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Thread: India monsoon malabar gold

  1. #1
    Senior Member coffeechris's Avatar
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    India monsoon malabar gold

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi All,

    Just wondering if someone could tell me what to roast this particular bean to. I have done some reading which dates back to 2006 and i dont seem to be able to find anything regarding what point to take it to on the CS roast card..

    Cheers,

    Chris :)

  2. #2
    Senior Member flynnaus's Avatar
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    Re: India monsoon malabar gold

    Quote Originally Posted by 252920202323252E342F35460 link=1327463470/0#0 date=1327463470
    Just wondering if someone could tell me what to roast this particular bean to
    MM roasts will be lighter than other beans. I roast to the start of 2nd crack but some may prefer to go longer.
    I wouldnt rely on colour alone to judge roast finish but will generally look about CS7 or 8.

  3. #3
    Senior Member coffeechris's Avatar
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    Re: India monsoon malabar gold

    Cheers Flynn, I guess trying a few variations i will hopefully come to a taste i like... Thanks for the info

    Chris

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    Re: India monsoon malabar gold

    I roasted a small batch of this on the weekend. I roast in a very low tech fashion, and havent even done a visual confirmation against the CS card, but the roast was definitely a shade lighter than what Id normally roast something like the Perus - about CS7 to 8 sounds about right in relation to my roast.

    I was a little worried it was perhaps a little under-roasted.... until I had the first cup yesterday morning. Brilliant... I might have to stock up, cos I think I have a new favourite bean!

  5. #5
    Senior Member coffeechris's Avatar
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    Re: India monsoon malabar gold

    Hey Damienh7,

    There is no worse feeling than thinking you have under done the roast. Thinking at the same time should i put them back?? Good to hear it worked out well for you. Im yet to try this one. However will roast it tomorrow night.
    I have brought this SO in roasted beans before and would like to able to mirror the tastes when i roast it. Like you it is one of my Favourites. I tend to have a soft spot for a lot of beans from India.

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    Re: India monsoon malabar gold

    I havent tried it at CS 7-8, but did a batch up a week ago to CS10 on the recommendation of a well-regarded CSer.* Tried it today; awesome!* Very low acid, very spicey/chocolatey and stupid amounts of crema.* I do have to grind it VERY fine, however, to get a decent shot volume.* Might try my next batch a bit lighter and see what happens...

  7. #7
    Senior Member sidewayss's Avatar
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    Re: India monsoon malabar gold

    I loved this bean as a short macchiato. Certainly spicy with cocoa on the mid palate.

    Roasted on the FZR 700 to what looks like C7, first signs of first crack, and cooled.

    Initial aromas when roasting up to 150 deg celcius seemed like smokey bacon. :o

    Hardly any chaff.

    Gary at G


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    Re: India monsoon malabar gold

    just about to roast some of this, but just double checking,

    Gary did you say "first signs of FIRST crack" ?

    is roasting that light specific to this bean or you do that for most?

  9. #9
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    Re: India monsoon malabar gold

    In my experience you will find that the Monsoons you want to take it just into 2nd crack and you will find that it does roast lighter. Also with this being a large but light bean you might need to take into account the total bean mass in your roaster.


  10. #10
    Senior Member coffeechris's Avatar
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    Re: India monsoon malabar gold

    You are very right there Nodnerb, this bean took me by surprise with how large it was. I now agree after doing a few roasts with this one that taking it just into second crack is good for me. However it may be different for others.

    Chris :)

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    Re: India monsoon malabar gold

    "Malabar Gold" is a trademark name for a blend by Josuma Coffee Company. Monsooned Malabar is an Indian coffee from the Malabar region.

  12. #12
    Senior Member sidewayss's Avatar
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    Re: India monsoon malabar gold

    Quote Originally Posted by 7E59475948432C0 link=1327463470/7#7 date=1330221775
    did you say "first signs of FIRST crack"
    Was meant to say first signs of second crack, as per most of the punters here. ;)
    Good pick up Rukudo. Took a while before someone noticed.

    It is a sweet tasting bean, with saltiness found in the crema.

    Gary at G

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    Re: India monsoon malabar gold

    heheh, i was a little confused on that one.

    I figured that was the case and did much the same as others have suggested.* I also thought that due to the lower moisture content I would need to adjust my heat for this bean, and that was the case.

    Roast was still a bit too short for my liking (1st @ 7, 2nd @ 11).* Will lower the heat even more next time and try and stretch it out a tad.

    Dont have a heat probe, so everything is roasted by the senses :D


  14. #14
    Senior Member sidewayss's Avatar
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    Re: India monsoon malabar gold

    Quote Originally Posted by 4E69776978731C0 link=1327463470/12#12 date=1330479310
    Roast was still a bit too short for my liking (1st @ 7, 2nd @ 11)

    Off topic, how big was your batch and what roaster are you using?

    Gary at G

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    Re: India monsoon malabar gold

    Closed Correto with a 200g batch. Used the same settings as usual for a 200g Hue hue prior and that was 1st @ 12, 2nd @ 16.

    Allowed corretto to cool down between.

  16. #16
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    Re: India monsoon malabar gold

    Mine went into rolling second crack after I pressed cool. Let it sit for 2 weeks. Cant believe the amount of oil coming out of it - its almost dripping. Beautiful coffee. Dark roast here though - CS11.

  17. #17
    Senior Member DavidW1960's Avatar
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    Re: India monsoon malabar gold

    this is kinda what it looks like in my hopper.. (actually looks darker than this photo shows)

    edited to resize image for our bandwidth limited members


  18. #18
    Member sando's Avatar
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    Bean wanting to do MMGold for a long time and could not find any profiles to follow.

    So have enclosed the 2 batches I did today.

    #82 looks a bit light (pic to follow and tasting observations)
    #83 Looks a bit better ...time will tell.

    They both smell very sweet in the bag and are filling up the whole room with the smell of freshly roasted beans.
    Very pleasent.....

    Heat input line shown is from Roast #83.
    Heat input was identical for both roasts up to first crack.

    Cant wait to taste.....

    Happy Roasting.

    BTW...how good is the Bosch HG...so consistent.

    8283 combined.jpg
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    Last edited by sando; 26th November 2012 at 05:05 PM. Reason: correction on pic
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  19. #19
    CoffeeSnobs Owner Andy's Avatar
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    Wow, super consistent profiling there Sando and good use of the Roast Monitor features.
    When you can get that level of consistency in any roaster then you can make small tweaks and see the differences in the cup.

    Nice work.

  20. #20
    Life-long Learner DesigningByCoffee's Avatar
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    Good work Sando!
    And second your comment on the Bosch - they're like clockwork :-) My profiles line up pretty well too…
    Now for the taste test!
    Matt

  21. #21
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    Quote Originally Posted by DesigningByCoffee View Post
    Now for the taste test!
    Matt
    My cupping vocabulary is very limited.
    Please don’t laugh!!

    I nearly always drink 20g Lattes in a 180ml glass full cream milk.
    I aim for max +- 40ml shot in 40 – 50 sec. Quite a tight pour.

    My process is to sip the espresso after pulling and get my first impression.

    Then I add 120 ml frothed milk and sit down and think about what I am drinking.

    I don’t have the experience or language of tasting to come up with cherries, different types of chocolate, nuts etc. Although some hints do come thru. But I do know if I like it or not and to what depth of how much I like it.

    So with that out of the way I will give my verdict on the 2 roasts I did with the MM Gold.

    Roast # 82 Pulled @ 214.4 C at 20:20 min was a bit light coloured CS 8.
    Taste: at 7 days …First impression smooth, full of crema and very nice.
    Then the straw type flavour started coming thru. Bit light a roast and a bit young, maybe. But after adding milk …still a bit like wet straw and young…but drinkable.

    Roast # 83 Pulled @ 225.5 at 21:12 min was a bit darker coloured CS9.
    Taste: at 7 days … First impression . smooth , full of crema and very nice.
    No wet straw like #82.
    Added milk and very pleasant But just a hint of straw…could be a bit young.
    Again drinkable.

    So as this is all I have roasted the next 6 days will be interesting as they age a bit.

    cheers
    happy roasting
    Last edited by sando; 3rd December 2012 at 03:13 PM. Reason: got to read it before clicking post

  22. #22
    Member sando's Avatar
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    Re: India monsoon malabar gold Roast #83 pulled at 225deg C.

    Well day 10 has arrived and I had 2 cups of this roast.

    1. This morning a Latte of 20g/30ml/50 second pour of the sweetest brown nector that I have tasted for a while.
    There was a party going on in my mouth and I do not have the words do describe it. Most enjoyable.
    2. 4 hours later....The second cup tasted just as good as the 1st.

    Looking forward to tomorrow morning....day 11.


    Roast #82. pulled at 114 C is very light and although improving is not 'there' and lacks substance.
    Very mild, and will keep it for those who visit and like a very mild yet tasty milky drink.
    Mrs Sando ('tea drinker' will like it).

    Cheers
    Happy Roasting

  23. #23
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    Quote Originally Posted by sando View Post
    Re: India monsoon malabar gold Roast #83 pulled at 225deg C.

    I do not have the words do describe it. Most enjoyable.
    "What a pathetic description"

    So got hold of the coffee flavour wheel and made an effort.

    30ml shot - 20g - 50 sec pour

    Taste...Sweet, mellow, mild
    Caramelly, candy-like, honey, almond

    Plus a whole lot more....
    Very easy to drink and very mild.

    cheers

  24. #24
    Life-long Learner DesigningByCoffee's Avatar
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    Isn't it great when you get one right :-)
    Happy cupping!

    Matt

  25. #25
    Senior Member C-man's Avatar
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    I hear MM takes a long time to develop after roasting like 21 days?

  26. #26
    Senior Member mwcalder05's Avatar
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    India monsoon malabar gold

    Sando, you could try the lighter roast as a brewed coffee and then you might get a very big party in your mouth!

  27. #27
    Senior Member C-man's Avatar
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    I find it best for blending,

    20% MM goes into any blend and brings a big buttery mouth feel with extra crema to the cup

    I prefer the lighter roast, just to second crack, big fat lightweight bean, 1kg fills a 2kg bag.

    great value!

  28. #28
    Life-long Learner DesigningByCoffee's Avatar
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    Second that :-)
    I did a SO batch of this recently and got - no joke - fairy floss!
    Great in a blend for adding some sweet, thick gooey goodness…
    Matt

  29. #29
    Senior Member smokey's Avatar
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    Roasted 200 grams, took to Sc but as with the Behmor, I was that 15 seconds too late to cool, went into rolling SC and it came out quite oily. Hopefully it will be fine but would like to know how others have found this bean when oily?

  30. #30
    Senior Member coffeechris's Avatar
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    I find this bean tends to get a shine to it pretty quickly if you take it to anything more than 2 and a half mins after first crack. I tend the turn the heat down considerably when leading into first crack and towards the end. However i dont drop the heat so much it stalls or bakes the beans..

  31. #31
    Senior Member smokey's Avatar
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    Quote Originally Posted by coffeechris View Post
    I find this bean tends to get a shine to it pretty quickly if you take it to anything more than 2 and a half mins after first crack. I tend the turn the heat down considerably when leading into first crack and towards the end. However i dont drop the heat so much it stalls or bakes the beans..
    Thanks, thats good advice, I shall drop the heat towards end FC, that should help.

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    Performed a medium roast of that type of coffee bean and, being wok-roasted, meant that the average roast level was medium with a small proportion of beans lying on both sides of medium. The result was excellent and the slight variation in color between beans actually looked pretty. I did roast relatively slowly, though.
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  33. #33
    Senior Member coffeechris's Avatar
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    having roasted these beans many many times i have learnt like you wold expect that if you take them to dark like many beans you lose flavour and the tste seems to diminish more rapidly in the coming weeks. I have also found these beans need considerable time to rest before using. Thats all just in my opinion anyway, other may have different views on this.

    Kind regards,

    chris
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    Only roasted this bean once and that was three days ago and individual beans now exude indeed oil on them. Intended to roast them dark so took them to SC but it took a looooong time to get there as I had the heat well down ensuring I wouldn't char my first roast of beans. What I noticed foremost though was when grinding them (in Mahlkonig Vario) how much they created a mess !!! The Vario has a very short path to the basket and normally just a few flecks might go astray on the bench but this bean just spat all over the place. Will provide an update when I have tasted an espresso / latte as SO, used it in a blend so far.
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    This is my current favourite and use them as a SO. Lovely chocolates...

    I pull them before they get to second crack, just on colour. They are at their best at 2-6 days post roast. If they shine-over towards the end of this time they were over-roasted.

    I roasted some yesterday afternoon and tried them this morning. FC was 8:50 and I ended the roast at 12:50. They will be better this afternoon and fabulous tomorrow morning but were pretty darn good this morning!

  36. #36
    Senior Member Yelta's Avatar
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    Quote Originally Posted by ernieg777 View Post
    Only roasted this bean once and that was three days ago and individual beans now exude indeed oil on them. Intended to roast them dark so took them to SC but it took a looooong time to get there as I had the heat well down ensuring I wouldn't char my first roast of beans. What I noticed foremost though was when grinding them (in Mahlkonig Vario) how much they created a mess !!! The Vario has a very short path to the basket and normally just a few flecks might go astray on the bench but this bean just spat all over the place. Will provide an update when I have tasted an espresso / latte as SO, used it in a blend so far.
    I have no idea how your roasting ernie, however looks to be way too much variation in the roasted beans for mine, looks like a range of about CS5 to CS10.

    Perhaps poor agitation is the problem.

    The beans shouldn't be exuding oil at the end of the roast, unless of course you like them that way.
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    Completely agree Yelta, it was my first roast in my home made cocktail shaker roaster and I didn't shake it enough during the roast. Just observed them exuding oil which could well be the over-roasted ones in the batch. Won't judge the beans on just this experience but would the wide variance in roast depth contribute to the mess from the grinder?

  38. #38
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    Quote Originally Posted by ernieg777 View Post
    Won't judge the beans on just this experience but would the wide variance in roast depth contribute to the mess from the grinder?
    Perhaps, I really have no idea as have never roasted a batch with that amount of variation.

    What the oil will do is gum up the interior of your grinder.

    Do you have any agitation devices fitted inside the roaster? looks like the bean mass may well have been sliding around the roaster and not mixing as it should.

  39. #39
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    Quote Originally Posted by C-man View Post
    I hear MM takes a long time to develop after roasting like 21 days?
    Just lapped up my last shot (aeropress, long black) of MM I roasted up (Behmor: 1lb P5 D++) 23 days ago - sweet, and velvet smooth. Has definitely mellowed with time. Just ordered some more
    Cheers
    Link
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  40. #40
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    I love this bean as a funky SO and to boost crema in blends especially with Colombian Volcan Galeras which seems to lack crema at all. Posts on other sites suggest MM shouldn't be taken past 20% but I've gone up to 30% to complement darker roasted beans in a 3 or 4 bean melange and found it still adds to the overall profile but doesn't take it over.

    Easy to roast, don't be afraid to roast it with other beans that are taking the same roast depth ( I've done this with PNG Wahgi and Tanzania K to just past RFC no problems)

    This will stay a staple in my collection. :-)

    Cheers,
    CH

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    Hi CS Peeps,

    I have recent started roasting my own beans. 2 days ago I roasted MM Gold. So I was eager to try what I have roasted. I stop the roasting in the middle of SC.

    Thoughts this morning:
    -Spicy
    -Alot of Oil/Crema
    -No depth
    -Brings out the sweetness when milk is added

    Is 2 days too soon to try the beans?

  42. #42
    Senior Member coffeechris's Avatar
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    I always found if you went to high on the heat or into SC that they get a shine to them almost immediately. As for the Crema, i don't know about anyone else but that's one of the reasons i use this particular bean
    I roast these earlier than many other beans as i believe they require more time to suit, yet i still use them straight after roasting also.

  43. #43
    Senior Member Yelta's Avatar
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    I always stop the roast just before SC, the shine/oiliness, to me, indicates they have been overdone.
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    Quote Originally Posted by coffeechris View Post
    I always found if you went to high on the heat or into SC that they get a shine to them almost immediately. As for the Crema, i don't know about anyone else but that's one of the reasons i use this particular bean
    I roast these earlier than many other beans as i believe they require more time to suit, yet i still use them straight after roasting also.
    I am roasting with a hottop b. The highest i could go was 420f but this beans only went up to 410f as I wanted to drag the time between the FC 10.30m 370f and the SC 12.30m this is roasting 200g beans

  45. #45
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    This morning crema. And roasted bean color
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  46. #46
    Senior Member daledugahole's Avatar
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    Alas, I have a Behmor with 380gm of Indian Monsoon Malabar in it.... it was roasting away happily until the beautiful wife plugged the clothes dryer into the power board with it (i know that's not ideal, but renting a place while build & roasting set up has had to change) and said behmor & dryer stopped. I caught it* I'm guessing about 7-10 minutes into the roast. Definitely not anywhere near first crack, but well on it's way into the roast cycle. My question is, is it a chuck out job, or can something be salvaged by roasting it again??? I was on 1 P5 D++, if word is that it's OK to roast again, would I go the same setting or something else? BTW It's cooled down now completely, in fact, has been left for a few days....
    Cheers for any help, Link.
    * I set my phone on countdown to 12mins when I start the roast so I'm back well and truly before first crack - I know I'm not meant to leave unattended, but necessary bad sometimes to stay in good books



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