Mocha Java


454g/1lb bag


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

The Roast

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.

Cupping Note

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 Instructions


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)