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Topic: Monsooned Malabar (30 msgs / 709 lines)
1) From: Fulton Martin
I have, and I guess I fall on the "Nectar of the Gods" side of the
line... I just bought 5 more #s. Maybe it depends on where you roast
it, except I'm not very good at always hitting the same spot. 
I've been roasting it in a HWP, but Sunday I did a batch in a Cafe
Rosto. I'll brew a pot tomorrow morning and report...
--On Tuesday, November 06, 2001 2:33 PM -0800 Matt Henry
 wrote:
<Snip>
Fulton Martin
__=o&o>__
roseview
San Diego, CA
N32 43.956, W117 05.874
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2) From: Ed Needham
Kinda has a 'wet basement', earthy taste.  Sort of like
it was stored in a monsoon for a few months.  Hmmmm...
Regards,
Ed Needham
(PS...I sort of like the earthy Sumatras and Monsooned
coffees.  Monsooned Malabar is definitely not one I'd
serve by itself at a dinner party though.)

3) From: Fulton Martin
Made a pot this morning, with the Cafe Rosto roasted stuff... I like it
out of the HWP better (or else I have the idiosyncracies of that
roaster figured better). But I'm still glad I have 5# of it...
--On Tuesday, November 06, 2001 Fulton Martin wrote:
<Snip>
Fulton Martin
__=o&o>__
roseview
San Diego, CA
N32 43.956, W117 05.874
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4) From: Richard Schwaninger
The MM is really good stuff. I find that it definitely improves with a few 
days (about 4 for me) rest after roasting. I especially like it added to my 
espresso blends - add something a little bit different. Sorta like the 
anchovy juice in Worchesterchire sauce - something good but you can't put 
your finger (taste buds) on it.
I fall into the "Nectar of the Gods" group...
Robusta Rich
On Tuesday 06 November 2001 15:22, you wrote:
<Snip>
-- 
Richard KG6DOH / WPQS322
pgp key available - send mail to pgp
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5) From: Lee XOC
I finally picked up a pound of the monsooned Malabar, and it arrived
yesterday.  It seemed to take an immensely long time to roast, about
twice as long as the average bean.  Is that typical?  How long does it
need to rest?  After almost a day, the beans have no detectable smell
whatsoever.
- - - - - - - - - - - - - - -
Lee xoC
San Diego,
California
------------------------------
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6) From: Gary Zimmerman
Lee xoC wrote:
<Snip>
Not in my experience.  For me it usually roasts quicker than other 
"typical" beans.  The beans are less dense, and I've always assumed they 
had lower moisture content - they feel lighter.
<Snip>
Hmmmm, interesting.  These beans do have unique smells.  The green (well, 
yellow) beans smell like canvass, then there's usually a distinct and 
pleasant sandlewood-incense smell I notice early on during the 
roasting.  It's unlike any other bean I've tried.
After roasting, they do take slightly longer to develop a smell, but 
usually by the next day it's apparent to me.  It's not typical of other 
coffees - smells a bit "off" - and the smell isn't nearly as intense as 
other beans, but it's definitely there.
I like adding some of the monsooned Malabar to other blends and single 
varieties to add a nice lasting aftertaste.
Note that I roast in a stovetop WhirleyPop, and usually brew paper-filter 
drip coffee. YRABMV (your roaster and brewer may vary)
-- garyZ
Whirley-drip(paper)-black
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7) From: Lee XOC
< [mailto:homeroast-admin]On Behalf Of Gary
< Zimmerman
< Sent: Saturday, August 03, 2002 10:32 AM
<
< Lee xoC wrote:
< >monsooned Malabar...yesterday.  It seemed to take an
< immensely long time
< >to roast, about twice as long as the average bean.  Is
< that typical?
<
< Not in my experience.  For me it usually roasts quicker than other
< "typical" beans.  The beans are less dense, and I've always
< assumed they
< had lower moisture content - they feel lighter.
Hmm ... I wonder if I misheard the cracks then.  As I recall, it took
about 2-3 minutes to start cracking, which commenced with an explosive
POW from one upstart bean.  After that, a long protracted 1st crack
that lasted until around the 5 minute mark iirc. After I turned it
back 2 minutes, I heard a single 2nd crack and got ready to stop the
roasting process, but then all was quiet for some time until another
single 2nd crack occurred.  Then I set it back for another 2 minutes
and after about 90 seconds I heard 2 or 3 2nd cracks within about 10
seconds, at which point I switched over to the cooling cycle.
< >How long does it need to rest?  After almost a day, the
< beans have no
< >detectable smell whatsoever.
<
< Hmmmm, interesting.  These beans do have unique smells.
< The green (well,
< yellow) beans smell like canvass, then there's usually a
< distinct and
< pleasant sandlewood-incense smell I notice early on during the
< roasting.  It's unlike any other bean I've tried.
<
< After roasting, they do take slightly longer to develop a
< smell, but
< usually by the next day it's apparent to me.  It's not
< typical of other
< coffees - smells a bit "off" - and the smell isn't nearly
< as intense as
< other beans, but it's definitely there.
Now, into day 2 of rest, the jar is developing a very nice aroma.
Tomorrow I'll taste it.
< I like adding some of the monsooned Malabar to other blends
< and single
< varieties to add a nice lasting aftertaste.
I'm going to go for it straight.  I SO miss the aged Mandheling that
was around earlier this year, and I'm looking for some of that
"earthiness" back in my life.  ;)
- - - - - - - - - - - - - - -
Lee xoC
San Diego,
California
------------------------------
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8) From: Dan Bollinger
<Snip>
Lee,  You may have to wait awhile.  I understand that many of the aging
warehouses were emptied a year or two ago.  It will take a few more years
before the aging coffees are released.  Dan
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9) From: National Prison Consultants
This is a multi-part message in MIME format.
I bought some Monsooned Malabar Elephant from Tom.  Should it be used as an
espresso blend or is Ok for a drip.  Any roasting or blending  suggestions
would also be appreciated. 
John B. Webster

10) From: Brett Mason
As a drip, it is very Funky.  Personally I have never acquired a taste for =
it...
Same for espresso when it's me.
You may love it, many do...
Would "spice up" a blend of say Brazil and Colombia, if it was no more
than 10-20%...
Brett
  Best if you Zass that MM ...
On 3/9/06, National Prison Consultants
 wrote:
<Snip>
an
<Snip>
s
<Snip>
--
Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

11) From: Michael Wascher
I tried it in a press pot, and didn't even finish the cup. I'm afraid I
wouldn't like it in any preparation method. That said, it certainly has
enough flavor to make it's way through any filter you care to use in your
drip pot.
That, along with the Aged Sumatra, are they only two coffees from Sweet
Maria's that I do not like. My beans have gone to a good home where they'll
be appreciated.
On 3/9/06, National Prison Consultants 
wrote:
<Snip>
--
"Life is just one damned thing after another."
  - Elbert Hubbard

12) From: Lokigr8gsd
I have tried some in a press pot and espresso. It was not bad just very  
different. Has a unique taste all to own. Wanda

13) From: Aaron
I have tried the monsooned as a swiss gold and its umm.... strong.... 
earthy....  if you make it strong, you can almost call it an espresso 
without the machine....  Oh I know im gonna get flamesprayed for that 
comment heh.
Seriously though, it is generally not considered one of the 'drink 
alone' as a regular coffee... coffees but give it a try you might be 
suprised.
Aaron

14) From: Michael Dhabolt
John,
How do you brew?
I use the Elephant at up to 25% in espresso blends.  I limit most
Monsooned Malabars to about 15%.
I think the comment was made that it would "spice up" other beans in a
blend.  IMHO that is the correct use but "spice down" seems to fit
better.  Think in terms of an equatorial jungle right on the verge of
decaying into high quality mulch.  It is an acquired taste sort of
like a high peat content single malt scotch.
I ordered another 10# of it with my "blueberry" Harrar horse order last nig=
ht.
Mike (just plain)

15) From: Barry Luterman
It's the kind of coffee that makes you want to brush your teeth after 
drinking it straight.

16) From: National Prison Consultants
I use a drip for mornings only, fp in the afternoons occasionally and
primarily espresso. I go through 4 to 5 times the amount of espresso than
any other types of brews

17) From: Michael Dhabolt
John,
correction - only ordered 5# of the elephant, but backed it up with
some of the aged Sumatra.  Like I said - a taste some of us have
acquired.  I even add 5 to 10% of Toms top end Robusta to my blends on
a pretty regular basis.  If you like an espresso blend that slaps you
up 'long side the haid - you'll grow to love MM.
Mike (just plain)

18) From: Woody DeCasere
i kind of like it roasted dark, Full city ++ if thats a catagory, maybe
vienna, it takes on a different flavor at that point, it is pretty funky an=
d
different, now that i have a beginnner espresso machine, i am going to try
some in an espresso blend i just ordered a pound to fool around with also.
On 3/9/06, Michael Dhabolt  wrote:
<Snip>
--
"Good night, and Good Coffee"

19) From: National Prison Consultants
Michael  Thank you and I do like what you described.  I will have to give it
a shot as a blend and, now that my curiosity is piqued, straight up.

20) From: National Prison Consultants
This is a multi-part message in MIME format.
Woody I think that best describes what I have to do:  Fool around with it
and see what I like.  Thanks for the tip  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Woody DeCasere
Sent: Thursday, March 09, 2006 9:26 PM
To: homeroast
Subject: Re: +Monsooned Malabar
i kind of like it roasted dark, Full city ++ if thats a catagory, maybe
vienna, it takes on a different flavor at that point, it is pretty funky and
different, now that i have a beginnner espresso machine, i am going to try
some in an espresso blend i just ordered a pound to fool around with also. 
On 3/9/06, Michael Dhabolt  wrote:
John,
correction - only ordered 5# of the elephant, but backed it up with
some of the aged Sumatra.  Like I said - a taste some of us have
acquired.  I even add 5 to 10% of Toms top end Robusta to my blends on 
a pretty regular basis.  If you like an espresso blend that slaps you
up 'long side the haid - you'll grow to love MM.
Mike (just plain)-- 
"Good night, and Good Coffee" 

21) From: Peter Zulkowski
Welll, to me it still great brewed in a press pot for mid afternoon 
enjoyment.
That will be 38 Gr of MM to 16 Oz of water..
DELISH!!
PeterZ
Woody DeCasere wrote:
<Snip>

22) From: Sandy Andina
--Apple-Mail-47-450360459
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I mix some post-roast (at FC+-Vienna) with either Greenline or Monkey  
(20%). Increases the crema. Needs a day longer to rest.
On Mar 9, 2006, at 6:33 PM, National Prison Consultants wrote:
<Snip>
Sandy
www.sandyandina.com
--Apple-Mail-47-450360459
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
I mix some post-roast (at =
FC+-Vienna) with either Greenline or Monkey (20%). Increases the crema. =
Needs a day longer to rest.
On Mar 9, 2006, at 6:33 PM, =
National Prison Consultants wrote:

I bought some Monsooned Malabar Elephant from Tom.  Should it = be used as an espresso blend or is Ok for a drip.  Any roasting or = blending  suggestions would also be appreciated.

John B. Webster = = --Apple-Mail-47-450360459--


23) From: Daniel Newton
This is a multi-part message in MIME format.
Anyone have any suggestions on the best roast for the Malabar?  This is one
of my favorites, but I am wondering if I am missing out on even more.

24) From: Claus Thøgersen
HI,
I try to take it just to the first second cracks, but the current SM 
monsooned i is very hard to distinguish when first crack stop and second 
begins, even when roasting in a Hottop. Fortunately monsooned works fine 
roasted darker too.
Claus Thøgersen
----- Oprindelig meddelelse ----- 
Fra: "Daniel Newton" 
Til: 
Sendt: 17. juli 2006 20:51
Emne: +Monsooned Malabar
<Snip>

25) From: Michael Dhabolt
<Snip>
<Snip>
Daniel,
When I roast the 'Elephant' MM I follow the following profile.  My
roaster is a modified P1 Poppery, and I see 1st crack at 403°F ish for
most beans and outliers of 2nd crack at 438°F to 445°F (the MM more
frequently at the higher temp.).  I stop my roast at the first
indication of 2nd crack.  I have roasted the MM a little darker, but
the increased body and sweetness seems to be at the expense of the
funkiness that I enjoy from the MM.
Ambient to 230°F - 1 minute
230°F to 300°F - 2 minutes
300°F to 405°F - 4 minutes
405°F to 445°F - 6 minutes
Mike (just plain)

26) From: Ken Mary
<Snip>
Best is usually a matter of opinion, but here is how I roast it. Maximum
heat until 160C (320F) BEAN temp, then turn down the heat so that by 200C
(392F) you have established a bean temp ramp of about 3C (or 6F) per minute.
This heat stepdown is fairly large, about 60% in my drum roaster. Continue
this ramp to the finish bean temp of 217 to 219C (422 to 426F), then cool
fairly quickly. My approximate interval times are 5 minutes to 160C, 4
minutes to 200C, 6 minutes to finish.
The moisture is lower than most other beans (or the roast proceeds as if it
were low) so no emphasis is placed on drying. This is a light roast near
city+, so stop soon after the last pop of first. In my equipment, Monsooned
Malabar first crack pops occur in the range 205 to 214C, and second begins
at 225 or 226C. You can get a little more chocolate but lose some varietals
with a finish closer to 225C.
--

27) From: peterz
Sad to say that I have no more Monsooned Malabar.
Does anyone know if there is any coming in soon?
Thanks,
PeterZ
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28) From: Jim Couch
Donno 'bout the malabar but I think they have plenty og the aged
Sumatran.....
On Mon, Aug 9, 2010 at 8:48 PM, peterz  wrote:
<Snip>
-- 
"Idiots are so much fun! Thats why every village either has one or wants
one!"
G. House MD.
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29) From: g paris
ish I knew!
On Mon, Aug 9, 2010 at 6:48 PM, peterz  wrote:
<Snip>
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30) From: Mike Chester
Did you mean "wish" or was that a Kaldian slip?  The ISH is even less likely 
to show up any time soon.
--------------------------------------------------
From: "g paris" 
Sent: Tuesday, August 10, 2010 11:34 AM
To: "A list to discuss home coffee roasting. There are rules for this 
list,available athttp://www.sweetmarias.com/maillistinfo.html"
Subject: Re: [Homeroast] monsooned malabar
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