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Does anyone else get this black and white with monsoon malabar?

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  • #16
    I looked back at your original post and there could be many reasons why there is a variance in bean colour when finishing the roast. With that all said you also mentioned it comes good after 2 weeks and that i feel is the main thing when roasting. If its good to you and those drinking it the colour difference may not be a big issue. I use this bean in most of my blends, purely because of the crema it creates. To me it also has a interesting taste which can also compliment a blend. I do find if i do go to second crack with this bean, it begins to get sheen to it rather quickly.

    Regards,

    Chris

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    • #17
      The roast does look uneven, but I have found MM to be pretty easy to roast - and it seems to taste great no matter what. Being a monsooned bean, it does crack quickly. I think I'm in the minority but I think it's one of the most chocolatey SO beans you can get. I love it. And it certainly benefits from a few days' rest before you drink it.

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