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Suggestions for roasting Indian Malabar beans?
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....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!)
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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?Originally posted by daledugahole View PostI'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.
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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.
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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.
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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
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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...
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How and when do you intend to make a brew out of those beans?Originally posted by daledugahole View PostThanks 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
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Update: As per suggestions I have left the roasted beans to rest in a tin for some days, and I have arranged for two friends to visit on Saturday for a tasting of the first brew that I make from those beans - Friends who won't fail to tell me their unvarnished opinions of the brew. Meanwhile, the mustiness seems to have stabilized to a seemingly constant level, and the coffee smell seems to have also stabilized to level about as strong as the musty smell.
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Meant to add... I like it as a long black through the aeropress. Sublime, smooth brew. But that was roasted beans from Peak, not my own. Been told may take up to 20 days to smooth out and develop fully.
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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
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It's all practise, you'll get there and then you also have to factor in individual taste, you might not like it roasted more or less than someone else.
LOL yes the smell is unlike anything else, moldy socks is the common term
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Roasted the Indian Malabar this evening. I can now appreciate first-hand the cautions about heat and speed of roasting. Overall the roast seemed to proceed well, although I may have warmed up the wok a bit too much at the beginning. Fortunately your advice was in my mind at the time so I quickly realized my mistake and reduced the heat of the stove. I kept the stove burner at low-middle levels for most of the time, and instead of roasting for 12 minutes I roasted for 16. The vast majority of beans were uniformly medium-roasted, a few odd ones were slightly less roasted and some were darker than medium on their flat sides. The resulting roast has a musty smell unlike other coffee beans roasted to date. I cut through a few of the beans and found them them to be roasted brown all the way through. 99 grams of green beans resulted in 83 grams of roasted beans, so I hope to have enough material to prepare two test brews: 1. Siphon pot (42-50 grams) 2. Moka pot (18-25 grams) and try each brew with and without milk.
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Thanks to all of you for your various suggestions. I'll keep all of that in mind when I attempt a roast sometime during the next week. Can let you know the result if you like.
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For what its worth, I've never found Monsooned Malabar a difficult bean to roast, an easy ramp up to FC back the heat off a little and coast to the first few snaps of SC, dump em and cool em.
MM is one of my favorites as a SO.
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the problem might, at least partially, be using conductive heat as the primary heat transfer method.
the point being (i 'spose) that the MM beans don't have much in the enzymatic (brighter, floral, fruity) range and really come into their own deep into sugars browning (syrupy, chocolate, vanilla), so you want deep and even development, no bitter musty under-roasted internals inside the bean. you could try adding a source of hot air (heat-gun) to carry heat into the crack of the bean more efficiently. Inspecting a bean you have roasted and checking relative internal development, (colour, density), could help diagnose unevenness of roast development
the expansion and loss of mass involved in monsooning lead to a brittle structure and so too heavy heat application could lead to scorching, tipping or chipping.
so slowly, darkish and dosed up a bit to avoid any tarry ashy spectrum of the roast coming onto the cup might help
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