I have been using Malabar beans from time to time over the past four years.
There is a difference between Monsooned Malabar and Malabar Gold which you need
to know about before concluding your opinions. Monsooned Malabar is a single
origin arabica bean whereas Malabar Gold is Dr. John's blend of Malabar plus
some Robusta to give it more body. There may be more in this blend that those
two, but he won't say. It is quite pleasant for a change from other espressos
and especially works well when your brew temperature is 203-204 deg F.
Although I don't feel satisfied when I drink a single origin Pure Monsooned
Malabar, it is a fine bean for blending. I roasted some Kenya AA, some Brazil
peaberries, and some monsooned malabar last week and have been experimenting
with various combinations of these all week. The malabar gives the Kenya a
"backbone" and "bass-notes" in my espressos. I found that the Kenya produces the
sweetest shots when the brew temp is 204-204.6 deg F. Today I wanted something
different from my daily Kenyas so I did a 50-50 mix on Brazil Peaberries plus
monsooned malabar. The temperature was 204.3, +/- 0.2 deg F. It is throughly
enjoyable, smooth, deep earthy and fruit flavor but of course does not have the
citrus or wine of the Kenya. A pleasant change. |