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Thread: Monsoon Malabar Roasting

  1. #1
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    Monsoon Malabar Roasting

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi ,

    Ive got some Monsoon Malabar beans and Some El Salvador beans coming , I was wondering if anyone has roasted these beans before and have any recommendations on how they are best roasted to enjoy their unique characteristics.

    Paul

  2. #2
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    Re: Monsoon Malabar Roasting

    as for the monsooned malabar ... Ive tried it solo, shortly into second crack (and I dont recommend it), and at about 10-20%, just shy of second crack, blended with some brazilian, sumatran and other things.

    from what more experienced roasters have told me (and Ive experienced it to be true thus far), it adds loads of crema, but not much else. a roaster in the US (on coffeegeek) described tha taste as wet cardboard, and thats certainly what I picked up in the plunger. Espresso it was a bit more mushroomy, but still wet cardboard...

  3. #3
    CoffeeSnobs Owner Andy's Avatar
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    Re: Monsoon Malabar Roasting

    Must be different beans! The monsooned coffee has some really great qualities when you get it right. I have seen it "win" blind taste tests over and over again and the only people that I know that didnt rave about it were fans of the crisper style Brazil/Colombian who found it a little too earthy.

    The guys at work have been raving about this current batch of monsoon that I took in yesterday.

    Dark cinnamon roast, post 1st crack, prior to second and I would be surprised if too many people hate them!

    With any luck a few members get some in their rosters over the weekend and post their thoughts.

    ...or maybe I just like wet cardboard? ;D

  4. #4
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    Re: Monsoon Malabar Roasting

    after my initial roast (tasted like wet cardboard), I posted on coffegeek - maybe it is another bean/crop/who knows ... but heres some responses, and one of them had some good informative links ...

    http://www.coffeegeek.com/forums/espresso/blends/161706

    And when I asked Hazel De Los Reyes about it (she sold me the beans), she replied:
    Uh-huh...it certainly adds texture...but thats pretty much it.

  5. #5
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    Re: Monsoon Malabar Roasting

    I got some MM last year from CS and still have a kilo or so left and have been adding it to the last few roasts. In my experience its a tricky beast to get right especially when you roast like I have been lately which is basically a cup of this a couple of cups of that and fire it all up together :-? not exactly scientific but you get some interesting surprises ::)(been very busy, thats my excuse)

    Its not a bean that I would drink as a SO, but I havent really spent much time trying to optimise it either, most of my roasts I pull at the start of second crack so very little or no oil even after 7 days.

    Went back to simple basics for my last roast *3:1 sigri:yemeni , one of the better results!

  6. #6
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    Re: Monsoon Malabar Roasting

    Behmor Coffee Roaster
    Hi ,

    These monsooned beans certainly are unusual , yellow/Gold colour and theyre about fifty percent lighter than normal beans .

    They seem to take longer to roast as well , I roasted my first batch yesterday in a popper and got first crack at around 5mins I roasted for a total of 8mins and still the beans seemed to be only a medium roast . I had read that they are much better just prior to 2nd crack and when I got to 8mins I stopped the roast I probably should have gone to 10mins .

    The roasted beans are also quite unusual , in the medium roast there was a very distinctive smell and taste I likened it to roasted pumkin seeds(sounds strange I know ) but I thought this nutty flavour in this coffee was certainly tastey . I also can see what they are talking about the crema production of this bean it was amazing .

    Paul



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