Darkroast

Monsooned Malabar – revisited

Mikko — Wed, 14 Oct 2009 10:54:10 +0000

For a long time I always told people not to roast Monsooned Malabar too dark. It will lose its roundness!!!

Until Kaffa roastery made me change my mind. You can also enjoy dark roasted Monsooned Malabar, however you will lose the ultimate roundness.

What compensates that is slowly baked butter popcorn like taste. I’m not sure if this is possible to achieve with typical filter machine, but using syphon with almost espresso-fine grind the taste is somewhat peculiar.

If you are into super super dark roasts you better try this. But consider buying a sample from Kaffa before trying it yourself. I’m quite sure you have to roast this with enough time and very low temperature ( ie. 205C )

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Mikko — Thu, 07 May 2009 10:00:59 +0000

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Monsooned Malabar

Mikko — Tue, 14 Apr 2009 07:32:08 +0000

Monsooned Malabar is one of the classics people usually refer to. You can read more detailed information about its history in every online coffee forum but to give you ballpark figure: Monsooned Malabar is the smoothest coffee ever. It is dried six to eight weeks in warm monsoon and thats where all the roundness comes from.

The nose gives you the idea the drink you are going to enjoy is not just typical coffee. Chocolate mixed with spring flora. Very very delicate.

The taste however is something which creates totally new paradigma. How can you taste something so round that you can’t really reach the taste?
Definitely mediumly roasted. Monsooned Malabar is so round and smooth its difficult to catch the taste. Everyone just loves this!

Just make sure you let it cool down enough before enjoying ( 3min at least)