/3 Mattari in a blend. As Tom has mentioned in his blending essays, I treat the Yemeni beans as a "spice" or "adjunct" in the blend. On the other hand, I really like the character of the Yemen beans, so I drink a fair amount just plain. I do tend to brew my french press with more grounds than normally recommended, I like the heavy syrupy body. -- Charles In message <20010613222518.59458.qmail>, Jim Candia wri tes: <Snip> <Snip> <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Thanks for replying! I consider the spiciness to be more of a peppery note. since I am new to French press brewing, I wasn't sure if I was doing it right. I have read that if you don't get it just right, you can extract some undesirable taste qualities. Is pepper one of these undesirable qualities? Today, I brewed the mattari using our drip maker and paper filter. The pepper spiciness was gone, so it's possible that I am doing something wrong with the French press. Or, it could be that the pepper flavor disappears after 72 hours. --- Charles Haynes wrote: <Snip> <20010613222518.59458.qmail>, <Snip>http://lists.sweetmarias.com/mailman/listinfo/homeroastDo You Yahoo!? Spot the hottest trends in music, movies, and more.http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://buzz.yahoo.com/homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Just finishing a large pot of the Mokha Mattari. This years is better than last-more flavor less bite. Really want to try this one when the weather cools off this winter and I can extend the HWP's roast cycle-seems to deliver more flavor and less bite to Yirg, Egaads and other Africans I like.
So, it sounds like the mokha mattari generally has a bit of a bite to it. I confess that this is the first time I had it straight. Previously I did a blend with a java bean. --- floyd burton wrote: <Snip> <20010613222518.59458.qmail>, <Snip>http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://lists.sweetmarias.com/mailman/listinfo/homeroastDo You Yahoo!?">http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://lists.sweetmarias.com/mailman/listinfo/homeroastDo You Yahoo!? Spot the hottest trends in music, movies, and more.http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://buzz.yahoo.com/homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
On 15 Jun 2001, at 7:02, Jim Candia wrote: <Snip> Maybe a mixture of both. I use a drip pot at the office, vacuum and french press at home on weekends, and find that the spicy edge on this coffee is muted in the drip filter. I've not experimented with wetting the paper filter first, at least not with this coffee. That would probably affect what oils are absorbed into the filter. The edgey flavors are also that ones that disappear first when I allow the coffee to age more than a day or two. I roasted some on a Friday evening, made some in the vacuum pot Saturday morning - and it tasted wildly different from the rest of that roast made the following Monday morning in the drip. Personally I don't deeply like the spicy tones of this coffee. My husband loves it. Since I don't actually hate it, I get lots of wife points roasting this one. Sharon Allsup sallsup homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
I roasted up some of this on Friday in the Gene Cafe. Things went a bit haywire at the end since my flashlight died (roasting room is too dark to get a real sense of bean color) and I had to work by smell, but it wound up at City+ where I wanted it. I had the first pot this morning - I have to say it ranked as one of the best cups ever. This is even more impressive since I normally dislike Yemeni coffees. This one was clean as a whistle; no funkiness. A very interesting milk chocolate-covered citrus note to it. Extremely complex and lasting, and yet a fairly light coffee on the whole. Having a Yemen coffee roasted so light is a new experience for me, and one I like very much. Kudos to Tom for bringing in these specimens. I have the Sharasi and Ismaili as well, but haven't tried them. -Scott Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20