Yemen Sanani Mocca roasting advice

cosmic_couple22

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

hiphipharar

cosmic_couple22 wrote:

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.

C-man

cosmic_couple22 wrote:

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!

cosmic_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

C-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.

Koffee_Kosmo

Longer than normal roast is good for this bean Watch out as it likes to race on to second crack KK

hiphipharar

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.