indian MM

borat123

WotB wrote:

I take the opposite viewpoint with this one. My findings are that it is good even just post-roast. I use it as a base for blending as well, simply because of it's low acid and viscous mouthfeel.

I'd have to agree. Am drinking it right now, 1 day post roast, in a roasted blend with Sipangan Bolon. As an SO espresso, it can be a little too much if not left to mature for while first to tame it down a bit.

Dry_bean

WotB wrote:

I take the opposite viewpoint with this one. I love the bean. I don't think it needs to rest as much as everyone says. My findings are that it is good even just post-roast. Maybe I live in this perfect coffee dimension, where the stars always align, but I've yet to have a bad result with this one. I use it as a base for blending as well, simply because of it's low acid and viscous mouthfeel.

I'm with you WotB, one of my favourites, easy to roast, I usually let it degas for about a week but have no problem using it after a couple of days. I always keep a few kilo's on hand. 😉

mycuppa

borat123 wrote:

I'd have to agree. Am drinking it right now, 1 day post roast, in a roasted blend with Sipangan Bolon. As an SO espresso, it can be a little too much if not left to mature for while first to tame it down a bit.

Geez Borat, I don't know how you like that Sipa - I had a pallet (960kgs) of it earlier in the year and it was not very nice - extremely high in acid prepared for the North American market. Not at all like a Sumatran. Had to dilute in down in some of the lower-end blends and use it sparingly - such was the impact it would have on a blend. Just on the subject of MM - what amazes me the most is a high percentage of home roasters trying to learn the art of roasting and blending, yet gravitate early in the experience cycle to MM, which can be challenging to work with. I don't wish to sound negative towards MM, but you could save yourself quite a bit of early heartache by leaving this bean till you understand the basics of blending and the effects of more commonly used varietals. Of course, if you love the MM, there is no stopping you - and nor should my comments persuade you to stop using it. It's a polarizing bean and requires a good understanding to get the best from it.

texx

i had 1kg of bought roasted beans ( actually the second bag of it ) and it was nice but lacking something and i was running short of roasted in the shop so i threw in a good handfull of MM and mixed it up ran a bit through the grinder and made a cuppa . i thought i would either improve it or destroy it and to my delight the MM improved it heaps , i am just on the last little bit of it now the bag will be gone after the first half dozen coffee's in the morning ,and the customers that had coffee today were all happy with the coffee's they were served so i am happy and glad i had the small bag of MM that i roasted a week or so ago . johno

UNM

MM was the first bean I roasted. Never had a problem roasting, but I remain ambivalent about this one and it definitely ages differently to most I've tried. Wouldn't be one I'd choose as a first bean if starting over.

borat123

mycuppa wrote:

Geez Borat, I don't know how you like that Sipa - I had a pallet (960kgs) of it earlier in the year and it was not very nice - extremely high in acid prepared for the North American market. Not at all like a Sumatran. Had to dilute in down in some of the lower-end blends and use it sparingly - such was the impact it would have on a blend.

I had a couple of 2.5kg bags that I bought off CS ages ago (Aug 09). Maybe a different crop? The one I had was very very nutty (smelled a bit like peanuts), and if roasted right and blended with MM had a sweet caramel hit in there too.

Lacehim

I've just roasted my first batch of this after enjoying it at Troy's during the last Brisbane gathering. 🙂 Can't wait to give it a go tomorrow.

Brett_H

I have a batch of this that I bought from Ministry of Grounds. It is called Coelho's Gold. I love this bean. I roast it just into the second crack and am happy drinking it from day 3. I have had plenty of this bean in the past but this latest batch is just great.

askthecoffeeguy

I like to take mine to the first snap of second crack and pull the roast there - and whilst I've enjoyed it straight up as espresso my personal drinking preference is as a filter coffee P

Lacehim

I had a nice latte with my 2 days post roast today. tasted rather nice, a bit different with a lingering aftertaste but not an unpleasant one. Not sure it will last too long. Might have to roast some more to keep to try later. 🙂

SniffCoffee

I roasted some the weekend before last and am not planning to crack it open until next weekend at the earliest, as I've seen many reports that it requires at least two weeks in the bag before getting to its best. I've never had it before so will be curious to see what it's like, particularly as it's the first been I've roasted that seems to shrink rather than grow during the roasting process! Sniff

Koffee_Kosmo

The best part of Monsooned Malabar is the buttery mouth feel Its unlike any other bean in flavour characteristics I wonder if its because flavours need to fight through the thick Crema as well I only have 350/400 grams of green beans left KK

Lacehim

Wow, how time flies! I roasted some MM a month ago for C-Man and put it in the cupboard and forgot all about it. Today I got Mycuppa's newsletter and in it he had an article about MM, and how great it is. I followed his advice, grinding really fine, updose and nailed a perfect shot! I had forgotten how good this bean really is, even as a SO. The taste just seems to linger, in a good way for ages. 🙂 I think I have a shot or 2 left, so I'm going to try it as a long black tomorrow! 🙂 Thanks Mycuppa! Love your newsletter!

Dry_bean

MM is certainly on my list of favourites Lacehim. 🙂

C-man

yep, my MM is hitting the mark now too

Lacehim

I just had the final coffee from the batch I roasted at chesters C-Man. Lovely and still plenty of Crema! [emoji6][emoji106]

C-man

Creama monster