What it's all about: Yemeni coffee is high in demand but difficult to get. Mokhtar discusses his work as a Yemeni coffee producer and roaster and also tells us about the impact that the Mokha Institute can have on Yemeni producers. He also discusses what internal consumption is like in Yemen, despite the current conflict.
Episode 17 - Mokhtar Alkahnshali on Yemeni Coffee and Change Through Coffee
More news
Production Consistency
Your customer’s coffee habits are deeply ritualized, and many coffee consumers rely on a predictable cup of coffee as an essential part of their day. Consistency is key for coffee roasters, and…
Extracting the perfect brew for each roast
Coffee extraction is the most sought-after quantifiable parameter when defining brew recipes. Grind size, density, water temperature, pressure, turbulence, water quality and chemical makeup, and brew…
Green Grading Coffee
Green coffee buying is an essential job at any coffee roasting company. The quality of your coffee and the taste aesthetic of your company all begin with the coffees you source. In making green coffee…