Announcement

Collapse
No announcement yet.

Suggestions for roasting Indian Malabar beans?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    Originally posted by daledugahole View Post
    Thanks for the advice folks... I just roasted up 400gm's green (ended up 340 roasted) in the Behmor. Tried 1lb P5 D ++ based on what's been mentioned here about the slow to 1st crack bit. Gotta say, it's a good looking (and big) bean roasting! Wonderfully even colour. I got the weirdo smell right on 1st crack. Really even / uniform rolling first crack - and loud. Dumped on 2nd crack, although may have gone a touch far.... 2nd crack went for a minute or so into the cool. Still - they look great, even and I reckon smell awesome..... (maybe I like stinky socks??) Off to the Shaky Isles tomorrow... these guys can do their thing in the bag for 7 days til I get back and smash them!
    Is anyone blending with these beans pre-roast or all post roast stuff??
    Cheers
    Link
    How and when do you intend to make a brew out of those beans?

    Comment


    • #17
      A few people from what I can tell give these beans considerably longer to degas than others.... Up to 20 days I believe, apparently they really smooth out around that time. I'll be trying mine at about 7 days I think it'll be. I have a VBM junior to take care of my morning latte an long black chaser. My aeropress makes me a superb long black at work. I remarked to my local roaster that I thought his MM would lend itself to the cold drip method too. Naturally sweet and smooth...

      Comment


      • #18
        Funny - my first go with these beans I put less in the corretto than I usually would (because they were so big) and then tried to use my standard profile based on the same 'volume' rather than weight.
        Results - they ramped really quickly because they were so soft & light. Rather than panic, I just left them at the starting temp, rather than ramping the gun as I usually would. This gave a reducing profile. Ended up about the same roast time to 1C, then usual 1C-2C procedure.
        In the cup as espresso and FW? Super sweet, almost fairy floss! No super rest (maybe 3-4 days), no wild techniques. Just super syrupy sweet coffee.
        Why wait - just brew them and see what you think!
        Cheers Matt

        Comment


        • #19
          Update - I have brewed the home-roasted Indian Malabar two ways and enjoyed it!

          1. Siphon - While the unground roasted coffee had a distinctly musty smell, the ground coffee had very little mustiness and instead emitted a chocolate/raisin smell. Brewing with my Bodum siphon, I noticed that the wet ground coffee seemed to puff up more than usual and the resulting liquor was very dark. My group of four (including me) drank the coffee two ways - Black and with milk. It was very good as a black coffee (in fact it was so good that I enjoyed it a lot, which is significant because I don't often enjoy coffee without milk), and it was excellent with milk.

          2. Moka pot - Again the ground coffee was as described above. Brewing in my 3-cup aluminium Moka pot, the resulting liquor was darker than usual and excellent with milk. However, I did notice towards the end of my cup I didn't seem to enjoy the taste as much as I did at the beginning. It was a little strong for my liking.

          Conclusion: Indian Malabar was excellent when brewed using the siphon, and good when brewed using the moka pot. I will definitely buy a decent quantity next time and enjoy brewing it in small batches from time to time.

          Comment


          • #20
            I'm still drinking that roast from the 25th feb. It's definitely smoothing out the longer it's left. Is anyone else finding it a 'crema dilemma'? I have to over pour massively (quantity - not time) to get my 25-30ml shot, but it does settle. Only issue with that is getting a decent looking latte for the other half with the huge crema that sort of bubbles when it settles. In my long black I get the mustiness if I swoosh the coffee around in my mouth, but not if I just drink it. So, don't swoosh. Beautiful toffee left on my palate 10 minutes later.

            Comment


            • #21
              Originally posted by daledugahole View Post
              I'm still drinking that roast from the 25th feb. It's definitely smoothing out the longer it's left. Is anyone else finding it a 'crema dilemma'? I have to over pour massively (quantity - not time) to get my 25-30ml shot, but it does settle. Only issue with that is getting a decent looking latte for the other half with the huge crema that sort of bubbles when it settles. In my long black I get the mustiness if I swoosh the coffee around in my mouth, but not if I just drink it. So, don't swoosh. Beautiful toffee left on my palate 10 minutes later.
              That's interesting because where I purchased Indian Malabar coffee beans eBay link removed per site posting policy the seller described the product as being a "crema monster". While I did not notice crema using the brewing methods I applied, I did notice that the ground coffee frothed up a lot in the siphon pot and the liquid seemed rather thick. Are those observations indicative of the potential for thick crema?
              Last edited by Javaphile; 8 March 2014, 03:57 PM. Reason: eBay link removed

              Comment


              • #22
                ....When I brew using the aeropress there's no crema... But through the espresso machine it's seriously gushy. I'm going to tweak the grind a fraction finer and see if that does anything. I have to say that the aeropress does make for a beautifully smooth coffee with this bean (I'm yet to be disappointed with any bean really!)

                Comment

                Working...
                X