This is a multi-part message in MIME format. As a point of information to my fellow espresso lovers! I have recently = purchased a 5 Lb. bag of Malabar Gold green coffee beans, produced by = the Josuma coffee company, at coffeewholesalers.com. This consists of a = blend of assorted varieties of beans selected for maximum taste and = crema! Each and every time I "pull a shot" I get a very thick layer of = crema and the taste is exceptional. My machine is a Krups Pronto, at = least 10 years old, so it's nothing fancy. My grinder (Solis Maestro = Plus) on the other hand, was just purchased because the one I had was = unable to grind fine enough. Since I've been grinding these beans the = stuff available in our local coffee shops just doesn't quite measure up = anymore. Anyway, just wanted to share my discovery. |
When you shake your head does it rattle? |
This is a multi-part message in MIME format. Gary, You should check out the rules prior to posting a commercial http://www.sweetmarias.com/maillistinfo.html"This list does not allow spam, or commercial solicitation or URLs... a.. No outside commercial posts or solicitations - we do not allow = outside commercial posts of any kind. This includes regular emails with = commercial references, URLs, addresses or 800 numbers of products.* " Bob |
I also have experimented with the 'Malibar Gold' blend, although my supply came through the green coffee co-op, and not another (ahem!) reseller... Tom is right, under the correct conditions of roast, grind, and extraction the MG blend can produce some delightful brews with exceptional crema - however, pooh up any part of the process and you can get some remarkably sour and fusty notes so due care and caution is advised. But, I was so taken with the richness and body of the Malibar beans, that I've been busily playing with my own blends based loosely on the following formula: Roughly 40-50% of Brazillian Yellow Burbon as the base Roughly 25-30% of either Uganda Buigisu or Sulwesi Toraja Roughly 25-30% of Monsooned Malibar 'Elephant' Please note that all of these beans are available from the bountiful SM warehouse ... This blend produces a pretty 'dark,' 'woody,' 'chocolate,' flavored, low-acid espresso, of which Inever seemed to get tired, and which produces an almost stupid amount of crema, even in a lever machine - however, from time to time I reduce the YB base by 10% and add in some Kenyan or Guatemalan beans to brighten up the mixture. BTW - as a side thought, when I was younger (much younger ...) most of the working boats up here on Puget Sound had a Washington Ironworks or Olympic Diesel cooking/heating stove which got fired up in September and pretty much ran non-stop until mid-June - and typically the cook would keep a stock/soup pot bubbling away on the back of the stove, into which all sorts of interesting bones, left-overs, trimmings, and odd meat and vegetable pieces would get thrown. From this pot all sorts of hot dishes could be made quickly and easily - for soup you thinned and threw in something green, Muligatawny added spices, potatoes, and chicken legs, for Slumgullian you used macaroni, stewed tomatoes, and hamburger fried in onions - and so on. To bring this back to coffee, the Rossi RR45 grinder at the Lab with its enormous hopper seems to have become the 'stock pot' into which most of our roasts get tossed, so that our morning coffee experience has evolved from over-roasted 'Charbucks' into a rich and stimulating melange of flavors, athough we never know quite what to expect, but ever since we began using the Malibar beans in the blend the brews have been uniformly excellent. We also have both a Rocky and a Gaggia MDF grinder, and these get used primarily for single origin or specialty grinds - mostly drunk as single shots in the afternoon or evening, or quickly brewed using a Swiss Gold filter and the hot water tap on our Isomac Rituale. While I stand in awe of those folks who have the patience and fortitude to keep careful records, whose bean stash is organized by date and style, and who have developed carefully planned roasting profiles - I must admit that my own raosting style is much closer to the old Tug captains who every once in a while would toss their cigar-butts into the stock pot "just for flavor..." Cheers Jim |
Gary, Gary, Gary... bad boy. gotta off list this stuff to those who may actually want it. or just leave out the who and where. we can ask you off list if we wish. ginny <Snip> |
I really like the donkey blend...not to mention the monsooned malabar decaf (which sadly SM is out of). I know coffee is a crop, can someone tell me when the season for indian monsooned malabar starts? thanks, french --- badabingbadabean wrote: <Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip> ">http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip> Yahoo! Mail - PC Magazine Editors' Choice 2005 http://mail.yahoo.com |
love all the monsooned stuff. great coffee. love the aged stuff as well. they have an extra something to them I enjoy. really heady coffees. g <Snip> |
To further complexify the Malibar blend discussion, here's a link to a poor (and 460Kb large - fair warning!) picture of a shot we pulled this afternoon.http://209.16.139.138/images/crema-torium.jpgThe picture was taken about 28 seconds into the pour, note that even though there is a good 2.5-3.0 oz of fluid in the glass, there is still perceptable tiger-striping and mottling in the stream, the pressure is holding steady at 9 Bar, while the boiler is at .9 Bar. Now, you may not want to try this at home, since the shot was nearly 20gm of my own Malibar 'Platinum' blend stuffed into a Marzicco triple basket and tamped like the bloody bejabbers - not the best recipe for perfect taste, but the blessed shot is almost a pure 'Guiness' effect, it finally settled out to 1/2 espresso and 1/2 crema. Also for your viewing enjoyment, here's a link to our latest Lab project:http://209.16.139.138/images/futurma2.jpgwhich is a somewhat battered and arthritic 'Futurema' twin-group commercial lever machine, for which we paid the staggering sum of $75, and then had to (Sob!) spend a further $16.92 for all new grouphead gaskets.... For you lever-freaks, I've got to say that nothing even comes close to the shot quality that you can get out of a 58mm basket stuffed with 16gm of blend (the bottomless PF won't fit on this machine - yet ...) and then extracted at 1.3-1.4 bar boiler pressure (e.g. about 203-206 degrees F at the boiler, or about 196-199 F at the portafilter. There is an essential sweetness and clarity to the shots from this beast which defy my rather limited flavor vocabulary - the best I can do is compare them to the difference between a very good wine, and one which causes your nose to start twitching even before you drink - you can instantly tell that something remarkable is going on. Mostly, I believe that it's due to a lack of artifacts and aftertastes - each note of the coffee stands alone and tastes unique on the tongue - the sort of nutty/musroomy Malibar, the sweetness of the Yellow Burbon, and the dark chocolate of the Sumatra all playing together. For fun, I tried constructing a shot to which I added just 2gm of some very bright Kenyan Kiaguthu to the basic blend. Pow! it was like hearing piccolo's over tympanis - the acid, pungent Kenyan flavor just soared above the blend like smelling orange trees after a rain squall - amazing.... Cheers Jim |
Jim You silver tongued devil. And you had to rub it in......: >had to (Sob!) spend a further $16.92 for all new grouphead gaskets.... You mean you didn't even have to replace the power cord? Fantastic find - I'm jealous. Mike (just plain) On 10/5/05, Jim Mitchell wrote: <Snip> d <Snip> e <Snip> e <Snip> n <Snip> |
yeah, the monsooned just has some 'funkiness' to it. I really like it as espresso, but it makes a press pot that has a really interesting combination of flavors. --- badabingbadabean wrote: <Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip> ">http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip> Yahoo! Mail - PC Magazine Editors' Choice 2005 http://mail.yahoo.com |
Jim LEVER ENVY!!!!!! Way cool machine! What a find. Les On 10/5/05, Michael Dhabolt wrote: <Snip> - <Snip> d <Snip> t <Snip> - <Snip> n <Snip> |
