This is a classic blend of coffee from Yemen and Indonesian. The port of Mokha in Yemen was one of the first port to commercialize in coffee trading, and the Dutch brought coffee to the Island Java of Indonesian Sumatra in the late 1600.
By itself, Yemen’s coffee was smooth, clean crisp; and Sumatra coffee tend to be syrupy, spicy cedar cinnamon. Together, they produced a complex cup with full of bitter chocolate, full body and smooth lingering aftertaste
I choose to roast each component separately due to the vast different in bean density and size between the two coffee. The Ethiopian coffee took a lot of energy to get going and produced a rich, creamy milk chocolate like fragrance, while the Indonesian bean took in the heat much easier and had some interesting notes, of clove and oak.
Visually, the coffee look a bit lighter than what one would expect from a dark roast, however, the first impression is full of flavour and kick with bitter chocolate up front. As the coffee cool, I pick up some cedar and the body develop nicely with a long lasting effect and very smooth.
|Brewing Method||Coffee to Water Ratio||Coffee Dose||Water||Grind*based on EK43||Time||Temperature|
|Drip||1:26||84-91g||2.2 liters||7, moderately coarse||Depends on the machine||195-205°F(90.5-96°C)|
|French Press (2 Cup)||1:17||18-20g||300-350g||11, very coarse||3:00-4:00||195-205°F(90.5-96°C)|
|Pour Over||1:14||25-27g||350-400g||8-8.5, coarse||2:30-3:30||195-205°F(90.5-96°C)|
|Siphon||1:14||25-27g||350-400g||7, moderately coarse||1:45-2:20||195-205°F(90.5-96°C)|
|Chemex||1:15||45-50g||700-750g||8-8.5, moderately coarse||5:00-6:00||195-205°F(90.5-96°C)|
|Espresso||Varies greatly||6.5-20g||21-42g||1-2, very fine||20-35 seconds||185-204°F(85-96°C)|