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Topic: Yemen Moca profile (3 msgs / 59 lines)
1) From: Ross
Today I'm sipping Yemen Mocha that turned out good in the drum using Les's 
hot preheat (500) and 450 degrees at the grassy smell, temp drop at first 
crack and terminate 30 sec into 2nd.  My profile didn't match Les's because 
my reduction from 500 to 450 was too slow and I got 1st crack way earlier 
than Les's recommendation.   I did manage to stretch 4 minutes to 2nd.  It 
only has one day of rest but I couldn't wait to try it.   Anyone have 
another profile that goes good with the Yemen Mocha?
Ross

2) From: Jeff Oien
Ross wrote:
<Snip>
I like to preheat lower than the target temp. For dry process beans 
lately (always subject to change) the temp goes down after putting in 
the drum and then after about a minute and a half the temp gets back to 
preheat temp. Then I like a slow steady ramp up to target temp at around 
the 10 minute mark, first crack between 11:00-12:00, three minutes until 
just the first hint of second and then cool. The is for Matari. Any 
further than that and it tastes too pungent and like licorice for me.
For wet process or pulped natural I will spend some more time at a lower 
temp (drying phase, especially for light roasts), trying to guess where 
300 degrees is in the grill but with DP that doesn't seem necessary so I 
do the linear ramp up.
JeffO

3) From: Ken Mary
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What? Only "good"?  :-)
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That explains it.
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Yes, any profile that stops before second crack.
Seriously, do what tastes good to you. And do not be afraid to experiment.
Since Yemens are dry process, there is not a lot of water released at first
crack, and there is very little or no endotherm in my experience. Care
should be taken to control temperature at first crack so the coffee does not
go too quickly toward second. I prefer drum roasted Yemens at city roast
level, stopping at 215 to 219C BEAN temperature. 220C is approaching too
dark for my preference, second would occur at 226C, first is spread out from
203 to 207C. Temperature ramp from start of first to finish is usually 6 to
7C per minute to preserve brightness. Spend about 6 to 8 minutes between
125C and start of first for flavor development.
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