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Thread: Yemen Mocha Ismaili

  1. #51
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    Had these beans for the past two weeks using the aeropress for long blacks. Wasn't overly impressed over the first few days but they keep getting better to the point where these will be my default go to beans. Had a random moment this morning and decided to make a cap.. HOLY JEEBUS these beans are good with milk.
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  2. #52
    CoffeeSnobs Owner Andy's Avatar
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    Totally agree... these just get better with a longer rest period.

    We have been drinking them at home for the last month and it's really hard to put something else in the grinder as I know I'll miss my morning traveller cup-o-Yemen.
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  3. #53
    Life-long Learner DesigningByCoffee's Avatar
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    Into some of these puppies currently (Chrissie pressie from a very wise family member ) and they deserve the rap they get.

    2 days post roast and made a 'hot shot' in the Aeropress (25g and 125ml water) and got a smooth rich brew with vanilla and sultanas. Today having as doppios and flat whites, and getting a super smooth espresso with that hint of vanilla but with great chocolate tones and awesome aroma as well.
    Look forward to seeing these age, if the comments above are any reflection!

    Cheers Matt

    20150110-Yemen-Mocha-25amb-350g.jpg 20150110-Yemen-Mocha-25amb-350g-BROWN.jpg
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  4. #54
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    How did you go with another week rest?

    I'm very tempted to buy a batch. I'm a novice, so I'm not down with all the lingo, but I love any coffee with a chocolate taste. From the comments, it looks like it comes in spades with these beans.

  5. #55
    Life-long Learner DesigningByCoffee's Avatar
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    Welcome to CS Ruslah
    It didn't last much over a week I’m afriad but certainly kept getting richer and more chocolatey!

    It is not a hard bean to roast, but the price considerations do have to be taken into account, especially if you are just kicking off roasting. Other great chocolatey alternatives in beanbag currently are The Mexico El Triunfo as a single origin (take gently just into second crack) and the old favourite, a healthy mocha Java Blend…

    But the Yemen is a great bean!

    Mocha Java variations?

    Cheers Matt
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  6. #56
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    Thanks for that, mate! Apologies for the late reply, I don't seem to get notifications anymore after updating Tapatalk!

    I ended up ordering them not longer after I posted that. Arrived on the doorstep in about 18 hours. Gotta love that!!

    I am a veteran roaster on the popper, but have recently upgraded to the BM and I love it. I have the data logger, Bosch 630, fire blanket etc and am getting the hang of things.

    A little bit ambitious getting an expensive bean at this stage of my journey, but I really wanted to grab some now before they sold out.

    But I'm recently out of Peru Ceja green beans, so I will have a go at 500g of these in the next few days if we get some nice weather - I'm in Ballarat, so you have to pray to all of the Gods and find a field of 4 leaf clovers if you're going to get a nice afternoon around here.

    Cheers for the tips on the other chocolatey beans, I'll definitely check them out!
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  7. #57
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    I hope I'm on the boat when Andy gets stuck on the island. Just roasted this Yemen and had it in Aeropress next day. It's amazing. I'm going to have to let it sit on the shelf for a few days to degas which is gonna kill me!
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  8. #58
    Senior Member flynnaus's Avatar
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    Quote Originally Posted by frasertr View Post
    I hope I'm on the boat when Andy gets stuck on the island. Just roasted this Yemen and had it in Aeropress next day. It's amazing. I'm going to have to let it sit on the shelf for a few days to degas which is gonna kill me!
    Next time, roast 2 lots and put one lot aside for 2 weeks. If you think Yemen drinks well a few days after roasting prepare to have your socks blown off.
    The key word with Yemen is "patience": a slower, gradual roast and a long rest time. Plan ahead so you have something good to bide you over that wait time so you won't be tempted to dive in too soon.
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  9. #59
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    I roasted 500g in the corretto last Monday and have been really eager to tuck in but I've managed to hold off.

    It was a fairly long roast, as it's only the second time using the fire blanket so just getting used to temp adjustments. Was extremely difficult to hear the first cracks, and they seemed few and far between. I'm guessing this was from the blanket muffling out the sound. So I'm not even sure if I reached SC or not, but I dumped them at about 220 degrees (can't remember the time off the top of my head and the laptop is packed away). Was about 20 minutes or so I think.

    If I get up early enough tomorrow morning I'll have a go before work. They smell absolutely amazing though!

  10. #60
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    This lot's not going to last two weeks flynnaus! But I'll take your advice and get out there tomorrow night. Will post in a couple of weeks.
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  11. #61
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    How are people going with these bean. I've only had one go so far, took it to end of first crack (or what I thought was end of first crack). The beans looked a little on the light side, and a slightly even roast. For the first few days it was thin of body but high in fresh aromatics. After 9 days it's now a little sour.

    Any tips on where to take this too? Judge by ear or colour? (Temp isn't an option for my setup)

  12. #62
    Senior Member flynnaus's Avatar
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    Quote Originally Posted by Sheumack View Post
    Any tips on where to take this too? Judge by ear or colour? (Temp isn't an option for my setup)
    Definitely take this bean into second crack for espresso or just on the start of second crack or just before if you are using a manual brewer.

    As I mentioned below, the Yemen Ismaili likes a longer rest time so your current lot may be better after 14 days.

  13. #63
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    I was a fortunate person this week, in that our eldest bought me a 500g bag of Andy's superb Yemen Mocha Ismaili....

    Apart from a BIG thank you to our son, without reservation I have to say that this is by far the best Yemen Ismaili I have ever tasted. So rich, fruity and complex that a simple description of the flavours profile simply would not do it justice. If you want to give yourselves a huge treat, shout yourselves a bag of Andy's Ismaili, it is just wonderful....

    Mal.
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  14. #64
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    had some of this at a friends place last night along with some lovely baklava he made...thanks for those extra kilos mate!!!!!!

    it was a nice drop

  15. #65
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    Just received my first ever batch of green beans, thanks Andy! First to hit the roaster was this Yemen, maybe should have read this feed first for some ideas but looking forward to the results of the coming weeks!

  16. #66
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    I've finally just nailed a batch of these. Nice slow roast to where first crack should be (heard nothing though!) and then slowing to the first couple of whispers of second crack. Still only 3 days post, but already getting a syruppy cocoa espresso and some lovely chocolate notes as a FW. Might even be a little of the 'fruit cake' coming in I've heard so much about
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  17. #67
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    Quote Originally Posted by DesigningByCoffee View Post
    I've finally just nailed a batch of these. Nice slow roast to where first crack should be (heard nothing though!) and then slowing to the first couple of whispers of second crack. Still only 3 days post, but already getting a syruppy cocoa espresso and some lovely chocolate notes as a FW. Might even be a little of the 'fruit cake' coming in I've heard so much about
    Good stuff! What are you using to roast these days?

    I've been away from coffee for a while - machine broke down about a year ago and haven't really had the spare funds to get another. But my birthday is next week and the wife has promised me a new machine. Been trying to haggle for the BES920 but looks like I'll have to settle for the 870. Oh well, better than nothing!

    So been reading through this thread again to get some roast tips in the corretto. My last batch was awesome, but I've since reformatted the laptop and lost all my profiles.

  18. #68
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    Quote Originally Posted by Dimal View Post
    That's not really a very 'slow' profile Zappa...

    I'm not at all familiar with what is possible in an HotTop Roaster but with my Corretto setup, I usually aim to hit Rolling 1st-Crack at between 14:30 -15:00 minutes and pull the batch at the first few lazy snaps of 2nd at around 19:30-20:00 minutes - Probably a gap of 3:30-4:00 minutes from the end of Rolling 1st-Crack to the start of 2nd...

    Seems to really bring out the huge fruity, winey, spicy dark chocolate goodness of this wonderful bean. I know you're supposed to let it develop over a 9-10 day period before cracking the bag open but usually it's very lucky if I can last as long as 4 days before the first bag is attacked. The aroma is just so inviting and impossible to resist...
    Mal.
    Hi Mal, have you found the Mocha hits the same FC and SC temps as the Ishmael? If so i will largely follow my best profile from those. If not would you mind sharing your FC and first snaps SC temps and initial climb ramp (about 12 degrees ?) . I cant wait to try these.

    Cheers and thanks

  19. #69
    Senior Member ozscott's Avatar
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    Sorry i meant to say Yemen Bani...ie do they roast in a closely similiar way.

    Cheers

  20. #70
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    G'day Oz...

    Yes mate, pretty well exactly the same in my setup.
    As far as Rate of Rise goes, I try to keep it at around 10Deg.C/Minute up to around 130Deg.C Bean Mass Temperature, then allow it to slow down to around 6-7Deg.C/Minute until the batch reaches 158Deg.C then increase the HG Output until the Rate of Rise hits 10-11Deg.C/Minute and then back off again just before the first few pops of 1st-Crack are heard so that the rate of Rise between 1st and 2nd is around the 4-5Deg.C/Min and then stop and cool the roast at the first few snaps of 2nd-Crack, which happens at ~222Deg.C in my Corretto.

    If you prefer more of the fruitiness to come through, then you could stop the roast a couple of degrees before 2nd-Crack. Comes down to what you prefer really...

    Sample Profile...
    9540d1431239192-whats-my-coffee-roaster-week-20150510-yemenismaili_indosulwsitorajah.jpg

    Mal.
    Last edited by Dimal; 14th April 2016 at 09:45 PM. Reason: Roast Profile Included
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  21. #71
    Senior Member ozscott's Avatar
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    Many thanks Mal. Your experience is invaluable mate. It is the fine nuances in Corretto roasting that make it great (and hard to beat...).

    Cheers
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  22. #72
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    I agree Oz...

    Probably more for a newbie to learn though...

    Mal.
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  23. #73
    Senior Member ozscott's Avatar
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    Hell's Horses! It is like my years of roasting have gone out the door! I am not sure what is going on here...I suspect the HG which from my last few roasts seems to be bouncing all over the place heat wise - very hard to control. Its the Bosch PHG 630 DCE and is a few years old...I might have to invest in a new one. The first roast was too big - roasted weight 1kg. The second at about 600 grams was easier but then there was a sudden signal problem/software problem/computer problem that meant the program wouldnt read the multi-meter... It also seems to get to the SC way before any of my other recent roasts. The attached pic is of my graph for the first roast and then the second roast....i didnt pick the cheapest bean to have problems with!

    I would get the new Snobs meter but i dont think the probe is long enough.

    Any recommendations on a new HG - I have been having problems with the Bosch for a while now. It is taking too long to react to inputs from me and it also has sudden heat loss at times even though its operating in a cool breeze...

    Cheers
    Attached Images Attached Images

  24. #74
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    The Bosch HGs are pretty well made in my opinion Oz but like everything, they will eventually throw in the towel....

    Did you observe any of the usual "tell-tales" while the roast progressed, so that you know you've got a keeper at least?
    That 'glitch' just before 1st-Crack, is that what you are referring to with the HG losing temperature? If so, I don't think that the HG would cause this, more like a dodgy t/couple or some strong ElectroMagnetic Interference (EMI) being picked up by the t/couple cable.

    If you're still in the market for a new HG, you could look at the 'top of the range' Makita HG as this is definitely made to an industrial standard and not only that, it uses a 'closed loop' control system to ensure that your temperature setpoint is the actual temperature being delivered, regardless of set airflow...

    Mal.
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  25. #75
    Senior Member ozscott's Avatar
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    Thanks Mal...it may be that the MM is having issues like interference....the roasts turned out well to look at but did seem to race straight into the SC..The graph does not show how odd the roasts seamed to me. That glitch seemed to be crazy stuff but the main problem was the bean mass temp being very hard to control with the mass dropping or gaining temp suddenly (not even at the FC or SC when you expext a quick increase if you are not careful)...BUT maybe this was not the gun but false.readings from the monitor...this would explain why in real terms it hit the correct points think at about the times i was after and the roasts looked ok. I will get the new snobs monitor and see how that goes before going a new gun. That Makita sounds great though!

    Cheers
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  26. #76
    Senior Member ozscott's Avatar
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    Mal is it the 6500....if so it can be had for $109 new which is cheaper than my Bosch was 2.5 years ago.

    Actually just found it for $99

    Cheers

  27. #77
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    Hmmm...

    Don't think so mate, will have a look and get back to you.

    Mal.

    Here you go; this is the one I was referring to...
    HG-6020.JPG

    I think Bosch have a new model out that has more punch and features than the original, so that might be worth looking at too...
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  28. #78
    Senior Member ozscott's Avatar
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    Thanks Mal. Will have a look. By the number it looks lower in the range than the one i posted up but looking further it is indeed the thermocouple one. thanks Mal

  29. #79
    Senior Member ozscott's Avatar
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    I prefer a wheel for temp adjustment. I suspect it doesnt have LCD display for temp but that can be a distraction anyway I had a laugh.

    Cheers

  30. #80
    Senior Member ozscott's Avatar
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    Mal i dont believe everything i read but the latest review on here IF true wouldnt auger well for roasting

    http://www.productreview.com.au/p/makita-hg6020.html

    Cheers

  31. #81
    Mal Dimal's Avatar
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    Well, don't know about that Oz but have had mine for going on four years and hasn't missed a beat...

    Mal.
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  32. #82
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    Old thread resurrection.
    Just acquired some of the above beans.
    Quick question:
    What is the recommended time to reach first and second crack with this bean? Roasting corretto style and 300 gms. Ball park figure only as I will adjust on the go.
    Many thanks.

  33. #83
    Life-long Learner DesigningByCoffee's Avatar
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    Hi Hack
    I've just finished a stunning batch of these puppies. FWIW the profile I used was a fraction slower than I use for most of my 'standard' beans (like Indos, Centrals or Indians), but you just have to be prepared that first crack will come on a little sooner, and to drop these beans 3-4 earlier as second crack comes on sooner too due to their smaller size.
    So all this equates to a fairly gentle roast profile and dropping just at the first snaps of second crack. Here is my profile (but be aware it was for a 750g batch so is a longer time than I would roast 300g. For 350g roasts in my setup this would be closer to 17-18mins total roast time).

    So - slow your standard profile a fraction - drop a little earlier at the start of second crack. And be prepared for super-choc espresso!

    And they were best with at least 10 days rest (though still good after 3-4 days!)

    Enjoy!
    Matt


    20160730-Yemen-Mocha-Ismaili-750g-7amb.jpg
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  34. #84
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    Thanks Matt. So longer profile. Just as I thought. And 10 days rest. My problem will be if I taste it in a couple of days and it will be good, I will struggle not to use it. I will do my best though.
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  35. #85
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    Thanks for sharing the profile Matt. These are my #1 beans. I agree, they peak late at around 7-10 days. Choc cherry bomb!
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  36. #86
    Senior Member greenman's Avatar
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    Pulled an espresso of my Yemen Mocha Ismail roast today, WOW, great viscous mouthfeel, fruit notes and intense cocoa with a lingering aftertaste, this was 12 days post roast 20g in 55g out, 28sec shot time at 93C.
    Think I will hide this one at the back of the cupboard!!!
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  37. #87
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    Enjoy Greenman. Sooooo good

  38. #88
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    12 days post roast, 28 seconds shot time. That's perfection right there Greenman. The Yemen works its magic yet again.....

  39. #89
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    15 days post roast today, blueberry aromatics coming from the grinder, this coffee just keeps getting better, definite blueberry notes lingering amid the cocoa/choc bomb!!!
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  40. #90
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    Here's my method for Yemen. As soon as you hear first crack in earnest take a note of the timer and kill the heat. After one minute you're going to be pretty much past first crack.Allow one more minute for a medium roast and dump. I've done many batches using this method and never had to throw away a batch. I'm using a Has Garanti roaster - Behmor will be different but once you get a routine you should be right. Definitely worth persevering. Good luck
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  41. #91
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    Hi guys, can I get an opinion on how easy this bean is to roast and do it justice. I have a full 3 roasts of experience under my belt and am enjoying reading the rave reviews about the Yemen, just wondering if it is a waste on a raw beginner roaster? Happy to put some away for a few months time if I will likely have enough skills then

  42. #92
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    They are tricky to roast, and they're on the upper end of price, so I'd "learn" on an easier bean. But having said that, there's some great guidance here that can get you in a happy place reasonably quickly so it might be worth the risk - the reward is always great !
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  43. #93
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    Poundy, thank you for that great advice. I have about 10kg here at the moment, won't rush to get these but possibly include them with my next order if still around. No point being a learner driver in a Ferrari!
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  44. #94
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    Quote Originally Posted by 338 View Post
    Poundy, thank you for that great advice. I have about 10kg here at the moment, won't rush to get these but possibly include them with my next order if still around. No point being a learner driver in a Ferrari!
    mmmm 10kg. Nice.
    I have these roasted up as my special Easter bean.
    Enjoy.
    Paul
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  45. #95
    Senior Member Gavisconi007's Avatar
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    I'm also doing it hard Paul.....getting through the long weekend with some Yemen I roasted on 2nd April. A big thanks to Andy for bringing us this most amazing of coffees.
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  46. #96
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    Had the family over on Good Friday and they cleaned me out of my precious Yemen, had lots of good comments on it though, no greater joy than enjoying great coffee with family and friends!!!!!
    Still have 2kg left!!
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