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Thread: India Elephant Hills Monsoon/robusta India Magundi Sundried blend

  1. #1
    Senior Member Yelta's Avatar
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    India Elephant Hills Monsoon/robusta India Magundi Sundried blend

    Roasted a 725gram batch this AM, 88% India Elephant Hills Monsoon and 12% Robusta, India Magundi Sundried, in an effort to come up with an Italian style blend.

    Gave the Robusta a one minute head start then added the Elephant hills, roasted a couple of degrees past second crack, for obvious reasons not the most even roast I've done, will be interesting to trial it in a few days.
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  2. #2
    Mal Dimal's Avatar
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    Interesting blend components there Yelta...

    Will be interesting to read your taste impressions.

    Mal.

  3. #3
    Senior Member Yelta's Avatar
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    No science behind the selection Mal, have 4 kg of Elephant Hills from my previous purchase I need to use, I enjoy EH and know it produces quite a bit of crema, thought the addition of Robusta, also noted for crema production may make for an interesting blend.
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  4. #4
    Mal Dimal's Avatar
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    It was more to do with the "Monsooned" aspect of the EH beans with the Robusta that I was curious about mate...

    Still interested in your taste impressions of the combo...

    Mal.

  5. #5
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Dimal View Post
    It was more to do with the "Monsooned" aspect of the EH beans with the Robusta that I was curious about mate...

    Still interested in your taste impressions of the combo...

    Mal.
    Stay tuned Mal, will let you know.
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  6. #6
    Senior Member matth3wh's Avatar
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    Maximum crema!

    Don't keep us in suspense too long Yelta. Surely you could do a day 1 taste test teaser for us :-)

    I'm keen to try a 50/50 PNG + India Elephant Hills Monsoon combo soon. Thanks for the inspiration/reminder to get roasting.

  7. #7
    Senior Member Yelta's Avatar
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    Taste test day 5 a Lungo, as expected, thick gloopy pour, big crema, unfortunately nothing remarkable in the taste department, having said that, I would be quite happy to be served a brew of this quality in a cafe, simply not up to the standard I'm accustomed to at home.

    I could be wrong however my feeling is the Robusta detracted from the Elephant Hills.
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  8. #8
    Mal Dimal's Avatar
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    Give it another week or so mate and I'm sure it will be better....
    Just happens that both components of the blend take longer than most beans to fully develop.

    Mal.

  9. #9
    Senior Member Yelta's Avatar
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    Thanks Mal, will report back.
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  10. #10
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Dimal View Post
    Give it another week or so mate and I'm sure it will be better....
    Just happens that both components of the blend take longer than most beans to fully develop.

    Mal.
    You were right Mal, now day eight post roast, the blend has improved significantly, particularly in the taste dept, bigger, rounder, smoother flavour and if possible the viscosity of the pour has increased, almost like treacle.

    If I had to score it out of 10 probably about a 7, bearing in mind I'm a pretty tough critic when it comes to espresso, very few cafes make it past a six in my books, although I do get the odd pleasant surprise.
    Last edited by Yelta; 12th June 2017 at 07:35 PM.
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  11. #11
    Senior Member Barry O'Speedwagon's Avatar
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    I've got a 12 day old 'KJM' style blend going at the moment, with the Elephant Hills as the base bean. Absolutely superb.
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  12. #12
    Brenton
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    Quote Originally Posted by matth3wh View Post
    Maximum crema!

    I'm keen to try a 50/50 PNG + India Elephant Hills Monsoon combo soon. Thanks for the inspiration/reminder to get roasting.
    One of my favourite blends at the moment. Great crema and lovely chocolate finish.
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  13. #13
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    Quote Originally Posted by Barry O'Speedwagon View Post
    I've got a 12 day old 'KJM' style blend going at the moment, with the Elephant Hills as the base bean. Absolutely superb.
    Hello Barry

    What are the other beans and proportions in your blend

    Thanks in advance

  14. #14
    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by GilR View Post
    Hello Barry

    What are the other beans and proportions in your blend

    Thanks in advance
    Just trying to count backwards and work out which blend I was referring to.

    I think it was the following:

    Total 390g

    Ethiopia Limmu 115g
    India EH 95g
    Indonesian Sumatra C 95g
    Guatemala Jac. 85gish

    I did another a couple of weeks later with a total payload of 380g (as the weather got colder....I roast outside).
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  15. #15
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    Unhappy Robusta India Magundi Sundried

    I would be interested to hear any tips re. getting a decent roast out of these beans (Robusta India Magundi Sundried). My couple of attempts have been very disappointing using my Gene Cafe - and this is a roaster I'm finding to be very easy to get great results with, from the several different beans I've tried so far.

  16. #16
    Senior Member flynnaus's Avatar
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    You need to roast it into second crack.
    How long are you letting it rest before you try it? I find this bean needs a fairly long rest. Try it after 2 weeks.
    Alternatively, save the robusta for blending (I usually use up to 10%) but again it requires a longer rest than others. You can roast a small amount in a popper in advance.
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  17. #17
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    I have only tried a Robusta once (don't remember the variety) and as a single origin I could not find a roast profile that made it interesting.
    I never tried it in a blend. It gives huge crema which I think is it's only positive (apart from typically being easier to grow) and I guess is why it is used in some blends (or perhaps just to reduce costs).
    Tridoros likes this.

  18. #18
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    Quote Originally Posted by flynnaus View Post
    You need to roast it into second crack.
    How long are you letting it rest before you try it? I find this bean needs a fairly long rest. Try it after 2 weeks.
    Alternatively, save the robusta for blending (I usually use up to 10%) but again it requires a longer rest than others. You can roast a small amount in a popper in advance.
    Appreciate your reply - longer resting may be the answer

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