Looking good there!! Love blue cheese but I can do without the damp sox.
Now you just have to sit out a week+ for best results..
(bet you dont wait) ;)
I roasted a small batch of these.
very odd yellow beans - interesting fragrance - cross between a damp sock and a King Island blue cheese.
Roasted nicely - very even at first crack and lots cracked together - good gap to second.
They came up a lovely chocolaty colour with a nice gloss on the beans - not oil, but a polished look - I guess from the weathering.
Looking good there!! Love blue cheese but I can do without the damp sox.
Now you just have to sit out a week+ for best results..
(bet you dont wait) ;)
Malabar also has the tendency to crack very loud. If under-rested, the damp sox comes through in the cup.
I do remember someone mentioning this is a crema monster and I am hoping to add a small amount to my Presso blend - to boost the Crema. Im getting great coffee from it now but sacrificing the crema.
Twas me Im afraid. I wouldnt only use it for crema. It has other endearing qualities as well. Its just discovering the exact amount of roasting and resting. Once you get this one right, its top stuff.
Makes sense!Originally Posted by grendel link=1161868981/0#3 date=1161870071
Like nunu said, make sure that they are well rested before use.
The babies are asleep in their brown paper crib right now - with a dont wake till thursday note on them.
Make sure you burp them.
Oh! I forgot to add - I got my new electronic scales and started logging loss of mass for each bean type - The Malabars lost 16% of total mass during the roasting process.
I am going to chart this for each bean batch that I get until I have a comprehensive database of it.
Im a nerd, thats why.
Thats interesting, I roasted 100g and came out with 88g, only a 12% loss. Also weighed on electronic scales. I roasted just into 2nd crack, but they still look a lot lighter than other roasts, a dark golden colour - can someone tell me if this is normal? Id rather not let them sit for a week only to find that I screwed the roast and I have to wait another week before trying them.....
that is about the way mine turned out - I thought they would be darker for the time they had.
I too had my first Monsooned Malabar roasting experience on the weekend. My wife is pregnant at the moment, and the smell of them green sends her in the direction of the porcelain bus. Definitely the most "interesting" smell of green beans my nostrils have encountered.
The sound of these beans during first crack was incredible. Ive never heard such a distinctive and loud first crack. I think having roasted this once now, I will always recognise the sound. The look of them once roasted was a very golden colour, but very even.
So, I had friends around yesterday, and we did some cupping of this one, and 6 other varieties I roasted on Saturday. It would have been nice to wait another day or two for the beans to relax a bit, but unfortunately the days between Monday and Friday, I dont get to focus on coffee. Anyway, these friends had never cupped before, and I had only done it a couple of times. The Malabar got the thumbs up for aroma, both dry and wet. Taste was very full, but not overpowering. I think the beanbay said "youll either love it or hate it". Im in the "love it" camp. Great bean. Hopefully this will be a repeat bean in a few months on bean bay!!
Did my first Malabar roast today....
They certainly do roast beautifully to a nice even chocolate brown - even though they were taken well into the second crack.... and has been observed before - you couldnt miss the cracks from these babies. ::)
Interesting they appear to be no bigger than they were when green (could even be a little smaller :-/)
Now to let them rest for a week.
A week you say??!! :-?
I have heard that robusta need a couple of weeks too! :-/
Are there any other speific beans and resting times that go beyond or before the standard 48 hours??
Cupped mine this morning. Let it rest ~6 days. This is a big one indeed :)
Loads of crema as expected, very viscous and dark. Some of it was even left in the glass after I was done drinking.
The aroma while grinding was intense, a combination of spices and fruit wafting around in the kitchen.
In the cup, it is a monster. Hints of cinnamon and blueberries. Strong earthy overtones dominate. Acidity is medium. Light in the front palate, huge in the middle, and medium to light in the back. Mouthfeel is very rich, almost cloying. The finish is long and smooth.
It definitely has the oomph to cut through milk, so milk-based drinks will still be potent. Very versatile, either as a SO, in a blend, or as a SO blend.
Good thing I got myself a decent quantity. Id hate to be running out of this one anytime soon.
I had a laugh ... Ive still got about 600g left from a kilo of the stuff I bought last year ... tried it a couple of times, never went back to it.Originally Posted by nunu link=1161868981/0#14 date=1162338191
I know you had the wet cardboard thing going mate. You should give it another go. Roast it into rolling 2nd and let it rest at least 6-7 days. Patience really is a virtue with Monsooned Malabar.
Besides, if youre looking to offload it, Im just a ways up the road from you. Across from Carlingford Bowling Club, and the uniting church.
Really loving this one.... Great catch Andy 8-).
I must admit that I just couldnt wait the recommended 6-7 days and had to attack it after only 3. Have blended it with a couple of other beans after the initial SO cup and for that impression, I have to go along with most of what nunu has said in his cupping notes.... the only thing I would add is that it has an exceptional sweetness that permeates right through everything and definitely does NOT need added sugar. When used in the blend referred to above, it seems to fill out the profile to an amazing degree and in some way pushes the intrinsic nuances of the other beans to the fore.
In short, a great bean ;D
Well with some trepidation I cupped the malabar this evening.... ( 8 days post roast)
Slight amount of oil on the beans.... looking good!
Certainly a stronger than usual aroma whilst grinding.... rather fruity I guess.
Pour was smooth with heaps of crema (for a while I thought there was no espresso - only crema!) dark in colour and settled to about 50% by volume.
Well now for the taste.. any smelly old socks?? :-/
NOPE!! tasted great (Im in the "love it" camp woo hoo)
Fruity, rich and smooth... leaving a pleasant lingering after taste...... slighly spicey with a hint of chocolate....
Now for a latte...... plenty of flavour cutting through the milk.... good taste..... quite sweet
and voted very good by the other (non espresso) drinkers in the house. :)
Looks like a keeper!!!
Ill roast up some tonight, brew it next week, and report back.
Shucks, I thought I was gonna get some more malabar :(
Sounds like its a cracker (pun intended) of a bean... hope theres some on offer next bean bay day :-)
Ok, Im about to give the MM another try. Roasted some up on monday (the fourth batch blew up my popper), so in two days (next monday) Ill pull some shots and tell you what I think.
My first batch of MM tried to blow up my popper too.
Do you think there might be some kind of conspiracy?
So I had the first shot today ... admittedly a day early.
Dry mouthfeel, lots of cocoa. medium acidity kicking in, quite pleasant. I could drink this again.
ooo ... nasty aftertaste ... maybe not.
Ill try again tomorrow.
I wonder if the slower roasting in the Corretto has something to do with the actual flavour in the cup. My roast normally takes about 9 minutes to first crack and a slower roast (14 minutes to first crack) was a little smoother still. Maybe not a bean that does well with popper roasting.
I must admit I havent tasted it under seven days ageing.... but the aftertaste has been pleasant, with chocolate and spice tones.
My first roast of this crop of MM was undertaken in a popper (small batches to determine my ideal roast point). Ive played around with the heating elements of this particular popper though, and the roast I enjoyed most had 1st Crack at approx. 9:30 minutes and start of rolling 2nd at 13:50. Really loved this after degassing for only 3 days :o, couldnt wait any longer as this was my first batch of MM ever :). In the cup it was simply superb with a very pleasing and extended finish, bordering on a mix of milk chocolate and caramel with lots of body.
It really does seem as though slowly progressed roasts help to get the best out of this bean and subsequent roasts in the Corretto with close to identical milestones have been similarly enjoyable. Its almost as though you need to coax the flavours from the bean ;)
explain the corretto to me please?
http://coffeesnobs.com.au/YaBB.pl?num=1154442377 That link should help you know all about it Mattyj if that is what you are asking about?Originally Posted by mattyj link=1161868981/15#27 date=1165228946
mattyj,Originally Posted by mattyj link=1161868981/15#27 date=1165228946
Basically a Bread Machine to stir the beans and a heatgun...
You will find lots of info here:
Invented by our beloved Corretto..... and works a treat I can assure you.....
Grendel, have a look at this link on a simple mod to get more crema from the presso.Originally Posted by grendel link=1161868981/0#3 date=1161870071
Very impressive mod indeed [smiley=thumbsup.gif]. I wonder if any of the Presso factory people are aware of this, seems like it would be a great factory retro fit kit to supply to existing Presso owners and add in to new machines.
The PRESSO factory people are aware of poor Jims mod.
It voids the lifetime warranty supplied, takes a huge amount of time and energy.
PRESSO should be doing the mod themselves as Mal suggests.
Then the warranty is not a problem.
thanks Mal and JavaB for explaining that ... its so Mcgyver!
The reason that they possibly appear smaller is because of the method of preparation of these beans!Originally Posted by JavaB link=1161868981/0#12 date=1162279792
As the name suggest, dry processed coffee (cherry coffee) is exposed to the monsoon winds for a period of 3 to 6 months, which causes the beans to mellow and swell with the moisture in these winds. Hence I would imagine that they loose more moisture than normal coffees during the roasting process!
The mass density also seems lower than the average green bean too indicating that the MM beans are larger by volume per unit weight. Interesting process,
Im currently drinking some MM that I roasted on the 29/8 and I have to say that I think it is at its best now. Thick, dark crema, mid palate dominant.. I think in future when I roast up more of this I wont be touching it for at least two weeks.
OK, Im happy to admit, Im a newcomer to the Monsoon Malabar club. *After reading a lot about this bean, I decided to let my first ever roasted batch rest for a while (till 6 day mark) and I cant believe the viscocity of the pours I am getting *:o *- a look not unlike warm caramel/molasses!
Despite getting an interesting aroma (a mild hint of hession sacks??), its flavour cuts beautifully through milk and leaves a very rich after-taste.
I must say, I had some trepidation in buying this bean, but definitely no regrets!!! *8-)
Like Flo said, you might want to try letting it sit in a well sealed one-way valve bag for two weeks - maybe do two roasts in one week. It tends to mellow out a little bit. Should get rid of that hessian sack funk (nice description, by the way - spot on).
We always likened it to wet cardboard or socks.
Id say let it breathe for one full day in a container with a non-airtight lid, then put it into the valved bag. Youll be able to enjoy it a bit sooner.
After getting busy with the Coretto a couple of nights ago, Ive got a couple of weeks worth of Yemen Ismail & Rwandan Cyangugu to keep me in coffee for a fortnight or so (otherwise would have definitely been interested in trying a fast de-gas!)
Ill roast a batch of MM this evening and stamp the label with "Do Not Open Til December 9" (will also get my wife to hide it from me as a back up) *;)
Two weeks to the day between roasting and drinking these beans and all I can say is WOW!
No pungent aroma, just rich and smooth coffee that cuts through milk beautifully. *What surprised me was that even after 14 days, there was barely a drop of surface oil to be seen in the entire batch (they looked exactly like the freshly roasted beans in Grendels photo in the opening post).
This SO is definitely in my "Top 3" (along with half a dozen others *;) ::) ;D)
Keeping my fingers crossed this turns up in an 08 Bean-bay sometime!
"cack"This SO is definitely in my "Top 3" (along with half a dozen others)
I have the same problem all the time.
The monsooned coffees always have a show around here so I think you will be fairly safe expecting to see an 08 one after the samples start to appear.
Guess Im the latest MM convert!
From what I can see, its a very light colour once roasted which leads one to try to over roast it. I took this well into RSC by about 45 seconds and it still only looked like CS8 and some beans still hadnt cracked yet..... maybe a process problem I have, although, I havent had the problem until now. Tasting the beans straight out of the cooler, the well roasted beans taste fine and the insufficiently roasted beans tasted a little soxy, but the cupped result is great so far w/o degassing. Maybe thats where the soxy taste comes from...... under-roasting.
Cant wait for it to degas.
I must say, this is one of the most lingering aftertastes I have experienced.
The coffee experience just keeps getting betterer and betterer! :)
A challenging bean to roast, in my opinion ... could bear more intense heat early, like the Africans, to start heating the onion-like layers flying off until it reaches the core of the bean.
With most of my beans, I like a steady progress to FC around 12-13 mins, then raise the HG to gain steady temp for another 5-7mins, ramped gradually to 220-225C.
With this stash of Malabar (admittedly me first attempt ;)), like b4b, I saw overly light tones staying whilst it kept roasting. Thats when I lowered the gun, & ramped up the temp ...
It worked, but the results pulled just on SC were a tad inconsistent in tonality.
FC & rolling was like a pyromaniacs dream with those fire-work humongous cracks at about the 12min mark.
I pulled just on SC at 17mins (220C) - bagged immediately (maybe plunged tomorrow morning, seeing I av no roasted stash left! >:()
Espresso extraction results in my sizzling Simmo, down the track 1 week ...
Yours monsooned ...
I roast the Malibar just like the other beans.... and yes it stays a lighter colour than most other roasts..... 13 minutes to FC and then another 6 to the start of SC.... and then pulled (Corretto roast - trying to get the same from the Hottop now). I roast more Malibar than any other bean as it is my wifes favourite!!
It doesnt need to be dark.... its just the nature of the beast to taste best when at a far lighter colour (and rested for at least 7 days!!!)
It is a real crema monster if roasted like that!!! By the time it is as dark as other beans - you have gone too far....
I roasted some too yesterday.
I intend to keep it 2 weeks before tasting this time.
The only problem was volume because they are so light.
I wanted to do my usual 600gms but that was too much so cut back to 300gms.
Bugger! I was afraid thatd be the case JavaB :-/ Early days yes, but had as a plunger this morning it was notably toasty in its lingering aftertaste - but still enjoyable. Ill leave it in the bag another 7-9 days till extracting as an espresso ...Originally Posted by JavaB link=1161868981/45#46 date=1204633086
I found it a challenging bean to roast as well. Ive roasted it in a popper before, but this was my first go in corretto.
The bean volume to weight discrepency and the monsooning process make a big difference to how it behaves in the roast cycle I reckon.
I brought it to 1st Crack in 12min, then ramped the heat down and it reached audible 2nd Crack @ 17mins but took some time to get rolling. I pulled it at 18mins which was (about) 20-30 secs into second crack....and it still looks like what the yanks would call a "shitty +" roast (oops, I mean city).
Anyway, I have a feeling this one is prone to get away from you as it verges on and enters 2/C, I certainly found I had to ramp the heat way down to stop it getting away from me, and I still hit 2/C about a minute earlier that Id planned too.
So, If your reading this before you roast- keep a sharp eye on it, especially in the latter stages.
Now for the 7 day wait....