Is this bean ok to use in a Jura Impressa Z7 ?
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Malabar Gold™ is a premium European espresso roasted in the "light" Northern Italian fashion; mellow and low in acid. The crema is a deep reddish brown, fantastically rich, plentiful and persistent; lasting more than 20 minutes. It is smooth, rich and syrup like. When a shot of Malabar Gold™ is pulled into a shot glass it quivers like Jell-O.
Dr. Joseph John is a nuclear physicist who took his scientific training and applied it to the art and passion of espresso. He developed this blend of Indian Monsooned Malabar, De Luxe Indian Robusta and other selected arabicas to provide you with super fresh, truly great coffee. According to Dr. John, many Italian roasters try to keep the Indian coffee component(s) of their espresso blends a secret. And it is these Indian coffees that contribute to the special qualities of great Italian espresso. Malabar Gold™ will change the way you think about home espresso brewing.
Roasted in the same type roaster as Dr. John used to develop this blend. Dr. John’s personal instructions have been faithfully followed throughout the roasting process. The beans are brought to a point where the oil just barely begins to glisten. As the beans cool the sheen disappears only to return several days later.
Malabar Gold is a trademark of the Josuma Coffee Co.
Green coffee beans are usually shipped in 132lb bags, (60 Kilograms) and world-wide production statistics are compiled on the number of bags.
World production for 2012 includes 88,818 bags of Arabica and 62,440 of Robusta.
To give you perspective on worldwide coffee production and the rarity of some highly prized regional coffees like Hawaiian Kona and Jamaican Blue Mountain that make up a tiny fraction of all coffees, here are statistics for 2012 compiled by the US Department of Agriculture.
Brazil leads the world in total production again in 2012 with 40,200 bags of Arabica and 15,700 of Robusta for a total of 55,900 bags or 7,378,800 lb.
Vietnam is second for total production with 850 bags of Arabica and 24,150 of Robusta for a total of 25,000 bags or 3,300,000 lb.
The United States, mostly Hawaii, (100/0) and Mexico (4,500/200) make up North American production of 4,600 bags of Arabica and 200 bags of Robusta.
Central America produces 14,605 bags of Arabica and 10 bags of Robusta from: Costa Rica (1,600/0), El Salvador (1,475/0), Guatemala (3,840/10), Honduras (5,800/0), Nicaragua (1,800/0) and Panama (90/0).
South American countries including Bolivia (4/150), Brazil (40,200/15,700), Colombia (7,500/0), Ecuador (415/190), Paraguay (25/0), Peru (4,800/0) and Venezuela (880/0) combined to produce 53,970 bags of Arabica and 15,890 bags of Robusta.
Caribbean countries produce 920 bags of Arabica from: Cuba (125), Dominican Republic (475), Haiti (300) and Jamaica (20).
Middle East coffee comes from Yemen at 150 bags of Arabica.
Papua New Guinea, 1,100 bags of Arabica and 50 bags of Robusta, represents Oceania’s total production.
South Asia contributes 1,650 bags of Arabica and 3,685 bags of Robusta from: India (1,640/3,660) and Sri Lanka (10/25).
Sub-Saharan Africa contributes 9,243 bags of Arabica and 7,580 bags of Robusta from: Angola (0/30), Burundi (225/0), Cameroon (100/700), Central African Republic (0/15), Kinshasa (200/165), Cote d'Ivoire (0/1,800), Ethiopia (6,500/0), Ghana (0/90), Guinea (0/425), Kenya (850/0), Liberia (0/5), Madagascar (25/500), Malawi (25/0), Nigeria (0/30), Rwanda (250/0), Sierra Leone (0/70), Tanzania (500/300), Togo (0/650), Uganda (650/2,800), Zambia 10/0) and Zimbabwe (8/0).
As you’re enjoying the last rays of summer, consider that in a few years you could be lathering on the coffee to prevent skin cancer. Findings published in the Proceedings of the National Academy of Science suggests that chemicals commonly found in coffee have the ability to absorb UV radiation when applied directly to the skin. Researchers at Rutgers University genetically engineered mice to suppress the same enzyme that caffeine does in humans and have found that they were slower to develop skin cancer. Because of its ability to suppress ATR, the enzyme responsible for turning damaged skin cells cancerous, scientists have suggested that caffeine could be added to sunscreens to boost protection levels.
In a strange twist, caffeine molecules may also help you develop a nice tan in addition to protecting your skin from tumors and cancer. Caffeine has actually been shown to stimulate pigment cells, urging them to produce more color. So, a safer tan may not be too far on the horizon.
If you're tired of the same old drinks, break out of the rut with a creative latte. This month's recipe is perfect for the adventurous latte lovers out there.
In a tall 16oz glass, combine the espresso, syrup and milk. Stir the contents and add ice. Garnish with whipped cream, if desired, and enjoy!
With St. Patrick's Day right around the corner, may the luck...and drinks, of the Irish be with you. Given the upcoming festivities, now is as good a time as any to take a look at the history of one of the most (in)famous, drinks in the world—the Irish Coffee.
In true Celtic fashion, think Leprechauns and pots of gold, the origins of the Irish Coffee begins with a local folklore...Legend has it that the drink was invented in a cafe at the now-defunct Foynes Airport. In 1943, on a particularly nasty winter evening, a flight bound for Botwood, Newfoundland made the critical decision to return to Foynes after several hours in the air. Consider that 1943 was during WWII and commercial air travel was really in its infancy—think well-heeled men and women on a flying-boat voyage. The circumstances of the diverted flight were trying at best and left passengers a little bit more than peeved.
Upon making the decision to head back to Foynes, the captain reportedly sent a Morse-code message to the control tower, alerting ground operations personnel of the impending return. At the terminal, preparations were made to welcome back the crew and passengers. I know, you're skeptical already; but keep in mind, this was the 1940s...flying was a glitzy affair.
Back to the regularly scheduled story...Head chef Joe Sheridan of the airport restaurant was hastily asked to make something to warm the passengers and lift their spirits. He decided to...well...add a little spirit to their drinks. After all what could keep you warmer and happier than a hot coffee and some good old Irish whiskey? As the night progressed and everybody had been served, one of the passengers approached Sheridan to thank him for the hospitality. Making small talk, the passenger asked if Brazilian coffee had been used to prepare the drink...To which Sheridan responded "No, that was Irish Coffee." The rest is history.
From that night forward, Irish Coffee was served to all passengers going through Foynes Airport. The tradition continues to this day; dignitaries arriving at Shannon Airport are still welcomed with a warm cup of Irish Coffee. Want to celebrate St. Patrick's Day in style? Try this authentic Irish Coffee Recipe:
Joe Sheridan's Original Irish Coffee
Preheat an Irish Coffee Mug using hot water. Try our Stout, Classic or Pedestal version of the mug. Pour freshly brewed coffee into the mug; add sugar and whiskey. Top with cream.
Coffee and espresso are our passions, here at Whole Latte Love. The pursuit of its perfection has led us to form relationships with and offer products from more than 60 manufacturers. We carry some of the most advanced equipment on the market, from grinders to espresso machines, frothers and more. But, as many coffee lovers will attest, great beverages must start with quality coffee. All the equipment in the world won't be able to help you brew gourmet espresso from charred beans; which is why we introduced Whole Latte Love Signature coffee as a way for customers to get great tasting drinks at affordable prices.
The patriarch of our line of coffee is the venerable and ever-popular Malabar Gold. Created by a nuclear physicist turned coffee roaster, Malabar gold is easily recognized by its deep, rich crema that can last for more than 20 minutes. This blend of Monsooned Malabar, De Luxe Indian Robusta and select Arabica has been roasted in the light Northern Italian tradition to deliver mellow coffee and espresso with low acidity.
Another fan favorite is our distinct dark-roast espresso, Buzzopolis. This collection of Columbian, Costa Rican, Mexican and Sumatran beans is well balanced and bright. Buzzopolis is celebrated for its smoky flavors of plumb, spice and berry that deliver full-bodied beverages. This blend is smooth enough for espresso, but it is also well liked by cappuccino and latte drinkers as it has the ability to stand out in milk-based beverages.
Reflection, our decaf espresso, brews sweet, well-balanced drinks that won't keep you up at night. It packs decadent flavors caramel and chocolate punctuated by fruity notes. Reflection is a blend of fine Central American, Indonesian and African beans.
For drip coffee drinkers, Ethereal and Unconditional offer unique taste profiles and aromas. Unconditional is a decaffeinated blend of Columbian, African and Indonesian coffees micro-batch roasted for unparalleled results. Unconditional features mouth-watering flavors of hazelnut, toffee and plum with a bright body and medium acidity. Ethereal, on the other hand, is a full-bodied coffee with hints of red wine, spice, chocolate and berry. It is a dark roast that is ideal for breakfast and a great companion for bread and pastries.
We also have two samplers to choose from, if you want a taste of all our coffees. Each of our signature coffee has a colorful label adorned with artwork from Whole Latte Love employees and customers.
|Taste Notes||Low in Acid|
|Roast Profile||Light, Light City|
|Best For Brewing|
|Species||Arabica & Robusta|
|Country Of Origin||India|
|Country Imported From||India|
|Customer Review||4.5 stars|
Rated 5 out of 5
Has owned for:
More than 1 year
Been drinking this for years off and on. I mix in some Counter Culture and Ceremony roasts here and there. Malabar holds it's own against the big dogs at a better price. Smooth with a rich crema it made great shots on my old Expobar manual and now on my Jura super automatic.
Flavor, crema, price
This is good coffee, makes some nice crema and I would categorize it as on the lighter side. I prefer something a bit more full bodied but this is very good - a lot like Illy. The bigger problem is cost. With freight the cost is almost $30.00 and thats too much for a pound of coffee in my world. Its no better than other brands in the $10.00-$15.00 per lb price range. Malabar Gold - good but not great. 4 stars...
I have been buying Malabar Gold from Whole Latte Love for over a year. There are other roasters who will roast malabar beans....BUT, they taste burnt or underwhelming. Whole Latte Love roasts by FAR the BEST malabar beans I have found (and I have spent $100'sssss). BEST PART- - I received a bag from Whole Latte Love- the beans were off.....not roasted correctly and tasted funny. I called - WHOLE LATTE LOVE REPLACED THE ORDER AND PAID SHIPPING!! Great GREAT customer service!! Thank you.
Received my very first Malabar Gold this morning and my very first pull on my Rancilio Silvia produced a fantastic shot! I quickly followed up with another, of course. If you are reading this to help you make a decision to buy it or not, go for it - you'll be very impressed I promise you!
This is outstanding coffee. I don't know if I'll ever find any I like better. It's rich tasting and smells like heaven ought to.
Lattes, americanos and espressos
gaggia baby twin
I was stunned at the crema. I thought it was going to bubble up and over flow the glass.
I was stunned at how good this coffee is. It foams up like a good draft beer. And it tastes really good. The flavor really holds up in milk.
Espresso and Latte
Semi-automatic - Gaggia Baby Twin
I am well aware that all coffee flavor is subjective; Malabar Gold, for me, was very acidic with a persistent aftertaste which I found somewhat unpleasant. I prefer a strong coffee with a chocolate-like flavor. Malabar Gold is much more like molasses. To each his own...
Espresso and Cafe American.
Superauto - Jura S9
Espresso Latte and Cappuccinos Hot and cold
Perfect. The pulled shot is 75 percent Creme and 25 percent dark beautiful coffee.
about all I can say is that it has ruined all other coffee for me, it's awesome!! Very smooth, alot of crema, alot of taste, not bitter or acidic tasting at all...
I have had my espresso machine for over two years and have always been concerned that no matter what brand of coffee bean I used, I never got the kind of crema that I have seen on other machines. That is, until I tried Malabar Gold! I am getting almost 100 crema! I couldn't be happier. The coffee has a good taste to it, although, not the "perfect" taste that I am seeking. I continue to look for a coffee that tastes exactly like coffee smells. If anyone has found it please let me know! So far, I would rate this as the best coffee bean that I have tried, and I have tried a few! I plan to try more of the Coffee beans sold by Whole Latte Love and see if I can find something that equals or is better than this. I ahve a feeling that the search for the perfect coffee bean is going to be a lifetime search.
Americano and lattes
La Cimbali Junior Baratza Vario
I make at least one latte a day and have been pretty devoted to Lavazza beans for my espresso for a couple years now. With a few exceptions, I tend to be disappointed with no-Lavazza brands. That's not the case here! The dark beans create a very deep, rich strong espresso with wonderful crema. The taste is fantastic. A perfect espresso for the fall/winter.. although I'm loving it in the Summer too!
This is absolutely fantastic. Nothing I've found before comes close to it's rich smooth and creamy taste.
Gaggia Titanium super automatic
Plenty of rich crema
Perfect espresso with a lot of aroma and rich crema.
I have been insane over espresso for some time now, and more recently have been home roasting. The first thing I noticed about the Malabar Gold was that the green beans were, in comparison to the standard lots I have been using, absolutely beautiful...clearly well picked over and defect free. Its funny, I was reading one of the previous reviews and had noticed a comparison to Starbucks espresso. Ultimately the taste is in the mouth of the beholder, if you like to drink liquid soot then Starbucks is your answer. But they burn the oils out of the bean, the very complexity of which you are trying to capture in the cup. Drowned in a lake of milk the damage is manageable, but straight up = nightmare. I went to Dr Js espresso blending lecture at Coffee Fest '08, and he is without a doubt an espresso god. He is spot on with this subtle but elegant melange.
Manual Elektra A3 and Versalab M3
I got a pound of malabar gold from my brother in law for Christmas. I tried it out this morning and wow - its really fantastic. The crema is thick and golden orange. The espresso flavor is smooth, but has a lot of deep flavor. A great brew as straight espresso or as latte. My wife generally prefers mild latte's and she liked this, but I like strong espresso and I liked it as well.
Espresso for me - latte for the wife.
Gaggia Coffe and a Gaggio burr grinder.
Yes - very good.
It's hard for some home baristas to avoid becoming a bit serious about their coffee. Malabar Gold is not supposed to be an exotic blend, bold, strong and intense. It's a smooth coffee, with loads of crema potential. I've read "carmel-ee, maple-ee and maybe smooth-ee." WLL's Malabar is probably one of the best beans to grind for your friends that aren't ready to be hit upside the head with a Turkish-Havana flavored coffee beverage. It's for the other 90% plus of the world that will want to try your home espresso setup, and are to taste your at home cappucino skills. Why? Because Malabar is mild and creamy and has an easy flavor. You need this bean in your inventory. Not because you want to relive your time in Venice or Rome, drinking that unforgetable demitase, but because you value having a "variety" of coffees in your bean hopper. I like Malabar as a straight espresso. I'll split a double with my wife, adding two sugar packets to my shot. I also grind Peets, Starbucks, some beans from our farm in Brasil, Illy and just about anything that looks interesting.
Mostly Cappucinos; some Espressos
Expobar Pulsar Office, Semi-Auto with a Gaggia MDF grinder. Grinder setting is "5" with a slightly lighter tamp pressure.
.....I could sell my extra crema to a wholesaler!
Try some for the difference of it.
I have no doubt that Janet is right; I did not care for it, though. I did not like the espresso at all, nor its lattes and cappu's; but the coffee was better for me. It was treacle to my taste. There was too much a molasses taste for me. It The aftertaste of it rested way too unpleasantly and long. It is a complex drink, though (the espresso. I can see where one might easily find something in it to enjoy. Janet sure did. Buy some--if only for its taste so different from everything else.
Seaco Venice and Gaggia Syncrony, both supers
I've had many, many different Espressos this is definitely one of the best -- not bitter -- great color -- great taste -- incredible creme -- thanks for producing a true Italian coffee.
very good -- just like Italy
Great Beans...Incredible Crema, lovely chocolate flavor. No bitterness at all, very very smooth!
Espresso, Cafe Crema
As the rich crema filled my cup, my mouth began to water. "THAT is crema," I thought. But then I took my first sip. Hmmmm. Second sip. Well. I was underwhelmed. There seemed to be no depth of flavor. Unlike my favorite espressos -- Raging Sage Monsoon Blend (a local roaster) and Illy -- the Malabar flavour was one dimensional. Although it was not over roasted (thank god) its flavor was on the "thin" side. I miss the citrus flavors I find in the Illy and the spice notes I find in my local roast.
Espresso. Straight espresso. Several times a day. But I could quit anytime I want. Really.
Expobar Office Lever
For my machine and preference settings (Capresso C1500 Super Automatic, Hi-Temp, Finest Grind Setting, Extra-Strong [more coffe per shot], 1 oz.), the Malabar Gold produces a well-flavored, fairly deep and rich, medium-bodied, pleasing shot with OK, but not great, Crema. With my setup it DOES NOT produce the fabulous Crema and extra-rich, full-bodied, "chocalately" flavors that the other reviewers have acheived. Nice, but not compelling or special. For me, the Lavazza Super Crema (the only Lavazza I've tried so far) produces a much thicker, richer and more long-lasting (albeit lighter-colored) Crema, and a much fuller-bodied, richer, deeper, "chocalately" shot that to me is much more satisfying and special. Considering the Price of the Malabar Gold, I personally find it a poor value, but it seems that those with different machines have acheived much better results. Other beans I've tried: Illy, various Peets blends, various local blends. So far, the Lavazza is my favorite.
Capresso C1500 Super Automatic
Yes. (Decent, but for my setup not Great, and not as good as Lavazza Super Crema.)
Latte, espresso, coffee
Super auto ; Jura-Capresso S7
I've been rotating for the most part between three different coffees: Starbuck's Espresso Roast, Illy and Whole LatteLove's house blend "Malabar Gold" All three have their own merits, but for me, without a doubt, the winner goes to Malabar Gold. It's smooth, it's satisfying, and somehow ALWAYS puts a smile on my face. Think about it...how many things are there in life that can CONSISTANTLY do THAT?
I usually find myself brewing a simple Americano with cream.
I've been enjoying the Capresso C-1300 Super Automatic for the last 6-8 months
Not only does it produce good crema, it gets it done EVERY time. I couldn't ask for a more consistant, easy to operate machine. Perhaps the only thing this machine might need is an alarm to remind me to add more beans!
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