Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

In praise of Yemeni coffee


phaelon56
 Share

Recommended Posts

Here's a fascinating article I stumbled across that offers some insight into Yemeni Coffee

Although popular myth suggests that Ethiopia is the "birthplace of coffee" the coffee bushes themselves appear to have originated in Yemen. Consumption of brewed coffee may well have first begun there as well. But it's so far back in the fog of early recorded history that the evidence isn't clear enough to confrim this.

Have you tried a real Yemeni coffee on its own? Most people have unknowingly tried some either as a small component of a good espresso blend or as one half of the world's most famous and most classic blend: Mocha-Java.

The "mocha" portion that makes up 50% of this blend is actually Yemeni "Moka" and described as such because the flavor profile has some subtle hints of chocolate. Drink a good Yemeni coffee as a straight varietal and you're more likley to find yourself using terms such as "wild... winey.... earthy". It's not for the faint hearted who look for a mellow, smooth and well balanced flavor profile but it's a fascinating coffee.

The high cost of making a true classic Mocha Java blend (50% Yemeni and 50% Indonesian Sulawesi or Sumatran) often leads roasters and retailers to use 50% each of the cheapest Ethiopian and Indonesian beans they can source. But try the '"real thing" you'll taste the difference.

Link to comment
Share on other sites

Perhaps you'll know the answers for these questiosn about coffee in Yemeni culture

1) Is there a tradition or ritual associated with the preparation and consumption of coffee in the home (i.e. somethign analagous to the Ethiopian cogffee ceremony)

2) What is the typical method of preparation? Turkish style in an Ibrik or something else?

Link to comment
Share on other sites

I couldn't tell you about the ritual, all the times I had coffee in a yeminite household it was with people who had been born to emigrants and were younger, so they drank the coffee, but didn't follow a ritual, but that doesn't mean that there isn't one.

typically cooked like turkish coffee, without a filtering mechanism, let to semi-settle, and then poured through a long spout.

Link to comment
Share on other sites

typically cooked like turkish coffee, without a filtering mechanism, let to semi-settle, and then poured through a long spout.

Sounds much like the Ethiopian prepartion method which includes a clay pot with a long snout. And it was the best coffee I've ever had.

Link to comment
Share on other sites

Interesting that, when discussing the decline of coffee production in Yemen, the article doesn't make much about qat. I've read that a huge percentage of Yemeni land formerly used for growing coffee has been turned over to growing qat: they grow in the same places, and qat is much easier (and when there's a coffee glut, more profitable) to grow.

Link to comment
Share on other sites

Interesting that, when discussing the decline of coffee production in Yemen, the article doesn't make much about qat. 

Actually they do mention but only very briefly and not int he context of hwo current production is affected

Without sufficient investment Yemeni coffee was unable to compete with the prices set by large international companies. Farmers began to abandon coffee as a crop, turning to qat and fruit production.

There's a substantial amount of qat grown in Ethiopia as well and we may see reduced plantings there as well if the specialty coffee market does not rebound. It wold be tragic to see some of the Yemini and Ethiopian strains become endangered or disappear. These are really our heirloom coffees - the oldest and wildest strains and those from which most others have been developed.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By Objective Foodie
      During the past year, our coffee consumption at home has increased substantially. We have tried beans from different roasteries from the UK and Europe, but we are constantly in the search of new ones. The speciality coffee market has been rapidly increasing in past years and it is becoming easier to find high quality beans.
       
      The best roasteries we have tried so far:
      UK based: Round Hill Roastery, Square Mile, Monmouth,  Pharmacie, New Ground, Workshop, James Gourmet, Ozone. Europe based: The Barn (Germany), Gardelli (Italy), Hard Beans (Poland), Calendar (Ireland), Roasted Brown (Ireland), Right Side (Spain), Coffee Collective (Denmark).  
      Have you had any exciting coffee beans lately? Do you have any other recommendations?
    • By Kasia
      INSTEAD OF COFFEE? - MORNING GREEN COCKTAIL
       
      After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends.

      In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression.

      Ingredients (for 2 people):
      200ml of green tea
      4 new kale leaves
      1 green cucumber
      half an avocado
      1 pear
      1 banana
      pinch of salt
      pinch of curcuma

      Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once.

      Enjoy your drink!
       
       

    • By Kasia
      My Irish Coffee  
      Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.

      If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
      Ingredients (for 2 drinks)
      300ml of strong, hot coffee
      40ml of Jameson Irish Whiskey
      150ml of 30% sweet cream
      4 teaspoons of coarse brown sugar
      1 teaspoon of caster sugar
      4 drops of vanilla essence
      Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.

      Enjoy your drink!
       
       

    • By Kasia
      Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.

      Ingredients (8 cookies)
      1 pack of chilled French pastry
      1 big pear
      1 flat teaspoon of cinnamon
      1 teaspoon of fresh grated ginger
      2 tablespoons of brown sugar
      1 teaspoon of vanilla sugar
      2 tablespoons of milk

      Heat the oven up to 190C. Cover a baking sheet with some baking paper.
      Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes.

      Enjoy your meal!
       
       
       

    • By Johnhouse
      Hello everyone!
       
      I have been working in food and beverage industry for almost 10 years in different countries. I am looking forward to learn new things on this forum to expand my food and beverage knowledge as well as sharing my experiences that I gained in my journey!
       
      Have a good day! ☺️ 
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...