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Thread: Yemen Mocha Selection Ismaili 2019 release

  1. #51
    Life-long Learner DesigningByCoffee's Avatar
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    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Quote Originally Posted by DamianB View Post
    10 days in the bag, I just want to open it to see what all the fuss is about!
    Good luck!
    I'm just about to crack into my 2nd bag too, at 12 days post roast – guess we'll see! My earlier findings were a thick, cocoa-like espresso, but not a lot of Ethiopian-like acidity or fruit (like I'd expect from a Gambella) but maybe the rest will add some new elements
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  2. #52
    Life-long Learner DesigningByCoffee's Avatar
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    The rest has certainly changed these beans — I'm still assessing the benefits
    At 3-7 days I was getting a gelatinous cocoa espresso but not a lot of flavour as such, and a very chocolately flat white. Now, there is still a cocoa-like base, but the body is a little lighter, it has slightly more acidity and some aroma has developed as an espresso, with possibly subtle hints of sultanas or dried fruit.
    Through milk — surprisingly —*it is less chocolatey than it was, more milk rather than dark chocolate. We'll see how it goes the next few days.

    Just a question for the connoisseurs – are these the sorts of results you'd expect? Should I be hunting for other things by roasting lighter or faster?

  3. #53
    Mal Dimal's Avatar
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    No Matt, that sounds about right to me...

    The intensity of flavours continue to evolve quite a bit until by the end, most of the fruitiness is much more subtle but still retains loads of sweetness and dark, rich cocoa. One of the rare varietal of beans that is great in the cup, right to the last bean...

    Mal.
    (Don't know about the connoisseur bit though - )

  4. #54
    Life-long Learner DesigningByCoffee's Avatar
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    Thanks Mal
    Sounds like I’m on the money then. I might have to roast some of the Harrar Andy sent up in my packages yesterday - that could make a lovely blend!

  5. #55
    Mal Dimal's Avatar
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    Mmmm, Harrar....

    Another great coffee. Personally, I wouldn't blend with Ismaili beans. I don't know that you would get the best from both varietals that way. Probably still make a great brew in the cup but each bean might mask the intrinsic flavour nuances of the other. I guess if you could roast each separately, then post blend small amounts subsequently to various ratios, you might hit on something that promotes the best of each bean and not lose anything.

    Sounds like another experiment coming up Matt...

    Mal.
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  6. #56
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    Bag cracked on day 12, sampled, closed again and back in the cupboard......
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  7. #57
    NJD
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    I am drinking a bag at the moment and it is lovely dark cocoa flavours . Exactly Mal , my experience is this bean is good til the last shot . Doesn’t fade with age . Enjoying one as I type




    Quote Originally Posted by Dimal View Post
    No Matt, that sounds about right to me...

    The intensity of flavours continue to evolve quite a bit until by the end, most of the fruitiness is much more subtle but still retains loads of sweetness and dark, rich cocoa. One of the rare varietal of beans that is great in the cup, right to the last bean...

    Mal.
    (Don't know about the connoisseur bit though - )
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  8. #58
    Senior Member Barry O'Speedwagon's Avatar
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    I'm actually drinking the Ismaili from a couple of years ago (hope this is not too off-topic). Managed to wait til day 11 before opening, and is probably at Day 19 now...still getting better...even in milk.
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  9. #59
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    Roasted my first batch of this bean this morning, I have not Yemen beans previously so interested to see if i find it matches the hype! I will leave it for a week before trying it based on the comments in this thread!
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  10. #60
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    Ooooh, pulled my first shot today, rested for 12 days
    1.6 yield (might be a little tight);
    This is really good! Great cocoa and body!
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    Weakened and pulled my first espresso at 5 days post roast. I was amazed by the spiciness, which turned into a stong sense of chiili and a definite chilli heat aftertaste!! Is this usual? I cant imagine it in a milk drink with so much spice!

  12. #62
    Mal Dimal's Avatar
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    Give it more time mate and you can drink it any way you prefer...

    Mal.
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  13. #63
    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by Dimal View Post
    Give it more time mate and you can drink it any way you prefer...

    Mal.
    Yes, including as a double Jalfrezi.
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    Quote Originally Posted by ArnhemR View Post
    Weakened and pulled my first espresso at 5 days post roast. I was amazed by the spiciness, which turned into a stong sense of chiili and a definite chilli heat aftertaste!! Is this usual? I cant imagine it in a milk drink with so much spice!
    HILARIOUS!! What an idiot! I had soaked one of my home smoked habanero chillis in the espresso glass to rehydrate it the other day, obviously didnt wash it out properly and there was some residual chilli oil!!

    Today it tastes much better! Fantastic in fact. Mind you, I could be onto something with the chilli espresso!

  15. #65
    Mal Dimal's Avatar
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    Hah, good one mate...

    Mal.

  16. #66
    Senior Member Lyrebird's Avatar
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    Quote Originally Posted by ArnhemR View Post
    HILARIOUS!! What an idiot! I had soaked one of my home smoked habanero chillis in the espresso glass to rehydrate it the other day, obviously didnt wash it out properly and there was some residual chilli oil!!
    Capsaicin, the active ingredient in chilli, has a log Kow of about +3, meaning it is about 1000 times more soluble in oils / non-polar solvents* than it is in water.

    Best way to remove it without going into major chemistry is to scrub the surface with straight detergent and then wash the detergent off. Or wash it off with fresh coffee, your choice.




    *Kow is the octane / water partition coefficient, the standard way of assessing the degree to which solutes prefer non-polar or polar solvents. Technically the "o" is octane but the differences between that and other non polar solvents / oils are small.

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    Yup, I am usually pretty careful, I grow and process a lot of chillis so the contamination is usually something I am aware of, in this case I just clean forgot what I had done, probably just rinsed the espresso glass!

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    Ok, well its a week old now, I think its worth the premium, I cant remember drinking a better coffee, it is an amazing espresso, so balanced, never ending mouth feel, no bitterness at all. My wife drank her first espresso in her life without sugar - she always has about half a teaspoon in her coffee. I have sold a couple of 200g parcels to friends who I know only drink espresso so I will be interested to get their feedback. I certainly know what all the fuss is about now!
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    5 weeks post roast...
    Bugga! I was hoping I wouldn’t like them....
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  20. #70
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    About 4 weeks post roast & the Yemen Mocha Selection Ismaili is still improving! What an amazing bean, chocolate really coming through now, still no bitterness at all, huge mouth feel & aftertaste. Luscious.

    IMG_3788.jpg

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  21. #71
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    Drinking some now 15 days post roast and it is the smoothest coffee I have ever had.
    I am seriously contemplating another bag before it is gone.

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    Hey all. Even though I've been roasting with the Behmor for about 4 years now, I actually know very little. I've just mechanically pushed buttons and hoped for the best . I now have the upgraded panel and am expecting my first bag of the Yemen. Any advice would be much appreciated. As in, I would normally go 400g P2 B and switch to auto fairly quickly, ramping up the heat to P5 and increasing the drum speed. About 3/4 of the way in I'll reduce heat to P3 and generally hit cool as soon as I hear rolling SC. As I said, any advice, particularly for this bean, would be appreciated.

  23. #73
    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by Burkeyboy View Post
    Hey all. Even though I've been roasting with the Behmor for about 4 years now, I actually know very little. I've just mechanically pushed buttons and hoped for the best . I now have the upgraded panel and am expecting my first bag of the Yemen. Any advice would be much appreciated. As in, I would normally go 400g P2 B and switch to auto fairly quickly, ramping up the heat to P5 and increasing the drum speed. About 3/4 of the way in I'll reduce heat to P3 and generally hit cool as soon as I hear rolling SC. As I said, any advice, particularly for this bean, would be appreciated.
    I'm still playing around with this but I start on 400g P5 D ++, which sets 23.30 on the time and a nice slow increase in temp. I let it run on that program until there are X minutes to go, at which time I hit P5 (100% power). At the moment X minutes is about 11.00 (to go), but have tried X ==13.00 and X=12.00. Once FC has started I hit 'D' to speed up the drum and drop temp to 50% (P3) and and then to 25% (P2) upon rolling FC. I tend to pull the roast 10 seconds after I'm sure that 1st crack has has finished. Leave it 2 weeks (so what I tend to do is roast two batches on a Saturday...1 normal espresso blend that will be ready to go in 6 days, and 1 batch of Mocha which will be ready to go when the blend runs out).

    Had a shocker the other day, where I'm pretty sure I bounced the heat back up to 100% when I should have been dropping it to 25%. Wasn't pretty.

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    Cheers Barry. Will give it a go.

  25. #75
    Mal Dimal's Avatar
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    Loads of info to be found at the beginning of this thread, including notes from Andy himself.
    Worth perusing...

    Mal.

  26. #76
    Senior Groupie LindaD's Avatar
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    Quote Originally Posted by Dimal View Post
    After experimenting with a number of different profiles over the years, have found (for us), that relatively gentle profiles up to the edge of 2nd-Crack seems to produce the best results in the cup. As mentioned by several people above, the longer you can leave it sealed in a bag up to around 2-weeks, the broader and richer will be the flavour spectrum.

    If we could afford it and availability guaranteed, it would be one of three coffees we would buy throughout the year, it is just that good...

    Mal.

    Mal. I remember several years back you suggested a gentle ramp roast for these. I still, to this day, ramp mine and this is the ONLY way I will roast these beans.

    And I agree, if they were affordable and easy to access always I'd be one of those in line.

    -Linda
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  27. #77
    Mal Dimal's Avatar
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    Indeed Linda...
    No need to overcomplicate the roast method for these little gems.
    Simple always seems to work best.

    Mal.
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    I posted further up before my first attempt at these beans. I took Barry's method and after 12 days in the bag was happy with the nice berry notes. However, just 4 days later the berry had almost disappeared and was overtaken by an awful cereal kind of taste. The cereal I sometimes get from decaf or when beans haven't rested long enough. Also, I barely noticed FC and hit cool before SC was evident as the beans were getting quite dark. Any ideas brains trust?

  29. #79
    Mal Dimal's Avatar
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    G'day Burkeyboy...

    Which roast method are you using mate and what is the overall profile?

    Mal.
    Last edited by Dimal; 3 Weeks Ago at 02:13 PM.

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    Hi Mal. I have a Behmor with upgraded panel. I followed Barry O'Speedwagon's method : I start on 400g P5 D ++, which sets 23.30 on the time and a nice slow increase in temp. I let it run on that program until there are X minutes to go, at which time I hit P5 (100% power). At the moment X minutes is about 11.00 (to go), but have tried X ==13.00 and X=12.00. Once FC has started I hit 'D' to speed up the drum and drop temp to 50% (P3) and and then to 25% (P2) upon rolling FC. I tend to pull the roast 10 seconds after I'm sure that 1st crack has has finished.

  31. #81
    Ash
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    Just recieved my batch of these beuaties yesterday (thanks Andy!). I've roasted other Yemeni beans before, but these are the smallest I've ever seen!

    Does any else who has roasted these use a Hottop, as I'm wondering how many I'm likely to lose through the perforations in the drum? Looking forward to roasting some this weekend, along with some of the Bean Bay Mexico Triunfo el Arabigo to keep me going until these are rested sufficiently.

  32. #82
    Senior Member GrahamK's Avatar
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    Quote Originally Posted by Ash View Post
    Does any else who has roasted these use a Hottop, as I'm wondering how many I'm likely to lose through the perforations in the drum?.
    I have not roasted these on a Hottop for a number of years, but when Andy had these in the past, I remember losing a few through the Hottop drum holes, but not enough to deter me from roasting them, as they are a delicious bean.

    I still roast them, but use a solid drum these days.

    GrahamK
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  33. #83
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    Quote Originally Posted by Ash View Post
    Just recieved my batch of these beuaties yesterday (thanks Andy!). I've roasted other Yemeni beans before, but these are the smallest I've ever seen!

    Does any else who has roasted these use a Hottop, as I'm wondering how many I'm likely to lose through the perforations in the drum? Looking forward to roasting some this weekend, along with some of the Bean Bay Mexico Triunfo el Arabigo to keep me going until these are rested sufficiently.



    Make sure you keep an eye out for things that shouldn't be in there.

    I got caught out the other week. No harm was done but forewarned is forearmed and all that.
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