Bman Senior Member Joined: 28 Jan 2004 Posts: 237 Location: Johnstown, PA Expertise: I live coffee
Espresso: Miss Silvia, Bialetti Grinder: Mazzer Super Jolly, Gaggia... Vac Pot: Nope, Bodum Press Drip: Not any more Roaster: I-Roast, Freshroast
Posted Tue Apr 6, 2004, 6:46pm Subject: Aged and Monsooned coffees, and your favorite espresso blend.
Hi, has anyone had any experience with aged or monsooned coffees in their espresso blends? I just got a shipment of aged sumatran and monsooned malabar from sm's. I am thinking about mixing them with the monkey blend and see what I get. Kadir is my favorite, but I dolike a cup with some bite and body too. I think I will get some brazilian soon and experiemnt with this too. Any ideas? Anyone try aged coffee in press pot? Anyone have any favorite espresso blends?
jim_schulman Senior Member Joined: 19 Dec 2001 Posts: 3,772 Location: Chicago Expertise: I live coffee
Posted Tue Apr 6, 2004, 7:19pm Subject: Re: Aged and Monsooned coffees, and your favorite espresso blend.
They roast quicker than unaged indos, and can be mixed with brazils and Yemen/Ethiopian beans. I don't much like Monsooned Malabar since it has a lot of bite and isn't very sweet; the aged Lintong is sweet and has medium bite, IMO, it works better for espresso.
Try equal about 3 parts Yemen/Ethiopian to 2 parts of the aged, and add Brazil to taste. I would start 4 parts Brazil, 3 parts Mocha kadir, 2 parts aged Lintong, roasted to the first snap of the second. If you roast darker, reduce the amount of Brazil. If you roast very dark, to a declining second crack, Brazilians can get ashy and bitter.
Posted Thu Apr 8, 2004, 6:41pm Subject: Re: Aged and Monsooned coffees, and your favorite espresso blend.
Brad,
I would have to agree completely with Jim. I started roasting a Yemeni Mocha and Java blend for my first 40 pounds of roasting. Then, I moved to Ethiopian/Sumatra to see if I could get near the same taste at a lower price point. Very close. Then, my adventurous side took over and I tried Ethiopian with Monsoon Malabar vs. Aged Sulawesi. I would fall into the category of feeling that Monsooned coffee is "sewer water" vs "liquor of the gods" (paraphrasing Tom at SM). Loved the aged coffee, however.
Latest roast was 50% Brazilian cup of excellence (I forget the name - the one Tom recs for espresso base), with 25% Aged Sumatra Lintong and 25% Ethiopian. It is by far the best espresso blend I have roasted and perhaps tasted. Sure, there may be better roasters out there, but they cannot compete with my freshness!
Let us know what you think about them after your roasts.
GeorgeP Senior Member Joined: 5 Mar 2004 Posts: 56 Location: Athens, Greece Expertise: I love coffee
Espresso: Pavoni lever Grinder: Mazzer Mini E, Pavoni Jolly Vac Pot: Cona Roaster: HWP, Alp, Gene Cafe
Posted Thu Apr 8, 2004, 10:30pm Subject: Re: Aged and Monsooned coffees, and your favorite espresso blend.
One of my favourite espresso blends contains the two coffees you mentioned, but mine come from another source (in England) and could be different (for example the Malabar is very mild and smooth). I use 30% Malabar, 30% Lintong, 30% Harrar and 10% washed indian robusta. I take it to just before second crack starts rolling. The roast is a bit uneven in colour. It needs 3-4 days resting and a finer grind. Makes a very rich and smooth espresso, with some lovely bright tones from the harrar.
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