HomeRoast Digest


Topic: Yemen Mokha Sharasi (30 msgs / 623 lines)
1) From: Edward Bourgeois
Just roasted a 700gram batch. Roasted it for a SO espresso. FC+
second was just starting to get momentum. Roasted nice with lots of
shinny chaff. 12:30 fc stretched to 17:30 end.
They smell REALLY good. Very complex and balanced kinda sums them up.
These are going to make one H*** of a tasty shot. May roast a little
to Vienna tomorrow morning to compare and try blending with the FC+
too. It will definitely need much rest. Will pull a first shot friday
morn. If anyone has some of this rested to comment please do!
anticipating,
Ed
-- 
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2) From: John Haley
I just received my 10 pounds of  Sharasi, 10 pounds of Mattari, and 5 pounds
of Monkey. I have about 1 1/2 pounds of espresso, already roasted, to drink
before I hit the Sharasi as a SO, so will be roasting in a few days. I'm
figuring on between 5 and 7 days rest after I do roast.... can't wait.
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3) From: Edward Bourgeois
Pulled a shot today with only 36 hours rest and still very gassy.
Something is telling me this may be one to vac. pack and add to a
friends deep freeze vault! Have already sent in a reorder. Tom with
your years of experience, how special is this Yemen lot?
On Thu, Apr 10, 2008 at 2:59 PM, John Haley  wrote:
<Snip>
-- 
Ed Bourgeois aka farmroast
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4) From: Tom & Maria - Sweet Maria's Coffee
I have never tasted a Yemen that was as clean and sweet as the 
Sharasi, whoich is one reason it can be pure SO espresso without 
nasty aftertaste. I think the fact that a Yemen doesn't have too much 
earthy-to-dirty flavors, jute bag notes, or fermenty fruit might be a 
problem for a few people who have grown to actually like defects (!) 
This is not as edgy as other Yemens, but as a vacuum brew or 
espresso, for me, it is a very special lot. The other half of our 
Yemen special lot project is due in a month or so, maybe more. It's 
not as much of a sure deal , because its a different exporter who we 
haven't really worked with. I cupped the coffees in Amsterdam and 
they were incredible, but the issue with Yemens (and a lot of distant 
origins) is great pre-shipment samples and lousy arrivals. So you 
have to factor that in.  -Tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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5) From: Les
My Sharasi is resting in its valve bag waiting for Monday.  I will be
brewing on Monday and looking forward to some shots after a good rest.  Post
roast bean crunch was very good.
Les
On 4/11/08, Tom & Maria - Sweet Maria's Coffee 
wrote:
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6) From: Eddie Dove
The lot of you are wearing me out with these Yemen reports!  Mine are
in transit ...
Keep 'em coming though ...
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Fri, Apr 11, 2008 at 2:48 PM, Les  wrote:
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7) From: Darliene Stanhope
I am roasting the Sharasi this weekend so that it will be ready late next
week.
On Fri, Apr 11, 2008 at 3:17 PM, Eddie Dove <
southcoastcoffeeroaster> wrote:
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8) From: Coffee
The UPS widget on my computer says it's been delivered! I'll roast  
some of the Yemen this weekend... but which one? I got a pound of all  
three (and some tea too)
Anyone with Gene Cafe roasting tips for the Yemen beans?
-Peter
On Apr 11, 2008, at 2:22 PM, Darliene Stanhope wrote:
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9) From: Edward Bourgeois
I'm liking the FC+ better than the Vienna. The FC+ I did to about
445*(for my machine readings the lighter side of FC+). Today I'm going
to back it down another 3 or so degrees and try it there.
On Fri, Apr 11, 2008 at 7:00 PM, Coffee  wrote:
<Snip>
-- 
Ed Bourgeois aka farmroast
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10) From: Alex Fitch
I am having a little trouble with this one. I have roasted two batches  
now. The first was City+, I was aiming for FC, and did not like it.  
This last batch was FC, just into second crack. It has been 5 days and  
although the unpleasant flavor has faded that was there on day 2-3  
(very earthy), it is now very light with not much flavor, not bad, not  
good. I am going to give it a few more days. Does any one have  Behmor  
profile they feel has produced good results?
Suggestions, comments on the Sharasi?
Thanks
------------------------------
Alex Fitch
Alex
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11) From: Jamie Dolan
<Snip>
I have 2 pounds that I roasted in the RK, it is a LOT darker than what
I was aiming for.  It is umm...  Vienna rather close to French (I look
at the picture chart on the site and am never positive I am getting
the labeling of my roast correct).  I was aiming for the City+, but I
really don't mind trying it darker, it will all be used for espresso.
I normally roast a bit lighter and enjoy the lighter roasts, but a
couple of beans seemed to make better espresso when roasted darker, so
I am experimenting.
At about 3 days now it smells great.  I was going to wait another day,
but I will try it tomorrow, on around day 4 of rest, I just now moved
it over by the grinder so I will remember in the morning.
I'll try my best to be observant of flavors in the Sharasi Espresso
tomorrow and we can continue this conversation then.  As tempted as I
am, I can't have any more coffee tonight.
Jamie
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12) From: Jamie Dolan
Alex,
Keep in mind my brewing is far from perfect due to my equiptment.  The
Sharasi does have a very nice flavor to it, however I think I know
what you are saying about there not being a lot of body to it.  There
is a bit of a dark chocolate / roasted almond type flavor at first,
then it is pretty smooth with a light milk chocolate body / finish
with not much after taste.  Not as full and deep of flavor as the
sannani, imo, at this roast level.  So far, This seems like it will be
a very nice espresso bean.
Next batch of Sharasi I will deffinatly roast lighter.  This is about
day 4 rest on my Sha, if it does anything amazing with a couple more
days rest I will let you know.
Jamie
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13) From: Alex Fitch
Thanks for the input Jamie. I guess after reading everyone else's  
comments on it I was expecting something different. We will wait and  
see how it develops
------------------------------
Alex Fitch
Alex
On May 11, 2008, at 11:59 AM, Jamie Dolan wrote:
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14) From: Jamie Dolan
<Snip>
Alex;
I ment to post an update.  That must have been a bad first pull of the
morning yesterday because I pulled about 6 more shots of that same
roast of the sharasi and it was very very flavorful and bold.  The
later shots where much more of what I was expecting from a yemen.
How are you brewing it?
Jamie
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15) From: Alex Fitch
I have tried Vac, and drip. FP is up today.... Have to roast first so  
I have something for work.
------------------------------
Alex Fitch
Alex
On May 12, 2008, at 1:58 PM, Jamie Dolan wrote:
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16) From: Tom Ulmer
I've found that this coffee produces excellent shots. 
In the press pot it needs about a third more grinds for my tastes.
I ment to post an update.  That must have been a bad first pull of the
morning yesterday because I pulled about 6 more shots of that same
roast of the sharasi and it was very very flavorful and bold.  The
later shots where much more of what I was expecting from a yemen.
How are you brewing it?
Jamie
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17) From: Alex Fitch
Well just made a FP pot of 12 oz water to 30g ground  finer then FP  
but not drip. Let it steep for 4 min. I guess the flavor that I get is  
Tobacco, but I have no point of reference not being a smoker. But that  
sounds like what I taste.
------------------------------
Alex Fitch
Alex
On May 12, 2008, at 2:24 PM, Tom Ulmer wrote:
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18) From: Floyd Lozano
Tom mentioned this needed something like 7 days rest (his tasting notes may
say 72 hours, a later email mentions 7 days).
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19) From: Alex Fitch
Today has been 7. Will take out to 10. Then who knows.
--------------------------
Lt. Alex Fitch
City of Fairfax Fire Dept.
AFitch
(703) 625-4352
On May 12, 2008, at 16:05, "Floyd Lozano"  wrote:
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20) From: John Haley
After roasting four 1.1 pound batches Yemen Mokha Sharasi so far, I've found
it almost un-Yemeni in quite a few ways. It's a cleaner and crisper Yemeni
than any I've had in the five years that I've been consuming mainly Mattari
and  Sana'ani. Quite a bit more complex, too. I've been roasting in the
HotTop for 30 seconds into a rolling SC. As much as I'm enjoying it, I seem
to fall back into looking for the more normal, heavily accented, tastes that
are present in Mattari and Sana"ani .
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21) From: Coffee
I roasted some of this yesterday. I haven't tried it yet, but it  
smelled really good this morning. On the other hand, back when I  
roasted some Yemen Mokha Ismaili, it took 4 days or so before it even  
smelled like coffee.
-Peter
On May 12, 2008, at 1:05 PM, Floyd Lozano wrote:
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22) From: Dennis & Marjorie True
well tobacco tastes different is a good cigar than your typical 
Camel/Marlboro
the aroma as most can attest is very different as well think of a 
cigarette like your typical pre-ground coffee and a good handmade cigar 
that has been kept in a controlled environment would be closer to what 
we enjoy here on the list.
so finding tobacco in coffee is still a complete mystery to me as I 
smoke both cigars and cigarettes and I know what tobacco tastes like in 
both.
just my .02 and as always YMMV!
Dennis
Alex Fitch wrote:
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23) From: Michael Mccandless
Got to disagree.
I think my smokes should be as enjoyable as my coffee.
I make my own - filtered tubes & my own blend.
20% German dark flue cured, 79% Norwegian Shag & a sprinkling of menthol.
Can't taste the menthol, but it takes the edge off & makes the other two
work well together.
McSparky
On Mon, May 12, 2008 at 3:29 PM, Dennis & Marjorie True 
wrote:
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24) From: Dennis & Marjorie True
but your blend still tastes different than a Cohbia or Don Diego right?
Dennis
Michael Mccandless wrote:
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25) From: Michael Mccandless
I hope so - wouldn't be unique otherwise.
McSparky
On Mon, May 12, 2008 at 3:44 PM, Dennis & Marjorie True 
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26) From: Tom & Maria - Sweet Maria's Coffee
it's a great point and applies to a lot of coffee tasting terms, not 
just tobacco. tobaccoy has a wide range and as a non-smoker, i mostly 
go by aromatics and not by the experience of a smoker. so often 
tobacco applies to sweet, intense smells of quality tobacco and my 
experience with that is so limited! But it's usually not the smokey 
smells and not ashy tastes or smells (definitely a negative). My 
frame of reference are the aroma of good nicaragua cigars i have 
brought back from origin, and the smell of lose cigarette tobacco 
from friends - that "native american" stuff. so you can see what a 
neophyte I am! sweet fresh tobacco is so different from the dry 
earthy tobacco of a yemeni coffee (which I don't think is the type in 
our current yemeni coffees at all. I refer mostly to the sweetness of 
tobacco in aroma and flavor.
tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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27) From: Alex Fitch
I have thought of "earthy" when drinking the Yemen around day 5, still  
has it at 7 just lighter, less intense. I just wish i had you taste  
buds Tom
------------------------------
Alex Fitch
Alex
On May 12, 2008, at 6:56 PM, Tom & Maria - Sweet Maria's Coffee wrote:
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28) From: Paul Helbert
It came as a surprise to me (back when I smoked) that the tobaccos
which smelled best burning were not those which tasted best. Cigars
which offended others tasted good while some pleasantly aromatic pipe
tobaccos tasted like soap. I used to chew, too. The tobacco I taste in
coffee is most like chewing the leaf but without the sting. I haven't
had a cigarette in close to thirty years so my memory may be getting a
bit foggy.
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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29) From: Dean De Crisce
I have roasted the yemen sanaani (sp?) to a city plus, usually how I take my roast. But not sure about this one..its wild, various layers of piquant citrus and a backdrop of straw flavors that I believe may be because of the light roast. I prefer all coffees as espresso...but have FP'd it also. 
Funny what you say about using more grounds...i find that my double shots usually use two lightly heaping scaa scoops of whole bean (which I grind directly into the PF). With this coffee I require two and a half to fill the PF.
Dean De Crisce
Sent from a Treo phone.

30) From: Tom Ulmer
A tin of fresh Balkan Sobraine cigarettes might just convince me to smoke
again after all these years. I get a hint of Yenidje tobacco in the aroma
and taste occasionally with Yemeni coffees.


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