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Topic: Mokha Java (9 msgs / 221 lines)
1) From: Sue
Hi, I'm looking for some Mokha Java advice.... or similar blends. What do=
 
you typically use and in what %. I've seen different variations and am 
trying to figure a starting point. I've only had this once and it was 
wonderful. I see Tom is out of Java right now....expected back in September=
. 
Thanks, Sue

2) From: George Holt
I like a 50/50 blend of Harrar and Sewlawesi
Have you read Tom's blend page.http://sweetmarias.com/blending.htmlOn 9/1/05, Sue  wrote:
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 you typically use and in what %. I've seen different variations and am try=
ing to figure a starting point. I've only had this once and it was wonderfu=
l.  I see Tom is out of Java right now....expected back in September. Thank=
s, Sue 
-- 
George Holt
Waxhaw, NC 28173

3) From: Jeff Oien
Sue wrote:
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I didn't know Java was expected in September. That's good news.
For drip I like 30% Java, 70% Yemen whether is Sana'ani or
the other one. The Yemen is so good and I find that 30% Java is
enough to add body and sweetness.
For espresso I like 50/50 until it's a week old (if it gets that
far) and then go to 40% Java. This is with the Yemen at Full City+.
For some reason I don't like Brazil with Yemen. The Brazil just
seems out of character. Have people tried other beans with it
(Sulawesi, Monsooned, Uganda)?
JeffO

4) From: Les
My favorite Mokha-Java blend is 50% Yemen Mokha Ismaili; 25% Uganda Bugisu;=
 
and 25% Sumatra Mandlheling DP. I preroast blend and take it 20 seconds int=
o 
second crack. The Yemen will be roasted full-city plus and the Bugisu and=
 
Mandlheling will be city. A very rich blend with great after taste.
 Les
 On 9/1/05, Sue  wrote: 
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5) From: Sue
Thanks for the suggestons. It makes me want to try all the variations! I 
have a little Harrar and some Yemen, but none of the others in stock. I 
might wait a few weeks and see if the Java comes in as expected. 
 Thanks for the reminder on Toms blending page George. It has been a while=
 
since I read that. It was very helpful as well. 
  Thanks,
Sue - sipping a wonderful Rwandan Americano.
 On 9/2/05, Les  wrote: 
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6) From: Scott Koue
I was using Horse and Java, 50/50.  Very tasty.
SK
On Sep 1, 2005, at 8:36 PM, Sue wrote:
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7) From: Scott Koue
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I have also used other coffees from the region with tasty results.
SK
On Sep 2, 2005, at 5:41 AM, Sue wrote:
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I have also used other coffees from the region with tasty results.
SK
On Sep 2, 2005, at 5:41 AM, Sue wrote:
Thanks for the suggestons.  It makes me want to try all the
variations! I have a little Harrar and some Yemen, but none of the
others in stock. I might wait a few weeks and see if the Java comes in
as expected.
 
Thanks for the reminder on Toms blending page George. It has been a
while since I read that. It was very helpful as well.
 
 
Thanks,
Sue - sipping a wonderful Rwandan Americano.
 
On 9/2/05, Les
<<0000,0000,EEEDles.albjerg>
wrote: My favorite Mokha-Java blend is 50% Yemen Mokha Ismaili; 25%
Uganda Bugisu; and 25% Sumatra Mandlheling DP.  I preroast blend and
take it 20 seconds into second crack.  The Yemen will be roasted
full-city plus and the Bugisu and Mandlheling will be city.  A very
rich blend with great after taste.
 
Les
 
On 9/1/05, Sue
<<0000,0000,EEEDsue.stevenson
> wrote: =
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8) From: Peter Schmidt
This is a multi-part message in MIME format.
Les.....
Back to your original post.  I was hoping someone else would ask this, =
in case I'm being dense and missing something.
If this preroast blend is taken 20 seconds into 2nd, how is it that the =
Yemen comes out at FC+, and the other two at City.  Does the Yemen roast =
that much quicker than Uganda and Sumatra?  And not to nitpick, but does =
your roaster let you go 20 sec. into 2nd and only come out to a FP+.  My =
SC/TO would have it more like a Vienna by then.
I have put together your blend, substituting a Java for the Sumatra, and =
it is one tremedous blend.
Thanks!
peter
   
  On 9/2/05, Les  wrote: My favorite Mokha-Java =
blend is 50% Yemen Mokha Ismaili; 25% Uganda Bugisu; and 25% Sumatra =
Mandlheling DP.  I preroast blend and take it 20 seconds into second =
crack.  The Yemen will be roasted full-city plus and the Bugisu and =
Mandlheling will be city.  A very rich blend with great after taste.
       

9) From: Les
Ah, the difference is two fold. 1st everything moves slower in a drum 
roaster. Twenty seconds into second in an RK is much different than in your=
 
type of roaster. The difference has to do with the size of the bean. The 
Yemen is smaller and roasts faster. This again may be more evident in a dru=
m 
roaster profile. I am hitting first crack close to nine minutes into the 
roast. I then turn my heat down until 12 minutes. In my setup I raise it 20=
 
degrees at the 12 minute mark and 2nd crack begins in the Yemen at about 
13:30 and I let it go to 13:50 before cooling. The proof is in the cup and=
 
it sounds like you are getting a good brew!
 Les
 On 9/10/05, Peter Schmidt  wrote: 
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