Page 1 of 2 12 LastLast
Results 1 to 50 of 95
Like Tree18Likes

Thread: Maui Mokka Ka'anapali Estate

  1. #1
    TC
    TC is offline
    .
    Join Date
    Oct 2004
    Location
    Melbourne
    Posts
    14,665

    Maui Mokka Ka'anapali Estate

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Oh my, oh my...

    Tried some today out of Andy's Australium with Rick.

    We didn't even get near a great pour before I had to leave. No pour on the first and a very choked second that looked like it was waaay too tight and yet what an amazing, low-acid dark cocoa bomb. Can't wait to try and nail a shot tomorrow!
    coffee_machinist likes this.

  2. #2
    Senior Member brettreaby's Avatar
    Join Date
    Oct 2011
    Location
    Melbourne
    Posts
    267
    Same experience- I have just started drinking my first batch and had to wind out the grind on the Macap a full turn... but haven't nailed the extraction yet.

    i think it is because the beans are actually quite small so i went to cs11 where regular beans go to cs9-10 at the same settings.

    So far enjoying the cocoa bomb flavour.


    Quote Originally Posted by Talk_Coffee View Post
    Oh my, oh my...

    Tried some today out of Andy's Australium with Rick.

    We didn't even get near a great pour before I had to leave. No pour on the first and a very choked second that looked like it was waaay too tight and yet what an amazing, low-acid dark cocoa bomb. Can't wait to try and nail a shot tomorrow!

  3. #3
    Senior Member Pavoniboy's Avatar
    Join Date
    Jan 2009
    Location
    Minnamurra NSW
    Posts
    693
    Just opened my first batch of the Mauii. CS9 roasted on corretto. Day 7. Wound my grinder out 2 notches (thanks for the tip guys) and pulled a double on my Carimali Uno. Got approx 50mLs in approx 45 secs (guesstimated), so I still need to try courser. Keeping in mind I'm very poor at putting words to my tastes, I would describe as very low acidity, malt and a hint of creamed honey followed by a slowly developing chocolate which then just lasts and lasts.

    Most 'chocolate' I find in coffee is more a roasted cocoa bean flavour rather than chocolate (cocoa (solids and butter), sugar +/- milk), but this one is more like chocolate to me. I think roasting a little darker would turn it into a dark cocoa on my palette. Might have to try this one at multiple roast depths, both darker and lighter.

  4. #4
    Senior Member Barry O'Speedwagon's Avatar
    Join Date
    Dec 2011
    Location
    PRL
    Posts
    2,699
    Tried a single shot this morning. The volume / weight ratio of the grinds was about as low as I've seen. The K3 spat out a full dose about 20% faster than usual. Definitely need to go for a coarser grind, but a very nice espresso (sip) then piccolo (the rest).

  5. #5
    Senior Member Dragunov21's Avatar
    Join Date
    Mar 2013
    Posts
    1,281
    I might have to get some of this... I love me some Mocha/Java so this might be right up my alley.

  6. #6
    Junior Member
    Join Date
    Mar 2011
    Posts
    7
    What sort of profile did you roast this on?

  7. #7
    Senior Member
    Join Date
    Feb 2012
    Location
    Central Coast NSW
    Posts
    685
    Quote Originally Posted by meimjr View Post
    What sort of profile did you roast this on?
    Hi meinjr,

    Not sure what type of set-up your roasting on, so may be worth a grain of salt, but here is my log.
    Corretto, Palsonic PAB3600, insulated with partial lid. Bosch adjustable HG.

    450g green

    This is right on the cusp of 2nd crack and is absolutely perfect for my tastes / brewing equipment.
    Maui.jpg

  8. #8
    Senior Member Pavoniboy's Avatar
    Join Date
    Jan 2009
    Location
    Minnamurra NSW
    Posts
    693
    Well, this 1st roast is developing. I'm still getting malt, the creamed honey has developed into a beautiful caramel and the chocolate has become more intense and more like cocoa. Very round and smooth on the pallete. Definitely one that gets you scooping out that last drop in the cup.

    Only a few days until roast no 2 is ready to open, and it looks better.

  9. #9
    Senior Member
    Join Date
    Jun 2011
    Posts
    723
    Agree that the early milk chocolate character tends towards darker cocoa as the coffee matures.

  10. #10
    Senior Member GregWormald's Avatar
    Join Date
    Jul 2007
    Posts
    2,288
    This will, from now, be one of my favourites! Very like the best of the Yemeni coffees, but better. Yum. I got both chocolate bomb and fruit when roasted to the very first snaps of second crack.

    Very small dense bean. I ground to my usual level and it was fine. The volume of beans to get the right weight was very low.

    Greg
    Andy likes this.

  11. #11
    Senior Member chokkidog's Avatar
    Join Date
    Apr 2008
    Location
    Victoria, Australia
    Posts
    2,096
    I roasted some this week too, for the first time.
    Look like cocoa pops, they are tiny!!
    They sound like cocoa pops, boy were they quiet!!
    Can't wait to give them a rip in a week's time.

    This is them next to a 'normal' size bean
    Attached Images Attached Images

  12. #12
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    So, Mrs DBC very sneakily bought me a bag of these lil' beauties for Christmas - the gift that'll keep on giving! What a great pressie

    My question - any tips on a profile for roasting them to get the best out of them? My gut feeling is they are so small (and soft?) that maybe a faster ramp would be advisable to stop them being over-roasted? Something similar to roasting something like the Uganda Kisoro or Eth Sidamo?
    I'll be sure to log my cupping notes and thoughts anyway - just like to start off on the right foot!
    Cheers Matt

  13. #13
    Senior Member chokkidog's Avatar
    Join Date
    Apr 2008
    Location
    Victoria, Australia
    Posts
    2,096
    Hi Matt,

    Awesome!! Great prezzy!! You'll love these beans!

    They are a low altitude 'island bean'; (i.e. soft, not like it's Yemeni cousins- hard ;-]) I gave them a gentle and continuous ramp - about 75% initial heat
    and no more than 80%, in the HG.

    Only did one roast, so I can't compare with a different profile.

    Cheers

  14. #14
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    Thanks Chokkidog
    I'm give them a whirl and report on the results - gentle roast it is!
    Matt

  15. #15
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    These Maui beans - they're a wild old roast!
    Did 700g this morning early while it was still cool. Absolutely tiny beans!

    Blew gallons of smoke from 160° right through till 190° (normal beans only smoke till 160°ish).
    Almost missed hearing first crack totally - heard maybe 1-2 pops (only just enough to log!) then hit the first snaps of second crack about 3° earlier than usual - around 221° so dropped them.
    Blackened chaff everywhere - but the beans look nice. Maybe slightly darker than I'd normally go to - could have dropped a degree or two earlier I think - but we'll see how these cup!

    Profile and pic

    Happy roasting!
    Matt

    20140117-Maui-Mokka-20amb_FMD4365.jpg


    20140117-Maui-Mokka-20amb.jpg
    chokkidog and smokey like this.

  16. #16
    Senior Member smokey's Avatar
    Join Date
    Oct 2013
    Location
    Canberra
    Posts
    311
    DesignBC, they look awesome, top job, well done.

    Seems we all have trouble with these little beans, I went past FC and into a rolling SC before I realised, a CS9-10. Day 3 tomorrow, can't wait to try them, have held off so far, just one more sleep...

    I don't know if anyone else has had this phenomena, but I heard a definitely loud popping when FC should have hit, I looked around the kitchen to see if it came from there but, no, it was in the Behmor roaster. I heard 5 or 6 'pop's, like a paper bag popping, has anyone ever heard something like this when roasting?

  17. #17
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    Hi Smokey
    No - nothing like the noise you mention. I just had 2-3 very faint matchstick cracks. But they do seem like beans that could go bang if you heat them too fast! Gee the chaff!!! Went everywhere!

    Like lil' firecrackers these things!

  18. #18
    Senior Member smokey's Avatar
    Join Date
    Oct 2013
    Location
    Canberra
    Posts
    311
    Quote Originally Posted by DesigningByCoffee View Post
    Hi Smokey
    No - nothing like the noise you mention. I just had 2-3 very faint matchstick cracks. But they do seem like beans that could go bang if you heat them too fast! Gee the chaff!!! Went everywhere!

    Like lil' firecrackers these things!
    Hmmm, I just wonder what the pops were then... and heaps of chaff which was so tiny it went everywhere.

  19. #19
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    Quote Originally Posted by smokey View Post
    Hmmm, I just wonder what the pops were then... and heaps of chaff which was so tiny it went everywhere.
    My second crack pops were real 'cracks' - not the quite matchstick break pre-second crack rustle…

    And the chaff is truly amazing! My garage looked like the welding bay floor at the school I used to work at - covered in tiny black flakes!

  20. #20
    Senior Member smokey's Avatar
    Join Date
    Oct 2013
    Location
    Canberra
    Posts
    311
    Quote Originally Posted by DesigningByCoffee View Post
    Hi Smokey
    No - nothing like the noise you mention. I just had 2-3 very faint matchstick cracks. But they do seem like beans that could go bang if you heat them too fast! Gee the chaff!!! Went everywhere!

    Like lil' firecrackers these things!
    Hmmm, I just wonder what the pops were then... and heaps of chaff which was so tiny it went everywhere.

  21. #21
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    Could it have been an early second crack snap? That's what I was thinking … should have worded it more clearly
    If you went past first crack and almost straight into second? Could have been some early adopters!

  22. #22
    Senior Member smokey's Avatar
    Join Date
    Oct 2013
    Location
    Canberra
    Posts
    311
    DesignBC, yeah, like yours FC was very quiet but it was just after these few pops, then it went quickly into a rolling SC - I had a good look at it and realised that those little clicks I heard, after the pops, was FC, not this crackling fireworks.

    I first thought that the pops were beans that had got stuck on the element and exploded, but nope, none fell thru the new Behmor grill, none on the floor... I wonder if they were beans that had a slightly higher moisture content than the others and they just exploded...?

    Darn, sometimes I wonder if I will ever get the knack of this roasting thing. I pulled it soon after rolling SC but they look nice enough and I will let you know what they taste like tomorrow, can't wait.

    I might even take a peek tonight when I get home, and I might just do a double shot flat white...

  23. #23
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    Sounds good
    I'll have to wait a few days - although might sneak some in over the weekend - just to be sure!

  24. #24
    Senior Member smokey's Avatar
    Join Date
    Oct 2013
    Location
    Canberra
    Posts
    311
    Well, just had a three day old Maui Mokka Ka'anapali, and let me say, what everyone else raves about, its all true in every way. Definitely in the yemen style with strong cocoa pulling thru first up, some lovely velvety smokey / dirty socks on the back of the tongue, like Lapsang Souchong tea, coming thru now. Oh the flavour, I think I'd better quickly have another one to see if its smokey from the roast or just a bit too young or just because it so darn nice. If this is what its like at day 3, what will it be like as it matures? OMG!

  25. #25
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    Into my bag of this beauty now. Beautiful milk chocolate in a FW this morning, and a lovely doppio from a naked triple basket this evening - smooth, sweet, rich cocoa with a lovely leathery aroma. No dirty socks I'm afraid smokey (unless I'm roasting it wrong!) but just a beautiful coffee. Surprisingly no grind adjustment required either. The pour was quite slow (tends to be a little tighter anyway in the triple) but no hint of bitterness.
    See what the fuss is about
    chokkidog likes this.

  26. #26
    Senior Member smokey's Avatar
    Join Date
    Oct 2013
    Location
    Canberra
    Posts
    311
    DesignBC, your report was worth waiting for

    The dirty soxs is just my poor coffee vocabulary for slight acidity with flavour, its nice and not nasty, or perhaps I roasted a little too long... will be dipping into the Maui again this weekend and will prob roast a small batch of yemen for the week after. I love these small yemen-stock bean flavours.

  27. #27
    Senior Member Barry O'Speedwagon's Avatar
    Join Date
    Dec 2011
    Location
    PRL
    Posts
    2,699
    Quote Originally Posted by smokey View Post

    The dirty soxs is just my poor coffee vocabulary for slight acidity with flavour, its nice and not nasty, or perhaps I roasted a little too long...
    Where do you buy your sox(s) Smokey?

  28. #28
    Senior Member smokey's Avatar
    Join Date
    Oct 2013
    Location
    Canberra
    Posts
    311
    Barry_O'Speedwagon, thats funny you should ask that

  29. #29
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    These beans just keep getting better!
    Sweet, syruppy doppios, thick crema, with a big gloop of flavour in the last sip. Lovely cocoa but with good acidity, these beans are way better as espresso than a FW IMHO. The FW's are still lovely and chocolatey - but lose some of the character that makes this a standout bean. I roasted 700g and have almost finished the first bag, but will be able to see how they age over at least another week
    smokey likes this.

  30. #30
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Location
    Warwick, QLD
    Posts
    17,124
    Mmmm...

    Sounds lovely Matt. Might have try some of these myself one day...

    Mal.

  31. #31
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    Quote Originally Posted by Dimal View Post
    Mmmm...

    Sounds lovely Matt. Might have try some of these myself one day...

    Mal.
    I've always baulked at greens that cost almost as much as I used to pay for browns - but these are soooooo worth it for a special treat

    Next stop… Yemen!
    Matt

  32. #32
    Senior Member smokey's Avatar
    Join Date
    Oct 2013
    Location
    Canberra
    Posts
    311
    Quote Originally Posted by DesigningByCoffee View Post
    I've always baulked at greens that cost almost as much as I used to pay for browns - but these are soooooo worth it for a special treat

    Next stop… Yemen!
    Matt
    You said it DBC, they are in a class of their own. Not to say the other beans are not good, they sure are, but the Maui and Yemen are stand-up great beans that you would baulk at blending while others are sometimes better blended. Glad you are enjoying it, 700 grams already, wow, soon you will need that second bag

  33. #33
    dub
    dub is offline
    Junior Member
    Join Date
    May 2011
    Location
    Canberra
    Posts
    9
    Roasted my first batch tonight. LOTS of smoke from very early on! Didn't really notice the huge amounts of chaff that others have observed - possibly because I was roasting in dim light and the chaff is very fine and maybe I couldn't see thru the smoke screen. The biggest thing was that I totally missed the start of first crack and I probably missed second crack entirely! Having no audible cues, I went on temperature but I think I went at least CS+1 over what I expected. Such an unusual coffee.

  34. #34
    Senior Member smokey's Avatar
    Join Date
    Oct 2013
    Location
    Canberra
    Posts
    311
    dub, me too, but it sounds like it will be fine, got a pic you can post?

  35. #35
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    Hi Dub
    Agree about the smoke! Was like a rock concert in my shed from 130° till first crack!

    This where I'm so glad of the temp probe and RoastMonitor! I'm a bit of a 'paint by numbers' guy now anyway, and I'm glad I am for these beans!
    Lowered temp at 195° (before the non-existent first crack!) and prepare to drop from 220° on - so I was ready for second crack at 221°

    I certainly would have struggled to roast by feel!

    Matt

  36. #36
    dub
    dub is offline
    Junior Member
    Join Date
    May 2011
    Location
    Canberra
    Posts
    9
    I'll get a pic of the roasted beans. I definitely didn't kill them - ie. they're not black and oily. Around a CS10 I guess. I'll also try to get a pic of the smoke next time I roast.

    I usually try to go on first and second crack, and with most beans of the kind that I tend to prefer, I try to cut out as soon as I hear 2nd crack. I roast in a modified popper, so when the cracks are this quiet, I can't hear them over the fan. Anyway, I guess I'll experiment with a couple of different temps and settle on the one I like.

    Oh, I and figured out what happened to the chaff. Every other bean I've roasted has produced light chaff that blows around. This didn't have "normal" chaff but black sooty stuff. When I poured the roasted beans into a metal colander and gave it a good shake, a lot more of that black stuff fell out, so I guess it was still stuck to the beans.

  37. #37
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    Quote Originally Posted by dub View Post
    This didn't have "normal" chaff but black sooty stuff. When I poured the roasted beans into a metal colander and gave it a good shake, a lot more of that black stuff fell out, so I guess it was still stuck to the beans.
    Got much the same here

  38. #38
    dub
    dub is offline
    Junior Member
    Join Date
    May 2011
    Location
    Canberra
    Posts
    9
    this is it. I think the colour is reasonably accurate...
    Attached Images Attached Images
    smokey likes this.

  39. #39
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    Lookin' good
    Let us know your thoughts on the taste…

  40. #40
    dub
    dub is offline
    Junior Member
    Join Date
    May 2011
    Location
    Canberra
    Posts
    9
    Quote Originally Posted by DesigningByCoffee View Post
    Lookin' good
    Let us know your thoughts on the taste…
    I've just had my second espresso. I expected some bitterness given that it was a fairly dark roast, but there was hardly any to none (this was with a tiny amount of sugar - maybe 1/4 tsp). I'm not good at describing flavours, but I got a kind of a fruit chocolate impression. Very nice coffee, and I know it's early and the flavour will develop.
    Just did two more roasts - in daylight
    The thick smoke started around 150-160. I thought I heard a few pops around 215 the first time, but nothing at all the second. The sooty chaff started pretty late and there was fair bit of it, which kept falling out as I shook the colander, as before. One thing I noticed this time was that the coffee darkens very rapidly - it seemed to go from green to dark brown with no in-between. The colour of the roasted beans is very uniform.
    smokey likes this.

  41. #41
    Senior Member smokey's Avatar
    Join Date
    Oct 2013
    Location
    Canberra
    Posts
    311
    Did my second 200 gm Maui roast and missed FC again! Damn. Lots smoke, also darkened quickly with a slight oily surface, looks CS10 but smells so darn good.

  42. #42
    Senior Member Barry O'Speedwagon's Avatar
    Join Date
    Dec 2011
    Location
    PRL
    Posts
    2,699
    I can't remember what device you are using to roast with Smokester, but yes, FC is very quiet and the bean roasts quickly....I use the point at which there's a marked increase in smoke (generally just before second crack) as my cue to stop the roast and dump (using a Gene this is easy to observe)....this seems to work well.

  43. #43
    Senior Member smokey's Avatar
    Join Date
    Oct 2013
    Location
    Canberra
    Posts
    311
    Thanks Barry, I took it to a rolling SC just to make sure, and cooled then. Having my coffee-drinking daughter there distracted me. I was showing her how to roast and looked away for a minute and... cardinal rule of roasting, don't roast when distracted!

  44. #44
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    Having roasted 700g about 2 weeks ago, I'm just finishing the second bag of these beauties today. As they age, they just get more & more mellow & smooth. The early acidic sparkle does diminish, but the deep cocoa grows with a real syruppy gloop of flavour at the bottom of the doppio shot, without any hint of bitterness. In milk these beans really start to stand out from about day 10.

    As pure espresso, this bean is an absolute corker. In milk it is lovely too, but you can achieve very similar results from cheaper beans IMHO - the Ethiopian Sidamo or Tanz Uru both give these lovely smooth rich chocolates.

    This is one bean I almost want to save purely for expresso

  45. #45
    Senior Member smokey's Avatar
    Join Date
    Oct 2013
    Location
    Canberra
    Posts
    311
    "...more and more mellow & smooth... deep cocoa grows with a real syruppy gloop of flavour at the bottom of the doppio shot..."

    mad-mag-monalisa.jpg

  46. #46
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    Ha Ha! Haven't seen a MAD mag image for years
    But yes - like looking in the mirror just after brekkie!

  47. #47
    Senior Member smokey's Avatar
    Join Date
    Oct 2013
    Location
    Canberra
    Posts
    311
    Quote Originally Posted by DesigningByCoffee View Post
    Ha Ha! Haven't seen a MAD mag image for years
    But yes - like looking in the mirror just after brekkie!
    It brings back memories doesn't it! This latest roast is quite dark, CS10, and yesterday I had my first cup day 15. Some mild acid, slightly charcoal finish but still nice. Will post when I have a few more cups to decide if I need to blend it...

    Darn roast sure got away from me by that charcoal finish, and Barry O'S, I use a Behmor.

  48. #48
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    Quote Originally Posted by smokey View Post
    This latest roast is quite dark, CS10, and yesterday I had my first cup day 15. Some mild acid, slightly charcoal finish but still nice. Will post when I have a few more cups to decide if I need to blend it...

    Darn roast sure got away from me by that charcoal finish, and Barry O'S, I use a Behmor.
    Do you use a DMM in the Behmor? This is certainly a bean that I'd drop earlier - my batch was great, but was about as far as I'd be game to take it (i.e. I was right on the cusp of overdoing it) and it was still dropped 2° earlier than most other beans I've roasted, bar something like the Uganda Kisoro. I'd probably even go 1° less again next time to see what impact that'd make - but that would be before second crack…

  49. #49
    Senior Member smokey's Avatar
    Join Date
    Oct 2013
    Location
    Canberra
    Posts
    311
    DByC, I don't have a DMM but will one day get one, sounds very useful. My second latte of Maui today was awesome, despite the subtle smokiness it tastes great, so no, I won't be blending this little beauty.

  50. #50
    Life-long Learner DesigningByCoffee's Avatar
    Join Date
    Aug 2008
    Location
    Millthorpe NSW
    Posts
    2,044
    Glad to hear. Just too good as a SO.
    I highly recommend the DMM - much easier than trying to roast by colour or sound - these can be so fickle, esp in beans such as these!
    smokey likes this.



Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •