Monsoon Malabar is cursed

[MKSwing]

Hello,
I just roasted 140g of Indian Mosoon Malabar from "you know who" and I can't get an even roast. At least this time I didn't burn the batch...
So, is it me or this bean never gets an even roast with air roasters ?

On the pic, the uneveness is exagerated by the flash of my ixus but you get the idea...

[phil]

Don't panic Stephane, in my experience stuff like monsooned beans never comes out totally even. I think it's something to do with the variation in drying between parts of the sack when the beans are monsooned, or something like that anyway.

Your picture does look very uneven though.

[MKSwing]

Don't panic Stephane, in my experience stuff like monsooned beans never comes out totally even. I think it's something to do with the variation in drying between parts of the sack when the beans are monsooned, or something like that anyway.

Well, yes, I thought it would come from the process used for this bean, maybe they've more water than others.

Your picture does look very uneven though.

Yes but is is not so uneven, the beans reacted strangely to the flash. In reality, they look more like usual uneven roasts if you see what I mean.

Oh and another thing I dislike with these beans is that they produce a LOT of smoke, incredible. In the beginning, I thought it was steam but then, once the roasting ended I left the room and came back and... WOW what a smoke. I saw this when I first roasted this bean but as I burned them I thought it was normal, now, I know these are not beans I'll use in the future unless I find the taster very special. Definitly not a bean to roast at (in the) home

[phil]

Re the smoke, yes I know what you mean although the Hottop's filter does reduce this quite a lot. I can roast these beans at home without problems but they are *much* smokier than some.

The pulped natural Brazils tend to be similarly smokey, I find.

[phil]

Oh and actually the monsooning is a drying process I think. The beans aren't left out in the rain! (not that I thought you thought that, just having a little joke - sorry no offence).

[MKSwing]

Oh and actually the monsooning is a drying process I think. The beans aren't left out in the rain! (not that I thought you thought that, just having a little joke - sorry no offence).

? ?? ????? ????????????
Oh man ! Oh I acually thought that !!! And I thought this was quite bizarre, wetting the beans... So now, I just read again the description and it's moist monsoon wind that go through beans, which makes waaay more sense

[Steve]

I cant get this baby even either. Its as is said above. A mare to roast but unusual and worth it when you get it right. Take it well into second crack for a dark to city roast for best results. The smoke is also a problem I've had stack fires with it because of the chaff and smoke.

[mnemonix]

What roaster are you using ? What's your profile Stephane ?

I usually have to pick out a couple of light beans with Monsson Malabar, but by 2nd crack it's generally evened out using a straight line profile over a 12+ minute roast. Certainly not the easiest to get right though as everyone's already said.

Chris.

[MKSwing]

What roaster are you using ? What's your profile Stephane ?

I use an Imex so it is quite difficult for me to hear the 2nd crack. Usually, after 1st crack I just look at the beans color and until my first MM batch, I had no problem. As I had an uneven roast, I waited, waited, and burned the coffee
So, the second time I didn't wait for all the beans to be even and it tasted good.

I usually have to pick out a couple of light beans with Monsson Malabar, but by 2nd crack it's generally evened out using a straight line profile over a 12+ minute roast. Certainly not the easiest to get right though as everyone's already said.

By picking out, do you mean stopping the roast, opening the roaster, getting out of the roaster the less roasted beans and restarting the roast ? Isn't that cooling and warming cycle added influence the taste ?

[quink]

If your having problems hearing the second crack with your Imex, grab some oven gloves, the kind that are linked, not the two seperate ones, fold them in half anfd wrap it around the metal part of the imex chamber. It quiets the thing right down. Be careful that you dont burn them, I did.
Just saw this smiley and had to put it in :drink:

[phil]

Just saw this smiley and had to put it in

You can blame Joey for that one. I've got more but haven't got around to putting them up yet.

[Joey]

You can blame Joey for that one. I've got more but haven't got around to putting them up yet.

Bring them on, Phil! You won't regret it

BTW, I took a pic from this Indian Monsooned Malabar which is roasted to perfection. I love this coffee. It has a nice creamy body. If I would homeroast one, this would be a color reference for me....

Good luck!
joey

[phil]

Never was your by-line more appropriate Joey!

[mnemonix]

By picking out, do you mean stopping the roast, opening the roaster, getting out of the roaster the less roasted beans and restarting the roast ? Isn't that cooling and warming cycle added influence the taste ?

no just picking out the odd 1 or 2 light beans at the end of the roast - i'm quite fussy and usually do a quick quality control pick through most of my roasts though.

Chris.

[tisri]

I cant get this baby even either. Its as is said above. A mare to roast but unusual and worth it when you get it right. Take it well into second crack for a dark to city roast for best results. The smoke is also a problem I've had stack fires with it because of the chaff and smoke.

I just roasted some (didn't see this far down before posting my own remarks) and found it to be almost chaff-free. Even after 20 minutes the beans weren't particularly dark and there was a big overlap between first and second cracks.

I've got a good feeling about this bean, but can't quite figure out why. Hopefully come the tasting I'll be vindicated!