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Any ideas on how to blend robusta in an espressoblend? I also have some brasil Santos and Guatemala Los volcanoes to blend with
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Well, post-blend (i.e. roast robusta separately) only (the robusta need longer to rest than arabica beans....typically a 2 week rest or longer is best). And don't go past 10-15% robusta (in my experience anyway). 85% Brazil 15% robusta generates something with a familiar traditional taste. I would guess that 45/40/15 (brz / Guat / robusta) might also be worth a try as 'first effort'. -
What's a good alternative to robusta? Sumatra or an African bean?Comment
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Sumatra (java) and African (mocha) are totally differentOriginally posted by Alexpid View PostComment
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Hard to say unless there's a particular reason why you want to use robusta. For most purposes it is really not necessary.Originally posted by Alexpid View Post
Personally, if I was going to add a single bean to South / Central American beans it would be African (bigger, more earthy flavours). After that I'd add an Indonesian. But these are pretty big generalisations. Obviously depends on the quality / characteristics of the particular beans you are considering.Comment
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I really like a commercial blend of 70 pct Brazil, 15 pct Guatemala and 15 pct Sumatra. It's called Supercrema and tasted great as espresso.
Where or how would you tweek this with African beans for example?Comment
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Could try something like 50% Brazil, 20% African, 15% Guatamala, 15% Sumatra and see how you go.Comment
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What kind of African??? It's a big place after all. Are we talking a Kenyan powerhouse, something from Kilimanjaro, or perhaps the earthier and punchier kick of something from Rwanda or Burundi, or the elegant, floral and berry rich Ethiopians or the spice ridden Yemeni? What are you trying to achieve?Originally posted by Alexpid View PostComment
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I'm trying to balance and compliment an Espressoblend with Brazil Santos and Guatemala Los volcanes. I have acces to Tanzania, Ethiopia, Yemen and Burundi at my local coffee pusher. I'd also like to add some Sumatra or sulawesi to spice it upComment
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There is robusta and there is robusta. Some of the absolute top notch ones cup really well and can add oomph and crema to an Italian style blend...
We don't use robusta that much, but it does go into Jumpstart and I reckon it makes for a ripper heart starter with 2-3 weeks bag age. I don't roast it all that often, but when I get a bag at peak, it reminds me that I should. It has plenty of fans.Comment
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On related matters...Apparently the latest Aus Barista Champ out of the ONA camp used Robusta to help him win the title last week...Canberra's Hugh Kelly wins Australia Barista Championship 2016
Interesting!Comment
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It almost sounds like some peole are embarresed to use robusta!
I look forward to tasting my blend of brazil, guatemala and indian parchment robusta. I rosted it 21. March so it will be ready soon I think.Comment
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From a home-roaster's perspective. I think it is really more of the Robusta being inconvenient to include in a blend whether for espresso or any other type of brew method. Firstly, you have to roast it separately. You can't just pre-blend it with the rest of the Arabicas. Secondly, you would only use a very small precentage of it in your blend. Not more 10% and usually much less. There is a good chance that a single batch of Robusta will just go stale on you specially if you blend on the fly like I do.Comment
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I roasted robusta in the same batch with my arabica in my first attempt, but I haven't tasted it yet. It looked pretty evenly rosted so I'm looking forward to tasting it!Comment
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Be prepared for some 'woody' flavours, or to wait a bit longer to sample the blend. No harm done either way....best way to learn.Originally posted by Alexpid View PostComment
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