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**Dimal** · 14 December 2006, 02:35 AM

Re: Malabar Blend

Each to his/her own TR,

Ive been roasting coffee at home now for a few years and without doubt, there are a number of SOs that can be left absolutely "as is", and probably should be. On the other hand, and with very judicious blending adjustments, there is no reason that a significant number of bean varieties cant lend themselves to the creation of some absolutely fantastic blends. In my case, I rarely blend more than four bean varietals, usually three and sometimes only two. It all comes down to what you want in the cup at the end of the day and we are all different in that regard.

And as an aside, I havent discovered a "funky" scent associated with our recent acquisition of MM.... Definitely none of that "wet socks" character that is reported by some people :-?.

Cheers,
Mal.

**Topher_Roaster** · 14 December 2006, 03:03 AM

Re: Malabar Blend

ok...maybe funky was a bad choice of words. How about musty. I mean it isnt completely unpleasent...sort of like how a nice sharp cheese might be funky smelling to some. I noticed that you all talk a lot about Indonesian coffees, which makes sense for the area of the world you are in. Do you guys have any non Indo coffees that you enjoy? Like above I had an El Salvadorian that was just superb! I also had some Costa Rican that is awesome! Well got to get back to the grind...that doesnt amount to a hill of beans..sorry bit of coffee humor there!
Later,
Topher

**Dimal** · 14 December 2006, 08:23 PM

Re: Malabar Blend

Gday again Topher,

What part of the Blue Orb are you from, if you dont mind my asking? Back to our particular crop of MM..... Im not saying that my "nose" or palate is anything special and maybe from some perspectives it is decidedly not very special :-?..... Maybe some of our other members can contribute in with their initial impressions of MM but I am blowed if I can detect any off notes to the bean at all, and certainly not in the character of a "sharp" cheese

.

Maybe we were particularly fortunate in acquiring a batch of MM that stands apart from the usual "run of the mill" beans that most people talk about. I am no expert when it comes to MM, this is the first batch I have ever tried as I have been put off by all the usual comments that one sees ascribed to MMs, so this is my toe in the water experiment to see what everyone is talking about. Seems like weve been very fortunate with this lot 8-).

Regarding varieties of beans we get access to.... Pretty much anything thats available on the world market and providing that it cups to a high standard, we will give it a go. As you say though, due to our proximity to Indonesia, PNG and the sub-continent, we are able to grab some exceptional beans from these areas and in my case, I find it very hard to beat any of the better PNG beans that we have tried, lots of spice, berry notes, good mouth feel, low acidity, a bit of earthiness sometimes and lots of dark chocolate in the finish. Makes for terrific SOs as well as blends with more subtle beans and some South/Central Americans with higher acidity for those that prefer a sharper finish.

No doubt about it, this is a wonderful hobby and we members of CoffeeSnobs are very fortunate to have such easy access to truly wonderful coffee. Cheers Topher,

Mal.

**JavaB** · 14 December 2006, 08:51 PM

Re: Malabar Blend

Hi Topher

I have malabar AA sourced from Andy and also from Go Barista.

They are slightly different (more chocolate tones in Andys with more spicy tones in the SO from Go Barista) - but both are very nice as a SO.

I expected the smelly socks and other extremely (unpleasant) earthy tones - but neither has displayed these characteristics. Both have been roasted slowly about 30 seconds into second crack... and then allowed to degas for 7 days.

Im very happy with both beans (the second batch of the Go Barista beans hits 7 days today) and, most importantly, my wife prefers them to the other SO beans she has tried....

So the malabar sourced here must be higher quality.

**nunu** · 15 December 2006, 12:49 AM

Re: Malabar Blend

Last years MM was a bit "socky" but it was more a case of insufficient rest, coupled with underroasting.

**Dimal** · 15 December 2006, 01:24 AM

Re: Malabar Blend

Hey there nunu,

When I roasted the first batch of MM, I just couldnt wait for the requisite 5-7 days resting period to elapse and gave in after just 3 days. To my palate as an SO, it was a superb brew although with maybe a little too much "fizz" but it was a very easy shot to knock back.... hard to stop at just two :-[

. Maybe Andy has latched on to a really superb processor of this sometimes controversial bean, and is worth grabbing another Kilo or ten the next time it comes up for grabs :P

Mal.

**Topher_Roaster** · 15 December 2006, 11:00 PM

Re: Malabar Blend

I am a bit confused. What is the fizz you speak of. I also want to say I raosted some MM yesterday and I payed close attention to the scent of it while it roasted. I was very suprised. As the coffee roasted it started to smell real sweet. It still had a bit of mustyness to it but behind it was a very pleasent sweet smell. I also want yall to know that when I was saying the musty smell....all MM is going to have a hint of this. It is one of the things that make this coffee unique. So dont think I was putting it down. The reason I said I did not blend it was it is such a heavy and syrupy coffee it over powers other characteristics of the other beans. As to what part of the blue orb I am from I live in South Florida. I am curios to where you guys came up with this 5-7 dgeassing period. I let my espresso degass for 3 days. Most coffees I degass for 18-24 hours. May I also ask what SO is? I am guessing it s a term you guys use but I have never heard it

**JavaB** · 15 December 2006, 11:16 PM

Re: Malabar Blend

Originally posted by Topher Roaster link=1162387830/15#21 date=1166180419

I am curios to where you guys came up with this 5-7 dgeassing period. I let my espresso degass for 3 days. Most coffees I degass for 18-24 hours. May I also ask what SO is? I am guessing it s a term you guys use but I have never heard it

I allow most roasts to degas for 24 to 48 hours(depends on the variety)- but Malabar seems to have the best flavour in the cup after 7 days - some even feel that longer than 7 days improved the flavour. The length of degas is determined by the time for the taste in the cup to be acceptable.

SO stands for Single Origin - that is that bean on its own, not blended with any other or any number of other beans varieties. It might in some cases (like PNG peaberry) be a "blend" of the same bean roasted to different levels to incorporate the different characteristics at each roast level.

**Topher_Roaster** · 16 December 2006, 12:11 AM

Re: Malabar Blend

I know what an Single Origin is. I have never seen it abv. as SO thanks for clearing that up(and they say Americans are lazy:P ). I do have a question what roast degree are you roasting your MM to? I roast it to the point were if you looked at the oil you would assume it was a French roast but the beans are still below a full city. Weird I know I will get a picture next week and post it. Well yall have a great weekend!

**JavaB** · 16 December 2006, 12:22 AM

Re: Malabar Blend

Originally posted by Topher Roaster link=1162387830/15#23 date=1166184710

I know what an Single Origin is. I have never seen it abv. as SO thanks for clearing that up(and they say Americans are lazy:P ). I do have a question what roast degree are you roasting your MM to? I roast it to the point were if you looked at the oil you would assume it was a French roast but the beans are still below a full city. Weird I know I will get a picture next week and post it. Well yall have a great weekend!

I roast my MM to 20 - 30 seconds into the second crack.... there is just a few spots of oil on the beans after a few hours rest - they look dry when they come out of the roaster. Probably about Full City + or a little more. Not as far as a Light French Roast.

and avagoodweekend yourself

**nunu** · 16 December 2006, 01:13 AM

Re: Malabar Blend

Heres a question...How do you deal with the extremely humid conditions that the S.E. U.S. are notorious for?

Back to MM, 5-7 days is only applicable to a few SO. Really earthy coffees do a bit better when allowed to rest that long. Grassy/straw notes seem to overshadow the rest of the flavours in the coffee.

Vienna/light French is about as far as Ill ever think of taking any coffee. City to Full City+ is generally where I keep my roasts to. You go too far, and most coffees will taste too similar for my liking.

**Javaphile** · 16 December 2006, 09:10 AM

Re: Malabar Blend

Originally posted by nunu link=1162387830/15#25 date=1166188418

Heres a question...How do you deal with the extremely humid conditions that the S.E. U.S. are notorious for?

That could account for the shorter rest times.

Vienna/light French is about as far as Ill ever think of taking any coffee.

On most scales a Vienna roast is darker than a French roast with a light French roast being just a tad darker than a Full City+.

Java "Preferes the ligher roasts as well" phile

**Dimal** · 16 December 2006, 02:24 PM

Re: Malabar Blend

Originally posted by Topher Roaster link=1162387830/15#21 date=1166180419

I am a bit confused. What is the fizz you speak of.

Sorry there Topher, just my weak attempt at trying to be descriptive :-[.... All I meant to illustrate is the sense of a "sherbet" like sensation imparted by the crema as it first hits the front and sides of the tongue (well, my tongue anyway). It is very brief but very noticable and repeatable.

Originally posted by Topher Roaster link=1162387830/15#21 date=1166180419

I also want yall to know that when I was saying the musty smell....all MM is going to have a hint of this. It is one of the things that make this coffee unique. So dont think I was putting it down.

No mate, never thought you were trying to put it down..... Its just that your personal experience of MM was quite a bit different to mine, and it would also seem so to a few others from CS who bought some Malabar from the last offering. Just goes to show how variable coffees can be I guess :-?

Originally posted by Topher Roaster link=1162387830/15#21 date=1166180419

The reason I said I did not blend it was it is such a heavy and syrupy coffee it over powers other characteristics of the other beans.

Yep, no doubt about it, it is a very sweet and viscous brew for sure. Because of that, and also because I like to experiment a bit, the most I have tried in a blend so far is 20% by weight. Next time I will try reducing this down to 15% and see how that compares. I was very impressed by the effect that 20% had on the overall quality of the blend though, it didnt really mask any of the intrinsic qualities from the other beans in the blend, seemed more along the lines of "pulling" all the other flavours together in a very pleasing overall effect.

Originally posted by Topher Roaster link=1162387830/15#21 date=1166180419

As to what part of the blue orb I am from I live in South Florida.

Thats great Topher [smiley=thumbsup.gif], we have a few members here in Oz who are also from the States, either living here in Oz or still in the US so you will be made to feel right at home Im sure ;D.

Will look forward to reading plenty more of your posts as time rolls along. All the best mate,

Cheers,
Mal.

**redeyegreeneye** · 1 March 2007, 08:07 PM

Re: Malabar Blend

Some good posts on Malabar ... my 2 cents = Ive had no Malabar in the last twelve months but I rate Malabar very highly. I dont do too much blending and would make sure my Malabar was not blended with anything. There is so many different tastes from the same SO bean depending on (1) the level of roast and (2) how long after the roast before cupping.

Certainly no harm in experimenting but when youre on a good bean - enjoy it !!

Mick

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