Very similar to the venerable "Mocha Java" KK......
A blend I have found irresistible
70% Ethiopian Gambella Naturals
30% Sumatra Blue Lintong
However the Ethiopian Gambella is rosted to CS8
Sumatra Blue Lintong is roasted to CS9 at oil sheen stage
When mixed they look like white and dark chocolate (funny)
Left for 10 days to degas
WOW fantastic as an espresso & even better as a milk based drink
I tried them prior to the 10 days rest but got a metalic taste but after 10 days it is heaven in a cup
now on day 14 and its even better
Aroma - Rich, Chocolate, Earthy
Acidity - delicate
Body - full and creamy
I need to roast more as I only have 200grams left
An Unlikely bean combination :D
Very similar to the venerable "Mocha Java" KK......
Out of curiosity, why is it unlikely?
Seems like a mocha-java blend, no?
I do a similar one with 50/50 Djimmah and the Blue Lintong. :) Seems to work quite nicely.
Beat me to it Mal ;)
And I thought I stumbled onto something good *:D errr I did
As you all know I have been roasting away testing the new roaster with different beans (as one does) had plenty of roasted beans
I just decided to mix it up a bit and fluked it big time
Its unlikely that I did it on my own
(I think those Veneziano cupping sessions must be working)
I have never tried mocha-java so I will take your word for it
Anyway It is a most enjoyable experiment? that produced nice drop of coffee
Too right KK, one of the main benefits of roasting your own at home..... Pretty hard to beat 8-)Originally Posted by 0F2B222221211B0F2B37292B440 link=1235391263/4#4 date=1235397693
Is the classic Mocha Java a recognised blend of particular beans in a specific proportion or is it simply a term for a blend of Yemen (or maybe Ethiopian) and Indonesian in whatever ratio one likes?
It referred originally to pretty well any Yemeni bean exported out of the major shipping port of "Al Mukha", variably shortened to Mocha, Moka, etc that was subsequently blended with more or less any bean out of Indonesia shipped through their most significant port on the island of Java...... http://www.infoplease.com/atlas/country/yemen.htmlOriginally Posted by 44514A4E50415A230 link=1235391263/6#6 date=1235533818
The ratio of the primary components and their actual origins for that matter, probably depends a lot on which beans are being used and the major characteristic(s) that the blender is looking for. I actually use a combo of two different Indonesian beans blended with ~30% Ismaili or Mattari Ban depending on which one I have the most of on hand. If I dont have a Yemeni origin on hand, then I look for an Ethiopian that comes close. It just seems to be a blend that works with each origin complementing the other. Give it a go Grimsby and see what you can come up with.... :)
Im going to give that blend a go KK. Itll be the first blend Ive ever done with my green-to-roast stock. Youre honoured. ;) Ill call it the "Kosmo" blend.
I happen to have those two in my stash, but never thought to blend them, let alone wait 10 days to try the blend. Both are in my good body but need to be blended pile. Thanks for the inspiration.
And my Yemen should arrive from Green BeanBay next week. Alls good in this roasting house.
Thanks Mal for your informative reply.
I actually tried some Harar and Sulawesi Torajah mixed 50/50 this morning and while it was quite nice, it didnt really do it for me.
I have some Yemen that I roasted last weekend so I will try that with the Torajah in the ratio you suggested and see how that goes.
I had some Mocha Java from Jason at Pioneer a few months back and it was stunning. If I can get close to that Ill be happy.
Youd be doing extremely well if you manage to do that Alan.... Id hate to estimate the time, effort and discards that went into arriving at this final blend ;)Originally Posted by 485D46425C4D562F0 link=1235391263/9#9 date=1235550615
One thing to keep in mind though, most Indo beans are vastly different to Yemeni or Ethiopian varieties so if youre planning on a blend of these, roast each separately and then bag separately too. In fact, you get a much better outcome if you also stagger the roast times as well as most of my Indo beans are fully developed by roughly 5-7 days whereas the Yemeni and Ethiopian beans may take take in excess of 10 days to achieve their flavour plateaux. Experiment a bit with small batches first, ditto for the ratios in the blend and then do a bit of cupping via a plunger, syphon or pour-over as time goes on. Its worth the effort... 8-)
I have Yemen green beans coming
So I will give it a go again and mix them with Sumatra Mandheling or Sumatra blue
Thanks for the tips Mal. Ill keep plugging away at it. I like a challenge.
Hey, maybe Ill get lucky and fluke it!
I agree with you on the Yemen though. I usually put them away for about two weeks before using. I have found that they need the time to develop.
I made a real Mocha / Java blend
Yemen Bani Ismail 40% (12 days post roast) & Sumatra Mandheling 60% (8days post roast)
So nice I am placing this blend in the top 3 category
Off to roast another batch but this time I will try the Yemen & Sumatra Blue Lintong
Ok I just did another combination
*Yemen Bani Ismail 50%
PNG Wahgi AA 50%
And a few other % for example *40/60
I have to say its thick and syrupy with chocolate spice
But I prefer for my pallet if only marginally the Yemen/Sumatra Mandheling Combo better
Ive been trying a number of these.
The one thats tickling my fancy RIGHT NOW is an Ethiopian Harrar Longberry + Sumatra Blue Lintong, 50/50.
So far I havent found a "Mocha-Java" I dont like.
basil fromm cc. i was looking for that robust full bodied ristretto and came up with, indo kalosi aged 5 years on 2nd crack, colomb guadalupe after 2nd and mon robusta 20% just before 2nd.through in the corner for 12 days.
there lining up for it..