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
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 <Snip> ome <Snip> st <Snip> was <Snip> timer <Snip> re, <Snip> he <Snip> nutes <Snip> the <Snip> is <Snip> don't <Snip> -- Search for businesses by name, location, or phone number. -Lycos Yellow Pa= geshttp://r.lycos.com/r/yp_emailfooter/http://yellowpages.lycos.com/default.as=p?SRC=lycos10">http://yellowpages.lycos.com/default.as=">http://r.lycos.com/r/yp_emailfooter/http://yellowpages.lycos.com/default.as=p?SRC=lycos10
<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
<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.
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
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
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: <Snip> r <Snip> to <Snip> ar <Snip> -- "I must crush you"
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)
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
I thought it was pretty good stuff, doesn't turn me on like a fine Kenya or, better still, Yemen Mokha, hmmmmm.
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: <Snip>
PS: Just to be clear, I have Monsooned Malabar Elephant. Brian On 9/19/06, Brian Kamnetz wrote: <Snip>
Just the livestock, not the whole country, right? On 9/19/06, Brian Kamnetz wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
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)
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: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
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)
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
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 wrote: <Snip>
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 wrote: <Snip>
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: <Snip>
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)
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: <Snip>
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)
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
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 wrote: <Snip>
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: <Snip>
<Snip> 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. --
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.
<Snip> <Snip> 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.