Roasting Journal

Yemen Mokha Harasi, batch 1.0

This was the most uneven roast I’ve ever gotten out of the popper. I am unsure why. Maybe it’s the qualities of the coffee itself. Maybe it was ambient temperature — it was 97° outside at the time — and the roast was too fast. But that wouldn’t be a cause for unevenness.

Maybe it’s because it’s an air popcorn popper. Every batch of every coffee I’ve put through it has had some level of color variance, but I’ve roasted five different coffees already and this coffee shows the most extreme variance in roast levels from bean to bean, on the same roast batch, of any of the others. I mean I’ve got beans the color of a SoCal surfers sun-bleached locks mixed in with roasty-toast little nuggets the color of a s’mores marshmallow tragedy (some people like ‘em that way but not me). So…hmmm. 

The thing is, from what I know about natural process African coffees — and if I ‘m remembering correctly, especially coffees from Yemen — the processing is especially primitive. The processes in place are the product of historical necessity. The water supply to process coffee with the wet-processing methods of Latin America just is not there. It never has been. So while I’ve always heard that dry-process coffees from Yemen can be “interesting”, I’ve not heard them talked about for their uniformity or excellent grading. 

So maybe what I’m getting is a double-whammy of uneven density and size due to less-than-sophisticated processing methods endemic to the producers of Yemen.

And I’m roasting in a popcorn popper  

We’ll see how it tastes. 

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