HomeRoast Digest


Topic: Yemeni coffee beans. (2 msgs / 44 lines)
1) From: John M. Howison
When I roast Costa Rican beans to one minute past the end of last
"first crack" they are very uniformly  browned and to my taste produce
a perfect brewed cup.  When I duplicate this treatment,
roast-timewise, for Yemeni Mocha Sharasi,  the beans vary in color
from slightly too-brown to yellow, and to get the best cup I must pick
out and throw away up to a quarter of the beans.  Must those Yemeni
beans be roasted a special way?  I do like an occasional Yemeni cup as
a departure for those "too-perfect" Tarrazus.
Contra muros, mater rubicolla
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2) From: Edward Bourgeois
The processing/prep in Costa Rica is generally far better than in
Yemen. Some variability in the Yemen is ok and adds a little character
to the cup but a little culling pre and post roast can help. Tom has
info on defects on the site. Generally blackish(over-ripe) or really
light (unripes) or anything else a bit funky looking can be culled to
improve the cup.
On Sun, Jul 17, 2011 at 6:07 PM, John M. Howison  w=
rote:
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mariascoffee.com
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Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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