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!!!!!?
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
“Whenever the pressure of our complex city life thins my blood and benumbs my brain, I seek relief in the trail; and when I hear a coyote wailing to the yellow dawn, my cares fall from me -I am happy” - Hamlin Garland
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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
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!
Three Francesconi (CMA) espresso machines - Rossi, San Marco, LaCimbali, Faema and 2 Mazzer Major grinders- CoffeeTech Maggionlino, Hottop, Alpenröst and HW Precision roasters. I decided I needed a bit of a change so I roasted some Monsooned Malabar. That was a change!