Well....Tom was right...."In all, it's not a coffee I want to drink every single day ... it's too much". I've roasted a lot of coffee since the first of the year....almost one of every green been offered, but this is the firs that's "too much". Since I have a lot of other greens in inventory what do you recommend I add to cut the "gamey" character of this yemen? Thanks in advance. Florida Randy
Try some Ethiopia Yirg and some Brazil Fazenda 1/3 + 1/3 + 1/3 You'll like the blend, Brett RWA On 3/3/07, Florida Randy wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
Florida Randy wrote: <Snip> Java Java. Or maybe a dry process Brazil roasted on the dark side. Or a Sumatra roasted dark enough to roast out the earthiness. JeffO
Randy, Here's a very good blend that I just roasted last week. It is a slight variation of one of Jim Shulman's attempts at creating the popular "Black Cat" blend. It's basically his blend using beans that have been or are available from Sweet Marias. 40% - Brazil Sul de Minas Yellow Bourbon 30% - Monsooned Malabar 20% - Yemen Mokha Mattari (Full City+) 10% - Guatemala "Blue Quetzal" Bourbon I blended all the beans and roasted them together (in my grill-roaster) to 30secs past the very first snaps of 2nd C. Let it rest 3 days and have really enjoyed this blend. It's not Black Cat exactly, because I have some of the real BC on hand for comparison, but it's a great blend to help integrate/use the Mattari. Rick
Very cool blend, similar to one of my espresso profiles: 5% robusta 25% mokha mattari 25% monsooned Malabar 45% yellow bourbon I rotate the yemen with a harrar when I have it.. mmmmm.
This is a multi-part message in MIME format. My absolute favorite is per Tom's suggestions in the helps. 25% Yemen = Mohka Mattari and 75% Sulawesi. Outstanding!! Paul Carder