JohnD18
New member
Anyone have opinions on coffees from India? Like, dislike, particular flavors associated with them? I feel like there isn't much talk about Indian coffee, but I have a fellow roaster who highly recommends it.
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There is little moisture so it can be a challenge to roast. You have to post blend if blending due to such little moisture.
Might want to roast each bean individually then blend?
I went through a few bags of MM last year, and it was good enough to drink straight, even though that's not my go-to flavor in a coffee.
My main use of MM is in my Roasty-Toasty Blend (very creative, I know). I avoid dark roasts like the plague, but have a handful of customers who just want something darker than the ace of spades. It's usually Sumatra, and whatever I else that's getting old and needs to be used up - it'll be roasted beyond recognition, so who cares, right? I add about 10% MM to the pre-roast blend, and it gives an added punch/pungency to the blend that these weirdos want.