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Thread: Indian Elephant Hills

  1. #51
    Senior Member Yelta's Avatar
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    Quote Originally Posted by C-man View Post
    I have some of these too, just wondering if they are the same as the Moonsoon Malabar where you need to wait a full 16 days rest?

    cheers!

    C-
    I usually start drinking EH from day 3, interesting tasting the change as it ages, then your in a position to form your own opinion.

  2. #52
    Senior Member C-man's Avatar
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    Thanks, must be a different bean then

  3. #53
    Senior Member Yelta's Avatar
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    Quote Originally Posted by C-man View Post
    Thanks, must be a different bean then
    Ummm, yep, Indian Elephant hills and Monsooned Malabar are two different varieties.

  4. #54
    CoffeeSnobs Owner Andy's Avatar
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    This was an old thread, reborn, and then people started using shorthand in it.

    ...so just to add confusion or help clear it up...

    Currently we have 2 Elephants on offer, one is a monsooned coffee, the other is a washed and large graded one, both from the same great estate.

    India Elephant Hills Monsoon
    CoffeeSnobs - BeanBay - Green Coffee - India Elephant Hills Monsoon


    India Elephant Hills AA Grade
    CoffeeSnobs - BeanBay - Green Coffee - India Elephant Hills AA Grade

  5. #55
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    I bought some EH AA roasted. Personally I think the taste is equal to my other favourites, Peru and Kenyan. In terms of aftertaste this is easily the best and longest lasting aftertaste I've ever experienced.

    To my preference it's easily strong enough, I go with a 50ml double shot and slightly less milk than normal, 170ml of milk (before frothing). With some of the other beans I'm using 180-190ml of milk so that is the small adjustment I make to get a taste I'm happy with.

    My only caveat is that I find this bean a little bit variable in it's results, somewhere between 10-20% of the time I get a result that is noticably not as good, occasionally a complete dud. I have no idea why this is, with a bean like Peru I get a much more consistent result.

  6. #56
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    Quote Originally Posted by Andy View Post
    This was an old thread, reborn, and then people started using shorthand in it.

    ...so just to add confusion or help clear it up...

    Currently we have 2 Elephants on offer, one is a monsooned coffee, the other is a washed and large graded one, both from the same great estate.

    India Elephant Hills Monsoon
    CoffeeSnobs - BeanBay - Green Coffee - India Elephant Hills Monsoon


    India Elephant Hills AA Grade
    CoffeeSnobs - BeanBay - Green Coffee - India Elephant Hills AA Grade
    Thanks Andy - The Monsoon I picked up from the Bay is one moody bean to roast ! The bean quality is great though. I ve been burnt by some bad monsoon beans before.

  7. #57
    Senior Member Yelta's Avatar
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    I've been roasting Indian monsooned beans of and on for years, one of the easier beans to roast, never a problem.
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  8. #58
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    Agree Yelta - pretty easy to roast. One of my favourites at the moment.

  9. #59
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    Received a bag of this with my Behmor. Really enjoying the flavour. All I could say is it's very smooth !
    Attached Images Attached Images
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  10. #60
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    Agreed with most of the posts so far. I have both the monsooned and the 'regular' and love the monsooned as straight espresso or a small machiato. However I have roasted the 'regular' Indian Elephant Hills in my Behmor and found it to lack a little oomph and very little aroma (when compared to Peru and the Nicaraguan Honey).

    What profile are people using on their Behmor?
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  11. #61
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    I've been going with the standard... 200. P1... first crack... go to manual with the P2. Stop before second crack.
    Nice to blend with and not bad on its own.

  12. #62
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    Do you wait for first hint of second or know the timing on second crack/use the Rosetta stone feature?

  13. #63
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    Elephant Hills Monsoon

    Quote Originally Posted by jwm888 View Post
    Agree Yelta - pretty easy to roast. One of my favourites at the moment.

    I really like this coffee. Amazing crema.
    Very distinctive taste and reminds me a lot of what I like about Genovese's Super Brazil.
    Looking forward to blending it with the Elephant Hills AA.
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  14. #64
    Senior Member simonsk8r's Avatar
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    Quote Originally Posted by WhatEverBeansNecessary View Post
    Agreed with most of the posts so far. I have both the monsooned and the 'regular' and love the monsooned as straight espresso or a small machiato. However I have roasted the 'regular' Indian Elephant Hills in my Behmor and found it to lack a little oomph and very little aroma (when compared to Peru and the Nicaraguan Honey).

    What profile are people using on their Behmor?
    Quote Originally Posted by WhatEverBeansNecessary View Post
    Do you wait for first hint of second or know the timing on second crack/use the Rosetta stone feature?
    Just to add to the info in this thread about this bean, I roast with the original Behmor, and did this bean (the AA version anyway) 300g 1lb P2A, and stopped about 2m30s after the end of FC (roughly a minute before predicted SC), and has come out beautifully! Super sweet, caramelly, smooth.

    But was curious, has anyone else found their shots produce aloooot of crema with this bean? I don't remember it ever having as much from past roasts, I thought it was a rest thing (tried on day 5 and thought ok needs to rest more... then day 9 produced same amount, day 13 today and still quite a bit!), and it threw me a bit, as I was thinking ah maybe it's too coarse as it looked like a fast flow, but it was misleading and it was just alot of crema haha, just wondering if anyone else found this!

  15. #65
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    Hey simon are you talking about the monsoon EH or standard? I have only roasted the monsoon and got big cream from that.

  16. #66
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    Strange, found nothing unusual in the crema. But the Monsooned is a crema MONSTER. Probably produces the most crema out of any bean I have roasted so far.

    I actually quite like this bean in short espresso drinks (either just a shot with a small dash of micro foam). I find the spicy, earthy but low acidity very pleasing.
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  17. #67
    Senior Member simonsk8r's Avatar
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    Yeah I mean the standard (non monsooned) one. It's bizarre, I don't recall it being this gassy hehe! I might pull a shot soon and take a few photos to show the amount/dissipation.

    Yeah I'm keen on trying the monsooned one!
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  18. #68
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    Please do!

    It does produce good crema but not outstanding like it's monsooned brethren.

  19. #69
    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by simonsk8r View Post
    Just to add to the info in this thread about this bean, I roast with the original Behmor, and did this bean (the AA version anyway) 300g 1lb P2A, and stopped about 2m30s after the end of FC (roughly a minute before predicted SC), and has come out beautifully! Super sweet, caramelly, smooth.

    But was curious, has anyone else found their shots produce aloooot of crema with this bean? I don't remember it ever having as much from past roasts, I thought it was a rest thing (tried on day 5 and thought ok needs to rest more... then day 9 produced same amount, day 13 today and still quite a bit!), and it threw me a bit, as I was thinking ah maybe it's too coarse as it looked like a fast flow, but it was misleading and it was just alot of crema haha, just wondering if anyone else found this!
    How do you figure that 2.30 seconds after the end of FC is roughly a minute before predicted SC? Even with a full 400g load, there's about a minute (max) from the end of FC to the start of SC. For the same payload the projected time from the start of FC to the start of SC is 3 mins 10 secs. But with a 300g load, that would come down to about 2min 30 secs (spot on what you've got )
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  20. #70
    Senior Member simonsk8r's Avatar
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    Ah right, so the projected time is 2m30s from start of FC to start of SC? That's interesting..

    It's purely based on previous roasts, it's totally a rough guesstimate hehe, but it's how I do my roasts. And also on my Behmor, as soon as rolling FC starts I crack the door open, or else roasts just tend to blend right from first to second crack, so this may affect the projected timing there.

    The prior roast I did I took it to the start of SC just to see when it would occur, and it occurred about 3m30s after the end of FC, so I'm basing it on that really (and for alot of other beans it's never usually this long to be honest.. It's usually 2mins or so, that's why I usually establish a baseline for every bean for when roughly it might occur. Honestly don't know what other way I could go about it with the old model Behmor apart from getting temp probe or updated panel, as am more fond of roasts dropped well before SC)

  21. #71
    Senior Member Barry O'Speedwagon's Avatar
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    Quote Originally Posted by simonsk8r View Post
    Ah right, so the projected time is 2m30s from start of FC to start of SC? That's interesting..

    It's purely based on previous roasts, it's totally a rough guesstimate hehe, but it's how I do my roasts. And also on my Behmor, as soon as rolling FC starts I crack the door open, or else roasts just tend to blend right from first to second crack, so this may affect the projected timing there.

    The prior roast I did I took it to the start of SC just to see when it would occur, and it occurred about 3m30s after the end of FC, so I'm basing it on that really (and for alot of other beans it's never usually this long to be honest.. It's usually 2mins or so, that's why I usually establish a baseline for every bean for when roughly it might occur. Honestly don't know what other way I could go about it with the old model Behmor apart from getting temp probe or updated panel, as am more fond of roasts dropped well before SC)
    Yes, popping the door open will certainly change the timings

    The 'prior roast' you refer to that took 3.30 from end of FC to SC.....was that also with the door open? If not, sounds a bit odd.

  22. #72
    Senior Member simonsk8r's Avatar
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    Yeah that prior roast was also with the door popped at the same time, I've kept that practice a consistent one for all my roasts now, it just makes sense, as I don't have manual controls to lower the heat, this seems the best way to do so without FC and SC being too close together and extending development time (and I read from threads of many other people doing this)

  23. #73
    Senior Member simonsk8r's Avatar
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    First pic is of the shot only just pulled, the next two are about a couple of minutes after to show the crema dissipation. Not sure if pics show it properly, but I just don't remember it usually being this gassy. Not that this is an issue at all in any way haha just an observation!
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  24. #74
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    Roasted some monsoon yesterday with a slow start and sudden ramp up of temperature in the popper a minute or two before FC, up to start of SC.

    This morning, the release of gasses was so strong on the pourover that it sounded just like one of these soluble fizzy aspirin tablets you drop in water.

    It still tastes best with a bit of milk and sugar to me. There are multiple layers of flavour that seem to be released by the addition of milk.

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