Don't kid yourself...
So yeah, that's my opinion, but I would challenge you to stop for a second, smell the ground coffee before you brew it, and then the wet aroma after. It's f***ing amazing. Fruity, fruity, fruity. Reminds me of apricots, but smoother. Maybe because there's the carmelization of sugars from roasting that sweetens the brew. It definitely tastes a little over-fermented, but that's a genuinely good characteristic of Yemens. Apricots and caramel. Yum.
I NAILED the roast on it tonight. It was beautiful. One of those that goes so perfectly that when it drops out into the cooling bin, my insides jump with excitement. I can't wait to taste it.
One of my favorite things about this Yemen Mocca Sanani (and I don't have much left of it) is something you'll never experience. It's the way it feels when I roast it. It's the sound of it dropping into the roasting drum. It's the sound of it coming out of the roaster into the cooling bin. The way it feels in my hands as I comb it for defects. This is the softest bean I roast, and it sounds so silky, so velvety when it comes out. Like a warm blanket. The sound is lush and comforting, and the coffee is going to be good good good tomorrow.
You should get some.
posted by Brian at 8:53 PM
3 Comments:
Wow, and I just stroll in and straight order a half pound of it before having read the blog. Psychic. I did email you months ago asking when you were getting more beans from Yemen. Awesome.
Do you have any left? I can come pick up at lunch :)
Hi Brian, on your podcast you mentioned something and i wonder if you could repeat it. You talked basically about how many hands go into making one cup (or maybe it was pound) of coffee, from the farms, to the brokers, to the roasters.. etc. The whole idea is that to pay bargain basement prices for that much labor is robbery. i don't remember the numbers would you mind restating that?
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