Re: Bernie's Monsooned Malabar


"Flasherly" <Flasherly@xxxxxxxx> wrote in message news:ee3b9191-a003-4874-ab7e-87b30688530b@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
On Nov 24, 2:36 pm, "alan" <in_flagra...@xxxxxxxxxxx> wrote:
"bernie" <bdig...@xxxxxxxxxx> wrote in message

news:5368bdd3-f232-4cbf-a0ef-f886be08dc0b@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx



> On Nov 21, 10:33 pm, "alan" <in_flagra...@xxxxxxxxxxx> wrote:
>> Mainly from force of habit I've pretty much always gone for darker >> roasts
>> when making espresso, but for the last few days I've been using a
>> Monsooned
>> Malabar which Bernie does as a medium roast --- that stuff is
>> outstanding.
>> Although I'm loath to use such terminology lest I be identified as an
>> effete
>> coffee snob, I'm going to have to describe it as "chocolaty". It also
>> produces almost double the crema I've been able to get from dark >> roasted
>> anything --- don't know if that's due to the roast or just the nature >> of
>> the
>> bean.

>> It also made an incredibly good Turkish coffee.

>> Good stuff, Bernie!

> Thanks, Alan. I'm glad you enjoyed that coffee. Monsooned Malabar
> is one of my favorites, in spite of Marshall Fuss thinking I'm a
> trogdolite for liking it.
> Bernie

Just curious --- have you ever tried a darker roast with the Monsooned
Malabar?

Funny how in Italian terms, depth of the roast is preferentially
treated for regionalism. Whereas going darker, though a tradition for
espresso proper, would be likely to share besides a preferential
definition: for [some and a blend of] beans suited a desired end
espresso qualifies.

Not as I'm presently doing, from a mixed batch of runaways (stalled
from a electrical browout) -- I resumed and caught a little late --
with near a perfectly browned batch subsequent. World of different
tastes, as well grinds. The lighter roast has a different impact on
the grinder, both by balance to actual work imposed on the motor, as
well work required to pull through the shot.

Bit of an off-balanced situation, mixing a more easily ground darker
roast ostensibly to reduce strain on the grinder (also at some coarser
allowance for shots) -- when I can and usually do achieve a
"comfortably" desired roast level -- although, nevertheless, it
wouldn't seem necessarily off kilter for a touch of "darker" tastes,
the lighter roasted batch couldn't be expected to yield.

I get the feeling that you're saying that you've discovered that you like your light roast blended with dark roast not only because of the flavor range, but also because of a reduction in strain on your grinder . . . am I right?

.

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