Charles2012 Senior Member Joined: 25 Jan 2012 Posts: 3 Location: UK Expertise: I love coffee
Posted Wed Jan 25, 2012, 6:37am Subject: Roasting Monsooned Malabar
Hi guys,
Got an I-Roast 2 at Christmas and have been playing around with it. Usually use either Pre-set 1 or 2 which produce a medium roast, however, I can't quite understand the following results from the profile below (monsooned malabar):-
Profile 1 196C 4:30 mins 240C 2:30 mins 220C 1:00 mins 180C 3:00 mins 200C 1:00 mins
Profile 2 160C 5:00 mins 200C 3:00 mins 235C 1:15 mins
Both are followed by 4:00 mins cooling. Profile 1 produced a medium to light roast, whilst 2 produced a full dark roast with oil beginning to appear on the surface, another 30 seconds and it would have been burnt.
I would have thought from the temperatures and times it should have been the other way round.
For your first roasting attempts I would suggest a green bean, not a pale yellow aged monsooned bean. Get a fresh high grown hard bean that will work in a wide roast range. It will take the heat and improve your chances of early success.
What I meant was, did you do the second batch of beans shortly after the first batch? Some machines takes a bit to really get to heat. If the second batch was shortly after the first, the element and chamber would have begun at perhaps 200+ F, while first batch would've been room temp.
Frost is right--MM is not your ordinary bean, and will perform and appear differently than most other beans.
I just roasted my first batch of Monsooned Malabar in my Hottop B-2K, and it was unusual compared to the 20 other types of coffee I have roasted. 95% of those reach first crack between 382 and 386 F, but the Monsooned Malabar went to 395.
I should have realized what was going to happen, which is that I hit the "high temp limit" on the Hottop. I had planned to roast this up to 2nd crack, but I did not come close. The beans hit 420 at 1:45 after first crack started, and then the Hottop ejected them. Some of the beans were still in first crack at the time!
Next time I can override the "high temp limit" and set it at 428. But I wonder - will I actually get to second crack? Has anyone else run into this problem on the Hottop?
Life is too short to drink bad wine (or bad coffee)
The Malabar is very different to roast then any other bean. I always take a 10 minute drying phase with this bean instead of the 5 minutes I normally do. Got this tip from a professional roaster. This really improves the taste. I also never exceed the 233C or 451F and always roast it Full City+ in my Gene Cafe.
Normal profile for me is: 10 minutes 150C (302F) Then 230C (446F) till first crack which tends to really start at around 15minutes slowly bring the temp back to 225C (437F) first crack stops around 17 minutes Just before the end of first crack more heat 233C (451F) Second crack starting around 18:30 minutes and end of roast at 19 minutes for Full City+
I found this a real improvement in taste over a profile with 5 minutes of drying.
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