I will be brewing it either drip or French Press (I don't have an Espresso machine). I figure I'll brew 14 oz on 1# P3 C setting and go 5-10 secs into 2c then hit cool to get an FC+. I tend not to preheat (to save myself a step) but I could, if it matters.
Does this sound about right? Any other suggestions?
PS: Overall I probably prefer FC or FC+ to Vienna and for most coffees, FC is probably my sweet spot. I understand that MK does well on the dark side (and with a 3-5 day rest).
Thanks for the replies. I bought 5 lbs as the description sounded like something I'd like a lot. Maybe I'll do one on P1 and one on P3 and compare. It'll rest at least 5 days before I try it. I'd read that it benefits from a long rest, so I've timed it appropriately.
I never culled any green coffee beans until my first order of Yemen Mocha. You MUST do this, and I have found a small rock (or piece of cement) EVERY time I roast these beans. But the coffee is Great, so I put up with the inconvenience. Now I cull all my beans, and have found small rocks in the occasional batch of other greens.
Life is too short to drink bad wine (or bad coffee)
So, I did 13.3 oz on P1 for 17:50. 1C started at 14:43, 2C at 17:39 and I hit cool at 17:50. A mild 2C continued for about a minute and it was a bit (not super) smokey.
The roast looks like City or City+, but I'm assuming it must be more like FC to FC+.
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