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Topic: Mokha Java Blend (10 msgs / 265 lines)
1) From: Jerry Procopio
A while back I decided I would like to roast a "real" Mokha-Java blend. 
  So I ordered some Govt Estate Java and I had some Yemen Ishmali Mokha. 
  I did a 50/50 post riasted blend to FC+.  It smelled good - it looked 
good - but frankly it was nothing great and certainly nothing to write 
home about.  Every day I expected that the rest would have improved it, 
but it just wouldn't get better.  This is probably the worst blend that 
I have roasted.
Last week I decided to try again with a different approach.  I did a 
blend of 16 oz. Ethiopian Yirg, 8 oz. Govt Estate Java and 4 oz Kenya AA 
pre-roast blended and roasted to FC.  As soon as the beans were cool I 
noticed that nice coffee aroma.  It was mid-afternoon so I decided to 
brew a pot from the unrested beans.  They were literally out of the RK 
Drum less than 10 minutes before they were in the grinder.
Knowing that Ethipian beans tend to require longer rest periods than 
some others, I really wasn't expecting anything special and rather 
anticipated that "unrested" flavor.  Boy, was I wrong!  Mickie's comment 
was "What is this? - I think I've just found a new favorite".  It was 
full bodied and seemed to hit the taste buds all over my mouth.  It had 
an especially pleasant aftertaste that lingered nicely.
Next morning I brewed another pot (again in the Chemex) expecting 
something at least as great as the unrested pot. Hmmmmmm.  Something has 
gone awry.  It was nice, but the "snappyness" wasn't there.  What a 
disappointment.  Time for Jerry to pout.
The 2nd morning - about 40 hours after roast - I brewed another pot - 
just like the 1st two.  Bingo!  Mickie likes it!  This is some goooood 
stuff.  Everything it was "unrested" plus some.  I guess I'll never 
really understand resting times.
Jerry

2) From: Rick Farris
Jerry,
WRT mocha-java, I have never been impressed by any m-j blends I've made. =
 I
started out just like you did, and then took recommendations to try 1/3
Yemen and 2/3 Java.  I liked that better than the 50::50 mix, but I =
still
wasn't happy, so I tried 25::75, and eventually I realized that I liked =
it
best 100% Java.  Must be my funny taste.  I just realized that the Puro
Scuro I'm roasting now reminds me of the oldie time mocha-java I liked.
As to resting, I find it very common to like brewed coffee beans right =
out
of the roaster, but after about four hours most of them go into a sulk.
Huehuetenango has been a unusual one that tastes good at all resting =
stages.
-- Rick
----
9/28/2005 9:07:01 AM
Sunny in San Diego, CA
61F (16C)  -  52% RH 
Wind From NE at 1 mph (08:53:12)
"Drive carefully. We'll wait" --Sign in the front yard of a Funeral Home

3) From: Les
I have never liked the classic Mocha-Java blends either. I much prefer a
good Sumatra bean and some Uganda Bugisu in the mix. I have also found a
good Harar is often better than the Yemen coffees. For a great Mocha-Java
shot, I like to blend a good Dry Processed Brazil at 50% post roast. One of
my favorite current Mocha Java blends is 25% Sumatra Madheling DP, 45%
Uganda Bugisu, and 30% Ethiopian FTO Harar. I roast this 15-20 seconds into
second crack. It had the classic Mocha-Java complex chocolate flavors with
the awesome aftertaste.
 Les
 On 9/28/05, Rick Farris  wrote:
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4) From: Rick Farris
This is a multi-part message in MIME format.
Thats interesting to hear, Les.  I picked up some Bug-eye coffee that =
I
havent cracked open yet.  I also have some Java Djampit, so Ill =
try 66%
Java and 34% Bug-eye and see what comes out.  
 
-- Rick
 
----
9/28/2005 12:19:01 PM
Sunny in San Diego, CA
76F (24C) - 33% RH 
Wind From WNW at 7 mph (11:53:05)
"I've just learned about his illness. Let's hope it's nothing trivial."
--Irvin S. Cobb  
From: Les
I have never liked the classic Mocha-Java blends either.  I much prefer =
a
good Sumatra bean and some Uganda Bugisu in the mix 
 

5) From: tom ulmer
The Djampit from last fall was wonderful in my opinion. I really liked =
that
one taken slowly into a rolling second. As I remember, the Yemen roasted =
the
same way and blended 1:1 with the Djampit after 4-5 days was exquisite =
in a
press pot.

6) From: R.N.Kyle
Snip: Jerry Procopio
<Snip>
Jerry I find many coffees right out of the drum are great, then they go
South until 48 hours rest, I'm not sure why this happens but it does.
RK
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7) From: Jerry Procopio
Les,
Would it still be commonly accepted to be a Mokha-Java blend when the blend consists of neither Yemen nor Java beans?  Every blend that you have suggested that I have tried has been extraordinary so I am not questioning that a Bugisu-DP Brazil or a Sumatra-Bugisu-Harar wouldn't be great, but would it still be considered a Mokha-Java?  Maybe I'm getting too anal but is any Afro-Indonesian blend a Mokha-Java?
Jerry

8) From: Les
Jerry,
I went through the same quandary myself. The reason I still call it a
Mokha-Java, is there is a standard Mokha-Java profile. I wouldn't consider
the addition of the Brazil as making a Mokha-Java, but to pull shots it
tames it enough for a fine espresso blend. The Harar, Sumatra, Bugisu meets
the Mokha-Java profile in my opinion. Personally, I think it makes a better
one! I have made many standard Mokha-Java blends. Check the following outhttp://www.sweetmarias.com/SM.CoffeeReviewRating.9-99.htmland about half
way down this pagehttp://www.sweetmarias.com/blending.html On 9/29/05, Jerry Procopio  wrote:
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9) From: Jerry Procopio
Les,
Thanks for enlightening me and also for reminding me to read what Tom has worked so hard to provide for us.  Sometimes I forget that there is a wealth of information at sweetmarias.com
Jerry
Les wrote on Thu, 29 September 2005 20:19
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10) From: Les
Now that Tom has added the Java Government Estate -Djampit
, you can do
a traditional Mocha Java blend. My favorite traditional blend is 2/3 Java
Government Estate -Djampit
 and 1/3 Yem=
en
Mokha Ismaili (Hirazi)
.
 Les
 On 9/29/05, Les  wrote:
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