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Topic: Coach the Roast: Yemen Coffees (10 msgs / 289 lines)
1) From: Eddie Dove
Hey folks,
I really don't think I'm getting the most out of the roast of the
Yemen coffees in my RK Drum. What type of profiles work the best for
the Yemens? What coffees would they be similar to with respect to
optimal profiles.
Any help or suggestions is greatly appreciated!
Have a great weekend everyone!
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

2) From: Homeroaster
What are you getting? ...that you like?  ...don't like?  What do you want?

3) From: Tom Ulmer
Almost all of the Yemeni coffees I've encountered need a lot of front end
preparation. Out of a cup of green beans there's always a good palm full of
cull. Additionally I ease up on the heat application a bit. The roast
usually ends near the higher end temperatures I look for but you don't have
to be as aggressive with the little guys.

4) From: Eddie Dove
This is a long post.
The roasting and brewing notes are below.  I am not ruling out the
fact that perhaps this is just not my cup of rustic tea as a single
origin, but I want to make sure I am doing the coffee justice first.
Sipping a cup of the City+:
What I like:  I am getting really good spice in the nose and the cup
and there is a pleasantly lightly waxy, oily mouthfeel.
What I don't like:  It seems as though there is something in the
middle range that should be on the outside of the tongue that is not
coming across properly.  I am at a loss to describe it, I must not
have the reference, but it seems I missed the development of that
flavor.  Perhaps this is the "hidey" flavor and I just don't care for
it.
Sipping a cup of the Full City+
What I like:  Again, I am getting really good spice in the nose and
cup, and there is a pleasantly, lightly waxy, oily mouthfeel.  The
aftertaste on the outside of the tongue is quite nice.  Hmmm ... I
like this cup.  Of the two, City+ and Full City+, and of all the brews
to date of these two batches, this is my favorite cup.
What I don't like:  It's not that I don't like it; it just seems to me
from the description, that I missed something.
Is there supposed to be a darkly fruited note in there or is this why
it is blended with others?  Does this coffee require more rest to
develop?
----------  Roasting and Brewing Details  ----------
Brewed in a Technivorm with a Swissgold filter.
Cleaned with Cleancaf on 09/01/2007
Water from a Brita Pitcher
Filter changed on 09/01/2007
Ground with a Mazzer Mini
Taken apart and thoroughly cleaned on 09/01/2007
New Burrs on July 14 ... I think that was the date
Batch 1 = City+
Roaster: 4 lb RK Drum
Date & Time: 09/02/2007 @ 3:00 PM
Ambient Temperature: 88F
Batch Size: 1 pound
Roast Level: City+ (just a few snaps of 2nd crack)
1st crack: 13 minutes 15 seconds, outlier @12m 50s
2nd crack: Nope
Roast pulled and cooled: 15 minutes 40 seconds
Batch 2 = Full City+
Roaster: 4 lb RK Drum
Date & Time: 09/02/2007 @ 3:20 PM
Ambient Temperature: 88F
Batch Size: 1 pound
Roast Level: City+ (just a few snaps of 2nd crack)
1st crack: 13 minutes 15 seconds, outlier @12m 50s
2nd crack: 16 minutes even
Roast pulled and cooled: 16 minutes 10 seconds
The profile in general:
Charge temp was about 315F and that was held for 3 minutes.  At three
minutes, the ramp upward began, reaching 500F @ 7 minutes 30 seconds
and 525F in ~8 minutes 45 seconds.  Fairly well maintain temperature
until the end of the roast on the City + batch; on the Full City+
batch I dropped the heat at 1st crack to moderate the progress toward
2nd crack.
The temperature is measured by a thermocouple on the left end of the
drum that is at the level of the bean mass in the bottom of the drum,
about 1/2 - 1 inch away from the drum (as described previously by
Les).  It is exposed to heat in the same manner as the drum, just
above the cellular ceramic Corning Hot Blocks.
I appreciate any help, thoughts ...
Eddie
On 9/7/07, Homeroaster  wrote:
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5) From: scott miller
I have never roasted a Yemen in an RK, but have rosted plenty of Yemen, so
my comments are based on that. First crack ~13 minutes is a bit later in th=
e
roast than I prefer. If you can have 1st start a bit sooner that might
change things some.
The other thing I have noticed when brewing Yemens is that I give them a
longer rest than any other origin. For my taste, I have reached the point
where I don't even bother starting with the coffee until at least day 4...
oh, looks like you have waited a sufficient time, IMO.
I have a friend who loves Yemen in a French Press, unblended. Although I do
sometimes drink it straight, I really prefer to use it in a MJ blend or as
an espresso blend component.
cheers,
Scott
On 9/8/07, Eddie Dove  wrote:
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6) From: stereoplegic
Eddie, i can only tell you that i prefer my Yemens in the FC to FC+ 
range, no matter what the brewing method. with the exception of the 
usually wonderful cup immediately post-roast (where i usually get the 
most fruit), resting is critical IMO. i don't care for Yemenis at all 
before @ least 48hrs, as all i get is hidey/gamey for the first few 
days. i think days 3-6 have been the best for me. i usually get more 
wine, chocolate, and spice than fruit, though i have gotten dried 
apricot and berries (not blue) on a few occasions. if i remember 
correctly, i like my Yemen roasts to end between 12 and 16 minutes (i 
know that's a big difference, but it's been a while).
Eddie Dove wrote:
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7) From: Ken Mary
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For me it is city level, period. Anywhere near second ruins my appreciation
for those unique origin flavors.
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If you get gamey flavors, then something could be wrong with your roast
method. My Yemens do not benefit from resting at all, they are excellent
right out of the roaster, the cup profile changes only slightly over the 5
or 6 days until it is consumed.
My profile is about 13 minutes to first crack. I like to get the beans
quickly up to about 150C bean temp, then reduce heat, aiming for a 6C per
minute ramp starting at about 175C and continuing this ramp to a finish at
215C. Sorry I cannot translate this into a grill roaster profile.
--

8) From: Tim Deines
For what it's worth, I tried SM's suggestion and combined a C+ and FC+ of a
Yemen Mokha Sanani.  The roast itself was fascinating because the beans'
appearance is so different from my usual fare.  I decided beforehand, based
on a couple things I'd read, to wait four days before trying the roast.
But I couldn't wait, and broke into it this morning.  Well, my untutored
palate was quite blown away.  Yes, it's "hidey," as people say, but I
experienced that positively.  The body was amazing, and completely different
than the straight-ahead C.A.'s and Africans I've been drinking.  It was like
rolling a big-flavored leathern marble around in my mouth.  Quite rich,
quite strange, quite good.
On 9/9/07 9:46 AM, "Ken Mary"  wrote:
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9) From: Eddie Dove
Hey Tim,
Thanks for responding ... I really do appreciate it.
I am having the C+ & FC+ combined today and it is an interesting cup of coffee.
Thanks again and have a great week!
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 9/9/07, Tim Deines  wrote:
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10) From: Eddie Dove
Hey Ken,
Thank you for the input ... I do appreciate it.
Have a great week!
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 9/9/07, Ken Mary  wrote:
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