Moka Kadir replacement?

Postby cai42 on Mon Feb 11, 2013 6:58 pm

Greetings,

SweetMaria's Moka Kadir will be out of stock for an unknown time period. Any recommendations for a replacement? I'm using it for espresso.

Thanks,

Cliff
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Postby JmanEspresso on Mon Feb 18, 2013 3:49 pm

Adding a Yemen and a DP Ethiopian Sidamo(dark fruits and chocolates) to their monkey blend will get you pretty close. Id guess like, 50% yemen, and 25% DP Ethiopian 25% Monkey to start. You could even use a good brazil instead of the monkey and do a "BYE" blend which is something JonR10 came up with a while back(least I think so, its who I got it from), and is not only very good, but very similar to Moka Kadir IMO.

Yemen is a big part of the Moka Kadir which is why they run out of it and then get it back without any real notice.

Its a favorite of mine as well, it sucks its gone for the moment.
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Postby JohnB. on Mon Feb 18, 2013 4:08 pm

JmanEspresso wrote:Its a favorite of mine as well, it sucks its gone for the moment.


Mine to. You really have to stock up when it comes around. I bought 20+lbs fall 2011 & I've still got plenty on hand vacuum sealed in half gallon canning jars in the freezer. Pulling M/K shots on the Cremina today as a matter of fact.
LMWDP 267
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Postby cai42 on Mon Feb 18, 2013 7:12 pm

Greetings,

Thanks for the responses. With zero replies to my post until now, I thought I was the only one using Moka Kadir. I guess it's Sweet Marias classic espresso blend for awhile.

Cliff
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Postby bean2friends on Mon Feb 18, 2013 7:29 pm

When I remarked that the most recent iteration of Moka Kadir tasted fruitier to me than prior years, this is what a long time contibutor to the Sweet Maria's forums said, "it's three DP Ethiopia lots and one Yemen. Or maybe four plus one?." That'll put you to the test to try to recreate that. I believe it too. Or I should say, that description coincides with my tastes.
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Postby JmanEspresso on Mon Feb 18, 2013 8:26 pm

Three DP Ethiopians and a Yemen? Yeah, I could get on board with that. Maybe there was never any brazil. Wouldn't need it, the yemen will provide plenty of chocolates as should the E's.


To the OP

HAve you tried the Monkey? The Monkey blend was a go-to blend for me back when I was roasting all my coffee for espresso. I found it to be incredibly versatile without being boring. If I was roasting for shots, I would stop THE INSTANT anything of second crack was heard. Sometimes Id even jump the gun, thinking I heard a pop, but didnt. Thats OK. If I wanted to make Cappas, I would go into second a little bit. And that way made good shots too, not even close to being too dark. Just, the citrus hints I got at the lighter level worked nicely for straight shots.

Also, if you mix the monkey with a central, say Guatemala or Nicauragua, the added sweetness and brightness is a welcome touch.

Give it a try, see if it does it for you.
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