HomeRoast Digest


Topic: Yemen Sana'ani roast levels? (12 msgs / 256 lines)
1) From: Bill
I'm drinking a cup of Yemen Sana'ani that I roast 6 days ago to FC+.  I'm
especially getting some of earthy flavors, and a fair amount of tobacco.
 Honestly, I really don't like it!  It's interesting, but not compelling...
How do others roast their Yemen?  Re-reading Tom's cupping notes, I think
I'll take the next roast to City+ to try to bring out some of the fruited
notes.
Anybody with some thoughts about what I should do with this stuff?  Thanks
in advance.
bill
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

2) From: Chad Sheridan
Bill,
I tend to keep this a bit lighter, too, generally going no more than City+.
Chad
Bill wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

3) From: John Despres
Send the rest to me. It's one of my big favorites!
Let it rest longer. If that doesn't work try roasting a bit lighter.
If that doesn't work, send the rest to me. I may have something out of =
stock to send back to you.
John
Bill wrote:
<Snip>
e.com
<Snip>
<Snip>
-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com

4) From: Allon Stern
On Mar 16, 2008, at 11:12 AM, Bill  wrote:
<Snip>
Send it to me!!!!
;-)
I haven't roasted that one since I ran out, prior to installing the  
thermocouple in the IR2, but I think I was getting to FC. It makes an  
especially remarkable SO espresso.
-
allon
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

5) From: Bill
Allon, that makes an interesting point.  I didn't indicate what the brewing
method is.  I use a French Press to brew my coffee.  So that makes a
difference, I know...
and no, John's got dibs if it doesn't get any better...
bill
On Sun, Mar 16, 2008 at 10:45 AM, Allon Stern  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

6) From: Paul Carder
Bill,
Find a roast level you enjoy the most, and blend it 50/50 with just about any Indonesian, even an aged bean,  roasted to a level you enjoy. Blending with a Sulawsei is my particular faavorite. Simple, and out of this world!
Regards,
Paul Carder
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

7) From: Kelly Wilson
Along these lines, I love the yemens blended with about 3 parts yemen  
to about 1 part aged sumatra or alternately about 1 part monsooned  
malobar. yum.
That said, yemen is its own thing. It is a wild one. As regions go, my  
favorite, but not everyone likes it.
holding out for the new yemens.
k
On Mar 16, 2008, at 5:36 PM, Paul Carder wrote:
<Snip>
Kelly G. Wilson
205 Peabody Building
Psychology Department
University of Mississippi
Oxford, MS 38677
ph: 662.915.5256
fax: 662.915.5398
(do not use either of these spring '08 or any summer)
ph: 662.816.5189 (best phone number)
fax: 662.236.3202
homepage:http://www.olemiss.edu/working/kwilson/kwilson.htmHomeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

8) From: Bob Brashear
Kelly Wilson wrote:
<Snip>
Just tried it this morning brewed in a moka pot. Wow! Used the monsooned 
malabar and Yemen Sana'ani.
<Snip>
I concur. Yemen and Ethiopia. Waiting anxiously for the new Yemens.
Bob Brashear
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

9) From: Kelly Wilson
I am with you Bob. I tell my grad students the dry process ethiopians  
and the yemens get you as close to the coffee drinking experience of  
people a couple thousand years ago as you can get. Sometimes I feel  
like I am drinking history. I find myself wondering--did Alexander the  
Great drink a cup just like this? And yes, I do drug my grad students  
up on exotic coffees. I even put it in the syllabus for my seminars.  
The new students think I am kidding until they come to the house for  
the first seminar meeting. We start with a half hour of coffee  
appreciation. Usually I brew up two really different beans They get to  
taste a bit, then settle into a cup that suits them. They start the  
semester saying that coffee all tastes the same to them, but end the  
semester making some nice discriminations and with decided  
preferences. Me??? I vacation with other coffee regions, but always  
come home to those primitives--often with a little java, or MM, or  
aged sumatra just to round the cup out.
Glad you like the sana'ani MM blend. It is a gem I think. That MM is  
like swamp chocolate....there is a deep funk in there that is a  
wonderful compliment to a spicy yemen.
kind regards,
kelly
On Mar 17, 2008, at 1:26 PM, Bob Brashear wrote:
<Snip>
Kelly G. Wilson
205 Peabody Building
Psychology Department
University of Mississippi
Oxford, MS 38677
ph: 662.915.5256
fax: 662.915.5398
(do not use either of these spring '08 or any summer)
ph: 662.816.5189 (best phone number)
fax: 662.236.3202
homepage:http://www.olemiss.edu/working/kwilson/kwilson.htmHomeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

10) From: Bob Brashear
<Snip>
What this world needs is a few more profs like you. Very good. And that 
from an Applied Mathematician. ;)
<Snip>
I bought a couple of pounds of MM way back and tried it solo. A bit TOO 
MUCH funk. Saw your post and decided to give it a second try. I have a 
few friends that will appreciate it.
Bob Brashear
Homeroast mailing list
Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20

11) From: Kelly Wilson
<Snip>
yes, I agree, the MM is a lot of bass notes for a single origin cup.  
Give that blend a couple days rest and I think you will be pleased  
with the way it opens up.
k
Kelly G. Wilson
205 Peabody Building
Psychology Department
University of Mississippi
Oxford, MS 38677
ph: 662.915.5256
fax: 662.915.5398
(do not use either of these spring '08 or any summer)
ph: 662.816.5189 (best phone number)
fax: 662.236.3202
homepage:http://www.olemiss.edu/working/kwilson/kwilson.htmHomeroast mailing list
Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20

12) From: Bill
Bad news, John... I let the Yemen rest for another week and then brewed it
up.  Ah, I see what there is to like about this coffee.  So no Yemen will be
making its way from Wyoming...it will remain here with me.  I am going to
try a lighter roast on it and see what that's like.  But definitely
appreciate the advice to let it rest for 2 full weeks.  Full body, spicy
complexity...  So thanks again for the advice!bill
On Sun, Mar 16, 2008 at 9:20 AM, John Despres <
john> wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest