HomeRoast Digest


Topic: Malabar as a SO Espresso (7 msgs / 196 lines)
1) From:
Tried this on a whim yesterday and again this am.  It all started cause
that's what I had in the grinder.  Pulled a double cap. And it was
wonderful.  Chocolate all over it.  It was the same this morning
I am pleasantly surprised.
Davi
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2) From: Bill
how'd you roast it davi?  times, profile, degree?  Inquiring minds want to
know!!!bill
On Mon, Apr 21, 2008 at 1:49 PM,  wrote:
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3) From: David Iseminger
Well, I roast in a fresh roast, but don't have a temp probe on it or anything.  I stoped it just as it was starting second crack and put it on cool.  I would say from the pictoral guide on the website we are dealing with full city.
I always have malabar on hand and love it in the french press or with some chickory for Cafe Au Lait but I have never been jazzed about SO Shots.
david
----- Original Message ----
From: Bill 
To: homeroast
Sent: Monday, April 21, 2008 3:53:26 PM
Subject: Re: [Homeroast] Malabar as a SO Espresso
how'd you roast it davi?  times, profile, degree?  Inquiring minds want to
know!!!bill
On Mon, Apr 21, 2008 at 1:49 PM,  wrote:
<Snip>
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4) From: miKe mcKoffee
Not surprised at all Monsooned Malabar makes a great chocolate bomb SO, ever
hear of Malabar Gold? (Dr. Joseph John of Josuma Coffe Co. fame.) Not many
months ago I posted about chocolate caramel Malabar SO shots taking it a
good minute into 2nd, not a run away push into 2nd, easing into 2nd with a
about 6 minutes start of 1st to end of roast, total roast around 18 minutes.
Am a bit surprised able to get any decent roasts for espresso from speed
demon FR!
Pacific Northwest Gathering VIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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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5) From:
I have heard of the Malabar gold but have not tried it  next go around I
will roast a bit darker and look for the Carmel.  It does roast fast, I am
pondering going to a heat gun since I have a bread machine that is not being
used but I have not done it as yet.  How ever I do get some good shots and
have been working on my milk, which is getting better.  I recently, thanks
to some folks on here, rolled the grinder one notch finer and added about 4
grams to the portafilter, which did the trick to get me into the 25-30
second pull.  Made a difference.
David

6) From: raymanowen
"total roast around 18 minutes- surprised able to get any decent roasts for
espresso from speed demon FR!"
When I first roasted with the FR, I would extend the roast by turning to
Cool for 5 sec out of 30 or 3s out of 20, 10s out of 60.
Initially, I would stretch the FR roasts to 10 - 12 minutes, worried that I
was risking the dreaded baked beans syndrome. What a farce- the flavor and
aromas just exploded!
With a heat gun and deep mixer bowl or bread machine, control is a cinch,
and roast size is well beyond my own consumption per week.
Oh, well- it looks like the Monkey blend is going to get more rest time
while I find out what went "Pop" in my Capresso. My Luxe ran out until I
find an exploded parts pictorial. Nuts! I can't even get the thing apart for
a look.
It steams fine and hot water out the wand, but there's a big leak out the
bottom when I was brewing the double. Minimal flow through the group with
nada pressure. Not the way to brew. Maybe Google can find something.
Cheers, Mabuhay -RayO, aka Opa!
Help! Got more problem than intuition...
On Mon, Apr 21, 2008 at 5:38 PM, miKe mcKoffee  wrote:
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7) From: Bill
David,
thanks for sharing.  Like MiKe, I'm pretty surprised that the malabar is
good in the freshie.  I roasted some last year when I was using the FR8
exclusively, and wow!  the first flavors tasted like gym socks.  The
aftertaste was amazingly good, but it was a real shock!  I have 5 pounds of
monsooned sitting in my coolerdor, just begging to be roasted.  maybe soon.
 Thanks again for sharing about a great roast.
bill
On Mon, Apr 21, 2008 at 5:22 PM, David Iseminger 
wrote:
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