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Topic: Blending Monsoon Malabar (86 lines)
1) From: Kevin DuPre
I have used MM in an espresso blend just recently.  My
first attempt was 50-25-25 by weight of Sulawesi
Toraja (espresso), Kenya AA (espresso), Indian
Monsooned Malabar (espresso).  Since the Malabar is
less dense than the other two, it required more beans
by volume.  Also the MM takes a lot longer to reach an
espresso roast (Agtron 45) than the other two. I
didn't try this as brewed but as far as espresso it
was great, not 100% of where I want to be, but not bad
for a first try at blending. Lots of crema, and smooth
without being too acidic.  The dark roast of the MM
cut down on the "funk factor".  It didn't stand up to
milk real well in a latte, though.
Two days ago, I blended again, this time using "more
optimal" roasts (from Tom's recommendations) for the
components. Let me preface by saying I have a Fresh
Roast with the top drilled to take a 550 deg
thermometer (the small one sold by Tom and Maria - I
think it has a 5" probe). There is a spacer between
the therm. head and the outside top of the roaster to
adjust the depth at which the measuring tip of the
therm. hangs (at the level of the TOP of the fill band
which is in about the lower half of the beans once
they have swelled from first crack), by itself it
hangs too low in the chamber. This is an original
Fresh Roast, not a Fresh Roast+
Since my temps recorded are a measurement of the
tumbling beans in the roasting chamber I observe that 
the published temps of roast degrees don't seem to
coincide with the temps I am measuring at particular
roast degrees.  Taking that into consideration, I will
indicate where I stopped the roast and initiated
cooldown so that you might come close to similar
results. I probably have to come up with an adjustment
factor to calibrate external bean temp to internal at
a particular roast.
The mix was again 50-25-25 of Sulawesi Toraja, Kenya
AA, Indian Monsooned Malabar.
Sulawesi was brought to espresso roast (first crack at
2:59 @ 442 deg, 2nd crack at 4:26 @ 455 deg, held
beyond 2nd crack for 1:10 before cooldown)
Kenya AA was brought to full city (first crack at 2:22
@ 415 degrees, never allowed to reach 2nd crack,
stopped roast at 440 degrees and initiated cooldown)
Indian Monsooned Malabar was brought to city (first
crack at 2:57 @ 425 degrees, never allowed to reach
2nd crack, stopped roast at 460 degrees and initiated
cooldown).
This espresso blend was a little brighter straight up
with a little more funk, better crema, and stood up a
little better to milk in a latte... although from a
good espresso blend, I'm still not quite where I want
to be.
I assume the improvement to be due to not overroasting
the Kenya and Malabar as I probably did on the first
go at it.
Hope this helps,
Kevin
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Kevin DuPre
obxwindsurfhttp://www.virtualfusion.com"The real voyage of discovery consists not in seeking new landscapes but in having new eyes -- Marcel Proust"
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