Blending with Monsooned Malabar.

[kwantfm]

Nice... sounds like I should try to lengthen out my roasts and see what happens.

[DesigningByCoffee]

Can't hurt!

[ggoosen]

Hmm, i guess my only concern would be stalling(baking) the roast. <--- YES IM A NOOB.

[kwantfm]

Hmm, i guess my only concern would be stalling(baking) the roast. <--- YES IM A NOOB.

I'm figuring that as long as my MET (maximum environmental temperature) has enough of a differential to my BT (bean temperature) then I should be okay.

[PeterHill]

I know MM is a very popular blending bean... but I've had so much success with it as a single, not sure if I would want to blend with it.

[kava]

If you roast it carefully it can be drunk straight, not blended. It's good both straight and with creamy milk.

[DesigningByCoffee]

I know MM is a very popular blending bean... but I've had so much success with it as a single, not sure if I would want to blend with it.

Hi Peter
MM can be a very sweet bean, which can be blended well with many things. I've had some really interesting blends with Ethiopians
But don't get too hung up on rules. When you are just starting roasting, I suggest you do one batch of MM, and one batch of something else. Keep them apart to taste them separately for a while, then at the end of both bags blend then together in the hopper at the end to see the results.
Only way to learn!
Cheers Matt

[burr]

I've only tried it once as a single origin. I didn't really enjoy it until it had a long rest, after which it held up surprisingly well in milk. There were some interesting spice characteristics there. But yeah, normally I use it to enhance crema in a blend. Just don't be put off by the light colour compared to the other beans.

One odd thing I noticed was the savory/salty 'bacon' smell during roasting which I saw someone else comment on here. What the hell is with that?