monsooned malabar, again

in the french press, this time, for a big change. haven't pressed the french in months, since i got my pourover drip.

this time, i roasted it a little darker and it rested 3 days and i used quite a lot of beans and ground them to almost drip fineness.

the result: one of the best cups of coffee ever.

it's toasty. it's earthy. it's grassy. there's a perfect word for the flavor and it's right on the tip of my tongue (near the spot were W bit me) but not forthcoming.

nope, now it - the flavor and the word - are gone. as it cools, the acidy flavors come out and the roast becomes more noticeable. not bad at all, but i prefer the funky stuff from the beginning of the cup. it's still in here, just not so pronounced.

oddly, this press cup feels like it has less body than the first time i had malabar, as drip (which should have less body than press). no theories on that one.

on a related note, i think i'm gonna once again pack up my solis maestro plus. it's just taking up counter space. rocky does espresso duty, and my boxy zass got used for press duty today, so what's old SMP sposed to do? nothing, that's what. bleh.

i should ebay it, but for some reason i don't wanna. why not? i sold the gaggia...