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Topic: Mokha Raimi (9 msgs / 183 lines)
1) From: Timothy A Reed
Hi,
I roasted a batch of Mokha (Moka?, Mocha?, Mocca?) Rimi (Raimi?)
yesterday, and brewed a full press this morning.  The coffee seems a
little weaker than it "should" be given my standard measuring technique. 
My question, then, is can the smaller beans make a difference when
measuring by volume (I haven't a scale)?  I don't recall having this
problem with the Yirg I had a while back....
-Tim
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2) From: Anthony
Hmmm, smaller beans should actually give a bit more coffee when measuring
by volume.  But then, the difference probably wouldn't be significant.
 
Perhaps they are grinding a bit different than your other beans?  I've
noticed differences in extraction, and thus taste, with relatively small
changes in grind.  The grind, in turn, can also change with different
beans and roast levels too.  
Anthony
---- Timothy A Reed  wrote:
<Snip>
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3) From: Russ Bradley
Tim,
You can get little kitchen/dieting scales for around $5.  Definitely worth
it.  Roasting by weight gives much more consistent results.  Varietals vary
not only in bean size, but bean density as well.
I'm not sure that's your issue, though, unless it was roasted too dark
(which will make for a thin cup).
Yemenis seem to be better after resting several days.  I don't touch any of
my Mokhas for about 3 days after roasting.
Regards,
Russ
Timothy A Reed wrote:
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4) From: TFisher511
I agree with the previous post that if you let this coffee rest another day or so, you may be pleasantly surprised with the flavor.
Terry F
In a message dated 9/18/01 3:48:48 PM Eastern Daylight Time, t.a.reed.esq writes:
Hi,
I roasted a batch of Mokha (Moka?, Mocha?, Mocca?) Rimi (Raimi?)
yesterday, and brewed a full press this morning.  The coffee seems a
little weaker than it "should" be given my standard measuring technique. 
My question, then, is can the smaller beans make a difference when
measuring by volume (I haven't a scale)?  I don't recall having this
problem with the Yirg I had a while back....
-Tim

5) From: Ken Mary
At first I thought that roast expansion would explain your results, but 
after checking my records I find that all of my Raimi roasts were fairly low
in expansion, ranging from 1.3 to 1.45. Using the same volume of beans as
with the Yirg should give a stronger cup. My Yirg roasts have an expansion
of 1.4 to 1.5 with the lighter roast that I prefer.
I measure roasted beans by volume with a scoop that is slightly larger than
1 tablespoon. With a low expansion bean I use a level scoop, and with normal
or high, a heaping scoop.
The weakness could be due to brew method, in addition to those mentioned in
other replies. Water that is not hot enough, steep too short, or not enough
stirring will result in a weak cup.
And please do let the Raimi rest a few days for the syrupy sweet chocolate
flavors.
--
----------
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6) From: Timothy A Reed
On Wed, 19 Sep 2001 12:58:57 -0400 "Ken Mary" 
writes:
<Snip>
chocolate
<Snip>
This is something I've never really understood.  I roasted the beans
around 4:00 pm the day before I brewed the first pot (this was 2 days
ago).  That first pot (brewed ~8:00 am the next morning) had a rest time
of 16 hours; the next pot (brewed early this morning) had a rest time of
38 hours; I will probably make an espresso with what remains this
afternoon, so maybe 48 hours...
-Tim
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7) From: Gary Zimmerman
 
<Snip>
To my taste, the Moka Raimi ages (and stales) faster than the other 
varieties I've roasted.  While I can leave most in a sealed jar for a week 
or more before the coffee begins to smell and taste "off," the Raimi - to 
my taste/smell - begins smelling off sooner, at which point I toss any 
leftovers in the freezer.
-- garyZ
Whirley-drip(paper)-black
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8) From: Tom & Maria
<Snip>
Yes -its something about the Yemeni cultivar and the incredibly high
altitude the Yemens are grown at... some up at 8000 feet (in comparison,
you wouldnt even get the coffee cherry to ripen and produce anything more
than a scant harvest at 8000 feet in central america.) As for the cultivar,
you see the same low expansion with the St. Helena which is grown at 2500
feet, but is pure yemeni seedstock...
<Snip>
Yes, good advice. I actually never really though about modifying the volume
for "low-expansion coffees". I go by weight. But it seems correct: one
thing I would add is that you will notice your Yemeni coffees start with a
greater volume -about 25% greater- than many other coffees. The 1 lb bag
has a much greater volume than the 1 lb bag of any wet-processed coffee.
Tom
                  "Great coffee comes from tiny roasters"
           Sweet Maria's Home Coffee Roasting  -  Tom & Maria
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9) From: Ken Mary
<Snip>
<Snip>
Based on *my* taste results from resting and storage tests, the best flavors
*usually* come from beans that remain open to the air for at least 1 to 2
days. Sealing in a jar after this time has no effect. I believe that the CO2
outgassing from the beans adversely affects the flavor.
<Snip>
<Snip>
The Raimi was one of the coffees in my tests that suffered from being
sealed. Rather than improving with time, the good flavors declined and bad
flavors increased from the moment of sealing.
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