Too Much Coffee

I wont lie to you... this coffee is truly truly truly awesome. This is like nothing i have ever tasted before that's come out of the brewtus... the first shot - so a total guesstimate on the grind and temperature... out it comes.... rediculous deep red mottled crema all the way through the shot. And the taste.... breathaking, literally. Great deep notes with a pleasant acidity over the top that steve describes, quite rightly, as "divine". I am in total agreement. Probably the only coffee so far i've been able to recognise hints of choccie. I couldn't accept just having one so i had to make another - this is the second shot:





Quite like nothing ive ever tasted before. If you're not drinking this... WHY NOT!!!!!?

I don't know how you do those red crema shots, but I'm off to order some of that Yemen right now

What temperature did you use?

95oC, might try the next one on 94 to see if its even better

Good plan! you wont regret it

Beany very kindly gave us a sample of the Mokha Martar from her stash when it was out of stock at HB. I know what you mean Gadders, it was a serious chocolate hit. Amazing red crema mate. Does anyone else think he is using tomato soup for effect?

come on guys get with it! i 'big upped' the yemen ages ago in my 'yummy yemen' post.
yeah nice red crema. actually i've found the yemen to be a most forgiving bean....bless

still my best coffee experience was a good yemen...

Liking the yemen love here

I almost gave my stock of this bean away. When I roasted it tasted like I had used the soil from a piece of land where sump oil was regularly disposed of and the occasional bonfire of car tyres lit. However when a local coffee expert I am lucky enough to know roasted it for me, I was blown away by the taste and transformation. This is a very difficult bean to roast correctly - you need to stop the roast at the very start of second crack, but second crack is near silent.

Tis a tough one for sure nick you also have to be careful of chaff fires with it too, I had a hum dinger when I first started roasting nearly burned my garage down

very grateful steve!

Are there any wood 'overtones' on that yemen? I'm wondering because I ordered about 5 kilos of yemen from sweetmarias a while back and didn't particularly noticed the description of 'aromatic wooden notes', just that they were pretty enthusiastic about it! Anyway, I realised when I roasted it that though I love the overall cup profile, this wooden note drives me nuts - really can't stand it, for some reason. So i was wondering if that is a trait found in most yemeni, or if i'm simply unlucky in picking one that has that characteristic....

Hmm actually youknow what - i was searching for something i couldn't quite recognise in the cup just now, and yea it could've of a been a woody quality to it - very aromatic.

Just finished off my bag - awwwwwww to die for. (As cakey will testify )

Gadders wrote:Just finished off my bag - awwwwwww to die for. (As cakey will testify )

Ah well, that doesn't mean much...Cakey would die for a blueberry muffin!

..... after I had eaten it of course!

Wouldn't you then be dying from the blueberry muffin cakey?