Yemen Mocca Matari

[DaveC]

It's so good, I just have to post about this coffee.....fabulous. But, roast it too long and you get soapy earthy engine oil, roast it right and you get a fruit explosion of blackberries and dried rasperries. The furitiness even cuts through milk, an amazing coffee!

Roast with as little heat as you can to get it into first crack, and when you find the minimum 1st crack temp, hold it there and finish "just" before second starts. if you can nail it..mmm. Luckily for me it's very similar to the roast profile required for Lekempti.

Aim for first in around 12-14 minutes (no faster)

[RegulatorJohnson]

watch out for rocks. i usually get a few rocks.

i love the stuff also. its my favorite actually.

then i started to wonder if i am "emboldening" anyone specific by purchasing coffee from yemen.

i have not had any in a few months, i guess it is my own lame silent protest.

oh yeah and the rocks suck also.

coffee good. for me its like walnut brownie batter.

maybe one more pound wont hurt.

jon

[DaveC]

I know what you mean about rocks, it's an added bonus of many dry processed coffees, along with a few other odds and sods I have found. People think I am mad when I inspect any beans that go into my grinder, but you can't be too careful. Especially often the stones are the small white crumbly type and can go into a grinder and be ground up without people really noticing. Eventually of course, it shortens the life of the burrs.

The other things to watch out for are of course nails from the drying frames and even the tools used to turn the beans, plus the damm centre rivetts from drink can ring pulls......but I guess it's thirsty work, turning those beans in the hot sun

[RegulatorJohnson]

this kind of brings me to another question.

does anyone have any techniques they use to get rock and junk out of the beans?

i usually just pour it slowly and watch for something that isn't brown.

i cant think of any other way to remove junk.

jon

[RAS]

I've got some Harar Horse that I've found rocks and small sticks in. Not very well prepped, I guess. What I've been doing to screen out this debris is to pour the roasted beans into a coarse mesh strainer. My wife bought one that is designed to sit on top of a kitchen sink that works perfect. The holes are slightly smaller than the majority of the beans. Smaller beans do find their way through the mesh, but the I catch those in a bowl below. Works great, and saves my burrs!

[Kaffee Bitte]

I have loved every Yemen I have tried so far and have been hitting them pretty hard lately. Mind you I am pretty new to roasting, but I have been taking the beans pre roast and laying them all out on a large flat cookie sheet. Spread them around a bit and it is very easy to spot rocks, sticks, glass, etc. Much faster too than digging through pre and post roast hoping to catch them. So far after about ten pounds of several yemen varieties, I have about a half cup of assorted noncoffee bean materials. I have also had similar problems with other dry process coffees, so I have made it standard practice to do this with all dry process. Another added benefit is that you can sometimes spot defects a bit easier.

[DaveC]

I also use strong neodymium magnets to sweep the roasted coffee. I have these at the exit chute of my roasters cooling tray, but of course you could stick them onto a piece of steel and sweep them through the beans by hand as well.

http://coffeetime.wikidot.com/metal-in-coffee

[heyduke]

I found a bean size rock in some Guatamalia Coban Zunan COE coffee. So iI guess rocks can be found in any type of coffee. I just kind of sort through my beans before I roast them. So far so good.