Mocha Java variations?

[hippyjonny]

Ethiopian Shakisso and West Java Gr1 blended roughly 50/50 has been a seriously delicious combination. I drink almost exclusively flat whites so obviously the milk and in my case full cream cows milk, plays a flavour role. If the milk isn't textured well the result can be compromised but if textured well the milk adds sweetness and for me highlights the chocolate flavours as well as adding another layer of richness. But back to the blend. For me and by no means do I consider myself anything other than a backyard roaster the Java bean seems to round out the flavour of the Shakisso at the same time lifting both beans to a combined greater height. From start to finish this cup is pure joy and the last sip sends me straight back for another. It is so good it's dangerous. It reminds me of red wine descriptions like forest floor. There is a dark wonderful richness that has very apparently gotten me excited. At least I hope it is the coffee and not the lockdown.
I have some other great coffees to try more mocha java versions in the near future including the original Yemen. Look forward to tasting and comparing those.

[greenman]

Roasted up 1kg of Yemen Mocha Ismail/Sulawesi Blue 50/50 blend, taken to the first snaps of second crack, roast time of 14min30sec.
Pulled an espresso shot this morning (9 days post roast) with rich viscous mouthfeel, sweet, rich dark cocoa notes with a hint of spice and lingering bittersweet cocoa on the palate.
Just had a flat white displaying rich caramel/chocolate/cocoa notes punching through the milk, my wife even commented on the taste after having had no taste with the flu for days!!!

[Recaffinated]

Thanks for confirming. It might be time to bite the bullet and order the Yemen.

[DesigningByCoffee]

Second the above. It would give an 'interesting' MJ result!
I love the Yirg - and if you want a great blend, 50/50 Yirg and a central (Guat, Mex etc) gives an amazing spicy, aromatic, fruit result - but no chocolate

[TC]

It would be an atypical MJ in my opinion.

If you're choosing BeanBay beans, perhaps Harrar, Gambella or if you want to do something wonderful, go the Yemen (we do!).

[Recaffinated]

Has anyone tried Yirgacheffe in a mocha/ java blend? I've got some Sulewasi a Blue and Yirg Special prep and was wondering whether the Yirg would work ok or whether it's too "out there". I've only ever roasted Yirg lightly for filter/aeropress and can't imagine how it would go as an SO or part of a blend for espresso.

[DesigningByCoffee]

After a fair while focussing on SO's to tune up my roast profiling and the like, just enjoying a batch of the old favourite, Mocha Java.
Two separate roasts with a Blue Batak/Sulawesi Blue component roast and then a SO Gambella Sundried roast.
Sublime! Amazing, aromatic chocolate as a F/W, and sweet fragrant, syrupy espresso with some fruits in there somewhere…

Why has it been so long!!!!

[eaglemick]

how did this mix end up out of interest? I've just got my first bag of jacaltenango and will do it SO before attempting any blends. I've got the Ethiopian yirgacheff, would that still work instead of the ghimbi?
Ta
Link

I only got it to CS8 so I think it would have been better darker. I also ran out way too soon to let it develop and ran out at 9 days post roast. At that point I liked it but had to increase the brerw temp to bring out the Ghimbi. Think it would be better around the 15 day mark too so let me know how you go.

[daledugahole]

Then it's off to a new experimental batch of 350g Guatemala Jacaltenango-100g Ethopia Ghimbi. Loved the spice of the Guatemala as an SO but thought a little Ghimbi might make a nice balance for a blend.
Mick

how did this mix end up out of interest? I've just got my first bag of jacaltenango and will do it SO before attempting any blends. I've got the Ethiopian yirgacheff, would that still work instead of the ghimbi?
Ta
Link

[eaglemick]

Just tried another batch of Sumatra Lake Toba/Ethopia Oromia roasted to CS8 this time. Man this is so much better than the CS11 batch Currently 6 days old and a lovely shot with none of the bitterness of the over roasted batch last week Should have enough to last the week and see how it develops.

Then it's off to a new experimental batch of 350g Guatemala Jacaltenango-100g Ethopia Ghimbi. Loved the spice of the Guatemala as an SO but thought a little Ghimbi might make a nice balance for a blend.

Mick

[DesigningByCoffee]

All you can do is taste. :-)
See how they go - those Ugandan's are a lovely bean!

[eaglemick]

Cheers Matt, thanks for the advice! I've done 34 roasts so far but still so much to learn!

I am now concerned about my Ugandan beans at CS9 though! They're only 3 days post roast but I just ran out this morning so I'm going to dial them in in a sec

[DesigningByCoffee]

Hi Mick
In all honesty, I don't use the card much anymore. Good for a general early guide - but there are sooooo many more variables I've found. I've got a fully covered corretto, so I can't see a thing anyway! My roasts would probably be CS8-9 if I checked…

My system is now all based on the DMM temp - 225° is when I drop as a rule. Some beans (like a SO Mexican) I might take to 227° to get a bit darker - some like a Harrar maybe 224°.
But I just note the taste and feel - and adjust the drop temp next time. If the beans are oily and bitter in the cup - drop 1° earlier and try again. Sour - add 1°.

Just to confuse things - total time also impacts. I've played with maintaining the same drop temp (which end up the same CS colour in reality) and shortening / lengthening the time to get there. In my experience - as you shorten this time, you can get more acidity up to under-roasted sourness - take it too long (baking), you lose some of the aromatics and can get bitter results. Beans look he same - taste very different!

My hunch (and I say hunch only!) would be that with your current 20min roast profile, which will really roast nice and deep into the bean, maybe stop 30 sec's earlier - just on the first little snap of 2C and see what difference it makes. If it's still bitter - take another 30sec. This is where the DMM helps - you know where you are up to very consistently.
IMHO these pre-roast M/J blends don't like going as dark as CS9… the africans get extra crispy!

The other advantage I've found with going lighter, is that you can always going finer with the grind and really wring it out to get more flavour - but you can't get rid of over-roasted bitterness - no matter how coarse you go.


Just my 2c
Matt

[eaglemick]

Thanks Matt, I put 450g through a Behmor on 1 P3 C. 1st crack was at 16:48 mins with 2nd at 20:40 where I stopped shortly after before it started to roll. Final result was a CS9.

My next batch is 60% Sumatra Lake Toba 40% Ethio Oromia. Same roast profile but the bean mix roasted faster so it got away from me a bit and came out as a CS10/11.

Still resting it at the mo as I have 450g of Ugandan to try before I taste it!

Do you tend to go lighter? Do you know where on the CS card?

Mick

[DesigningByCoffee]

Hi Mick
How long was your roast time? I only take my roasts to the very first rice bubbles of 2C at 225° - then they can really seem to handle a slow pour, even drippy, without bitterness. I tend to only get bitter with that particular blend when I take it a bit too dark - because then the africans tend to be overdone while the Indo is OK… better a good Afr with a bit more acidity in a lighter Indo IMHO…
Could also try a coarser grind?

Here's a sample of my standard roast profile - just happens to be a mocha java too - for interests sakes… :-)

Matt