After getting the Yemen Sana'ani at the GCC a few months ago I had been playing with it on and off. It's made some nice shots for me already, but always needed more than a week of rest to tone down the leather and bring out the chocolate and spice....and even then it was short on the serious Yemen sweetness I've loved in some past years

Fast forward to today. As some may already know, I had an overseas trip a couple of weeks ago and fell ill upon returning. After nearly 2 weeks of crap I finally roasted again today. Why is this germain?

Because this morning I was pulling shots of the Yemen coffee I'd roasted on 7/17 before I left for the trip. I was thinking it should be getting too old by now, but worth pulling a shot or two before I tossed it. The body has gone from heavy/dense to silky smooth and the big leather is now just an accent in the background. Up front was smooth chocolate with nice sweet spices. The straight shot was reminiscient of some of those super-rich Yemen triple ristretto shots I pulled years ago....and the cappa was divine with layers and layers of flavor and nuance.

Here's my amateur attempt at home video for a shot:

Hard to believe this shot was made with coffee roasted 3 weeks ago.

Roast date : July 17
Shot Pulled : August 6

22.5g of coffee in a VST 22g basket
Shot ran roughly 35 seconds (I usually let it preinfuse more, but I was trying to make a movie too!)

Now I wish I could lay hands on more of this coffee so I can roast it and set in a cupboard for 3 weeks. This batch only has a shot or two left.

Great video and yes, that looks quite tasty. Tons of crema on an old bean!

And this is why Babbie's Rule of Fifteens' has so many caveats...
And you turned me on to the Extended Play shots, too.
Maybe my Mom was right, and patience *is* a virtue!

Psyd wrote:And this is why Babbie's Rule of Fifteens' has so many caveats...

Most coffee does seem best before 2 weeks, but there are some exceptions

Psyd wrote:Maybe my Mom was right, and patience *is* a virtue!

This is debatable

When a SO espresso Yemen or Ethiopia is good, it's REALLY good.

Can't say that for many coffee producing countries. I'd gamble buying one of these two and take my chances rather than settle for a vetted bean from a respected vendor that didn't come from these two countries.

coffee.me wrote:When a SO espresso Yemen or Ethiopia is good, it's REALLY good.

Agreed!!

Thanks for sharing, Jon. Would you mind sharing the roasting profile you did on this?

Regards,

Ron

ronpistolero wrote:Would you mind sharing the roasting profile you did on this?

Sure

I pulled out my logbook and checked:
Dropped in at a medium temp (for me, 290 is low and 310 is high...this one was dropped in at 297)

Turn at 1:40, slow progression of heat increaces
Dry at 6 minutes even (I measured 300F at 6 minutes)
Marked the very first snaps of first crack at 10 minutes (again, even)
Roast pulled at 14 minutes even, probably 7 to 12 degrees shy of second crack

Thanks Jon. I figure you weren't roasting with your Behmor. Will just try to manage the same with my unmodified Behmor.

Ron

ronpistolero wrote:Thanks Jon. I figure you weren't roasting with your Behmor.

LOL - good guess. I'm using the US Roaster 1-lb sample roaster
US Roaster Co. 1-lb Sample Roaster