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Topic: My first monsooned Malabar (6 msgs / 159 lines)
1) From: Oaxaca Charlie
After trying almost everything else, I finally got around to
trying Tom's monsooned Malabar, Coehlo's Gold. Rosted it a
little into second crack-a slightly , but not damagingly uneven
roast. I'm pretty sure it was the beans since there haven't been
any uneven roasts in a while, and none since. Let it rest for
almost three days. I was prepared for a strong and funky taste
but I reacted right away to flavors I've well trained to look
out for when sampling coffee for importing. Improperly stored
beans have certain aromas and flavors...The really offensive
moldy tastes weren't there, though, and the aftertaste was very
intriguing. I blended some with equal amounts of Tom's Harar and
some Oaxaca 100% Pluma.  My only complaint(it's great) with the
Harar is that it's almost too clean for a natural processed
Ethiopian, and the Pluma is great for blending with anything.
All *coffee* flavor with a touch of chocolate and good body,it 
doesn't unbalance any blend .  Now,  I'm really truely enjoying
a rich cup o' coffee. Ahhhhh, that's good and rich, smooth yet
spicey, so much body and character. Fifty percent Malabar in the
next cup-wow. By itself I'm not sure, but super for blending. 
I'm ordering more Malabar.
Charlie
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2) From: Myron Joshua
I roasted my second batch of Malabar (from SM) on Friday. Drank it yesterday
unblended in a Moka Pot. WOW! Its uniqueness came through wonderfully. (The
first roast I made must have been to dark since it had nothing of this
zing.)
I wonder about blending...It seems that blending it with an Ethiopian would
not be right. I am thinking of Costa Rica Tarazzu. Any suggestions??
Now am grinding some for  a French Press. First cup will be unblended and
then I will blend it with some Dark Java I have left over from last Tuesday.
(WOW again! "Left over" beans that are less than a week old;-)
best Myron
PS. Charlie, thanks for the note about uneven roast. Mine too wa a bit
uneven.

3) From: Mike McGinness
From: "Oaxaca Charlie" 
<Snip>
That Monsooned Malabar is certainly some unique low toned stuff isn't it.
While Debi love's it straight up I prefer it as an anchor, as you are doing.
Interesting 50/50 with Yirg too, your taste buds can't decide if they're
being over whelmed by Yirg's wild brightness or the Malabar's zombie
attitude! I can see (as in taste in my mind) how using Oaxaca to mediate and
temper the situation would work well:)
MM;-) aka Kona Konnaisseur miKe mcKoffee
Dual Variable Transformer Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
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4) From: Mike McGinness
From: "Oaxaca Charlie" 
<Snip>
Oh, I almost forgot to mention it. No need to *rest* Monsooned Malabar,
zombie brew don't you know:) And don't bother trying to roast light to find
it's bright notes, zombie's got 'em all. (Lighter roasting, pre-2nd, does
produce an interesting different class of zombie funkiness though...)
MM;-) aka Kona Konnaisseur miKe mcKoffee
Dual Variable Transformer Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

5) From: Oaxaca Charlie
I rested it because Tom seemed pretty strong on that point. Good
to know there's no real need. Myron J mentioned being hesitant
to blend with Ethiopian-if it had a strong ferment taste like
many Harars I'd agree. The Harar in stock is almost like a
washed coffee it's so clean, and at just barely full city roast
has a brightness and boldness that goes just great with the bold
low tones of the Malabar. The Pluma does mediate with just the
right in between balance. CR Tarazzu might push the acidity
pretty high. That dark Java could mediate that nicely though... 
 Charlie
 
<Snip>
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6) From: Chris Peters
I roasted some monsooned Malabar yesterday for the first time in about 6
months.  I blended it this morning 50/50 with Timor Aifu for an Americano.
It was an incredibly smooth full-bodied mouthful of dark chocolate. Yum!
Chris in KC


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