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Thread: Indian Elephant Hills

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    Junior Member mehurley's Avatar
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    Indian Elephant Hills

    Has anyone else tried this bean?

    I got 500g in my CS starter pack. Initially roasted 100g in modified popper - really smooth.
    Then 300g in my version of the Corretto - around CS8. The best home roast Ive tasted (in my limted experience.) On day eight I got a really smooth straight espresso, fantastic body, sweet caramel and chocolate. Not a lot of acid but still enough oomph to lift my morning latte to new heights.

    Definitely worth a try if you havent already.* [smiley=thumbsup.gif] [smiley=thumbsup.gif]
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    Re: Indian Elephant Hills

    I really liked this bean.... Definitely interesting enough as a SO. I was still a bit wary of Indian beans after Shimla honey, which I hate.... but this one has swayed me!!

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    Coffee+carbon=heaven Mono's Avatar
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    Re: Indian Elephant Hills

    Quote Originally Posted by 38303D202739302C550 link=1325814208/0#0 date=1325814208
    Definitely worth a try if you havent already
    Thanks, have a untouched bag in my stash and am due to roast. I will give them a try. :)

    Steve

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    Re: Indian Elephant Hills

    As an espresso it works very well. I cant imagine it would shine through milk though I hardly make milk mix drinks at home (unless they contain vanilla ice cream and bananas ;D ).

    I like the Elephant Hills best with some brighter beans, say add 25% Huehuetenango. But yes, by itself the Elephant Hills is definitely a very nice bean too.

    Phil

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    Re: Indian Elephant Hills

    I like this bean at about CS9-10, but as a SO espresso it was nice and sweet but a little lacking in oomph for my tastes. Goes better blended with the Peru CdS 1:2, and probably most other central/South american beans, where I thought it added a bit of complexity and sweetness. FWIW

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    Re: Indian Elephant Hills

    I found the Elephant Hills a little bland myself. Smooth as an espresso but lacking any real characters of note. Nowhere near enough acidity to stand up in milk, the only thing that cut through here was a slight bitterness.

    It would however make for an outstanding base for a blend. Ill be trying out a KJM blend using the Elephant Hills in place of the Ceja or Mysore tomorrow... I cant wait to see how this binds the blend together. My bet is it will be outstanding. 8-)

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    Re: Indian Elephant Hills

    This is an easy bean to roast althugh it can easily bolt to second crack if too much heat is applied up front. Im not really sure how to use this bean. It has a nice sweet and dessert-like aroma and flavour and reminds me very much of chocolate mousse. But its not a complex bean, doesnt stand out in milk and is perhaps a bit too sweet and smooth. Reaches peak flavour profile 5 days post roast.

    I tried it blended with the following beans at a ratio of about 30% in the blend.

    Ethiopian Gambella - brings out the cherry and coconut notes with a sweet base. Nothing amazing.

    Sulawesi Blue - not recommended unless you like sour coffee. For some reason these two beans end up tasting like sour chocolate and not in a good way.

    While I like the aroma and flavour of the bean on its own, its not complex or acidic enough to use as a SO in milk drinks, Ive yet to find the perfect blending bean for this one.

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    Re: Indian Elephant Hills

    Ive tried blending this one with lots of different combinations but I cant seem to get to work for me. Too soft in espresso on its own and does strange thngs in a blend. Ive now tried it as filter coffee and its ok as that. Maybe my batch was roasted too far? Will roast lighter and see how it goes next time. Cant say Im presently enjoyong this bean much.* :-/

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    TC
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    Re: Indian Elephant Hills

    Quote Originally Posted by 505F524152555F5C330 link=1325814208/7#7 date=1332891096
    Ive tried blending this one with lots of different combinations but I cant seem to get to work for me. Too soft in espresso on its own and does strange thngs in a blend. Ive now tried it as filter coffee and its ok as that. Maybe my batch was roasted too far? Will roast lighter and see how it goes next time. Cant say Im presently enjoyong this bean much.* :-/
    I think its one of the best bang for buck Indians I have ever seen. We are using in as a base component in two blends with spectacular results.

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    Re: Indian Elephant Hills

    Maybe Im just not a fan of its flavour then. Everytime I blend it I get a really sour or bitter shot despite the pour being otherwise good. No such issues with the other beans I have.

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    Re: Indian Elephant Hills

    Quote Originally Posted by 2A25283B282F2526490 link=1325814208/9#9 date=1332894208
    Maybe Im just not a fan of its flavour then. Everytime I blend it I get a really sour or bitter shot despite the pour being otherwise good. No such issues with the other beans I have.
    That can also point to the need to experiment further with your roast profile... :-?

    I find it beautifully sweet.

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    Junior Member mehurley's Avatar
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    Re: Indian Elephant Hills

    Couldnt agree more. It was one of the first roasts I did and the results sold me on home roasting.

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    Re: Indian Elephant Hills

    So Ive roasted another batch of this bean. I found it scorched easily last batch so Ive used much more gentle heat upfront and a long roast profile. I do believe Ive hit a better flavour profile. The chocolate notes are more prounouced being more cocoa and less pudding like. 3 days post roast and pulling it on a lever machine and it is sweeter and smoother. I can blend it now without weirdness. Its a little bit edgy 3 days post but still drinkable.

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    Senior Member Barry O'Speedwagon's Avatar
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    Re: Indian Elephant Hills

    Quote Originally Posted by 487D7077435F737A7A79791C0 link=1325814208/8#8 date=1332892438
    I think its one of the best bang for buck Indians I have ever seen. We are using in as a base component in two blends with spectacular results.
    Chris, without giving anything away, were those blends that incorporate the Elephant Hills successful in milk-based drinks?
    Im just thinking of getting some with the beanbay release, but wont be much use to me if of limited value in blends for lattes etc. Anyone else have an opinion in this regard (particularly those whove roasted it a few times)?
    Cheers
    BOSW

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    Re: Indian Elephant Hills

    Quote Originally Posted by 7C7A66787D627E7F110 link=1325814208/13#13 date=1336862011
    Chris, without giving anything away, were those blends that incorporate the Elephant Hills successful in milk-based drinks?
    Hi Barry. Use it as a 50/50 indian and central base with a couple of your fave complimentary origins. I am loving this under milk. The new one looks even better than the last one 8-)

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    Senior Member Barry O'Speedwagon's Avatar
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    Re: Indian Elephant Hills

    Thank for the swift reply Chris, sounds like its a goer then.

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    Re: Indian Elephant Hills

    I have been enjoying this as a SO. Might try a blend of this with some HueHue and see were it goes :)

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    Re: Indian Elephant Hills

    Correttod a batch three days ago to C9/10. Done four piccolo lattes today.....as good as it gets. This elephant ears could become a favourite.

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    Re: Indian Elephant Hills

    Just roasted my first batch of this bean and what a delight it was to roast.

    300g on the Behmor using the P4D profile.

    A quiet start to first crack for the first 30 seconds, then a nice rolling first crack for about 40 sec, a pause and then another roll for about 10-15 sec. first crack quietened down about 2 minutes after the first pops, finishing up about 30 seconds later.

    First snaps of second crack began about 50 seconds after the end of first crack and the cooling cycle was activated shortly after.

    second crack continued sporadically for about 40 seconds into the cool and the door was then opened.

    A very nice, even roast, Ill have a better idea in the daylight but maybe a CS8/9. There was not one under roasted or weird bean to turf, certainly a first for any roast Ive done!

    Roasted bean weight was 250.9g.

    Here are the Behmor times, i.e. the time remaining from the original 23 minute program:
    first crack - 04:45, 04:20, 02:15
    second crack - 01:25
    END - 01:10

    Ill post some follow up tasting (Im no cupper!) notes in the days/week to come.

    cheers.
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    Member prydey's Avatar
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    after living on espresso wow for the last few months, i thought i'd try something else and clicked on these. the description said it can work with milk, which is all i drink, but reading some of the comments on here it seems some find it not cutting through the milk that well. i guess taste is a personal thing. looking forward to getting my beans and trying them for myself.

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    Senior Member fatboy_1999's Avatar
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    Are you buying green or brown?
    I'm thinking you are buying brown as Espresso Wow only comes in brown (unless you are roasting the decaf version).
    If you are buying them roasted, then I think you will be pretty safe. Andy will have done a number of roasts of the bean to get a profile that he believes works best.
    Most of the posts I read above were people roasting it themselves and the results are bound to vary somewhat from person to person.
    I doubt you will be disappointed.

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    awesome, thanks for that. yes i am buying them roasted by andy. looking forward to trying them out.

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    Quote Originally Posted by Dom_Collopy View Post
    Just roasted my first batch of this bean and what a delight it was to roast.

    300g on the Behmor using the P4D profile.

    A quiet start to first crack for the first 30 seconds, then a nice rolling first crack for about 40 sec, a pause and then another roll for about 10-15 sec. first crack quietened down about 2 minutes after the first pops, finishing up about 30 seconds later.

    First snaps of second crack began about 50 seconds after the end of first crack and the cooling cycle was activated shortly after.

    second crack continued sporadically for about 40 seconds into the cool and the door was then opened.

    A very nice, even roast, Ill have a better idea in the daylight but maybe a CS8/9. There was not one under roasted or weird bean to turf, certainly a first for any roast Ive done!

    Roasted bean weight was 250.9g.

    Here are the Behmor times, i.e. the time remaining from the original 23 minute program:
    first crack - 04:45, 04:20, 02:15
    second crack - 01:25
    END - 01:10

    Ill post some follow up tasting (Im no cupper!) notes in the days/week to come.

    cheers.
    I've never roasted on a Behmor, but am interested to know if its really possible to have a CS 8/9 roast that went 40 seconds into 2nd crack?

    Pete

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    Didn't like this coffee, tried various roasts but still could not get a good result. First taste gives the impression of being a bit weak, which improves as you drink, overall it has a bitter background. Not good black but better in milk. Noticed a previous poster had similar impressions.

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    Senior Member chokkidog's Avatar
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    Quote Originally Posted by emklein View Post
    Didn't like this coffee, tried various roasts but still could not get a good result. First taste gives the impression of being a bit weak, which improves as you drink, overall it has a bitter background. Not good black but better in milk. Noticed a previous poster had similar impressions.
    "previous poster" seemed to have better results by persevering with finding a better roast profile
    (posts #7, #8, #10 and then #13).
    If you're not getting obvious scorching/ tipping or over-roasting then the "bitter background" you describe
    could be coming from too much heat, in the early to mid part of the roast. Common with hot air roasters.
    This might be resulting in a drying phase that is too rapid, causing uneven moisture loss, leading to uneven roast levels through
    the interior of the bean. Just changing the end of the roast and not changing the start may carry the same problem/outcome into all the roasts.

    There is nothing wrong with the bean. It's pretty awesome and works really well as a base blender (around the 30% mark)

    Cheers.

    p.s. tipping comes from too hot a load temp, manifesting late in the roast, after 1st crack, when things are getting hot.

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    Quote Originally Posted by chokkidog View Post
    There is nothing wrong with the bean. It's pretty awesome and works really well as a base blender (around the 30% mark)

    Cheers.
    I agree. I used it at 30% as a base bean in my Bull Elephant blend and won a silver medal at the Golden Bean.

    Amanda
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    x 2. Great bean and will happily stand alone as a single when roasted well.

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    Coffee Nut fg1972's Avatar
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    x 3,
    Have been using it as a 40% base in my espresso blend with great results.
    Using the Behmor P2 profile, I aim for first crack just before the power drops to 70%, then second crack after power ramps back up to %100 which usually gives me CS 9.5-10.

  29. #29
    Senior Member Lukemc's Avatar
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    Indian Elephant Hills

    Quote Originally Posted by fg1972 View Post
    x 3,
    Have been using it as a 40% base in my espresso blend with great results.
    Using the Behmor P2 profile, I aim for first crack just before the power drops to 70%, then second crack after power ramps back up to %100 which usually gives me CS 9.5-10.
    What weight and settings do you use in the behmor pls mate? I struggle to hit first crack until midway through the power drop on P2

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    I just completed a roast of 300g with this yesterday on the Behmor with the P4 profile. I ended up with a perfect CS9 and it looks very consistent, I ended it just before second crack and as I hit the cooling cycle 20 or so seconds in second crack started. Visually I'm rapt with the roast, I'll try taste it tomorrow and get back to you guys.

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    Senior Member chokkidog's Avatar
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    Quote Originally Posted by commanda View Post
    I agree. I used it at 30% as a base bean in my Bull Elephant blend and won a silver medal at the Golden Bean.

    Amanda
    Amanda, it was you who inspired me to give it a try, 3 months ago.
    It goes into two blends, one a 3 bean @40%, the other a 6 bean @25%.
    Cheers, to you!

    This a quote from a review of the 6 beaner, 9/12/12 "sweet upfront, full bodied, nutty, milk choc and cocoa
    aftertaste. No hint of sourness or bitterness (from the roast)............. I have tried a lot of coffees in my time
    and I think yours is pretty delicious".

    It's a super sweet, awesome bean. Like I said earlier, there are no bad beans in beanbay.
    What you do with them at home/work is another story.............. (one that most of us can tell at some time!!)

  32. #32
    Coffee Nut fg1972's Avatar
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    Quote Originally Posted by Lukemc View Post
    What weight and settings do you use in the behmor pls mate? I struggle to hit first crack until midway through the power drop on P2
    114 grams,
    1/2 P2 A, I sometimes open the door at first crack so things don't get too hot too quickly.

    Sounds like you need to get to first crack sooner,
    What may help is
    * Longer profile, ie; B, C or D if you haven't tried already
    * Hotter profile, ie; if your'e using 1/4, P2, D, try 1/2, P2, A
    * Stick to your current profile but do a short Preheat with beans loaded before doing your normal profile. Try 1 minute preheat initially and extend a bit if required.
    Also is best to stick to a consistent batch size otherwise the goal posts keep moving.

  33. #33
    Senior Member Lukemc's Avatar
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    Indian Elephant Hills

    Quote Originally Posted by fg1972 View Post
    114 grams,
    1/2 P2 A, I sometimes open the door at first crack so things don't get too hot too quickly.

    Sounds like you need to get to first crack sooner,
    What may help is
    * Longer profile, ie; B, C or D if you haven't tried already
    * Hotter profile, ie; if your'e using 1/4, P2, D, try 1/2, P2, A
    * Stick to your current profile but do a short Preheat with beans loaded before doing your normal profile. Try 1 minute preheat initially and extend a bit if required.
    Also is best to stick to a consistent batch size otherwise the goal posts keep moving.
    Thanks will give it a try

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    From all the favourable comments here I think I need to give this another go!

    I've used this in a Behmor on 1/2 P2A and B getting up to CS7 and 8 plus one batch of charcoal but not been overly impressed as a single origin tbh. Currently drinking it as a 20/40/40 with Peru CDS and Ghimbi and it's getting better with age (16 days post roast today!). I'm still not convinced the Elephant is adding anything though as I thought the Peru and Ghimbi 50/50 was stunning!

    I'm only 1.5 months and 19 roasts into my roasting journey mind so what do I know

    I'd be interested to hear from others that love this bean on the sweet spot re: age and preference to short roast or a longer roast profile.

    Cheers,

    Mick

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    Hi eaglemick

    I have been roasting 310g on 1lb P3A +4 or 5 minutes and get lovely results every time.

  36. #36
    Life-long Learner DesigningByCoffee's Avatar
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    Hi all
    Any ideas on a revised profile for these beans?
    I used my 'good for almost everything' profile on these, dropping at the very start of second crack - and got sour-as-a-lemon! I haven't had any bean that has responded like this for a long time…
    So - take into rolling second crack, or change my ramp? Any suggestions?

    Thanks in advance

    Cheers Matt

    20130510-IndEleHills-350g.jpg

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    Senior Member coffeechris's Avatar
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    Hi Matt, do you roast in a Corretto? I only say this as an experience i had which happened to be with this very bean. The roast appeared to turn out like any other one, looked nice the profile was like any other but tasted rather sour. I then roasted something completley different and had a simliar taste. After futher investigation i worked out the the paddle on the bread maker had worn away some of the non sticklayer on the bread maker.

    After taking it all apart i added some spaces and had no problem afterwards. Not to say its that but it maybe something other than the bean itself. Looking at the profile it must leave you scratching your head as to why. cheers and good luck.


    Regards,

    chris

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    Hi Matt. I'm not quite following your roast chart info-wise, but that's because I am not familiar with it I suppose.
    As Chris has asked; What roast method are you using?
    From me: What depth did you achieve (CS8-9) and how long post roast to tasting?
    Sourness could relate to 'underdone' in my view, but others may have different thoughts on that.
    I have roasted this bean previously in a Behmor successfully and am now using a 1kg JYR. I roasted 600gms 16 days ago to about a CS 8/9 and it only started to produce its great tastes a few days ago.
    It was fairly "ordinary" up till then, but other owners of JYRs advise more time post roast for taste.
    My roast time took a bit long for my liking (25 min). FC @ 13:20 SC @ 24:30. But I'm still learning the quirks of this roaster!
    And importantly, I'm enjoying the results.
    Cheers,
    Kevin

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    Quote Originally Posted by coffeechris View Post
    After futher investigation i worked out the the paddle on the bread maker had worn away some of the non sticklayer on the bread maker.

    After taking it all apart i added some spaces and had no problem afterwards. Not to say its that but it maybe something other than the bean itself. Looking at the profile it must leave you scratching your head as to why. cheers and good luck.


    Regards,

    chris
    Hmm, Perflorooctanoic Acid (PFOA) coffee blends!
    This "wearing away" could/would occur on the bread maker/roasters as they are "normally" designed for a wet product (dough).
    Best Advice: Never use worn or chipped non-stick cookware.

    Stirring green/brown beans where there is no form of lubrication in place, would lend itself to an abrasive situation me thinks.
    Maybe I'm thinking too much here, but Teflon Coffee is not healthy.

    I'm interested to hear from others with Corretto roasters with regards to what life you expect from your bread maker component.

    Maybe this (topic) should be in another thread moderators. Apologies for running of on a tangent here.

    Cheers,
    Kevo

  40. #40
    Life-long Learner DesigningByCoffee's Avatar
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    Hi guys
    Thanks for your feedback.
    I do roast in a corretto, and I don't think it is a setup problem - the few roasts I've done since then have been perfect. I tend to roast by numbers rather than colour (drop at 225° for pretty much everything) - but this batch was probably CS8ish - fraction lighter than usual to look at but drop temp the same as my usual technique.
    I wonder if the best cross platform for comparison would be how far into second crack you get with this bean? I dropped this just on the first few snaps of second crack (which is perfect on my setup for African/Indo beans) but being an Indian should I go into rolling second crack like the Mexicans I've done in the past?
    Just trying to get a handle on how to roast different origins I suppose…
    Ta
    Matt

  41. #41
    Senior Member FineGrind's Avatar
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    I am new to roasting and have a Behmor plus. I tried India Elephant Hills AA grade with some unexpected results. I tried -
    P1 100 grams A
    P2 100 grams B
    P4 100 grams D
    P2 100 grams B then manual override of 25% a little into first crack till the end.
    All roasted to around a CS9
    I was expecting both of the P2's to be the best as that is what most people seem to use.
    But I found after 7 days rest for each roast, I only liked the P1. Nice syrupy body and sweetness.
    The others were not nice at all.
    Has anybody else found that P1 works the best for them or am I doing something terribly wrong?
    Oh and I can't ever hear second crack. If I took the beans any further they would have been overdone. But that's another story.

  42. #42
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    I haven't used P1 much but you've just learnt a valuable lesson. If your pallet likes P1 the best then stick with it for that bean

    Doesn't really matter what anyone else thinks it's all about how it tastes to you ultimately.

  43. #43
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    Quote Originally Posted by FineGrind View Post
    Has anybody else found that P1 works the best for them or am I doing something terribly wrong?
    G'day FG...

    Probably best to start off a new thread in the Roasters category highlighting in the Title that you are using a new Behmor+... Bound to get a lot more users replying...

    Mal.

  44. #44
    Senior Member Yelta's Avatar
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    Roasted 750 grams of this in my Corretto yesterday, took it to approx CS 9, tried it this morning, thick syrupy pour, lots of crema, at this early stage, nice chocolaty flavour which I'm sure will develop even more over the next few days, I like it.

    PS, very easy bean to roast.
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  45. #45
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    Loving my El.Hills blend at the moment too Yelta.
    Just cracked a bag open this morning and in a word, it is just "luscious"...

    Mal.

  46. #46
    Senior Member Yelta's Avatar
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    Quote Originally Posted by Dimal View Post
    Loving my El.Hills blend at the moment too Yelta.
    Just cracked a bag open this morning and in a word, it is just "luscious"...

    Mal.
    Morning Mal, day 3 even better, they certainly are big beans.

    As a matter of interest I roasted this as a SO I don't blend, just a personal thing, perhaps I'm missing out.

    What did you combine your EH with Mal, ratio.?

    PS am enjoying a Lungo made with this batch of EH right now, and, reckon its the best SO I have roasted in the last couple of years, excellent, or in the current vernacular, awesome.
    Last edited by Yelta; 24th April 2016 at 10:54 AM.
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  47. #47
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    This is my favourite "go to" bean. Magnificent as a SO, roasts up a treat with big thumping first cracks and on top of all that is an absolute bargain on beanbay! Also blends beautifully 50/50 with Ethipopian Gambella.
    Not that it really matters it also looks perfect straight out of the roaster. You find yourself patting yourself on the back when admiring your latest creation. I might need therapy....

  48. #48
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    I really enjoy the EH. I blended it with EH Monsoon a couple times. I got a mousse like crema and it was great in cappuccinos.

  49. #49
    Mal Dimal's Avatar
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    Oct 2004
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    Quote Originally Posted by Yelta View Post
    As a matter of interest I roasted this as a SO I don't blend, just a personal thing, perhaps I'm missing out.

    What did you combine your EH with Mal, ratio.?
    Don't think you're missing out on anything Yelta, the El.Hills is a terrific bean as an SO...

    I just enjoy it a bit more combined with other bean varieties to create slightly different flavour dimensions. The latest blend I did was a simple 60/40 blend El.Hills/Indonesian (pick your preference) which just fills out the flavour profile more and adds some additional nuances such as some more soft spice, even a bit of umami and more earthy tones that I enjoy. It's just me...

    Mal.
    Yelta likes this.

  50. #50
    Senior Member C-man's Avatar
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    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-

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