I pulled some double shots of Yemen Ismaili this AM.  My wife really liked
her Cappuccino.  She liked the bright fruitiness in the cup.  I really liked
the broad range of flavors in my Americano.  It wasn't too overpowering, but
it had some punch to it.  Next time I do a Mocha Java, I will have to try a
blend of it with say the Jampit!  I only have a 36 hour rest on the coffee,
and it seems a bit "young" still.  I may pull shots tomorrow to just be
consistent and see the development over time.
Les
Roasting in S. Oregon
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

Les wrote:
<Snip>
I did that.  I started at 50/50 and finally ended at 70/30, which I thought
was best.  Unfortunately, I'm not a big fan of Yemeni coffees, so I prolly
won't be making any more.
-- Rick
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

I just popcorn roasted my first Ismaili today and it came out with quite 
a few puny looking beans.
About 25% had husk on them that didn't come off in roasting. Is this 
normal or do I have an old batch of beans?
Charles Haynes wrote:
<Snip>

This is a multi-part message in MIME format.
I haven't roased Ismali in quite awhile, but that is quite normal for =
most Yemens.  You always have a big varity of beans sizes.  Also, and I =
don't remember offhand why, they do seem to retain a lot of the chaff.  =
Which I think you are refering to as husk, also know as silverskin.
Scott Jensen

And you should not expect a Yemeni to roast perfectly uniformly.
They'll always be a little uneven looking. That's ok. They like being
roasted dark (at least Full City IMO) and rested (minimum of 12 hours
again IMO) but I don't personally wait four days before drinking.
I roast 250g every other day or so in my hottop, at that rate I'd go
through 50 kilos in just over a year - but I give roasted coffee as
gifts so I'll go through a bag in just about a year I think.
-- Charles

This is a multi-part message in MIME format.
I roasted some yirg on my newly modded P1 last night (13' 30", city =
roast)
and found it did the same thing regarding chaff.  I had only roasted it =
once
before in mid December and don't recall if it did it at the time, but =
the
cup was much better than I remembered.  I have seen more chaff retention
with lighter roasts though in general.
 
Ron

Thanks guys. I am glad to hear it is probably normal.
I can't wait for the 4th day to try some.
The airpopper went 7'30". If I go farther they go French.
That seems very fast so my next try will be on the rotisserie grill. 
Maybe more chaff will be removed with the longer roast.
Ron Sand wrote:
<Snip>

This bean is tricky to roast.  Sizes are small and somewhat uneven.  This is 
a challenging bean to roast, but well worth it. 

Sometime around 05:39 PM 4/26/2004, db typed:
<Snip>
Quite normal.  They can be ugly little beans with a great flavor.
<Snip>
Remember, don't get hung up on this.  Since my fire, I doubt I have wait 48 
hours resting.  Just can't seem to catch up.  It is still great coffee though.
<Snip>
Which popper are you using?  If it is one you can increase the air holes in 
(P1) by removing the bottom plate, do that and your air flow will 
increase.  Also, tilt the popper 5-10 degrees.  Again, more air flow, less 
heat.  Should lengthen you roast somewhat.
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/