Yemeni Mokamadali Coffee how to make Yemeni Mokamada Coffee by hand

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Country: Yemen

Product name: Yemeni Madali

Producing area: Matari

Treatment: insolation

Altitude: 2000, Murray, 2400 meters

Variety: Arabica

As long as Yemeni coffee is immediately reminiscent of thick and wild sun-dried beans, Yemeni coffee farmers have been planting according to the ancient methods handed down by their ancestors, because Yemen's rugged terrain is not easy to grow and there is little rainfall. Therefore, Yemeni coffee farmers choose terraces or lowlands for planting, and choose areas that are not easily exposed to strong sun exposure, while most Yemeni farmers are poor and cannot use pesticides. Almost all of them are cultivated naturally and organically.

Matari, the best-known and highest-altitude coffee producing area in Yemen, is located in the Bani Matar, west of the capital Sana'a, with a strong, thick flavor with distinct berry aromas.

Flavor description: rich and full-bodied palate with clean flavor lines, low acid value, but charming fruit flavor, berry, blackcurrant, chocolate, honey, fruity and lingering finish

Yemeni Matali ­- the best of mocha coffee, known as the laudatory name after coffee, Matali's output is small and exquisite. The palate is rich in flavor, with layers of fantastic wild aromas on the finish, characterized by bright floral and fruity aromas with red wine-like attractions.

Yemeni coffee is grown on dry sand, but it is a place where it rains during the rainy season. The root of the coffee tree is rich in running water, but it gives birth to a Yemeni mocha that cannot be replaced by the coffee world.

Matali coffee particles are small and slender, uniform color represents the best quality. With unique and rich flavors of red wine, dried fruits, grapes, cinnamon, tobacco, and the most well-known chocolate, coffee beans have the aroma of jasmine after grinding, and the aroma of fermented wine can be heard at high temperature after brewing. Spat taste a little bit of grape acid in the mouth, Shengjin is sweet and round with the sweetness of cocoa chocolate, and when the temperature drops, it begins to taste changeable and complex taste, and the bottom of the cup is very charming with malt sweetness. The overall style is gentle and introverted, aroma and finish with mocha aromatic mellow, worthy of coffee!

Analysis of Yemeni Coffee-Mokama hand-brewed Coffee

Hand punch reference

Stew with V60 filter cup, 15 grams of powder and 30 grams of water for 35 seconds, extract at 89-90 degrees Celsius, 1:15, grind small Fuji 3.5 in medium and fine, cut off water in 140ml for the second time, and then slowly inject water until the water drops, the speed is uniform, the water level should not be too high, inject water again until 225ml stops, extraction time 2:00 seconds--

When brewing, it quickly brings out the attractive aroma of fruit and spices, and feels the chocolate and creamy texture after the entrance.

Related recommendation: description of Yemeni coffee flavor and taste characteristics is Yemeni mocha coffee good?