Coffee Sale...

Hi there.  Today (10/11/2011) I am offering 5 - 12c pots of coffee (12.5oz) for just $15.00 + shipping!


The coffee is a Mocca Sanini from Yemen - and it is fabulous.  The very moment that you first smell this brew you will be returned to the days when you stood over the stove and smelled your grandma cooking chocolate pudding.  As this cup cools you will experience a note of cocoa in the taste like a baker's chocolate - not sweet but rich.  This bean is nutty with a strong earth tone and begs to be experienced.


Email me now to taste this delightfully-and-artfully-crafted fresh-roasted single-origin coffee.

Indian Monsooned Malabar

Like the fallen leaves on an autumn day, I loved this cup as much as I love the fall smells and colors.

This was the first time that I tried the Monsooned Malabar. I roasted it just until the second-crack began in order to keep more of the original flavor of the bean than infusing the flavor of roast.

What I noticed as I roasted was that the beans smoked pretty good but then the smoke seem to diminish and the chaff was very limited. This Monsooned worked its way through the expected roasting stages without complaint. After about 8 minutes it was finished and I started it to cooling.

I roasted 3oz of the green bean for a 2.5oz yield of roast (16.7% shrinkage). I placed 1oz of whole beans in 750ml glass container, topped off with water, corked the bottle and sat it in the sun for the day. I am attempting to make sun-coffee. I will let the beans soak in the sun day-after-day until all of the beans have sunk to the bottom of the bottle. I'll post again after I have sampled the brew.

Then I brewed a cup of the coffee in a French Press. I ground the beans medium and added a 1/2 ounce (by wieght) to 12 ounces of boiling filtered water. When I added the water to the grounds the grounds frothed with freshness and there I left it to steep for 4 minutes. I then poured 2 - 6oz cups and me and the wife sampled the brew.

As I smelled the aroma I noticed a very cocoa note where my wife said it smelled like a casserole but she could not name the casserole. In any respect, the aroma was different - but in a good way smelling very distinctly of a rich character. As we tasted the coffee my first thought was that it was very smooth to the pallet and she mentioned that it was very mild to the taste. It was both of those with a very homey-type flavor that made me wish that I were in the woods enjoying the songs of birds, the sight of the fallen leaves from trees, and the smells of a damp-autumn and sun-shiny day. All in all this was a very good roast with a great character worthy of being one of God's great creations.

Oh, I almost forgot, I ordered a syphon brewer today - I'm as excited as a young maiden lying in wait for the ball with the prince. I'll post about this in a few days.

Indonesian - Timor (Organic)

This has been a nice tasting coffee (it could be the coffee or is could be that I drank the Columbian House from the freezer for a week before I got around to roasting). I roasted these beans just seconds into the second crack which gave me a grind that smells faintly of cocoa. Even my 5 year old daughter commented how good it smelled.

This is an organic coffee which always leaves me skeptical but the coffee is surprisingly flavorful. It has a fruity note and as it cools there is a definite chocolate flavor that emerges.

I gave this coffee to friends as a gift and one of the recipients emailed me that they really loved the coffee. i suspect that it is the first time that they ever had a coffee that was roasted less than 24 hrs of its brewing and consumption.

Blend #3

1/2 oz. of Ethiopia's-Harar Horse
1/2 oz. of Costa Rica's-Tres Rios La Magnolia
1 oz. of Kenya's-Gichi Kiambu

I roasted this recipe together until I heard the Second Crack begin - "Full City+ to French Roast" The beans emerged a soft mocha brown without any caramelizing and escaping of the oils.

I ground the beans very coarse as I brewed 2 TBS. of the coffee in the French Press for 4 minutes. The aroma was pleasing -floral and chocolaty. Quite enjoyable.

The flavor reminds me of a Peaberry with a full bodied mouth feel. Slighly sweet from the floral attributes of the Horse and the Magnolia. These two flavors seem to play very well together. I consider this recipe to be my first successful blend.

Mocca Matari - 4

Yemen

The Mocca Matari is my favorite bean (so far) but this batch seems to have the least amount of distinguishing flavor of all the times that I have made it. I think the problem with this pot was that I used my new burr grinder to grind the beans and I think it is just too strong. The body is very good and the mouth-feel is quite pleasant but the flavor is lacking. I suspect that when I learn to make grounds that don't make such strong coffee - the flavor will be back.

Pastoral Gold - BLENDED

Guatemala
Sumatra

This is my first blend - 50% Antigua-Patoral (Guatemala), 50% Aceh-Gold (Sumatra). The actual blend is unknown as I roasted 50/50 green beans but the moisture that cooked off of each bean is different and so the actual blend may be 49/51, 48,52 or some slight variation from 50/50. The roast was a standard City Roast in order to allow each bean to retain its intrinsic flavoring.

The aroma possesses the smell of nature, not like goat-cheese but more like the smell of a wood pile at the cottage up North. Mixed in with a smell of nature is a definite smell of warm chocolate pudding. I, however, kept smelling this blend hoping to discover more but to no avail.

The body is normal if something like "normal" actually exists. I am always hopeful that I will discover a mouth-feel that wows me and need search no more. Alas, the "wow" is not here.

The flavor is fun as a single cup runs a gambit of flavors while cooling. My first sip demonstrated a bitterness that was not really bitter but rather it was a lack of sweetness. I could detect no notes of chocolate even though the aroma screamed of it. I thought this cup was a bust but as I sipped and the brew cooled I realized that the flavor changed significantly. As the cup cooled it demonstrated a sweetness that was not noticeable at first. I also detected a floweriness in the nose during the lingering flavors.

Blending the two coffees together was a nice experience as it made me try to detect the individual coffees in this blend. If I had to rate this blend it would be bottom shelf for sure - a Johnnie Walker Red

Mocca Matari - 3

Yemen

Can you say "YUM"?

This is now the third time that I have roasted this bean and I only kept it on the heat until the First Crack was about finished. I did not want to over roast these beans as doing so greatly diminishes the flavor. I once considered the Kimel Peaberry to be my favorite but I really think this one is the finer of the two. I must try them side by side to make a real determination but I will have to wait until I get some more of the Peaberry first. ;-)

Mocca Matari - 2

Yemen

I roasted 2 oz of this bean (yielding 1.75 oz of grounds) to a Full-City+. This is the first bean that I noticed a BIG difference between the lighter City roast and the darker Full-City roast.

Although the aroma was still a pleasing chocolate pudding smell the flavor lost a lot with the darker roast. This bean has lots and lots of character (especially chocolate) but it was not readily apparent with this roast. The coffee was good (as far as plain black coffee goes) but any attempt to quantify the attributes was frustrating because they were not present.

This bean demands the lighter City roast in order to be fully experienced.

Mocca Matari

Yemen

This is a great cup of coffee! The Mocca Matari has an exquisite aroma, from its ground City roasted bean to the hot brewed cup. It smells like warm chocolate pudding just like mom used to make which beckons the drinker to eagerly sample the cup.

The flavor is full and complex but most of all chocolaty! There are undertones of spice upon the finish but without doubt the chocolate flavor wins the day. The Yemen, Mocca Matari is a must try for all enthusiasts who want to know what it's like in Yemen.

From 1 to 10 I rate this coffee a 8.

Aceh Gold

Sumatra

The flavor here is full with a Full-City roast - Highly chocolate, semi-sweet, and quite deep. The flavor lingers after the cup is gone suggesting a heavy body.

My lack of enjoyment of this cup is not because of the coffee but rather because I was not mentally prepared to fully experience it. I am learning, as I go, that I need to be ready to take some time to smell and taste the coffee that I make. Also, I think I need to drink some regular coffee for a while to find my baseline again.

I will post updates in the comments section as I try this bean again/

From 1 to 10 I rate this coffee a 4.