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  • Blending with Monsooned Malabar.

    I am after some (any) blends using any proportions of Monsooned Malabar.

    Do we have any takers ???

  • #2
    Originally posted by Divey View Post
    I am after some (any) blends using any proportions of Monsooned Malabar.

    Do we have any takers ???

    Check out the prize winning Bull Elephant Blend earlier in this forum. It will give you a good place to start. The MM in the blend certainly adds something without being overpoweringly 'interesting' as I find it as a single origin.

    I've used Amanda's base recipe without the robusta (I can't bring myself to buy 2.5kg of green robusta!) and it was very nice indeed - both as espresso and with milk. That reminds me, I must try it myself again soon ;-)

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    • #3
      Agreed, Amanda's blend is the only use I have for the MM, def not a fan of it as a SO.

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      • #4
        I'll be able to respond with some degree of knowledge in a couple of days - I've only just roasted up a 60/40 Eth Ghimbi & MM on the weekend. Looked like those packs of milk & white chocolate peanuts in the cooler! Very different beans - so might be quite funky! My first attempt at MM - so we'll see how it goes :-)
        Matt

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        • #5
          Thanks for the replies, much appreciated.

          I did not even look at that Bull Elephant Blend originally. :-(

          I have all those beans except the Sulawesi Blue. I have some Sulawesi Toraja Kalosi, I wonder if there's too much difference??
          Last edited by Divey; 12 April 2013, 09:57 AM. Reason: spelling

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          • #6
            Originally posted by Divey View Post
            Thanks for the replies, much appreciated.

            I did not even look at that Bull Elephant Blend originally. :-(

            I have all those beans except the Sulawesi Blue. I have some Sulawesi Toraja Kalosi, I wonder if there's too much difference??
            I've made this with a number of substitutions. Pretty much any Indo bean works as well as any other.

            Amanda

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            • #7
              I knocked up the Bull Elephant Blend using the Sulawesi Toraja-Kalosi instead of the Sulawesi Blue. Have to give it a few days now and put it to the test.

              I have to say that I am a little amazed at how even this roast appears because it certainly did not look too even prior to roasting.

              I roasted these in the Behmor. 300 grams set at 1lb P5 B and popped the brush in the door at the first sound of 1st crack at set the clock to 3.30mins and left the door open during the cooling process.

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              • #8
                Wow, into my blend of 200g Eth Ghimbi & 150g MM - what a funky, gronky bean!
                In a flat white, my closest description is toasted marshmallows! Sweet, thick but kind of 'aerated' if that makes sense, almost chewy. Not overly strong at this stage (cracking the bag at 7 days post) but has lots of potential. Haven't had anything quite like them before! Lots of exp. with ghimbi, but these MM beans are a completely different animal in a blend :-)

                The joy of roasting continues!
                Matt

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                • #9
                  This blend keeps improving! 10 days rest now, beautiful doppio this morning - thick, rich, syruppy, with some lovely aniseed undertones. Crema monster - have to almost fill up one of my 90ml latte glasses to then settle back to a 45ml double.
                  I've never used MM before - but enjoying it now!

                  Here's the profile I used…

                  Matt


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                  • #10
                    Originally posted by DesigningByCoffee View Post
                    This blend keeps improving! 10 days rest now, beautiful doppio this morning - thick, rich, syruppy, with some lovely aniseed undertones. Crema monster - have to almost fill up one of my 90ml latte glasses to then settle back to a 45ml double.
                    I've never used MM before - but enjoying it now!

                    Here's the profile I used…

                    Matt


                    [ATTACH=CONFIG]2828[/ATTACH]
                    Matt,

                    Do you roast in a behmor? What profile do you use?

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                    • #11
                      Originally posted by ggoosen View Post
                      Matt,

                      Do you roast in a behmor? What profile do you use?
                      Hi ggoosen
                      No. Roast in a Corretto.
                      My 'basic' profile is a steadily increasing heat ramp to 1C then slow till 2C. Not sure what Behmor program would match that. But think there are a couple of similar profiles, remembering the manual I downloaded at sometime for fun! :-)

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                      • #12
                        Hi Matt,

                        Thanks for the info. p3,4,5 in the Behmor all ramp up to 100% over the first 50-70% of the roast. then stay at 100% heat thereafter.

                        Is that what you do?

                        I noticed that your time between FC and SC is quite long? How do you do that? Is that due to the "slow ramping post FC"?

                        Also, im guessing that the more beans you roast, the slower the longer the times will be between FC and SC. Only because it would take longer to get the BMT to the SC internal temp? Would you agree?

                        For some reason most of my roasts feel like FC hits i kind of wait to hear FC end and before i know it SC started, i guess i am wrongly making the assumption that SC will stop, there will be a break and then SC will start. Its quite possible that there will be lingering "fc poppers" happening all the way till SC starts.

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                        • #13
                          The big advantage of the corretto setup, especially with a quality adjustable heatgun (I use a bosch 630) is it's infinite variability.

                          For every 10° increment on the gun setting, I get an genuine 7.5° rise/fall of the temp into the pan (I've measured and logged it using my DMM :-) So I can shorten/lengthen/steepen/flatten the profile to suit my tastes, beans and also the changing ambient conditions, which are much wider here than on the coast. I like having those options - but some would hate them!

                          And yes, I do slow down my bigger batches for that reason - I'm currently doing 25min roast for 700g, while normally do 17mins for 350g.

                          I know that you can do that to some degree with the Behmor by changing the batch size, but also by picking your ambient conditions (maybe by roasting in the shed at night rather than indoors?) and by other 'mods' like opening the door etc.

                          You may get varied 1C/2C markers/effects to me - but what's more important is to judge by taste, rather than comparison. If it works - then repeat! Roaster dynamics are all very different, and will all give different results - not necessarily bad - just different! If its sour - need to go longer. Bitter or burnt - drop earlier. Etc etc

                          So, I'd take one type of bean, try all your different programs on it, try different batch sizes to lengthen (less beans) or reduce (add more - bit counter intuative but I've been told it works!) the roast time, try different ambient conditions, and different drop points (before 2C, during, after) and see which one you like :-)


                          Matt

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                          • #14
                            You don't find that your 25 min roasts become too flat and dull? Interested to hear how the 17 min roasts differ in terms of flavour profile.

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                            • #15
                              No, just the opposite.
                              If you've followed the 700g thread, you'll see that those profiles with a large 700g batch are giving some of the best results I've ever had!
                              It might be just my taste, But I've found it gives huge aroma, beautiful cocoa base, with varietal aromatic overtones. Certainly not flat or dull.
                              Probably not very 'third wave' - but certainly the way I (and a number of people I'm selling to) like to drink it :-)
                              And no rest time required!

                              The smaller 350g 17min batches were lovely too, maybe a bit more S.O friendly - but never had the depth (bass notes) of these roasts.

                              But I also only drink doppios & epresso based drinks - don't think this style of roast would work with syphon etc etc :-)
                              Matt

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