Monsooned Malabar – revisited

14 October 2009 in Beans

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 )