Roasting : Yemen Mokkha Sharasi (Round Two)

So I am taking the Yemen well into Full City today. I am also experimenting (as much as I can with my popcorn roaster) with a roast curve. I am allowing the air to escape so I can control the roast after the first crack. This hopefully will have a similar affect to an actual roasters decrease in BTU's in the roast cylinder. The Yemen should work well as an experiment due to its heartier cell structure and size differential. Also, I don't feel weird wasting it in part because it was an experimental purchase and I have realized (duh moment) that the really tart nutty flavor was a result of over fermentation. Can't always be perfect. Oh well.

I will let you all know what this darker roast turns out to be like. Thanks for sticking with me while I experiment and grope my way through the seemingly easy yet tumultuously complicated world of coffee roasting

On another point, I have received requests for photos of the various products and productions that I am under going. I have taken these suggestions under advisement and come to the conclusion that, since I am a student photographer, I should be including some sort of visual aid for your drooling pleasure. Stay tuned for more updates.

Later

In the Realms of Beer and Roasting

So I have messing around with this beer diary that my bosses bought me and it's a pretty handy little tool. The 33 Beers Journal has a easy to understand layout and fits easily in your back pocket. That being said, I have been taking notes in it and intend to flood the world with my assessment of 33 beers in one fell swoop.

As for roasting I am swinging back to the Burundi today. I have had good luck with this coffee not very far past the first crack (about two minutes or so). The smoke changes from a violet sweetness to a more nutty scent and I wait for that to develop before I end the roast. Tastes amazingly lemony and full of body. If you haven't had a Burundi before, you should definitely find one and check it out.

I would estimate that if this coffee was done in a full drum roaster that the lemon would calm down and reveal a more refined complex of berries and melon. I personally cup my roast at around 87 or so, but would hope for something a little richer and fully developed in the cup if it was professionally handled.

Roasting : Yemen Mokkha Sharasi

So I have been dabbling in the world of roasting since the beginning of summer, and I must say that I am doing a good job of it. I had been roasting mostly African coffees, i.e. Burundi and Ethiopian, but I had wanted to try my hand at a Yemen. Thanks to Sweet Maria's I was able to get some and started roasting it today. It had turned out to be somewhat of a headache though.

The beans are remarkably inconsistent and I have had to go back and pick out the blonde beans. The roast I was going for was a City-City+ and I think I got it, but there is no way to know if it is the right roast until I brew some in a few days. Here's to hoping that my first peregrination into Yemeny coffee is not a complete failure.

Later

My Chance to Try the Gesha

So it's not every day that you get to try the coffee worlds crown jewel, the Gesha bean from Hacienda la Esmeralda, but today I did. And while I may try to deny it, this little bean took my breath away.

The bright fruity body of the dry grounds was phenomenal. It went right to my head, wrapping it in smooth layers of raspberries, currants, and subtle glimmers of jasmine. The wet break released a cool, slightly tart, but sweet cloud of velvety grapefruit and key lime which gave way to a sultry warm strawberry.

The liquor was smooth and strong, the first few sips sending shivers down my spine (literally). The more forward notes of orange blossom and fresh blueberry pie transitioned slowly through musk melon, candied lemon peel and clove, into lilac and oak. The body was strong and present, but not so overpowering as to lose sight of the subtle, light hearted playfulness of flavors mingling in my mouth. As the Gesha cooled, the sweetness flew forward, grabbing my tongue and slowly sliding to the back of my throat. The aftertaste was muted, and reminded me of many Ethiopians I have tried in the past. What caught my attention at this stage was not the body's presence, the superb sweetness, nor the understated aftertaste, it was the sudden (and rather intriguing) change of the flavor profile. No longer was I getting fruity and bright, now I was getting deep and woody, creamy and dark. Notes of oak wood smoke and tobacco began to appear.

The body always stayed strong, and the sweetness (while having wavered a little) continued to impress. The aftertaste was smooth and pleasant, always leaving me wanting more.

The only fault I found was that at times I tasted a small twinge of sourness. Whether from the drying process or from mishandling somewhere along the long chain of hands from Panama to my cup, I am not sure. That being said it was hardly noticeable, and did not detract greatly from this most enjoyable experience.

So, after my cup I sit back and look at my notes and I can honestly say that all the way to the bottom, I enjoyed every last drop. I had always been skeptical about the Gesha bean. I had never believed it could be all that others had said it could be. Now though I am a believer. It's moments like these that make me realize that my passions, neh, my obsessions are very well placed.

NOTES:

Roaster: Flying Goat Coffee

Brew Method: French Press (Bodum 34 oz.)

Whole Bean Measurement: 1/3 cup

Grind: Mahlkonig setting 4 (appox.)

Brew Time: 4 min

Brew Temp: 195 F/ 90.55 C

Alterra Coffee's Organic East Timor Maubisse

When my wife went back to Milwaukee recently, I asked her to bring back a bag of coffee from our favorite Milwaukee roaster, Alterra Coffee. I couldn't, off the top of my head, recall any of the origins that they roasted, so I just asked for something flavorful and a little fruity. What came back with her was the Organic East Timor Maubisse. While at first I was unsure of whether or not I would like it (as I am not generally a big fan of Pacific Island origins) I was pleasantly surprised to find it much lighter in body than the smell first denoted. The first taste was a little more bitter than most coffees that I have had, but with a definite earthy over tone. The flavors, however, evolved as the coffee began to cool, allowing the notes to become much more pronounced as the temperature of the liquid lowered. Nutty with a slight note of ripe berries, it definitely has a heartier body than other medium roasts that I have tasted but was still very pleasent. As I continue to sip away at the cup, I begin to pick up hints of a lemoniness that had not been there before. Try it for yourself and see what you think. Enjoy the forward flavor and the smooth feel of this well developed bean.

Later

Organic East Timor Maubisse

Alterra Coffee

Grind: Fine

Water: Around 190F (87.77C)

Means of Brewing: AeroPress