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  • Behmor 1600 Plus - Monsoon Malabar.

    I have not roasted Monsoon Malabar green beans for years now. I wanted to try certain percentages MM in an endeavour to improve the Crema in a few blends that I roast. So, I bought some MM beans and set the Behmor as I normally do for all roasts. I choose 400grams, P5, D +++++ till the time of 25.30 minutes appears. At first crack I press the C button to set the Rosetta Stone, I also open the glass door a tad using the handle of the cleaning brush. I am very happy with my roasts, however, roasting the Monsoon Malabar has been a disaster with the beans reaching a CS12 colour and the beans are really oily.
    How do other Behmor 1600 Plus owners roast MM?

  • #2
    I’ve just done another roast with the Monsoon Malabar and when the beans went into first crack, I pressed the C button to set the Rosetta Stone and then I pressed the P2 button to put the Behmor into 25% power mode. Now, I have a roast which I think is just a tad too light at CS 5-6.

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    • #3
      Difficult to roast by colour with MM beans, as they generally roast to a much lighter colour than standard beans.
      Better to roast to a profile or timed from the start of 1st-Crack but preferably before 2nd-Crack starts...

      Mal.

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      • #4
        I haven't roasted MM on a Behmor before but being a soft, less dense bean it doesn't take a lot of heat.
        it sounds like you are on the right track with Manual mode. Try P3 (50% power) after you reach first crack instead of P2.
        Try googling as well. Another coffee forum suggests P4-D after reaching FC.

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        • #5
          Originally posted by Dimal View Post
          Difficult to roast by colour with MM beans, as they generally roast to a much lighter colour than standard beans.
          Better to roast to a profile or timed from the start of 1st-Crack but preferably before 2nd-Crack starts...

          Mal.
          i noticed with interest that the beans seemed to go from 1st crack to 2 crack without any time at all between the two.

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          • #6
            Originally posted by flynnaus View Post
            I haven't roasted MM on a Behmor before but being a soft, less dense bean it doesn't take a lot of heat.
            it sounds like you are on the right track with Manual mode. Try P3 (50% power) after you reach first crack instead of P2.
            Try googling as well. Another coffee forum suggests P4-D after reaching FC.
            i will definitely be trying the P3 button tomorrow when my new Monsoon Malabar beans arrive.

            Comment


            • #7
              Have you read this thread?

              https://coffeesnobs.com.au/cup-tasti...n-malabar.html

              Comment


              • #8
                Thank you flynnaus, that is a very interesting read. Lots of stuff to take onboard there. I’ll read it all again before my next roast of the Monsooned Malabar.

                I was more than surprised this morning as I mixed the last two roasts, one is at CS11 and the other at CS 4-5 and considering that at this time yesterday they were not even roasted. The flavour is very very good, I can’t believe it.

                Comment


                • #9
                  That's only one of the threads I found. There has been quite a bit written about MM over the years. Ultimately you will be in the same boat as the rest of us and need to play around with roast profiles to find the winning one.
                  Combining a light roast with a dark one is a good idea. You might also think about putting some aside to rest for a week or so before trying. I rarely start on my roasts before 7 days and usually around 10 days post-roast.

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                  • #10
                    Yes, I normally leave newly roasted coffee for at least a week before I taste it. The reason why I was keen to taste today was due to the fact I thought I may have to bin both roasts, however, surprisingly not to be.

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                    • #11
                      Just done my first couple of roasts with the MM bean and there is definitely a few things different about it to the 25 or so other single origins I have roasted.

                      First, really low chaff (no complaint about that!).

                      Second, it's the only bean I have roasted through to 2nd crack and got a CS colour below 9 (CS 8). That's the point Dimal made.

                      Third, weight loss from green to roasted is noticeably less - about 15.5% compared to my usual 17.5%, using identical roasting methods.

                      I'm really enjoying the taste/flavour as is, but wondering whether this bean is a candidate to take beyond 2nd crack to get to darker colour and more moisture out? Might be worth a 200g experiment.

                      Comment


                      • #12
                        I suspect that roasting even darker to find the "missing" 2% will result in mostly BBQ/Char Grilled flavours that you may not like.

                        The moisture content and density of these is lower than a "normal" green bean which is also why it requires a different roasting technique but don't let me stop you from experimenting.
                        A 200g risk to maybe find it suits your taste better.

                        This is the real reason to home roast!

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                        • #13
                          Thanks Andy.

                          I decided that the flavour is so good now that I didn't go any further with my last roast - so the extra grams go into the cup! Another reason to love this bean is the really loud 1st and 2nd crack - impossible to miss!

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                          • #14
                            Yup, I’ve done 2 batches of these...

                            First one was 200g, P1, finished soon after FC:


                            the second was 200g, P3, I thought was a rolling FC but was 2C!



                            2nd batch in the bin!

                            Comment


                            • #15
                              Originally posted by Divey View Post
                              I have not roasted Monsoon Malabar green beans for years now. I wanted to try certain percentages MM in an endeavour to improve the Crema in a few blends that I roast. So, I bought some MM beans and set the Behmor as I normally do for all roasts. I choose 400grams, P5, D +++++ till the time of 25.30 minutes appears. At first crack I press the C button to set the Rosetta Stone, I also open the glass door a tad using the handle of the cleaning brush. I am very happy with my roasts, however, roasting the Monsoon Malabar has been a disaster with the beans reaching a CS12 colour and the beans are really oily.
                              How do other Behmor 1600 Plus owners roast MM?
                              Was this for a 400g roast?
                              Whats this rosetta stone i keep seeing?
                              Eager to try this myself today

                              Comment

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