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Yemen Sanani Mocca roasting advice

cosmic_couple22cosmic_couple22
edited January 1970 in Roasting - How To do it
Greetings all you wise roasters

Just got myself a big bag of  Yemen from Bean Green (brilliant service even a day before Christmas, thanks Lara)

Have been drinking Yemen from a couple of sunny coast roasters for a while but now with my own equipment I thought I should give it a try.

Some say drop not long after fc  others say push it just into sc, seeking  some solid advice and opinion on how I should approach my first roast with this bean.

I know Yemen isnt  to everbodys  liking  but roasting advice is certainly  appreciated .

Thanks all and have a wonderful Christmas  and please be safe if you are out on the roads.  :thumb:

Chester
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Comments

  • hiphiphararhiphipharar
    on 1356330836:
    Some say drop not long after fc  others say push it just into sc, seeking  some solid advice and opinion on how I should approach my first roast with this bean.
    Yemen is usually a small, dense bean so benefits from a longer roast to allow the bean to be roasted right through. I gradually ramp up the temperature rather than give it full blast. So, it pretty much rises about 10 - 12 degrees per minute right up to first crack. For espresso making, I would make sure your roast goes into second crack.  I will always stop before rolling second crack. For my tastes, give it at least 12 days rest but YMMV. The best Yemen I ever had was a Y Bani Ismael roasted to the very start of second crack and prepared in an Aeropress.
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  • C-manC-man
    on 1356330836:
    Greetings all you wise roasters Just got myself a big bag of  Yemen from Bean Green (brilliant service even a day before Christmas, thanks Lara) Have been drinking Yemen from a couple of sunny coast roasters for a while but now with my own equipment I thought I should give it a try. Some say drop not long after fc  others say push it just into sc, seeking  some solid advice and opinion on how I should approach my first roast with this bean. I know Yemen isnt  to everbodys  liking  but roasting advice is certainly  appreciated . Thanks all and have a wonderful Christmas  and please be safe if you are out on the roads.  :thumb: Chester
    So we have another Sunny coaster?  you must have been drinking Yemen at Costa Noosa? let us know how it goes and have a safe holiday!
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  • cosmic_couple22cosmic_couple22
    Thanks hiphipharrar, going to fire up the roaster  Boxing day and roast a couple of batches of Yemen. Thinking I will pull one just before sc and the other just after. Leave them sit for ten days (I agree Yemen never unlocks its potential until then) and see what I get in the cup. Yep C-man have enjoyed plenty of Gavins Yemen roasts , I think what  Costa was buying is a higher grade bean than the  Sanani,  (Gavin said the Arabs bought all of this year's Ismael  crop so is chasing something special to roast). I have tried the Sanani mocca  at Little Cove and think it's worth pursuing as a single that offers something a little different. Since the finance minister also got me a big bag for Christmas I now have 8 kg to get it right. Yemen anyone :rofl: Merry Christmas Chester
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  • C-manC-man
    I know the beans are very small and I seem to recall an intense earthy taste. Do you know if the beans are soft or hard? Cheers!  Gav just gave me some coffee sacks for Christmas.
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  • Koffee_KosmoKoffee_Kosmo
    Longer than normal roast is good for this bean Watch out as it likes to race on to second crack KK
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  • hiphiphararhiphipharar
    Definitely a hard bean. I haven't tried the Sanani but can't remember earthiness in a Yemen bean. For those who find the Yemen taste a little too full on, put the bag aside for a year or so I have some 2 year old Ismael and it is less intense. Yes, good point, KK. It  can get away from you. Another reason to not to apply too much heat up to first crack.
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