HomeRoast Digest


Topic: Monsoon Malabar Elephant problem (29 msgs / 514 lines)
1) From: Turbosimba
So I went to Sweetmaria's today to pick up my order of the new Kenya and I  
have been wanting to try some Monsoon Malabar Elephant.   I brought it  home 
and decided to roast the Malabar out in the garage in my little Fresh Roast  
Plus 8 because my other roaster in the kitchen  ( Hearthware Precision )  was 
still warm from roasting the Kenya, and needed to cool down.  I set the  timer 
for 5 on the Fresh Roast and as it was just about to go into the cooling  cycle 
the beans were only blonde. Only a couple of beans had cracked. The *5*  
setting on my Fresh Roast usually produces a nice city to city plus or more,  
depending on the beans.  So I set the timer for 3 more minutes and the  beans were 
hardly darker.  I felt the machine and it was HOTTTTT.  I  kept setting the 
timer over again. My estimate is that the beans were in there  perhaps 13 
minutes altogether. FINALLY, I let the roast cool. They are really  cinnamon in 
color, some are even lighter than that.  I've never had  anything like that happen 
before.
 
Next, I roasted a small batch of the Malabar in the Hearthware Precision,  
when it was cool again. I set the roast for a *5* which is about 6 1/2 minutes  
of roast time. I had to stop the roast before it automatically went into the  
cooling cycle because it was on the verge of becoming a Vienna roast.  This  
tells me that the Malabar does not do well in the Fresh Roast Plus and I don't  
know why.  When I removed the beans from it after 13 minutes, that machine  
was almost too hot to touch, yet the beans were barely roasted to a light  
American roast.  I'll brew them tomorrow and see if I have coffee, or a tea  like 
beverage..
 
Does anybody have any clues about all this?  THANKS
 
Jeff

2) From: brad cook
You say the Hearthware was inside but the FR+8 was in the garage.  Was it c=
ooler in the garage?  The FR+8 seems to be very sensitive to varying temps =
(At least IME).  If it's even 10 or 15 degrees cooler outside than inside i=
t can really prolong the roast.  I roasted some beans for about 15 minutes =
in mine before they were done outside and it wasn't even cold enough to put=
 on a jacket.  Inside I get full city in around 7 minutes.  
brad cook
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geshttp://yellowpages.lycos.com/default.as=">http://r.lycos.com/r/yp_emailfooter/http://yellowpages.lycos.com/default.as=p?SRC=lycos10

3) From: Randolph Wilson
<Snip>
Do you load your machine by weight?  The MME is lighter than most 
beans, so you may have more than your usual volume if you go by 
weight.  I normally use 140g of beans, but with the MME I ended up 
around 110g.  This roasted a little darker for the amount of time 
than is usual, but since MME is a darker kind of bean, that was fine.
I assume that the reduced density is a result of a lower moisture 
content, but I've been too lazy to go look at Tom's moisture readings 
to see.
I think the MME has an interesting story, and it is one I give away a 
lot because of the whole "monsoon rains" line, but it isn't the best 
thing I've had in my cup.  YMMV.
Hope this helps,
Randy

4) From: Randolph Wilson
<Snip>
Just checked, and MME is on the low side of the range of moisture 
content at 10.1%, but not as low as UGH! at 9.4%
I don't know if that accounts for the density difference though.

5) From: Turbosimba
Hey, Randy,
 
Thanks for the tips. Actually, I was using quite a bit less of the Malabar  
than my machines can handle properly,  I don't know if that has anything to  do 
with it.
 
I'm drinking the first batch that took 13 minutes to roast to  cinnamon.  It 
isn't BAD, but, like you say,  not the best thing I've  had in my cup either.  
Very earthy, gets better as it cools in the cup, not  anywhere near as good 
as Tom's new Kenya, though.
 
Jeff

6) From: Turbosimba
Hi Brad, Yeah, I forgot to mention that it turned cold here in Northern  
Calif. and the garage temp was probably in the high 40's. Inside was in the  
comfortable 70;s.  I just didn't think it could make THAT much  difference.
 
jeff

7) From: Woody DeCasere
the monsooned is an aquired taste i think, funky would be the word i would
use, i like it in small doses.
On 2/16/06, Turbosimba  wrote:
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"I must crush you"

8) From: Michael Dhabolt
Jeff,
Monsooned Malabar is one of the staples of my stash - a must have.  I
blend for espresso and very seldom drink anything other than espresso
based drinks.  My normal blends include 15 to 20 % MM and infrequently
blend with up to 50% MM.  The Elephant seems less earthy (for lack of
a better description) than most MMs and I use a higher percentage than
normal and a correspondingly lower percentage of - something like a
Sumatra.  My experience is that it is usually considerably lighter in
color for a given degree of roast, and needs to be roasted with that
firmly in mind or I'll over-roast it.  It is, for certain, not a
contender for the spot held by Toms new Kenya or many other SOs, but
in a blend it provides something that IMO simply can not be had
elsewhere.
Mike (just plain)

9) From: Turbosimba
Thanks, Mike.   I already know that Yemen coffee is funny looking  when 
roasted, and looks like it might have been under roasted when it is not, so  I'll 
just add the Monsoon Malabar to my list of funny looking coffees.  I  let it 
rest for a day and had a cup this afternoon and it was quite good.   I haven't 
tried it as espresso yet, will do that tomorrow. I can blend it with  some 
other coffees I've roasted. 
 
Jeff

10) From: Turbosimba
I thought it was pretty good stuff, doesn't turn me on like a fine Kenya  or, 
better still, Yemen Mokha, hmmmmm.

11) From: Brian Kamnetz
Mike (just plain),
I will be roasting Monsooned Malabar (from last year) in the next week
or so and finally remembered to look to see what has been said about
roasting it. I will be using HG/DB, for what that is worth. You
mentioned that it is important to bear in mind that MM Elephant has a
lighter color when roasted than most other coffees. Does it still have
first and second cracks? If so, will I be fairly safe bringing it to
the outliers of second crack?
Thanks for your help!
Brian
On 2/16/06, Michael Dhabolt  wrote:
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12) From: Brian Kamnetz
PS: Just to be clear, I have Monsooned Malabar Elephant.
Brian
On 9/19/06, Brian Kamnetz  wrote:
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13) From: Brett Mason
Just the livestock, not the whole country, right?
On 9/19/06, Brian Kamnetz  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

14) From: Michael Dhabolt
Brian,
On 9/19/06, Brian Kamnetz < bkamnetz> wrote:
Does it (MM) still have first and second cracks? If so, will I be
fairly safe bringing it to the outliers of second crack?
I have not roasted MM using HG/DB.  I use a fairly agressive ramp up
to 1st crack and then slow the roast substantially from there until
the end of the roast, total roast time approx. 14 minutes.  My end of
roast is prior to the outliers of second, usually in the neighborhood
of 440 F probed bean temp.  I hear a fairly normal 1st crack, but
obviously don't hear second,  Most folks seem to prefer pushing MM a
little further, into a rolling 2nd.
How I made up my mind (for the time being) was to roast several small
batches with different profiles and different end of roast temps and
tried them against each other, blended in a 1/2 brazil yellow bourbon
/ 1/4 Yirg / 1/4 MM mix with the other beans thoroughly mixed prior to
adding the MM for each test.  I then did a similar test with different
percentages of MM.  This process got me 'in the ball park' and I've
tuned it more to my taste, a little this way or that way.
Short answer - yes, pretty safe.
Mike (just plain)

15) From: Brian Kamnetz
Thanks, Mike. There seems to be a greater range of opinions on MM
Elephant than on most coffees and I'm looking forward to trying it.
Brian
On 9/19/06, Michael Dhabolt  wrote:
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ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

16) From: Michael Dhabolt
Brian,
Sneak up on it slowly!  A few folks like it as an SO, but not many.
Many people give up on it after the first taste.
For me it is a 'high-lite' (or maybe lowl-ite) that adds bredth and substance.
Mike (just plain)

17) From: Heat + Beans --all the rest is commentary
Speaking of  that greater range of opinions:  It's clear (to me, at least)
that MM does not play well with other beans in the DB, so it requires post
blending for my espresso blends.  I typically do enough for a 30% blend
(maybe 5-6 oz) in my smallest bowl.  I do a "medium" ramp until the first
soft snap or two and then, depending on the evenness of the color, back of
slightly to try to get more consistency.  When first c. seems inevitable, I
ramp up quickly until the crack is vigorous and then ease off when the beans
are helping to generate their own heat.  Whether I stop right at 2nd c. or
go for a longer but gentle (never rolling) 2nd, depends on what I'm blending
with.
-- 
Martin
Heat + Beans
    all the rest is commentary

18) From: Brian Kamnetz
Mike and Martin,
Thanks for your input. I go through coffee slowly and this is the last
of a 12-pound Harvey from last November. I suppose that each time I
reached for something to roast I avoided MM Elephant because I wasn't
sure about it. Guess the safest route is to have something else
roasted too. I ordered 2# each of 6 SOs,
   Nicaragua Limoncillo Estate Var. Java
   Ethiopia Harar Horse -Green Stripe
   Ethiopia Organic Wet Process Sidamo
   Brazil Organic Cachoeira -Yellow Bourbon
   SM's Espresso Monkey Blend
   Kenya AA Auction Lot 434- Kithungururu
so I have some choices....
Incidentally, I will probably be brewing in a FP, though a Gaggia
Espresso Deluxe that I bought from the Sale Page is reportedly
cruising around town in a truck and should be arriving later today.
Thanks again,
Brian
On 9/19/06, Heat + Beans --all the rest is commentary
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19) From: Brian Kamnetz
PS: Martin,
Thanks very much for your detailed description! I will try to copy
your methodology.
Brian
On 9/19/06, Heat + Beans --all the rest is commentary
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20) From: Brian Kamnetz
Oops. Obviously, a "Monkey Blend" is not an SO...
Brian "hope this isn't an indication of how the day is going to go" Kamnetz
On 9/20/06, Brian Kamnetz  wrote:
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21) From: Michael Dhabolt
Brian,
Looks like your order has all the beans necessary to produce some
outstanding blends (other than the exceptional Monkey blend).  If/When
Tom scores some more of the outstanding aged Sumatra, you'll find it
is another bean that (when used in moderation) adds something really
unique to a blend.  I have no experience using MM in blends for brewed
coffee, although I've heard a few (very few) list members give
positive comments.  When the Gaggia shows up, you'll love playing with
your own blends.  Try the Monkey and you'll have a standard to measure
your own mixes against.  And I'll agree with Martin, I do post-roast
blending.  Pre-Roast blending can be done - - witness Monkey, Malabar
Gold etc. - - I just have a lot better luck doing my own blending
post-roast.
Mike (just plain)

22) From: Brian Kamnetz
Mike,
The Gaggia showed up about an hour ago. Tom threw in a pound or two of
roasted Monkey. Smells great, even though it's roasted a bit darker
than I would have expected. Friday morning I may have time to play
around a bit. Tomorrow, just for the heck of it, I may use Monkey for
a FP cup. I also got the 4-tasse moka pot that had been hanging around
on the Sale Page for a while, and I would like to start fiddling with
that.
Up to this point, the only blending I did was a couple years ago when
I had just a bit of three different greens. I tossed them all into the
popper and got a wonderful blend. I tried to order those three again,
but only two were still available. Maria was kind enough to suggest,
at my request, a variety that she thought might approximate the
characteristics of the no-longer-available green, but it just wasn't
the same. I have recently switched from popper to HG/DB and I have
more control over the roasts. As I gain proficiency I will start
trying my hand at more blending.
Brian
On 9/20/06, Michael Dhabolt  wrote:
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23) From: Michael Dhabolt
Brian,
Lot's of new toys!  Sounds like you're gonna have fun.
The 'cleaning up the stash' blends always seem to turn out well.  miKe
McKoffee roasted a stellar roast from left overs last year.
Mike (just plain)

24) From: Tom & Maria - Sweet Maria's Coffee
If you have an option to roast the Monsooned Elephant slowly, do so. 
If you can roast with 8-12 minutes to first crack, then taper off the 
heat for a very slow approach to 2nd crack, do that too. In either 
case, let it rest a few days. It needs time to settle down. The first 
sip is always a bit of a shock, but your taste buds will align 
themselves after that, and you8 should be able to get a really 
unusual toasted marshmallow sweetness from this coffee.
Tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

25) From: Brian Kamnetz
Great, Tom, thanks for the tips. Having switched to HG/DB, I should be
able to approximate those roasting marker times.
Brian
On 9/20/06, Tom & Maria - Sweet Maria's Coffee
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26) From: Eddie Dove
I really like the Monsooned Elephant ...
Can anyone translate Tom's recommendations for use on a Gene Cafe with
respect to temperature settings?  I am not sure how far back to dial the
temperature.  Any help would be greatly appreciated.
Respectfully,
Eddie
On 9/20/06, Tom & Maria - Sweet Maria's Coffee 
wrote:
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27) From: Ken Mary
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Exactly. I have not tried the Elephant, but other Malabar lots as well as
other aged coffees do well with my profile. In a drum roaster, I use full
power until 160C bean temp, then about 1/2 power, adjusting the heat so that
a 3C per minute ramp is achieved just before first crack at about 12
minutes. The same ramp holds through to the finish at 217C. This is a CITY
roast level since second would start at 226C. By roasting past 217C you will
gain some chocolate, but lose some origin character.
--

28) From: Stephen Mitchell
I don't talk that much, but since I have the SO steaming hot in front of 
me this morning I thought I would throw in my 2 cents... Really worth 
only about 1 but hey whatever. I'm working on my second pound of this 
coffee, me and my partner are really enjoying it. I took it slowly (as 
slowly as possible in my Iroast2 which tends to roast a little quickly) 
into second crack and let it go for just a couple seconds more.  I think 
I ended up with a full cityish (still learning the lingo) and I have let 
it rest for 3-4 days. It's really showing well this morning with great 
weight and dark roast notes, and hints of sweetness and spice. It's not 
a bight complex coffee, but really it's a nice change from all the 
lighter roasted Central Americans that I had been roasting.  As a aside 
I'm really enjoying the home roasting and this message board has made it 
even more fun.
 You guys are a blast and a much nicer and more supportive online 
community than I have seen in most other places.

29) From: miKe mcKoffee
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Hmmm, well have to do something about that!-) The List just hasn't been the
same since our Wandering Curmudgeon abandoned the List:-(
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.


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