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Thread: Blending with Monsooned Malabar.

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    Senior Member Divey's Avatar
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    Blending with Monsooned Malabar.

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I am after some (any) blends using any proportions of Monsooned Malabar.

    Do we have any takers ???

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    Junior Member mehurley's Avatar
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    Quote Originally Posted by Divey View Post
    I am after some (any) blends using any proportions of Monsooned Malabar.

    Do we have any takers ???

    Check out the prize winning Bull Elephant Blend earlier in this forum. It will give you a good place to start. The MM in the blend certainly adds something without being overpoweringly 'interesting' as I find it as a single origin.

    I've used Amanda's base recipe without the robusta (I can't bring myself to buy 2.5kg of green robusta!) and it was very nice indeed - both as espresso and with milk. That reminds me, I must try it myself again soon ;-)

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    Agreed, Amanda's blend is the only use I have for the MM, def not a fan of it as a SO.

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    Life-long Learner DesigningByCoffee's Avatar
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    I'll be able to respond with some degree of knowledge in a couple of days - I've only just roasted up a 60/40 Eth Ghimbi & MM on the weekend. Looked like those packs of milk & white chocolate peanuts in the cooler! Very different beans - so might be quite funky! My first attempt at MM - so we'll see how it goes :-)
    Matt

  5. #5
    Senior Member Divey's Avatar
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    Thanks for the replies, much appreciated.

    I did not even look at that Bull Elephant Blend originally. :-(

    I have all those beans except the Sulawesi Blue. I have some Sulawesi Toraja Kalosi, I wonder if there's too much difference??
    Last edited by Divey; 12th April 2013 at 09:57 AM. Reason: spelling

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    Quote Originally Posted by Divey View Post
    Thanks for the replies, much appreciated.

    I did not even look at that Bull Elephant Blend originally. :-(

    I have all those beans except the Sulawesi Blue. I have some Sulawesi Toraja Kalosi, I wonder if there's too much difference??
    I've made this with a number of substitutions. Pretty much any Indo bean works as well as any other.

    Amanda

  7. #7
    Senior Member Divey's Avatar
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    I knocked up the Bull Elephant Blend using the Sulawesi Toraja-Kalosi instead of the Sulawesi Blue. Have to give it a few days now and put it to the test.

    I have to say that I am a little amazed at how even this roast appears because it certainly did not look too even prior to roasting.

    I roasted these in the Behmor. 300 grams set at 1lb P5 B and popped the brush in the door at the first sound of 1st crack at set the clock to 3.30mins and left the door open during the cooling process.


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    Life-long Learner DesigningByCoffee's Avatar
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    Wow, into my blend of 200g Eth Ghimbi & 150g MM - what a funky, gronky bean!
    In a flat white, my closest description is toasted marshmallows! Sweet, thick but kind of 'aerated' if that makes sense, almost chewy. Not overly strong at this stage (cracking the bag at 7 days post) but has lots of potential. Haven't had anything quite like them before! Lots of exp. with ghimbi, but these MM beans are a completely different animal in a blend :-)

    The joy of roasting continues!
    Matt

  9. #9
    Life-long Learner DesigningByCoffee's Avatar
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    This blend keeps improving! 10 days rest now, beautiful doppio this morning - thick, rich, syruppy, with some lovely aniseed undertones. Crema monster - have to almost fill up one of my 90ml latte glasses to then settle back to a 45ml double.
    I've never used MM before - but enjoying it now!

    Here's the profile I used…

    Matt


    20130408-200Ghimbi-150MMG.jpg

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    Quote Originally Posted by DesigningByCoffee View Post
    This blend keeps improving! 10 days rest now, beautiful doppio this morning - thick, rich, syruppy, with some lovely aniseed undertones. Crema monster - have to almost fill up one of my 90ml latte glasses to then settle back to a 45ml double.
    I've never used MM before - but enjoying it now!

    Here's the profile I usedů

    Matt


    20130408-200Ghimbi-150MMG.jpg
    Matt,

    Do you roast in a behmor? What profile do you use?

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    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by ggoosen View Post
    Matt,

    Do you roast in a behmor? What profile do you use?
    Hi ggoosen
    No. Roast in a Corretto.
    My 'basic' profile is a steadily increasing heat ramp to first crack then slow till second crack. Not sure what Behmor program would match that. But think there are a couple of similar profiles, remembering the manual I downloaded at sometime for fun! :-)

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    Hi Matt,

    Thanks for the info. p3,4,5 in the Behmor all ramp up to 100% over the first 50-70% of the roast. then stay at 100% heat thereafter.

    Is that what you do?

    I noticed that your time between FC and SC is quite long? How do you do that? Is that due to the "slow ramping post FC"?

    Also, im guessing that the more beans you roast, the slower the longer the times will be between FC and SC. Only because it would take longer to get the BMT to the SC internal temp? Would you agree?

    For some reason most of my roasts feel like FC hits i kind of wait to hear FC end and before i know it SC started, i guess i am wrongly making the assumption that SC will stop, there will be a break and then SC will start. Its quite possible that there will be lingering "fc poppers" happening all the way till SC starts.

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    Life-long Learner DesigningByCoffee's Avatar
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    The big advantage of the corretto setup, especially with a quality adjustable heatgun (I use a bosch 630) is it's infinite variability.

    For every 10░ increment on the gun setting, I get an genuine 7.5░ rise/fall of the temp into the pan (I've measured and logged it using my DMM :-) So I can shorten/lengthen/steepen/flatten the profile to suit my tastes, beans and also the changing ambient conditions, which are much wider here than on the coast. I like having those options - but some would hate them!

    And yes, I do slow down my bigger batches for that reason - I'm currently doing 25min roast for 700g, while normally do 17mins for 350g.

    I know that you can do that to some degree with the Behmor by changing the batch size, but also by picking your ambient conditions (maybe by roasting in the shed at night rather than indoors?) and by other 'mods' like opening the door etc.

    You may get varied first crack/second crack markers/effects to me - but what's more important is to judge by taste, rather than comparison. If it works - then repeat! Roaster dynamics are all very different, and will all give different results - not necessarily bad - just different! If its sour - need to go longer. Bitter or burnt - drop earlier. Etc etc

    So, I'd take one type of bean, try all your different programs on it, try different batch sizes to lengthen (less beans) or reduce (add more - bit counter intuative but I've been told it works!) the roast time, try different ambient conditions, and different drop points (before second crack, during, after) and see which one you like :-)


    Matt

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    You don't find that your 25 min roasts become too flat and dull? Interested to hear how the 17 min roasts differ in terms of flavour profile.

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    Life-long Learner DesigningByCoffee's Avatar
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    No, just the opposite.
    If you've followed the 700g thread, you'll see that those profiles with a large 700g batch are giving some of the best results I've ever had!
    It might be just my taste, But I've found it gives huge aroma, beautiful cocoa base, with varietal aromatic overtones. Certainly not flat or dull.
    Probably not very 'third wave' - but certainly the way I (and a number of people I'm selling to) like to drink it :-)
    And no rest time required!

    The smaller 350g 17min batches were lovely too, maybe a bit more S.O friendly - but never had the depth (bass notes) of these roasts.

    But I also only drink doppios & epresso based drinks - don't think this style of roast would work with syphon etc etc :-)
    Matt

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    Nice... sounds like I should try to lengthen out my roasts and see what happens.

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    Life-long Learner DesigningByCoffee's Avatar
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    Can't hurt!

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    Hmm, i guess my only concern would be stalling(baking) the roast. <--- YES IM A NOOB.

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    Quote Originally Posted by ggoosen View Post
    Hmm, i guess my only concern would be stalling(baking) the roast. <--- YES IM A NOOB.
    I'm figuring that as long as my MET (maximum environmental temperature) has enough of a differential to my BT (bean temperature) then I should be okay.

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    I know MM is a very popular blending bean... but I've had so much success with it as a single, not sure if I would want to blend with it.

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    If you roast it carefully it can be drunk straight, not blended. It's good both straight and with creamy milk.

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    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by PeterHill View Post
    I know MM is a very popular blending bean... but I've had so much success with it as a single, not sure if I would want to blend with it.
    Hi Peter
    MM can be a very sweet bean, which can be blended well with many things. I've had some really interesting blends with Ethiopians
    But don't get too hung up on rules. When you are just starting roasting, I suggest you do one batch of MM, and one batch of something else. Keep them apart to taste them separately for a while, then at the end of both bags blend then together in the hopper at the end to see the results.
    Only way to learn!
    Cheers Matt
    kava likes this.

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    I've only tried it once as a single origin. I didn't really enjoy it until it had a long rest, after which it held up surprisingly well in milk. There were some interesting spice characteristics there. But yeah, normally I use it to enhance crema in a blend. Just don't be put off by the light colour compared to the other beans.

    One odd thing I noticed was the savory/salty 'bacon' smell during roasting which I saw someone else comment on here. What the hell is with that?



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