So i have some Monsooned Malabar and some Robustas, i have been blending with brazils and Ethopians with great success. I have read that a Yemmen will add some deep red colours, but how does it affect the taste?
Further, what Yemmen would you reccomend? and in what quantity?
so far i have been keeping the MM to about 50%, and the Robusta to 10%-15% and 20% (20 seems a little too high to me)
Yemen makes a great SO and brings cardamon, slight marzipan, kitchen spice flavours, that deep red colour, and a nice balance to a blend like yours. I'd recommend Yemen Mokha Ismaili Hirazi from Sweet Maria's, although I haven't tried Yemen Mokha San'ani.
Hay Erik, you changed your avatar. A have a hard time putting Canadian and cowboy together. That is a perceptually unusual mix, like a French Texan or peanut butter and bananas.
I use the Ismaili from SM as does Jake. Jon is a huge Yemen fan but I would have to search the forum to get the type he uses. It is very good; I had a batch he roasted. I am playing with a Brazil/Harrar/Yem/Indian Robusta combo (I know I am missing one more bean) and it is yummy stuff. I keep the Yem at about 10% and the Robusta at 10% or less. If I have a good base blend to work from I usually start at 10% of the new bean and work up from there. At that percentage you notice the profile change, but it is not overwhelming. Then based on the taste I want I go from there.
A have a hard time putting Canadian and cowboy together. That is a perceptually unusual mix, like a French Texan or peanut butter and bananas.
Well then, i guess it would be an appropriate assumption that: a) you have never been to Alberta and b) you've never eaten a penut butter and banana sandwich (a child hood fav of mine, along with the penut butter and bacon sandwiches.... YUCK)
ha ha ha... no one seems to recognise my buddy Borat (heres a hint, hes from Kazekstan)
Well is there any reason that some Yemen Moka Matari wouldnt do the trick perfectly? i have a hard time understanding the differences between the different types of Yemen Moka's (different genetics, growers, farms, locations?).
So i have some Monsooned Malabar and some Robustas, i have been blending with brazils and Ethopians with great success. I have read that a Yemmen will add some deep red colours, but how does it affect the taste?
Call them, talk to Bob, and ask for priority mail shipping. I always pick my own up so I haven't checked the web-based posted rates but I already turned them on to the USPS flat rate deal (up to 15 pounds for under $8). Anyway, they really should upgrade the online shipping information.
Yemen makes a great SO and brings cardamon, slight marzipan, kitchen spice flavours, that deep red colour, and a nice balance to a blend like yours. I'd recommend Yemen Mokha Ismaili Hirazi from Sweet Maria's, although I haven't tried Yemen Mokha San'ani.
The Sana'ani is wildly (meaning a lot) fruity and a little lighter than the Ismaili. I think the Ismaili is more balanced but I really like the Sana'ani too. I either roast it a little darker or use it in smaller proportions. The Mattari seems to me to be a little milder and sweeter and is/was my favorite. They're all great in their own way.
Well then, i guess it would be an appropriate assumption that: a) you have never been to Alberta and b) you've never eaten a penut butter and banana sandwich (a child hood fav of mine, along with the penut butter and bacon sandwiches.... YUCK)
ha ha ha... no one seems to recognise my buddy Borat (heres a hint, hes from Kazekstan)
Well is there any reason that some Yemen Moka Matari wouldnt do the trick perfectly? i have a hard time understanding the differences between the different types of Yemen Moka's (different genetics, growers, farms, locations?).
Nope, but I would love to go if I ever get the chance
Yep, I agree, they are pretty good, PB&banana, have not tried bacon. Fried dill pickles are pretty good to, massive pucker power. It is just the perception of most that it would be disgusting until they try it. IE, Canadian cowboy is perceptional unusual to me because I have never met one, until now aye ;^). Isn’t the internet wonderful.
Back to business, the Yemen I got from SM (Ismaili) has a stronger ‘leather and funk’ than the Mattari Jon uses. I enjoyed the Mattari, much mellower/sweeter flavor than the Ismaili I have. It made and awesome SO shot. When I run out of my stash I am getting a few pounds from Mitalena.
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