I have, and I guess I fall on the "Nectar of the Gods" side of the line... I just bought 5 more #s. Maybe it depends on where you roast it, except I'm not very good at always hitting the same spot. I've been roasting it in a HWP, but Sunday I did a batch in a Cafe Rosto. I'll brew a pot tomorrow morning and report... --On Tuesday, November 06, 2001 2:33 PM -0800 Matt Henry wrote: <Snip> Fulton Martin __=o&o>__ roseview San Diego, CA N32 43.956, W117 05.874 homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Kinda has a 'wet basement', earthy taste. Sort of like it was stored in a monsoon for a few months. Hmmmm... Regards, Ed Needham (PS...I sort of like the earthy Sumatras and Monsooned coffees. Monsooned Malabar is definitely not one I'd serve by itself at a dinner party though.) |
Made a pot this morning, with the Cafe Rosto roasted stuff... I like it out of the HWP better (or else I have the idiosyncracies of that roaster figured better). But I'm still glad I have 5# of it... --On Tuesday, November 06, 2001 Fulton Martin wrote: <Snip> Fulton Martin __=o&o>__ roseview San Diego, CA N32 43.956, W117 05.874 homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
The MM is really good stuff. I find that it definitely improves with a few days (about 4 for me) rest after roasting. I especially like it added to my espresso blends - add something a little bit different. Sorta like the anchovy juice in Worchesterchire sauce - something good but you can't put your finger (taste buds) on it. I fall into the "Nectar of the Gods" group... Robusta Rich On Tuesday 06 November 2001 15:22, you wrote: <Snip> -- Richard KG6DOH / WPQS322 pgp key available - send mail to pgp homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I finally picked up a pound of the monsooned Malabar, and it arrived yesterday. It seemed to take an immensely long time to roast, about twice as long as the average bean. Is that typical? How long does it need to rest? After almost a day, the beans have no detectable smell whatsoever. - - - - - - - - - - - - - - - Lee xoC San Diego, California ------------------------------ homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Lee xoC wrote: <Snip> Not in my experience. For me it usually roasts quicker than other "typical" beans. The beans are less dense, and I've always assumed they had lower moisture content - they feel lighter. <Snip> Hmmmm, interesting. These beans do have unique smells. The green (well, yellow) beans smell like canvass, then there's usually a distinct and pleasant sandlewood-incense smell I notice early on during the roasting. It's unlike any other bean I've tried. After roasting, they do take slightly longer to develop a smell, but usually by the next day it's apparent to me. It's not typical of other coffees - smells a bit "off" - and the smell isn't nearly as intense as other beans, but it's definitely there. I like adding some of the monsooned Malabar to other blends and single varieties to add a nice lasting aftertaste. Note that I roast in a stovetop WhirleyPop, and usually brew paper-filter drip coffee. YRABMV (your roaster and brewer may vary) -- garyZ Whirley-drip(paper)-black homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
< [mailto:homeroast-admin]On Behalf Of Gary < Zimmerman < Sent: Saturday, August 03, 2002 10:32 AM < < Lee xoC wrote: < >monsooned Malabar...yesterday. It seemed to take an < immensely long time < >to roast, about twice as long as the average bean. Is < that typical? < < Not in my experience. For me it usually roasts quicker than other < "typical" beans. The beans are less dense, and I've always < assumed they < had lower moisture content - they feel lighter. Hmm ... I wonder if I misheard the cracks then. As I recall, it took about 2-3 minutes to start cracking, which commenced with an explosive POW from one upstart bean. After that, a long protracted 1st crack that lasted until around the 5 minute mark iirc. After I turned it back 2 minutes, I heard a single 2nd crack and got ready to stop the roasting process, but then all was quiet for some time until another single 2nd crack occurred. Then I set it back for another 2 minutes and after about 90 seconds I heard 2 or 3 2nd cracks within about 10 seconds, at which point I switched over to the cooling cycle. < >How long does it need to rest? After almost a day, the < beans have no < >detectable smell whatsoever. < < Hmmmm, interesting. These beans do have unique smells. < The green (well, < yellow) beans smell like canvass, then there's usually a < distinct and < pleasant sandlewood-incense smell I notice early on during the < roasting. It's unlike any other bean I've tried. < < After roasting, they do take slightly longer to develop a < smell, but < usually by the next day it's apparent to me. It's not < typical of other < coffees - smells a bit "off" - and the smell isn't nearly < as intense as < other beans, but it's definitely there. Now, into day 2 of rest, the jar is developing a very nice aroma. Tomorrow I'll taste it. < I like adding some of the monsooned Malabar to other blends < and single < varieties to add a nice lasting aftertaste. I'm going to go for it straight. I SO miss the aged Mandheling that was around earlier this year, and I'm looking for some of that "earthiness" back in my life. ;) - - - - - - - - - - - - - - - Lee xoC San Diego, California ------------------------------ homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> Lee, You may have to wait awhile. I understand that many of the aging warehouses were emptied a year or two ago. It will take a few more years before the aging coffees are released. Dan homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
This is a multi-part message in MIME format. I bought some Monsooned Malabar Elephant from Tom. Should it be used as an espresso blend or is Ok for a drip. Any roasting or blending suggestions would also be appreciated. John B. Webster |
As a drip, it is very Funky. Personally I have never acquired a taste for =
it...
Same for espresso when it's me.
You may love it, many do...
Would "spice up" a blend of say Brazil and Colombia, if it was no more
than 10-20%...
Brett
Best if you Zass that MM ...
On 3/9/06, National Prison Consultants
wrote:
<Snip>
an
<Snip>
s
<Snip>
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Regards,
Brett Mason
HomeRoast
__]_
_(( )_ Please don't spill the coffee! |
I tried it in a press pot, and didn't even finish the cup. I'm afraid I wouldn't like it in any preparation method. That said, it certainly has enough flavor to make it's way through any filter you care to use in your drip pot. That, along with the Aged Sumatra, are they only two coffees from Sweet Maria's that I do not like. My beans have gone to a good home where they'll be appreciated. On 3/9/06, National Prison Consultants wrote: <Snip> -- "Life is just one damned thing after another." - Elbert Hubbard |
I have tried some in a press pot and espresso. It was not bad just very different. Has a unique taste all to own. Wanda |
I have tried the monsooned as a swiss gold and its umm.... strong.... earthy.... if you make it strong, you can almost call it an espresso without the machine.... Oh I know im gonna get flamesprayed for that comment heh. Seriously though, it is generally not considered one of the 'drink alone' as a regular coffee... coffees but give it a try you might be suprised. Aaron |
John, How do you brew? I use the Elephant at up to 25% in espresso blends. I limit most Monsooned Malabars to about 15%. I think the comment was made that it would "spice up" other beans in a blend. IMHO that is the correct use but "spice down" seems to fit better. Think in terms of an equatorial jungle right on the verge of decaying into high quality mulch. It is an acquired taste sort of like a high peat content single malt scotch. I ordered another 10# of it with my "blueberry" Harrar horse order last nig= ht. Mike (just plain) |
It's the kind of coffee that makes you want to brush your teeth after drinking it straight. |
I use a drip for mornings only, fp in the afternoons occasionally and primarily espresso. I go through 4 to 5 times the amount of espresso than any other types of brews |
John, correction - only ordered 5# of the elephant, but backed it up with some of the aged Sumatra. Like I said - a taste some of us have acquired. I even add 5 to 10% of Toms top end Robusta to my blends on a pretty regular basis. If you like an espresso blend that slaps you up 'long side the haid - you'll grow to love MM. Mike (just plain) |
i kind of like it roasted dark, Full city ++ if thats a catagory, maybe vienna, it takes on a different flavor at that point, it is pretty funky an= d different, now that i have a beginnner espresso machine, i am going to try some in an espresso blend i just ordered a pound to fool around with also. On 3/9/06, Michael Dhabolt wrote: <Snip> -- "Good night, and Good Coffee" |
Michael Thank you and I do like what you described. I will have to give it a shot as a blend and, now that my curiosity is piqued, straight up. |
This is a multi-part message in MIME format. Woody I think that best describes what I have to do: Fool around with it and see what I like. Thanks for the tip From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Woody DeCasere Sent: Thursday, March 09, 2006 9:26 PM To: homeroast Subject: Re: +Monsooned Malabar i kind of like it roasted dark, Full city ++ if thats a catagory, maybe vienna, it takes on a different flavor at that point, it is pretty funky and different, now that i have a beginnner espresso machine, i am going to try some in an espresso blend i just ordered a pound to fool around with also. On 3/9/06, Michael Dhabolt wrote: John, correction - only ordered 5# of the elephant, but backed it up with some of the aged Sumatra. Like I said - a taste some of us have acquired. I even add 5 to 10% of Toms top end Robusta to my blends on a pretty regular basis. If you like an espresso blend that slaps you up 'long side the haid - you'll grow to love MM. Mike (just plain)-- "Good night, and Good Coffee" |
Welll, to me it still great brewed in a press pot for mid afternoon enjoyment. That will be 38 Gr of MM to 16 Oz of water.. DELISH!! PeterZ Woody DeCasere wrote: <Snip> |
--Apple-Mail-47-450360459 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed I mix some post-roast (at FC+-Vienna) with either Greenline or Monkey (20%). Increases the crema. Needs a day longer to rest. On Mar 9, 2006, at 6:33 PM, National Prison Consultants wrote: <Snip> Sandy www.sandyandina.com --Apple-Mail-47-450360459 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 I mix some post-roast (at = FC+-Vienna) with either Greenline or Monkey (20%). Increases the crema. = Needs a day longer to rest. On Mar 9, 2006, at 6:33 PM, = National Prison Consultants wrote: |
This is a multi-part message in MIME format. Anyone have any suggestions on the best roast for the Malabar? This is one of my favorites, but I am wondering if I am missing out on even more. |
HI, I try to take it just to the first second cracks, but the current SM monsooned i is very hard to distinguish when first crack stop and second begins, even when roasting in a Hottop. Fortunately monsooned works fine roasted darker too. Claus Thøgersen ----- Oprindelig meddelelse ----- Fra: "Daniel Newton" Til: Sendt: 17. juli 2006 20:51 Emne: +Monsooned Malabar <Snip> |
<Snip> <Snip> Daniel, When I roast the 'Elephant' MM I follow the following profile. My roaster is a modified P1 Poppery, and I see 1st crack at 403°F ish for most beans and outliers of 2nd crack at 438°F to 445°F (the MM more frequently at the higher temp.). I stop my roast at the first indication of 2nd crack. I have roasted the MM a little darker, but the increased body and sweetness seems to be at the expense of the funkiness that I enjoy from the MM. Ambient to 230°F - 1 minute 230°F to 300°F - 2 minutes 300°F to 405°F - 4 minutes 405°F to 445°F - 6 minutes Mike (just plain) |
<Snip> Best is usually a matter of opinion, but here is how I roast it. Maximum heat until 160C (320F) BEAN temp, then turn down the heat so that by 200C (392F) you have established a bean temp ramp of about 3C (or 6F) per minute. This heat stepdown is fairly large, about 60% in my drum roaster. Continue this ramp to the finish bean temp of 217 to 219C (422 to 426F), then cool fairly quickly. My approximate interval times are 5 minutes to 160C, 4 minutes to 200C, 6 minutes to finish. The moisture is lower than most other beans (or the roast proceeds as if it were low) so no emphasis is placed on drying. This is a light roast near city+, so stop soon after the last pop of first. In my equipment, Monsooned Malabar first crack pops occur in the range 205 to 214C, and second begins at 225 or 226C. You can get a little more chocolate but lose some varietals with a finish closer to 225C. -- |