sekihk wrote:The crema looks so good!

I should add that those beans were three weeks old when the shot was pulled.
Yemen often greatly benefits from some extra rest

regarding the Yemen Mokha Ismaili, SMs specifically states:

Note that Yemeni coffees need rest after roasting. They have more aromatics at 12 hours or 24 hours, but really develop at 72+ hours of rest after roasting. This is even more true for espresso

This AM I had both an espresso shot and a cup of french press from Yemen Mokha Ismaili that I had roasted on the 18th. On 8 days of rest, I thought the flavor was delicious: earthy and complex.

I just tried two espresso shots and it did improved. The first shot tasted a little burnt but sweet. The second one tasted fine. This was with a PIDed Gaggia Classic. I got this dark crust with discolorations on top of the crema, that I don't usually get with my other machine. It gives it more bite. It is like when using a flame on top of a desert to give it color. Maybe it has to do with the PID. The PID makes the power fluctuate during the shot (on/off/on/off...), which in turn makes the noise of the pump change. Maybe it is lowering and raising the pressure back and forth during the shot, not sure.

Cheers

Ok. This is my second attempt.



While I am sending this post, I am roasting 280 grams of SweetMaria Guatemala Acatenango Gesha (looks high quality stuff).

Cheers

this is a pic of the last Sharasi roast.



Cheers

I think I can see every Roasting Defect in there. How did you do that?

It is the location and light of the picture that makes it appear that way. The picture was taken on a kitchen green tinted window. Then the vessel is also tinted (dark brown). But the vessel appears green and the color brown appears grey (the color of burnt). Also the light source comes from the side (top of picture) and gives it a "moon" hard shadow effect, making the beans look like stones. In real life the beans look good and they have a brown tone.

Cheers

I've also done a batch of Yemen Mokha Ismaili from SM and tried espresso this morning after resting for 36hrs. Very rich mouthfeel, and herbal smelling. Tasted quite sweet with this profile and lots of complex flavor in cup. Had a herbal aftertaste.

I roasted up some of the Yemen Moka Harasi on 8/31 and pulled some blended shots with it last night with some Brazil Moreninha Formosa and Ethiopia Jimma I'd previously roasted and defrosted. Very nice with licorice, molasses, caramal, and fruit flavors.

I pulled a final shot of just the Yemen and it was quite good on it's own, even though it's not quite two weeks old.