Hi folks,
I have just finished drinking my 3rd roasting of Yemen Mokha Ismaili. For some reason, I had been reluctant to use it for cappuccino before -- thinking that such an expensive bean should not be sullied by milk.
Heretofore, I had really enjoyed the drip coffee and espresso shots that I had made with my earlier roasts but been slightly disappointed because a number of less expensive coffees have been just as tasty to me.
This morning's cappuccino has changed my mind about this bean -- the 'slightly too winy' character that had me preferring Mokha Sanani to the Isamili -- was perfect for cappuccino as it helped really define the coffee's flavor, and the varietal characteristics came out in a delightful way that makes me realize that it was a mistake to worry about whether I would be 'wasting' the coffee by using it in a cappa.
This was roasted to a Full City - (which initially was disappointing as I was aiming for more of a Full City ++ -- on the verge of Vienna) and had been pre-soaked for 5 minutes before being roasted for 12 minutes in the Pumper (using various tiltings and short stalls to control the profile).
Also, the crema was incredible -- even after three days' rest. After two days, the crema was probably too heavy -- on three days rest it is mystically rich.
My next roast of the bean will be unsoaked but with a slow initial ramp.
Just my .02
--Edward