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Discussions > Espresso > blends > Malabar Gold  
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dm
Senior Member


Joined: 23 Feb 2006
Posts: 170
Location: Washington State
Expertise: I love coffee

Espresso: Gaggia Baby
Grinder: MACAP M4/Solis Maestro
Drip: ZOJIRUSHI & Bodum FP
Roaster: FR +8
Posted Mon Jul 3, 2006, 1:47pm
Subject: Malabar Gold
 

I have found a source for green Malabar Gold Beans. I am tempted to buy a pound or two. I have done a search on this board and seems like the beans are really finicky when it comes to roasting them?

Are they that difficult?

Dave
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DarkMajestic
Senior Member


Joined: 9 May 2006
Posts: 836
Location: Nevada
Expertise: I love coffee

Espresso: Quckmill Vetrano
Grinder: Macap M4 and Capresso...
Vac Pot: Bodum
Drip: None
Roaster: Behmor & Cajun Pot.
Posted Mon Jul 3, 2006, 3:38pm
Subject: Re: Malabar Gold
 

I don't know but they do have robusta beans in the blend ... would robusta roast differently ?

Good Day ...
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TomP10
Senior Member
TomP10
Joined: 31 Dec 2005
Posts: 420
Location: East Coast
Expertise: I love coffee

Espresso: LaSpaz S1
Grinder: mini E-B; Virtuoso
Vac Pot: Yama; balance brewer
Drip: Aeropress
Roaster: Hottop
Posted Mon Jul 3, 2006, 4:58pm
Subject: Re: Malabar Gold
 

I have roasted MG and it is tough to get a real even roast.  I presume it is due to the variety of beans used in this blend.  But, don't let the looks fool you... it tastes very, very good.

- T

 
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alsterling
Senior Member
alsterling
Joined: 28 Dec 2005
Posts: 682
Location: Dana Point, CA
Expertise: I live coffee

Espresso: La Spaziale S1 (Had Expo)
Grinder: Macap M4 & Gaggia MDF
Vac Pot: Not yet...
Drip: Capresso MT-500 & Melitta...
Roaster: Hottop Digital
Posted Mon Jul 3, 2006, 10:00pm
Subject: Re: Malabar Gold
 

dm....... Malabar Gold is my favorite and the choice of everyone that's sampled the blends/roasts that I've brought in for taste tests. Dr. John has quite a story and much time invested in this coffee. Personally, I'm intimindated by what I've heard is his roasting recipe. (both blend and roast recipies are proprietary and protected). It's way beyond my roasting talents; which are below amatuer anyway. He does sell green. But it's to a limited number of green only resellers, and primarily for home roasting. Obviously, you know that.

I can only speak for myself, but I would say that MB, maybe because it's a dryer coffee with more Robusto than most, seems to stand alone from my other blends in that it requires a finer grind, higher temperature and heavier packing of the basket. I wouldn't say "finicky", although I guess I have......somewhere? What I should say is that it stands alone.......both in awarding smooth flavor and in the more unique brew pressure (8-8.5 bar) and temperature (205-207F), along with the suggestion that it be extracted from a "triple", not "double" basket. I've yet to get my triple basket. On my S1 I'm running 9bar and 203F. It works for me, but then as I'm learning, each setup/machine is different and the roaster's guidelines are just that.

I'd be very interested in hearing your results. Please tell me if you've brewed his pre-roasted MB? If you purchase it roasted from any other source than Josuma Coffee Co. in Menlo Park, then the flavor will vary. There are a few resellers who use his green but roast to their own specifications.

Good luck, Al in SoCal

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LibertyPatriot
Senior Member
LibertyPatriot
Joined: 19 Feb 2006
Posts: 48
Location: The biggest Springfield
Expertise: I like coffee

Espresso: KitchenAid ProLine
Grinder: KitchenAid ProLine
Drip: Cruisinart
Roaster: Kitchen Gourmet popper
Posted Thu Jul 6, 2006, 8:31am
Subject: Re: Malabar Gold
 

I've purchased Malabar Gold from Ed Kuhlman of Kuhlman's Koffee at www.WakeUpJava.com and have experienced good and not so good results so far.  I'm still pretty new at espresso, so technic is mostly at fault.  It produces mounds of crema right from the start due, I would think, to the somewhat dryer roast.  I had not read about the triple basket thing though.  I plan on getting one soon to try out.  My technic is improving with the use of a bottomless PF, but one thing I noticed with the MG is the popping and spraying coming from the basket as I cut off the shot.  I'll try a firmer tamp with the finer grind.

I'm glad I checked out this topic.

Keith

 
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alsterling
Senior Member
alsterling
Joined: 28 Dec 2005
Posts: 682
Location: Dana Point, CA
Expertise: I live coffee

Espresso: La Spaziale S1 (Had Expo)
Grinder: Macap M4 & Gaggia MDF
Vac Pot: Not yet...
Drip: Capresso MT-500 & Melitta...
Roaster: Hottop Digital
Posted Thu Jul 6, 2006, 8:48am
Subject: Re: Malabar Gold
 

Keith.....

This may be worth a direct call. My contact email is (alsterling@earthlink.net) There's lotsa' filtering, so make sure you use "coffee geek" in the subject, etc. I'll pull your message through to my inbox. If you want, send me your phone number and a best time to call and I can share some info on machine setup and such. The popping and spraying immediately sounded like the porta-filter was "leaking" from overpressure.....maybe due to an extreme grind setting (too fine) and subsequent pressure build up? It might be worth chatting on the phone "real time." Your choice.

Best, Al

 
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LibertyPatriot
Senior Member
LibertyPatriot
Joined: 19 Feb 2006
Posts: 48
Location: The biggest Springfield
Expertise: I like coffee

Espresso: KitchenAid ProLine
Grinder: KitchenAid ProLine
Drip: Cruisinart
Roaster: Kitchen Gourmet popper
Posted Thu Jul 6, 2006, 2:00pm
Subject: Re: Malabar Gold
 

Al,

The thing is, I don't get the popping and bubbling from another roast I get from Kaldi's Coffee from St. Louis,   The roast I use from there is just their Cafe Kaldi, I like the flovor and I seem to be able to pull somewhat consistant shots with it.  That's what they use for their in house espresso sales.  The thing I don't like about Kaldi's is that they don't mark the prepackaged beans when they were roasted and no one there ever knows when the bulk beans were roasted.  I haven't tried any mail order beans yet.  I like to patronize local business as much as I can.

Keith

 
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DarkMajestic
Senior Member


Joined: 9 May 2006
Posts: 836
Location: Nevada
Expertise: I love coffee

Espresso: Quckmill Vetrano
Grinder: Macap M4 and Capresso...
Vac Pot: Bodum
Drip: None
Roaster: Behmor & Cajun Pot.
Posted Thu Jul 6, 2006, 3:24pm
Subject: Re: Malabar Gold
 

"It produces mounds of crema right from the start due, I would think, to the somewhat dryer roast. "

I suspect it's the robusta that's making all the creme ...

I had several shots malabar gold pulled by the blender himself. Very smooth .. mellow ... but too much caffiene it would seem but I'd try it again. LOL

I prefer though a little more action in my espresso.

Good Day ...
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alsterling
Senior Member
alsterling
Joined: 28 Dec 2005
Posts: 682
Location: Dana Point, CA
Expertise: I live coffee

Espresso: La Spaziale S1 (Had Expo)
Grinder: Macap M4 & Gaggia MDF
Vac Pot: Not yet...
Drip: Capresso MT-500 & Melitta...
Roaster: Hottop Digital
Posted Thu Jul 6, 2006, 3:52pm
Subject: Re: Malabar Gold
 

LibertyPatriot Said:

Al,

The thing is, I don't get the popping and bubbling from another roast I get from Kaldi's Coffee from St. Louis,   The roast I use from there is just their Cafe Kaldi, I like the flovor and I seem to be able to pull somewhat consistant shots with it.  That's what they use for their in house espresso sales.......Keith

Posted July 6, 2006 link

Well, where exactly does this "popping and stuff...." come from? If it's the PF, then maybe the PF is backin' up like a freight train. In a seperate post I commented on how difficult I found it to use my Macap grinder for anything other than the Malabar. Once the MB is tweaked in, I don't like doing anything to the grinder other than making minor adjustments.

As for buying local, that's a good thought and can certainly help in developing vendor relationships, but I'm finding that there are some "premier" roasters across the West coast. Most of them, and I'm sure this applies all over the country, roast on a Monday and ship late that day or the next. The short transit time gives the coffee time to out-gas and such. When I get a shipment on Friday, it's ready for the grinder. I vacuum pak and refridgerate the balance of the order.

I'd always agree that if one wants more "action", then there are certainly other blends to look to. I keep MB as my favorite "smooth" offering. For me, it's about our friends and what they enjoy. I've never had a negative comment about Malabar. And I'd say that it's an excellent step up for the typical US Starbucks customer. Because it's very easy to offend a friend's palate with a strong espresso, I ask them if they even like espresso drinks. Many don't, and other than experienced coffee hounds only know Starbucks and their coffee flavored milk drinks. By percentage of population, I'd guess that you'd have a tough time finding even 1% of any grouping that drank straight espressos, sans sugar. For Americans, that just isn't a strong part of our coffee heritage. (Brewing in a GI helmet's about as close as I ever came to an espresso in my late teens......, but then, that's a whole 'nother story!)(smile)

About learning this "espresso thing." I've been at this about 6 months and am ready for some formal training. I've probably run through 5 times more shots learning on my own equipment and beans than I've served. I've even forced myself to invite large groups over just to practice back to back drinks. It was only yesterday, after talking to a roaster friend, that I realized that my bitter shots were caused by over-volume extractions. My machine has a volumetric brew cycle.

If you can find a fellow CG'er in your area that's been at it awhile, I'd say that would be a huge bonus. I should have called someone over to the house for private lessons. It would have sped up the process. For us here in So. California, we're right in the backyard of SCAA headquarters. That's a huge advantage and one that I value. I'm still curious about the noise thing? Let me know what you find out....

Best, Al

 
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http://www.baristaexchange.com/profile/AlSterling
Warning: Close cover before striking
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DarkMajestic
Senior Member


Joined: 9 May 2006
Posts: 836
Location: Nevada
Expertise: I love coffee

Espresso: Quckmill Vetrano
Grinder: Macap M4 and Capresso...
Vac Pot: Bodum
Drip: None
Roaster: Behmor & Cajun Pot.
Posted Thu Jul 6, 2006, 4:41pm
Subject: Re: Malabar Gold
 

"I ask them if they even like espresso drinks. "

Yeah ... I understand ... one needs to be prepared to drink espresso I think if they already have an inkling for it. Once in a while a guest will come to my home coffe bar that is interested in straight espresso ... that's a fun time to be an espresso maker. LOL

"I should have called someone over to the house for private lessons. "

Doctor John of Malabar Gold by the way gives lessons ... just $1,400. for three day hands on seminar .. he does not make house calls so add travel and lodging ect.. Anyone interested ?

"I ask them if they even like espresso drinks."

Many of my guest like espresso drinks ... straight espresso is a bit leaner demand.

Good Day ...
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