Roast Pairing #6: DIY Mokha Java

Mohka Java is the historic grandfather of all blends. The Dutch were the first to take coffee from Yemen to their colony of Batavia on the island of Java. It was clear that the same seedstock was quite different; the Yemen intense and brighter than the soft, full-bodied Java. Some genius thought a mix of the two would strike an interesting balance, and voila! So what is the benefit of mixing a coffee with one distinct flavor profile with another, and what is the right way to go about deciding the in what proportions? Or are they just better unblended, as two unique and different coffees? Is a low-acid, full-bodied Java more to your liking, or a wild, intense Arabian coffee. We offer our Yemen Mokha Sana’ani and our Java Kajumas Organic Taman Dadar to for this test. We ask you to brew them each separately and note the cup. Then to try the classic 50-50 blend of the two. Experiment with 75-25 percentages, to see if the effect. We hope to get your feedback via the blog too.  As far as the roast goes, the Java was roasted to Full City+ with just the slightest hint of second crack: 16 minutes and 441 degrees by thermoprobe.  The Yemen was kept a bit lighter to try to bring out some of the fruited aspects of this lot, so I ended the roasts after 16 minutes at 437 degrees for a lighter version of Full City, hopefully.

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6 Responses to “Roast Pairing #6: DIY Mokha Java”


  1. 1 larrylr

    I loved trying the two separately. The Java was my favorite with it’s delicate flavors. The Mokha was my wife’s favorite. Mokha/Java at 50/50 I thought was delightful, my wife liked the Mokha straight. Oh well, it is blended 50/50 until it is gone. I won’t pick out the Java beans one by one. LOL. A great sampling. Thank You. Larry

  2. 2 thompson owen

    I am glad to get this feedback, Larry. Josh and Derek had the idea for this one, and I was more skeptical. But it seems like an interesting trial because in a way, what was offered was not two, or even three coffees, but more than that if people chose to try, for example 75% Java with an accent of the Yemen coffee, or other percentages. Maybe we will try this theme with different selctions in the future. -Tom

  3. 3 NS

    I have wanted to comment but not really qualified, hubby and I are not that far off of Folgers! Then discovered Sumatra at WF’s it was fresher than Folgers:-) Little did we know it could be so, so much better.

    Your roastings have been such an eye opener and wonderful, we also came to the same conclusions as Larry and his wife on this roasting.

    To get it all out at once, the Ethiopia vs Kenya, the Ethiopian hands down favorite, BUT your Sumatra Blue Batak!!! Smooth, rich and wonderful. Morning have taken on new meaning and we hope to give roasting a try this summer. Thank you Tom and crew

  4. 4 fontsnob

    I’m really digging this Mokha Java blend, 50/50. I roasted the Yemen in my Behmor (P4) which took a lot of the top-end off of it (compared to my previous Poppery roasts, also mentioned in Tom’s notes). As such, it’s milder than my air roasted version, less “authentic” but still really damn good. Thanks!

  5. 5 thompson owen

    I agree that “inauthentic” doesn’t count for much when the results are great in the cup. If it was truly authentic, the java would be aged 3-4 years because the sail ships were so slow in transport, and the “Moka” would be from absolutely anywhere in the horn of africa or yemen, and be a couple years old too. I mean, that is what was available to the Dutch and others when this blend originated.

  6. 6 fontsnob

    I suppose by “authentic” I mean more in line with professionally-roasted Mokha Java blends that I’ve enjoyed in the past. From my experience (still developing my palate) they tend to have a pleasantly sour start then mellow out as the cup cools. My air roasted version had this character, which was satisfying as a budding home roaster. My Behmor roasted blend, while lacking the sour characteristics, is a “better” cup of coffee as far as crowd-pleasing/drinkability goes (my wife drank it black, always a good sign) but not as lively. A good learning experience though, many thanks for the great assortment of green beans and wealth of information and guidance!

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