HomeRoast Digest


Topic: Yemen Mokha Sana'ani (17 msgs / 377 lines)
1) From: Les
What a sleeper!  I am enjoying this coffee on 5 days rest.  It is pure
liquid silk!    I roasted to to a nice full city.  Awesome fruit - peach
apricot, with wine complexity.  Very nice low tones and it makes an awesome
single origin espresso, as well as great for non-pressurized brewing.  You
might want to give this one a try.
Les

2) From: Coffeenut
This is a multi-part message in MIME format.
Yes a very good coffee.  I've been using it in a "Red Sea" blend as a
substitute for Yemen Mokha Mattari (which until recently has been hard to
get and off Tom's list).
Rick  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Les
Sent: Saturday, January 27, 2007 1:58 PM
To: homeroast
Subject: +Yemen Mokha Sana'ani
What a sleeper!  I am enjoying this coffee on 5 days rest.  It is pure
liquid silk!    I roasted to to a nice full city.  Awesome fruit - peach
apricot, with wine complexity.  Very nice low tones and it makes an awesome
single origin espresso, as well as great for non-pressurized brewing.  You
might want to give this one a try. 
Les

3) From: Eddie Dove
As the Southern Shill for Sweet Maria's (as appointed by Les), I must
concur.  I roasted mine with the specific intent of having a winey,
chocolate bomb, and it is ... brewed or espresso.  Today is its seventh day
of rest and it is oooooooh so smooth.
Eddie
-- 
Errare humanun est - sed perseverare diabolicum
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 1/27/07, Les  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 1/27/07, Les  wrote:
<Snip>

4) From: L. Michael Fraley, MD
Indeed!  Tho I took it to Full City+  I roasted some more today!
What a sleeper!  I am enjoying this coffee on 5 days rest.  It is pure
liquid silk!    I roasted to to a nice full city.  Awesome fruit - peach
apricot, with wine complexity.  Very nice low tones and it makes an 
awesome
single origin espresso, as well as great for non-pressurized brewing.  
You
might want to give this one a try.
Les
L. Michael Fraley, MD

5) From: Eddie Laperruque
This is a multi-part message in MIME format.
Hey Eddie - I actually prefer mine at a 48-72 hr rest, but then de =
gustibus non est disputandum...I suppose.
earl

6) From: Michael Wascher
Tom gave me some in one of my first sampler packs, and I try not to be
without it now. Great taste and a forgiving bean, I like it over a wide
range of roasts.
--MikeW
On 1/27/07, L. Michael Fraley, MD  wrote:
<Snip>
-- 
"When a person can no longer laugh at himself, it is time for others to
laugh at him." -- Thomas Szasz

7) From: Eddie Dove
"Come on boys.  We don't want any trouble in here.  Not in any language."
hehe
I start tasting it at 2 days, and for me it really starts coming into its on
by the 3rd /4th day when the body really develops.
Eddie
-- 
Errare humanun est - sed perseverare diabolicum
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 1/27/07, Eddie Laperruque  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 1/27/07, Eddie Laperruque  wrote:
<Snip>

8) From: Coffeenut
This is a multi-part message in MIME format.
Great line from one of my favorite westerns.
2-days is my min-rest period too, although if I get behind in roasting I've
been know to get into it a lot earlier!
Rick  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Eddie Dove
Sent: Saturday, January 27, 2007 7:59 PM
To: homeroast
Subject: Re: +Yemen Mokha Sana'ani
"Come on boys.  We don't want any trouble in here.  Not in any language."
hehe
I start tasting it at 2 days, and for me it really starts coming into its on
by the 3rd /4th day when the body really develops. 
Eddie

9) From: Eddie Laperruque
This is a multi-part message in MIME format.
...whatever you say "Doc" - 2 days min...
earl

10) From: Jeff Oien
This one seems to be good crop to crop. He's had some for three or
four crops now if I remember. The one from early last year or the
year before had absolutely wild fruit. Really incredible. Since it's
gone more to apricot it's not as much to my liking but still such
a nice, complex, wild bean. I think it goes well with Java Prince.
I can't believe Tom put it in a sampler pack. How generous it that.
JeffO

11) From: Andy Thomas
I agree, Les. This has been one of my favorites lately. 
Andy
=
----- Original Message ----
From: Les 
To: homer=
oast
Sent: Saturday, January 27, 2007 10:58:06 AM=
Subject: +Yemen Mokha Sana'ani
What a sleeper!  I am enjoying th=
is coffee on 5 days rest.  It is pure liquid silk!    I roasted to to a nic=
e full city.  Awesome fruit - peach apricot, with wine complexity.  Very ni=
ce low tones and it makes an awesome single origin espresso, as well as gre=
at for non-pressurized brewing.  You might want to give this one a try. 
=
 
Les=
Food fight? Enjoy some healthy debate 
in=
 the Yahoo! Answers Food & Drink Q&A.http://answers.yahoo.com/dir/?link==list&sid=396545367

12) From: Andy Thomas
I agree, Les. Sana'ani is one of my favorites lately.
----- Origina=
l Message ----
From: Les 
To: homeroast=
eetmarias.com
Sent: Saturday, January 27, 2007 10:58:06 AM
Subject: +Ye=
men Mokha Sana'ani
What a sleeper!  I am enjoying this coffee on 5 =
days rest.  It is pure liquid silk!    I roasted to to a nice full city.  A=
wesome fruit - peach apricot, with wine complexity.  Very nice low tones an=
d it makes an awesome single origin espresso, as well as great for non-pres=
surized brewing.  You might want to give this one a try. 
 
Les
==
Don't get soaked.  Take a quick peak at the forecast
w=
ith the Yahoo! Search weather shortcut.http://tools.search.yahoo.com/sho=rtcuts/#loc_weather

13) From: Les
I am enjoying a ristretto of Yemen Mokha Sana'ani as I type.  In
tribute to Tom's trip, I thought it would be fun to enjoy some Yemen
coffee.  Hey any excuse to roast an origin, right?  Just think, Tom
may have looked at a tree or two that my coffee came from today!
Enjoying this fine heavy body coffee and thinking about the farms it
came from makes it even more special.  This is one fine cup with thick
caramel and some nice rustic flavors with a nice sweet tobacco finish
with some chocolate tones.  This is one fine coffee.  It would be cool
if Tom came back and all of the Yemen coffee was sold out!  With this
being so good, I sure am hoping he is going to find us some special
treats on his field trip!
Les

14) From: Lynne
Cool idea, Les. Man - I absolutely LOVE caramel flavor in my coffee. I only
managed to get it once with my homeroast - and I crave it.
Lynne

15) From: Paul Carder
This is a multi-part message in MIME format.
Les, I'm impatiently waiting for whatever treats Tom discovers for us in =
Yemen. Another Yemen to tblend a mokha java with! Hope Tom's trip brings =
him safely home. By the way, the tamper I got from ya is fantastic!
PAUL CARDER

16) From: Stephen Carey
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Excellent, Les.  I hope Tom does well and I am sure he would 
appreciate the nice "salute" you have given to his efforts.  I 
roasted what was only my second roast of Ethiopia Kochere District 
Yirgacheffe - my first one was really under roasted.  I backed off, 
afraid of it for a while, even forgotten I had roasted it until I 
started reviewing my copious notes (I probably take the note taking 
too far, but with the roasts being weeks between the same kind at 
times they really help, I leave out nothing, including if I was 
stressed, in a hurry or what meds I was on which could affect how I 
paid attention to the roast.  Silly, I realize, but it does help the 
longer than newbie but shorter than truly experienced roaster).
So, I worked on my profile from what I had written and from other 
roasts with beans about that mass, and other characteristics.  I 
won't know for a day or two, but I think I got really close.  The 
color is perfect when I look at the roasted bean next to photographs 
from posts and books, the bean crunch was a rush of flavors and not 
charcoal and not gummy.  I can't say I dialed it in yet, but I am 
getting close.  Depending on how this turns out I can make the 
adjustments which may need to be made and I have enough of the bean 
to do just that.
Anyway, back to you, nice tribute, glad you could enjoy the Yemen coffee.
Stephen
At 07:19 PM 11/12/2007, you wrote:
<Snip>
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Excellent, Les.  I hope Tom does well and I am sure he
would appreciate the nice "salute" you have given to his
efforts.  I roasted what was only my second roast of Ethiopia
Kochere District Yirgacheffe - my first one was really under
roasted.  I backed off, afraid of it for a while, even forgotten I
had roasted it until I started reviewing my copious notes (I probably
take the note taking too far, but with the roasts being weeks between the
same kind at times they really help, I leave out nothing, including if I
was stressed, in a hurry or what meds I was on which could affect how I
paid attention to the roast.  Silly, I realize, but it does help the
longer than newbie but shorter than truly experienced roaster).
So, I worked on my profile from what I had written and from other roasts
with beans about that mass, and other characteristics.  I won't know
for a day or two, but I think I got really close.  The color is
perfect when I look at the roasted bean next to photographs from posts
and books, the bean crunch was a rush of flavors and not charcoal and not
gummy.  I can't say I dialed it in yet, but I am getting
close.  Depending on how this turns out I can make the adjustments
which may need to be made and I have enough of the bean to do just
that.
Anyway, back to you, nice tribute, glad you could enjoy the Yemen
coffee.
Stephen
At 07:19 PM 11/12/2007, you wrote:
I am enjoying a ristretto of
Yemen Mokha Sana'ani as I type.  In
tribute to Tom's trip, I thought it would be fun to enjoy some Yemen
coffee.  Hey any excuse to roast an origin, right?  Just think,
Tom
may have looked at a tree or two that my coffee came from today!
Enjoying this fine heavy body coffee and thinking about the farms it
came from makes it even more special.  This is one fine cup with
thick
caramel and some nice rustic flavors with a nice sweet tobacco
finish
with some chocolate tones.  This is one fine coffee.  It would
be cool
if Tom came back and all of the Yemen coffee was sold out!  With
this
being so good, I sure am hoping he is going to find us some special
treats on his field trip!
Les
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17) From: Leo Zick
as much as i love my shots, i cant imagine enjoying one over the period of
writing an email. im lucky i make it from the counter to the sink. :)
On Nov 12, 2007 11:25 PM, Stephen Carey  wrote:
<Snip>


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