*looks on his coffee tasters chart for dirty socks and dried fish....*
I just bought some this beanbay, but am yet to roast any....now Im not so sure!
I just sampled my MM 14 days post roast. The beans smelt like dirty socks in the bag and when in the grinder hints of dried fish!!
Watching the shot pouring there was a mountain of crema and rich red/brown tones.
There was a nice hit of acidity, good body and mouthfeel, no bitterness and rich choc/caramel notes which lingered long after the spro was gone.
Took the roast out slowly 14min to FC then pulled just on first snaps of second crack five mins later.
These were from a previous beanbay I had forgotten about until I purchased some more in last offerings!
Well worth the 14 day wait!! :) :)
*looks on his coffee tasters chart for dirty socks and dried fish....*
I just bought some this beanbay, but am yet to roast any....now Im not so sure!
Originally Posted by 35373B33333D3A27540 link=1249370508/1#1 date=1249376386
I like this bean... Love the pale colour and how light they are...
Just hold ya NOSE... *
Ya think ya mum liked doing your washing and having to sort out ya socks / undies and sheets... *When ya were a teenager or even NOW ? * ::)
YA wossie *;D *;D *Suck it up and enjoy * ;D :D *;)
touche!, this coffee stinks! I had a laugh, i always try a new SO a couple of hours after roasting.....some times im suprised, this time i almost threw up :o, and im sure miss silvia almost picked up her drip tray and walked out of the house all by her self!! I had a laugh
Im locking it away in its bag and its not coming out for another 12 days! solitary confinment is the only answer!
ps really looking forward to the unveiling though ;)
Strange,Originally Posted by 3B2E393932313D325C0 link=1249370508/0#0 date=1249370508
No bad smell for me.
Yep, lots of crema with rich red/brown tones.
When I tried it 3 day post roast it had a lot of acid. Reminded me of PNG Highlands; a peppery bite at the back of the tongue.
This morning, 6 day post roast, not much acid at all. Mid to light body, light chocolate/caramel.
This is the strangest bean I think I have roasted in the past couple of years. The first 600g got away from me and I ended up with a real smoky roast, second crack came much quicker than expected and I suspect I just had too much heat on. *;). I ended up with CS 10+ oily somewhat scorched beans. I decided to roast another 600gms and take it much easier. First crack at 13min. and second crack 5 minutes later. Beans looked much more evenly roasted, much lighter at CS 8.5ish and I felt the roast went really well *:). Rather than toss out the first 600g I stored them for 7 days and then tried both one after another. I was actually surprised at how nice they both tasted. First much darker roast quite chocolate, the lighter roast Im actually not sure... yet... Will try again tomorrow and comment.... The one thing I did notice that placed this bean apart from others I have roasted is that both batches produced milkshakey thick, but very quickly dissipating crema. Lots of air, not sure why? I think what I have discovered is that itís quite a naturally good tasting bean and even if you stuff things up a bit, itís forgiving.
Just curious how your drinking it Buschy? Milk drinks? Long black? short black?
when I first roasted this bean I got some good advice--take it out gently with slow steady ramp to first crack at about 15mins then ease it back to 2-3C per minute until just around first snaps of second crack, pull and cool quickly, should be around CS7ish!!Originally Posted by 536462727968110 link=1249370508/5#5 date=1268559871
Rest for min of 14 days and then enjoy, MM produces mountains of crema early days and some unusual aromas from the bag and grinder :) :)
First double shot always with milk (latte), second straight-up. Ive had enough of the milk after the first shot and just want to enjoy the coffee. The over roasted beans nicer with milk...Originally Posted by 2F37323227361D2F232C7475420 link=1249370508/6#6 date=1268561752
Ive decided to use up the over roasted ones over the next fews days and try the CS 8.5ish ones on the weekend. By then they will be 2 weeks post roast. Still quite puzzled by the really foamy crema. More foam then others beans I have roasted.
Funny... to date neither the green or brown beans have smelled yucky. Perhaps the earlier green batches came from a different location.
I cant wait to get mine in the pickup! Its been too long! Its a great bean.
Just orderded the bean cant wait to have a go ... will def post my outcomes ..
I just roasted this one and through my own fault it completely got away from me. *The neighbours must have thought I started a fire.
To cut a long story short, they are oily and very dark. *Probably CS12.... you know, just prior to charcoal. *Are they worth keeping??? Should I just cut my losses and start again?
I have to wait half an hour till my bread machine is in the right part of the cycle to roast and really dont have time today.
Originally Posted by 2E362E71372B312626430 link=1249370508/11#11 date=1269410043
Sounds like they would make good compost mum2three. My MM roasts usually come out CS7, need to take them out nice and easy stetch first crack to 15mins and then back off heat to 2-3C min for 4-5mins.
Wait two weeks and give them a try - you never know unless you give them a try... I had some a while back like this. Somewhere just after the 14 day mark, the smokiness taint in the flavour disappeared and they actually tasted quite drinkable.
Thanks for the input. Will do another one today but will also keep the charcoal batch to try.
Hi Greenman,Originally Posted by 293C2B2B20232F204E0 link=1249370508/12#12 date=1269411623
Youre saying to stretch it to a 20min roast to get to CS7 - is that right?
Any chance youre able to post your profile for this, it sounds interesting and Id like to give it a shot.
I cant speak for Greenmans profile, but I can say that in our experience Monsoon Malabar tends to remain much lighter than regular beans with the same profile. We regularly found that second crack occured at a bean colour of CS7-8, whereas CS9 is normal for other beans (Huehue and some other oily, hard beans even get to CS10 at second crack - and decaf goes to CS11...).
Hope that helps.
Hi Matthew, as Stuart says, MM roasts a lot lighter than other beans due to its processing and lower moisture content.Originally Posted by 7F78796D7E786B7E6D62780C0 link=1249370508/16#16 date=1269603988
JavaB gave me a heads up on roasting these babies and he was spot on with his advice.
I take them out nice and easy to reach first crack at 15min mark, then ease off the heat to 2-3C per minute until the first snaps of second crack at around the 20min mark JavaB warned me about the ligher colour and not to try and roast them too dark!
Sorry I havent got a stored profile to share but if you follow these times you should be pretty spot-on ;) ;)
I guess my main question is around the 20min roast. I kept my MM light, however my roast time didnt stray too far from the norm.
Would someone mind explaining the 20min roast for this bean - is it to do with the bean density? Im a little baffled.
How do others roast this one?
Id be interested to know what temperature you guys are reaching when roasting this one. Did my first roast this morning and i think it turned out really well. I plot my own graphs on paper... reached FC at 14 mins, pulled at 19.5 mins just before SC. Temp was steady at 205 degrees from FC to pull. A nice light roast.
But I am pondering whether i should be heating to more like 215 degrees?
Thats really unusual rival, so what your saying is that it first cracked at 205C and held that temp for 5 mins? before you pulled?Originally Posted by 667D6275782C25140 link=1249370508/19#19 date=1270192365
I personally like to take this roast slow to fc around 200C, around 13-15 mins, then slowly to sc at around 2-3C/min climb to before sc at around 210C
Remember that temps are relative, they wont display the same on two systems, probe/bead placement, DMM type and quality are all contributing factors to different readings.....they are generally a good reference point though
PS dont forget to leave the MM for at least a week before trying, if you roasted enough you could start pulling shots from day 3 or so, so you can experience the taste change.....its a very impressive bean, especially as a short black ;)
Roasted a batch of MM today, reached first crack at 14.35 201C slowed it down and ran for 5 mins at 3C per minute, pulled roast at 216C just on first snaps of second crack at 19.40 CS 7 nice and even. Now for the 14day wait ;)Originally Posted by 4C57485F52060F3E0 link=1249370508/19#19 date=1270192365
Yeh i need to keep the heat up after FC. Ill try the same roast profile but topping out at around 215 degrees.
Took it to 215 from FC to SC but got a little bit of tipping. 210 might be ideal... on my setup at least.
God i love this bean.....and my KKTO!, roasted 700gms from a cold start to fc 201C @ 12:30 then slowed it right down to the very first snap of sc 216C @ 17:45, came out beautifuly, very even roast, bagged and heat sealed and to remain that way till day 7 at a minimum, looking forward to next saturday :D
Will report daily on taste from then......
I roasted this one on April 2nd (sourced from the last beanbay). Light roast, pulled just before second crack. Even, looked great... things were promising...
Just poured an espresso and flat white. Its even better than i had expected!
I like a light roast and this one seems to work well... beautiful lemon/citris coming through, and yet it tastes low in acidity... weird! Is anyone else tasting that or just me? Plenty of body, the crema never showed any signs of dissipating, and there was plenty of it. As a single origin, i rate it!
Would be interested to hear tasting notes from someone else with a more refined palate than my own.
I also did a second roast of this one to go a bit darker, so itll be interesting to compare the two, and see how these are after 10 days rest.
Ive just ordered some of this off beanbay. I was getting this Indian Monsoon bean a few years back from another place and I remember it was better roasted a quick stop after the first crack. Its a fantastic coffee and no one would argue with the dis-stink-tiveness. It should be lableled with a gas mask or bioharzard symbol . I remember opening an airtight container at day 2 or 3 for the first time and wishing I didnt. You could use the smell to disperse a riot. ;D
As a few people have reported now, this years MM isnt as bad as the 09 one for that pungent smell, quite clean actually, same massive creama and smooth as silk from day 12 ;)
Ya should have mentioned that in your BeanScene blurb ;)Originally Posted by 5450766F6F6A75626D030 link=1249370508/27#27 date=1272353322
More people need to understand the Much Maligned MM ;D
PS. Still waiting for desert ;D
Personally, I think MM benefits from a slow ramp to first crack. Roast it too quick, and you get the dreaded wet sock.
It doesnt need nearly as much rest as you think.
Originally Posted by 5D63646F55656C557E626F55486F6B640A0 link=1249370508/29#29 date=1272372191So do i ;)Originally Posted by 0703253C3C3926313E500 link=1249370508/20#20 date=1270195868
I am drinking MM this week
Roasted before I went on my Cruise and tasting nice 10 days post roast
It does like a little longer rest than most bean types as well ;)
I agree KK, im drinking a roast of MM i did on the 14th to the first snaps of sc, its now 13 days old and just hitting its peak, it really is one of my staples, i love it. I tend to roast, bag and seal until day 10, then pull it out with grin like a crazy person!! [smiley=evil.gif]
The presence of bright beans like those from south america and ethiopia tends to make crema that doesnt suit my palate.
So tried blending Monsooned Malabar with Indian Tiger Mountain 1:1.
They are both beans with lots of body, and the ITMs provide a little bit of brightness to tingle the palate but not much more.
That resulted in the most drinkable crema I have ever tasted. I normally scoop most of the crema off if I am taking straight espresso, but not with this blend.
Im also doing a series of videos on youtube and this one was made using the blend (to demonstrate crema patency over time): http://www.youtube.com/watch?v=nzThO1hN4oY It really does make gorgeous brown crema for some reason.
Yep thats the MM ;) how do you find the MM as an SO at day 14? Just out of interest?Originally Posted by 7E61697A777276761B0 link=1249370508/33#33 date=1272951686
[media]http://www.youtube.com/watch?v=z_WvyQ012V0[/media]Originally Posted by 13173128282D32252A440 link=1249370508/34#34 date=1272978680
The previous batch was too uneven and I threw them away. Tasted odd as half the beans were under-roasted.
The new batch is 5 days old.
ROasted in popper till the first few cracks of second crack were heard (both beans).
50:50 MM and Tiger Mountain.
Very nutty, excellent body. Minimal brightness. Again, very suitable in long blacks with a beautiful mouthfeel and finish. A slightly faster shot suits the flavour profile better than a typical ristretto shot.
Does not go with milk. Coffee tastes very muted, and the extra body compliments the milks "body" and you end up with a "thick" tasting, almost nutty, milk drink. Not nearly sharp enough to cut through milk.
I would personally recommend you roast the MM separate to the Tiger Mountain, IMO and a lot of others here too agree, the MM needs a lot longer to really peak, it can taste like garbage till around day 10, i dont open my heat sealed bag till day 14! as that is when i find it peaks, i would imagine the Tiger Mountain would peak around the day 6-7 mark?
So roast some MM, and 7 days later, roast the Tiger, then combine them and drink say...5 days after that....see how that goes......if ya want ;D
Yeah i should let em sit for awhile, but they never last :D
I roast separately of course, MM is quite a light bean, and will not roast evenly if mixed with other beans. Im also using a popper roasting only about 100g at a time so there is no point in mixing beans pre roast.
Trust me, its worth it, i personally cant stand teh taste of em prior to day 10ish, too syrupy/malty for my liking, sort of like a malasis (spelling) taste....Originally Posted by 78676F7C717470701D0 link=1249370508/37#37 date=1273045609
Yeah, this bean only really comes into its own after 14 days, and then...wow! Gentle 18 min roast to start of second crack. Love it, as a SO and for blending. Adds great body and crema as well as a delicious caramel flavour and very muted acidity. Cant wait to blend this with the Kenyan I just got.Originally Posted by 5B5F796060657A6D620C0 link=1249370508/38#38 date=1273050843
Ive now gone through a fair bit of the most recent batch. Its not a stinky batch this one but, doesnt suffer too much for it in terms of the carnival of flavours this bean gives.
Great at a lighter roast (just before 2nd crack), you can almost bounce a coin off the crema ;D
I bought some monsoon malabar from a certain cafe in Newtown, Sydney. Now that I have got the grind setting right (seems to need to be much finer than most coffees) it goes really well with a cap in the morning.
What is the "roasted on" date.....out of pure interest ;)
I dont know actually, they dont print their roast dates and I didnt ask. Possibly not as fresh you self roasters have it ;) But it didnt taste stale.Originally Posted by 0703253C3C3926313E500 link=1249370508/42#42 date=1274755371
Long story short, I was blending and had some MM left over. It was in a sealed bag and it was untouched for about 30 days.
Just sampled it today.
Taken as espresso: 30ml/25s shots tasted "acidic". Not bright...but "acidic"
I dont know if this is a common taste and I have absolutely no experience cupping, but the flavours were really not what I would call "bright" like some central americans. It had a real "acid"-like sensation when rolled on the tongue.
I used to think acidity was synonymous with "brightness" but this is clearly an exception.
What do you guys think?
Have the beans gone stale? Or is acidity a real feature of an aged MM?
Overall, it tastes ok as an SO but its too acidic to be pleasurable.
Ok in a long black.
Havent tried it with milk but im almost certain it will NOT cut through milk.
I played around with some of mine this morning for brekky, 60% MM and 40% of the Indian robusta (!!)
Personally I didnt find much of the bitterness or negative characters of the robusta, but it seemed to come out rather bold and filling, really nice brekky wakeup brew I thought
Robusta was 19 days post roast and MM was 12 days post roast
Just had a sample of my MM 8 days post roast. Really had to tighten up the grind as the first pour rushed out so thick & syrupy. The crema is so thick, with a texture like beaten egg whites, which slowly collapses but was still almost lumpy as I poured the milk in. Absolutely delicious in milk & a couple of mates I had over were well impressed by their lattes.
Can you tell Im a fan?
that what I find with it as well, even on a pretty fine grind and firm tamp the crema seems to gush out even with air bubbles?? and this is almost 2 weeks post roast
its a really odd one thats for sure, but awesome given enough resting time
Just upset I didnt buy more. Without question my best roast yet.
Anyone else find it seems to really suffer from static cling? Worst dosing bean Ive had as it seems to cling to the grinder & just doesnt drop straight. Id only just "cleaned my station" (as the chef says) that day, and that night looked like I hadnt cleaned for a week as grounds went everywhere.
Sipping on the last of a roast this morning at 2 1/2 weeks post roast and still getting better I think.
Roasted this one to well into SC, beans oily and full of rich chocolate flavours CS10ish.
A really great bean to play with from CS8 and before SC for Syphon to dark :)