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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; 2 Weeks Ago 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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