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Thread: Robusta blend.

  1. #1
    Senior Member Yelta's Avatar
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    Robusta blend.

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Roasted some Brazil Original Bourbon blended with 10% Monsoon Robusta, will be interested to taste the results in a few days. :-/

  2. #2
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    Re: Robusta blend.

    i rate that monsooned robusta, good gear.

  3. #3
    Senior Member Luke_G's Avatar
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    Re: Robusta blend.

    I too rate the monsoon robusta

    As well as the cherry AB and Ottuman estate. The Ugandan is nice too.

    Im yet to try any of the Vietnamese robustas but i dont think i ever will for moral reasons. They were part of the cause for Brazil burning a large amount of green beans in an effort to keep a steady price in the 80s after Vietnam flooded the market with very cheap and extremely bad quality robusta...but to no avail :(

  4. #4
    Senior Member Yelta's Avatar
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    Re: Robusta blend.

    You guys are getting my hopes up, few days before I get to try it, for what its worth the aroma escaping from the valve seems quite different to what Im used to. :-/

  5. #5
    Senior Member Yelta's Avatar
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    Re: Robusta blend.

    Couldnt wait, tried it as a cappuccino tonight and it was excellent, Im very pleased with the result, lots of very dark crema and intense flavour, will be interesting to see how it goes as a short black, leaving that till tomorrow. :D

  6. #6
    Senior Member Yelta's Avatar
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    Re: Robusta blend.

    Tried it as a long black this morning, quite disappointing, cant exactly pinpoint what was lacking but certainly not to my liking.
    The result as a short black this afternoon was pretty good, totally different to the SOs I am accustomed to but very intense, good crema and excellent flavour.
    So, as a cappuccino excellent, long black not so good and short black well above average, guess 2 out of 3 aint too bad. :)
    bluebell likes this.

  7. #7
    Senior Member Luke_G's Avatar
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    Re: Robusta blend.

    Hey Jon,

    I imagine it would not be a good drip or plunger brew either?

    I think adding a small portion of a Kenyen or Ethiopian would brighten it up enough to come across as a long black.... if you have any roasted just put a sprinkle in the grinder when you poor the Brazillian/ robusta blend in and see how it goes.

  8. #8
    Senior Member Yelta's Avatar
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    Re: Robusta blend.

    Quote Originally Posted by 48716F615B43040 link=1261014732/6#6 date=1261254245
    Hey Jon,

    I imagine it would not be a good drip or plunger brew either?

    I think adding a small portion of a Kenyen or Ethiopian would brighten it up enough to come across as a long black.... if you have any roasted just put a sprinkle in the grinder when you poor the Brazillian/ robusta blend in and see how it goes.
    Interesting observation Luke, am drinking a long black made with this blend now, it has a (muddy) taste almost like percolated coffee thats been allowed to brew far too long, perhaps even a touch burnt, the beans were a nice even roast, stopped at the first hint of second crack, so not over done.
    Take your point about adding some Kenyan/Ethiopian, brighten up is a good term, it certainly lacks something, dont have any roasted to add, maybe will roast a small batch later.
    (I imagine it would not be a good drip or plunger brew either?)
    Might brew some in the siphon later on to find out.
    Thanks for your thoughts. :)

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    Re: Robusta blend.

    Add another commercial coffee company that uses BOTH Arabica and Robusta with a unique roasting style to create an espresso blend that is superior.

  10. #10
    Senior Member Yelta's Avatar
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    Re: Robusta blend.

    Quote Originally Posted by 16343D3D3E3E18343D3D5B0 link=1261014732/8#8 date=1333176187
    BOTH Arabica and Robusta with a unique roasting style to create an espresso blend that is superior.
    Superior to what? :-?

  11. #11
    Senior Member Yelta's Avatar
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    Re: Robusta blend.

    Quote Originally Posted by 725059595A5A7C5059593F0 link=1261014732/8#8 date=1333176187
    Add another commercial coffee company
    Who would that be? :-/

  12. #12
    Senior Member Divey's Avatar
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    I have had some Robusta Parchment greens for quite a while now and I'm very reluctant to place any more than about 2% in any blend as I consider it rubbish. However, having said that, I am prepared to listen to anyone who does have a blend that it could be used in.

  13. #13
    Senior Member Dennis's Avatar
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    Hello Divey, if roasted correctly I'd be surprised if you could even taste the addition of 2% of any bean in a blend. The inclusion of a fair amount of the Indian parchment robusta in blends has won a number of awards in roasting competitions and based on that, I don't think the idea that it is rubbish is a popular belief.

    There are a number of coffees that aren't to my taste, and often wonder if it isn't more about the roasting process than the quality of the bean. I think there is a consensus of opinion that recommends roasting robusta separately, darker, and roasting it as long as two weeks prior to introducing it to a blend.

    I couldn't be bothered with that and would suggest a number of other commercial roasters who use robusta don't either. So I pre blend then roast and have always been pleased with the results.

    Hope that helps in some way.

  14. #14
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by Dennis View Post
    "and roasting it as long as two weeks prior to introducing it to a blend"
    Wow! I'd have to take annual leave to roast robusta in the corretto then I had a laugh :-)
    Dom_Collopy likes this.



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