late yesterday afternoon I roasted two 86 gram batches of Espresso Monkey Blend. I roasted it longer that what is normal for me and was supprised by its light color and dry appearance. This morning I pulled a double shot. I found it very smooth and suprisingly bright. Not at all what I expected and I can't say that I like it. I have just finished the same ammount of classic Italian espresso blend. It looks more like what I would expect. I may try to roast the remainder of this batch of monkey a bit longer. I am not sure. Will share my thoughts on the Italian Blend tomorrow. Happy Roasting BTW for what it is worth I am quite new here and have been involved in my share of OT conversations, was not aware it was a big issue. I dealt with hundreds of e mails a day before I signed up for this list and the volume is larger now, I just delete what I don't want to read. Personally if I was that uptight about it I would consider roasting decaf or upsizing the old BVD's but hey that's just me-to each his own
I prefer when the monkey and classic italian blends are a bit more than FC+.. So, some oil on the surface. I don't like the brightness in these two blends..
<Snip> Ha - David, you gave me a good laugh! Thank you. As for the Monkey blend, give it a longer rest before you decide. It's been awhile since I had any (unfortunately, my memory is bad, & I don't keep notes - but I'm trying to work on that - when I remember to do so), but I found it to be very smooth - I'm not a fan of coffes that are too bright. Lynne
Leo- my preference is generally with some oil on the surface. I roasted these way longer than normal and still no oil. perhaps I should re roast?
Cant hurt to reroast half and compare :)
Monkey Blend is my staple blend. (And I've got the T-shirt to prove it.) (And the cups too). (No tattoo yet.) I always roast a batch of it with other weekly blends, SOs and decafs. I'm not interested in Tom's other espresso blends that contain robusta beans. I use it almost exclusively for espresso. I used to drink it brewed too, but don't anymore since I tasted the difference a blend like Moka Kadir can make in the big cup. I make a cappa in the morning and espressos throughout the day, For that kind of use it hits it's peak on day 4. Day 2 is acceptable, day 3 is good, but day 4 and the next few days are exceptional. Using this blend too early I sometimes get an acrid taste that can be mistaken for brightness. The real brightness of a day 4 Monkey is all good! Since I roast this blend all the time, I vary the roasts regularly. I have gone as light as FC (barely plus) and as dark as 60 seconds into 2nd (that is the longest minute imaginable!). But my favorite spot is just 20 secs into 2nd. Before the cracking really gets going. That adds just enough pungency and roast tastes to balance the fruitiness. It's like a kaleidoscope of flavors, changing all the time, but always delightful. On 1/16/07, David F Iseminger wrote: <Snip> -- MichaelB
Monkey is one of my staples as well. I've roasted between 1/2 lb and 1 lb per week for the last 2+ years. No T-shirt (though with the modification that Alchemist John has I'd be tempted), but I've been thinking about the cups. My observations on resting are similar to MichaelB, though I tend to take Monkey from FC+ to V. One day is definitely too short as the carbon dioxide definitely contributes to the flavours in a bad way. Two days works better, but waiting three days and longer (haven't tried past two weeks) is all good. Cameron On 1/16/07, MichaelB wrote: <Snip>
For espresso, I always wait 4 days now no matter the bean. I did some extensive testing on my most well known bean, the Uganda Bugisu, and for pressure extraction it lacked dimension until the 4th day. On the other hand this is one I enjoy most from 6-24 hours as a drip coffee. In general, blends seem to do better with rest as well. My holiday blend didn't come into its own until the 3rd day as a drip, and again I don't do espresso anymore until at least 4 days post roast. Les On 1/16/07, Cameron Forde wrote: <Snip>
Thanks for all the info on the monkey I threw it and the Italian espresso blend back in the roaster and got it looking more like it should (Man it took a long time) I will wait 4 days before I try it again and report back david
David, Regardless of the result from these current batches, I don't think your going to get a just representation of these coffees. Whatever the result of these current batches (love 'em or hate 'em), just be sure to try them again. By that, I mean to start with the greens again, roast to perfection, allow the rest suggested (see Les' comments) and try them again ... then make up your mind. Hope this helps ... Respectfully, Eddie -- My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 1/16/07, David F Iseminger wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 1/16/07, David F Iseminger wrote: <Snip>